Amalia’s cuisine
The author of restaurant’s gastronomic concept - the young talented head-cook Ivy Stark, who has already been awarded with several premiums, had time to work at many fashionable restaurants (Dos Caminos, Rosa Mexicano, Match).
To create completeness of a restaurant image, Stark combines aromas, colors and smells, creating a certain unity of cuisine and a place.
Elegance and the refinement peculiar to the French cuisine, mix up here with courageous aromas and components recall associations with the Mediterranean countries.
After the recent visit in Morocco, Stark became inspired to create such dishes, as the crust hen stuffed with Wienerwurst. Ingenuous nature of the Moroccan cuisine is combined here with refinement of the French cuisine.
Menu contains a number of tempting dishes, which can satisfy tastes of the most refined gourmets.
The chief-confectioner of the restaurant, John Mil, acknowledged by magazines Pastry Art and Design as one of ten best chiefs-confectioners of the country, combines queer components and aromas in the desserts.