Marevo

Nerano Pasta with Baked Ham and Pistachios

Homemade pappardelle pasta in a light zucchini and basil sauce, giving the dish freshness and tenderness. The creamy texture with Gouda cheese is combined with a contrasting crunch of baked pork shoulder and the rich, nutty body of pistachios.

Broth

Chicken broth with fresh pasta, chicken thigh, carrots, and herbs

Cheese soup

Cream soup made with three types of cheese, served with pita bread.

Cream of Broccoli Soup with Avocado Salsa

Creamy broccoli soup made with coconut milk, topped with a zesty avocado salsa and pine nuts.

Caprese in a Summer Interpretation

Seasonal tomatoes from local farms, fried halloumi, fresh basil, pistachios, and a drizzle of balsamic glaze.

Duck salad with peaches and chimichurri sauce

Tender duck fillet, cooked sous vide and fried to a crispy golden crust, combined with fresh fennel, cucumbers, edamame beans and caramelized grilled peaches. A honey-spice glaze is complemented by fresh chili for a light, spicy touch. The flavor palette is complemented by a bright summer chimichurri sauce with herbs and garlic, which adds aroma and balance. The salad is light but multi-layered: juicy duck, sweetness of fruits, vegetable crunch, a spicy note of chili and a green accent of summer in every spoonful.

Salmon Salad with Sun-Dried Kalamata Olives

A fresh and balanced salad with Mediterranean notes. It starts with a mixed salad base dressed with fragrant basil pesto. Juicy cherry tomatoes, delicate lightly salted salmon, and sun-dried Kalamata olives are added. Everything is served on an airy feta cream and sprinkled with chopped pistachios for texture and a light nutty accent.

Tuna Salad

Light salad with tuna steak, mixed greens, edamame beans, cherry tomatoes, marinated egg, cucumber, and tonnato sauce

Steak salad with new potatoes and truffle aioli

Steak Salad with New Potatoes and Truffle Aioli Succulent medallions of veal tenderloin (medium rare), served with fried new potatoes, a mix of fresh salads, cherry tomatoes, pickled red onion, and grain mustard. The dish is finished with a rich truffle aioli, adding a deep aroma and balancing the flavor. A light yet satisfying salad, perfect for lunch or a light dinner.

Teriyaki Chicken Salad

Chicken thigh and marinated egg served with edamame beans, cherry tomatoes, mixed salad leaves, and teriyaki sauce. Dressed with a citrus dressing.

Vegetable Salad with Honey-Mustard Dressing

A fresh vegetable platter featuring crisp fennel, creamy avocado, cucumber, blanched cauliflower, broccoli, and green beans. This light yet textured salad focuses on the vegetables themselves, without any greens. A vibrant honey-mustard dressing with a sweet and sour balance completes the dish. Perfect as a refreshing appetizer or a side dish to fish or meat. Crunch, creaminess, and spice all in one.

Beet and feta salad

Sous vide beets combined with feta cheese, cherry tomatoes, and a salad mix. Dressed with a honey-mustard sauce and hazelnuts.

Caprese

Pizza on a tomato base with pesto, artisanal mozzarella, gouda, and stracciatella. Topped with cherry tomatoes and arugula, drizzled with balsamic glaze.

Burratessa

Our absolute bestseller. A tomato-based pizza with mozzarella, ham, burrata, arugula, and cherry tomatoes. Finished with pesto sauce.

Hawaii

Pizza on a tomato base with local mozzarella, chicken, pineapple, and corn.

Viva Shovdar Pizza

Pizza on a tomato base with Carpathian shaved pork, Gouda cheese, and arugula.

Very Meaty

The meatiest pizza on our menu. On a tomato base with mozzarella, ham, pork belly and artisanal salami. With the addition of XO meat sauce.

Roast beef and sweet pepper

Pizza on a tomato base with roast beef, mushrooms, cherry tomatoes, pickled onions, mozzarella and Gouda cheeses, and sweet fermented peppers.

Capricciosa Pizza

Pizza on a tomato base with mozzarella, mushrooms, ham, fresh tomato, olives, and herbs.

Carpathian Pizza

Pizza on a cream base with porcini mushrooms and artisanal mozzarella and Gouda cheeses, sprinkled with chopped cashews.

Carpathian Pizza with Burrata

Pizza on a cream base with artisanal burrata, mozzarella and Gouda, with the addition of white mushrooms, herbs and nuts.

