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Our restaurant's dishes

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Каре ягняти

 Каре ягняти

Ягнятина - це м'ясо овець у віці до року - дуже поживна і корисна для здоров'я. М'ясо ягнят - делікатес, і цінується за свій ніжний і запашний смак, легко засвоюється, тому її включають навіть в дитячий раціон! Вона є джерелом усіх амінокислот необхідних для побудови тканин людського організму. М'ясо ягняти багате вітамінами В і D і на відміну від свинини або яловичини не містить холестерину.

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Біфштекс по-мисливськи з соусом із білих грибів

 Біфштекс по-мисливськи з соусом із білих грибів

Назва Біфштекс походить від англійських слів beef (яловичина) та steaks (шматки), стейк-філе. Це - страва із смаженої яловичини, один із різновидів стейків. М'ясо для стейку — завжди продукт елітного тваринництва. Для отримання якісної страви підходить тільки м'ясо молодих бичків (від року до півтора років) певних порід. Кращими вважаються м'ясні породи Герефорд і Ангус.

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Tournedos of venison meat in porcini sauce

 Tournedos of venison meat in porcini sauce

Tournedos is a classic French delicacy out of meat that has not left indifferent even the most demanding gourmets for several centuries. Culinary term tournedos comes from the French word tournedos that is derived from the word-combination tourne-dos that literally means «to turn over». In the beginning of the 19th century a way of placing foodstuffs on the counter was called with this term. Later in 1903, as the result of a well-known French chef cook and restaurateur Auguste Escoffier’s successful initiative, the term tournedos spread onto the way of cooking beef and other kinds of meat.

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Стейк Шатобріан в соусі з червоного вина

 Стейк Шатобріан в соусі з червоного вина

Шатобріа́н (Chateaubriand) - це стейк, який готується з товстого шматка яловичої вирізки. Як стверджує французька гастрономічна енциклопедія «Larousse Gastrono-mique», рецепт цього стейку створив Монмірель (Montmirel), особистий шеф-кухар відомого письменника та дипломата Франсуа-Рене де Шатобріана (Francois-Rene de Chateaubriand), який служив послом за правління Наполеона та Людовика XVIII, та займав посаду міністра закордонних справ Франції.

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Mixed Grilled Sausages

 Grilled Sausages

At last summer has come. After a sultry day one wishes to have rest so much and drink a glass of good cool bear with friends and try something delicious. Good news for our visitors: from now on you can order in house appetizing grilled sausages in natural casing in restaurant “Mill Fata-Morgana”.

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Rustic Fried Fresh Meat

Rustic Fresh Meat

The Ukrainians have always been notable for their hospitality. One can't let a guest go without a good dinner. Our ancestors' cuisine was simple, but extraordinarily tasty and nourishing. That is why the old Ukrainian culinary traditions still stand highly thought of by our nation. One of such dishes is of course fresh meat served in a frying pan. In different regions of Ukraine the dish is cooked with the local color: in some regions liver is added to pork and lard, some regions add more onion, some less. However this dish is always cooked with love, it reminds of warmth of the family hearth and of having a dinner in the bosom of one's family.

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Seabass – Many Names, the Unique Taste

 Grilled Seabass

This fish can be referred to the premium class due to its gustatory quality. Perhaps you won't find another fish that has so many names as seabass does. This fish has strikingly many names. The primary official name in Ukraine is capemouth, according to the Latin classifier of fish it is called Dicentrarchus labrax. The second official name is European seabass. In the restaurant business the name seabass is very popular.

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Chakapuli, a Spring Dish

 Chakapuli in «Mill Fata-Morgana»

Chakapuli (from Georgian word ჩაქაფული) - is a real ornament of any table. One can say without exaggeration that no other Georgian dish has such aroma and fresh spring taste as chakapuli does. Chakapuli contains many kinds of greens, however the main ingredient besides meat is tarragon (estragon) which perfectly combines with lamb and adds inimitable zest to it.

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Dorada, a Mediterranean Delicacy

 Grilled Dorada

Dorada is a sea breams having many names among which the most widespread are Gilt-head bream, sparus and also aurata (from the Latin word «Sparus aurata»). It belongs to the porgies (Sparidae) and is the only representative of the genus of Sparus in it. In the Romanic languages the name Dorada is popular. It is derived from the word d'oro meaning gold. The fish has got such a name because of the light golden stripe going between the eyes.

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Tongue in Mushroom Sauce

Tongue in Mushroom Sauce

This simply name can not describe the rich and refined taste of this wonderful dish. To be more precise it should be called «Veal Tongue with Fried Ceps and Chanterelles in cream sauce». However the essence is not in the name of the dish, but in its taste. Even if you are not a fan of mushroom dishes, just try it and you can be sure that this dish would be included into the list of your most favorite ones.

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Tandoory potatoes

Tandoory Potatoes

All of us tried the French fries, mashed, boild, baked or grilled potatoes. It seems there is nothing new about potatoes for us. But still you may be surprised. Our restaurant menu offers you the «Tandoory potatoes». The method of tandoor potatoes baking opens all the special tastes and flavors.

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Chicken shish kebab

Chicken shish kebab

Some people who believe themselves to be real experts of grilled dishes think that the real shashlik should be cooked of mutton, at least of pork, but in no way should it be made of chicken. Well the traditions of shashlik making which came to us from the East stay firm during many centuries and we also make shashlik of traditional ingredients.

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Fried Carp on Vegetables

Fried Carp on Vegetables

Everybody knows that fish dishes are healthy. Carp was always popular among the Ukrainians. There are many recipes of carp dishes: stewed, smoked, fried in some way or other. Depending on peculiarities of cooking taste of a dish would change. Our restaurant offers you to try, it would seem, such a usual dish as fried carp. However our fried carp has its own special thrill…

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Pork shish kebab

Pork shish kebab

It would seem that shashlik is such a common dish that one can't find anything special in it. Indeed shashlik looks almost the same wherever you buy it, for it is meat grilled on charcoals. But what about the taste? It is different in every restaurant. Everything depends on Chief's skills and experience and of course on meat quality.

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T-bone pork steak

T-bone pork steak

This dish goes best during the cold winter season when you’d like something hot and smoky. Such a dish is cooked on a charcoal grill and is roasted till there is a brownish crust. The bone prevents the meat from over drying, that’s why this steak is particularly succulent.

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Beef Lyulya Kebab

Beef Lyulya Kebab

Lyulya kebab (from Turkic word lyulya – tube and Arabic word kebab – fried meat) is a meat dish, a kind of kebabs cooked of minced meat and barbecued on a skewer. It's a traditional dish known long ago in the times of Persian Empire. The dish became known in the Caucasus, Western Asia and the Balkans. This is a really delicious dish and you can taste it in our restaurant.

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