Eastern Europe cuisine

Authentic dishes from Eastern Europe, picked by the chef.

A hearty and vibrant beet soup with a tangy flavor, often served with a dollop of sour cream and fresh herbs.

Delicate dough pockets filled with savory ingredients like potatoes, cheese, or sauerkraut, then boiled and pan-fried.

Tender cabbage leaves stuffed with a flavorful mix of minced meat and rice, slow-cooked in a tomato-based broth.

A rich, slow-cooked meat stew seasoned with high-quality paprika, aromatic vegetables, and potatoes.

Small, savory dumplings filled with spiced ground meat, typically served with vinegar, sour cream, or melted butter.

A traditional pastry made of layered phyllo dough filled with a savory mixture of whisked eggs and salty cheese.