Margherita

Italian classic made with local ingredients. Local mozzarella, tomato sauce, and basil.

Strong Salami with Carpathian Bryndza

Spicy pizza on a tomato base with cured, artisanal salami and fermented chili peppers. With the addition of XO meat sauce.

Cheese board

Artisan cheeses: mozzarella, gouda, adyghe cheese, and blue cheese. Sprinkled with nuts when served.

Cheese board with burrata

Pizza on a cream base with craft burrata, mozzarella, gouda, Circassian cheese, and blue cheese.

Сирний соус до піци

На основі трьох видів сиру.

Truffle Fire

Creamy truffle base with mozzarella, Adyghe cheese, Gouda, and cashew nuts.

Marymo Caesar Salad

Pizza on a cream base with chicken, bacon, mixed salad and mozzarella. We add fresh orange, cherry tomatoes and sauce. Sprinkled with a seed mix.

Pizza with Mortadella and Pistachios

An unconventional combination of mortadella with pesto sauce, local mozzarella, mushrooms, and cherry tomatoes, all sprinkled with pistachios.

Томатний соус до піци

Перетерті томати, олія, базилік, сир гауда.

Трюфельний соус до піци

Трюфельний паста, лимонний фреш, яйця, молоко.

Bread plate with farm butter

Brioche and sourdough bread with farm butter

Pita from the Oven

Pliatsok from the Oven

Focaccia with garlic oil

Veal Medallions with New Potatoes, Green Adjika, and Adyghe Cheese

Juicy beef tenderloin medallions, pan-fried in vegetable oil with butter and cooked to medium rare. Served with young potatoes, fried in butter until golden brown. The base is a green adjika made with cilantro, nuts, sweet pepper, chili, tomatoes, and garlic. The dish is complemented by local Adyghe cheese and a drizzle of olive oil. Pure flavor, juicy meat, and a summery mood.

Three Cheese Lasagna

Craft pasta with delicate béchamel sauce and plenty of cheese: Gouda, mozzarella, and blue cheese. Served with a salad of cherry tomatoes, mixed greens, and fragrant basil pesto.

Dorado with Cauliflower Purée, Ripe Cherry Tomatoes and Chimichurri Sauce

Dorado fillet, fried to a golden crispy crust, served on a delicate cauliflower puree. We add fresh ripe cherry tomatoes for juiciness and balance, and the finishing touch is a bright green chimichurri sauce made with herbs, garlic, oil and acidity. A summery, light, aromatic accent to the fish. The fish is the main player, the chimichurri refreshes, and the puree adds tenderness. The perfect dish for a light but tasty lunch or dinner.

Chicken Thigh with Sweet Potato Cream and Blue Cheese Sauce

Chicken thigh baked to a crispy crust, sweet potato cream, blue cheese sauce with character, sweet corn, crispy green beans, and tomato salsa—fresh and sun-dried. We promise: you won't taste anything better today.

Cheese Omelet with Ham

Classic omelet made with cream, filled with juicy ham, Gouda, and stretchy mozzarella. It has a delicate texture, a golden crust, and a rich cheesy flavor. Served with a fresh salad of iceberg lettuce, radish, capers, and dill for balance.

Ricotta and Cherry Syrniki

Delicate and creamy with a light texture and balanced flavor. Served with ricotta cream, stewed cherries with vanilla, and a crispy element.

Scramble with Smoked Ham and Stracciatella

Delicate creamy egg scramble with cured pork, stracciatella cheese, and orange jam. A harmonious combination of creaminess, saltiness, and light sweetness. Complemented with pesto, pistachios, arugula, and olive oil for freshness and a crispy accent. Served with plyatsok.

Turkish Eggs with Roasted Avocado

Delicate scrambled eggs on a ricotta cream, alongside baked avocado in soy sauce for a deeper flavor. Complemented by a mix of greens, cucumber, chili oil, and seeds for a balance of freshness and spice. Served with pletzok bread, perfect for dipping in the sauces.

Salted Caramel Cheesecake

Delicate creamy cheesecake, served with salted caramel and nuts.

Chocolate Cake with Cherry Cream and Berries

Rich chocolate cake with a light, noble bitterness, complemented by a delicate cherry cream with a pleasant sourness. Served with fresh seasonal berries. The balance of sweet and sour makes this dessert a perfect accompaniment to coffee.

Cheesecake with Cherry Confit

Cheesecake with a caramelized, crispy crust, served with cherry confit

Our Burrata

Our own homemade cheese, served with malt bread and sun-dried tomatoes

Our Burrata with Sweet Peppers

House-made cheese, served with malt bread and roasted sweet peppers.

Our Burrata Salad

Homemade cheese, served with a mix of lettuce, cherry tomatoes, and nuts, dressed with a honey-mustard sauce.

Burrata with Shrimp Inside

Delicate caliata filled with shrimp in a creamy sauce, with stracciatella and various types of tomatoes, salad mix, and crispy seeds. Served with warm ciabatta.

Shrimp in Cream Sauce

Shrimp fried in butter with garlic, served in a creamy sauce. Served with fluffy pita bread on the side.

Meat board

A mix of local meats: chorizo and Carpathian Shovdar. Served with olives and grissini.

Olive Set

Sous Vide Duck with Pepper Hummus and Fresh Salad

Tender duck breast, cooked sous vide, on a creamy hummus of baked peppers. Served with a salad of fresh cherry tomatoes, cilantro, Crimean onions, and chili, with pine nuts for crunch. Served with warm pita bread.

Stracciatella with Honey Vinaigrette and Peaches

Delicate local stracciatella with a creamy texture, served with ripe, torched peaches, fresh basil, and a light honey-mustard dressing. Finished with pistachios and pine nuts, adding a crunchy texture and nutty depth. A summery accent in a clean, balanced flavor.

Artisanal Carpathian Cheese Plate

«Tsisarskyi» Cheese is a Ukrainian artisanal hard cheese, usually aged, with a rich, deep flavor. «Shveik» Cheese: Aged hard cheese in a European style. «Zolote Runo» Cheese: Semi-hard/hard cheese made from sheep's milk, in a classic style, similar to Alpine or Mediterranean sheep cheeses.

Burrata with Roasted Peppers Inside

Delicate cagliata cheese with a filling of baked sweet peppers in basil pesto with pine nuts. Served with stracciatella, basil leaves, balsamic glaze, cherry tomatoes, and pickled sweet onions. Served with warm ciabatta.

Pappardelle with rabbit

Pappardelle pasta with a sauce made from stewed rabbit and cream, combined with Gouda cheese and herbs.

Pappardelle with Bolognese Sauce

Pappardelle pasta with a sauce made from minced beef and pork, tomato sauce, and red wine. Served with local stracciatella and herbs.

Tagliatelle with shrimp

Signature pasta with shrimp in a rich tomato sauce with sun-dried and fresh tomatoes. Thanks to the broth, the dish has a deep, bright flavor with marine notes. Fresh basil completes the composition. 🍷Rose Cabernet Franc. Vinoman

Super Cheesy Risotto with Chicken and Mushroom Pâté

Creamy risotto with three cheeses: cheddar, gouda, and mozzarella. It features sun-dried tomatoes and fresh spinach, topped with a tender baked chicken thigh. Served with a delicate mushroom pâté that enhances the depth of flavor. The final touch is a spicy note of anchovy and chili. The dish is finished with a sprinkle of green onions.

Tagliatelle with Chicken and Porcini Mushrooms

Tagliatelle pasta with a sauce made from porcini mushrooms, chicken thigh, and cream, combined with local Gouda cheese.

Tagliatelle with Carbonara Sauce

Tagliatelle pasta with a sauce made from pork belly, Telti-Kuruk dry white wine, Gouda cheese, and egg yolks.

Tagliatelle with Tuna in Cream Sauce

Tagliatelle pasta with a sauce made from local Gouda cheese, cherry tomatoes, white wine, and cream, combined with chilled tuna.

Tagliatelle for Two with Burrata, Porcini Mushrooms and Chicken

Tagliatelle pasta with a sauce made from porcini mushrooms, chicken thigh and cream, combined with artisanal burrata.

Tagliatelle for Two with Burrata and Bolognese Sauce

Tagliatelle pasta with a sauce made from minced beef and pork, tomato sauce, and red wine. Served with artisanal Burrata and fresh herbs.

Tagliatelle for Two with Burrata and Carbonara Sauce

Tagliatelle pasta with a sauce made from pork shoulder, Telti-Kuruk dry white wine, Gouda cheese, and egg yolks. Served with artisanal burrata.