Duo Gastrobar Hills

Refreshing homemade lemonade based on citrus juice with grapefruit mixed with sugar syrup

500 ml homemade lemonade based on watermelon, mint, lemon and sugar syrup

180 ml

300 ml

300 ml

300 ml

Crispy toast with Parmesan aioli and fresh avocado. Topped with two poached eggs and finished with a smooth hollandaise sauce.

Cheesecake with baked pineapple, passion fruit and yuzu sauce

A hearty breakfast with juicy chicken sausages, fried eggs and crispy hash browns, complemented by grilled tomato, creamy herbed labneh and toasted sourdough

Cheesecake with rich chocolate and forest berries

Grilled ciabatta with tender braised beef cheek, melted mozzarella and cheddar, complemented by spicy cucumber and a rich, creamy sauce

Fried eggs with tender zucchini and green beans, complemented by creamy feta, fresh mint and fragrant lemon zest

Creamy Greek yogurt served with berry jam and topped with crunchy granola.

Golden brioche layered with creamy béchamel, melted cheddar and turkey ham, fried in egg until perfectly crisp and served with buttery sauce

Crispy potato waffle topped with creamy scrambled eggs and sautéed shrimp with tomato and parsley, finished with chili oil and fresh cilantro-lemon sauce

Cheesecake with salted caramel, sweet prunes and pecans

Our signature shakshuka made with beef Bolognese, feta and cilantro

Two poached eggs served on a creamy herb labneh base, topped with beef ragu.

Tender green and yellow zucchini served with creamy tzatziki, crumbled feta and toasted pine nuts, finished with fresh mint, basil and olive oil

Perfectly cooked scrambled eggs served with beef bacon and Parmesan.

A potato waffle spread with tzatziki sauce, topped with a poached egg and smoked salmon. Served with béarnaise sauce and chives.

Soft omelet served with ham, mozzarella and smoked paprika.

Boiled rice with milk, cream and butter served with fresh mango and coconut cream.

Fluffy omelet served with delicious king crab, butter and tomatoes.

We cook fried eggs to perfection and serve them with avocado, tomatoes, baked paprika, cilantro, onion and Greek yogurt.

Perfectly cooked oatmeal with milk complemented by prunes.

The wheat porridge slow-cooked in milk and cream with a touch of butter . Topped with golden caramelized bananas.

Bruschetta with avocado comes with Parmesan cream, basil and smoked burrata.Complemented with mix of seeds and figs sauce.

Grilled potato dranik we serve with turkey ham, spinach, cream, parmesan and oyster mushrooms.

Crispy croissant served with parmesan mousse, turkey ham and mozzarella

Our twist on Greek salad. Ripe tomatoes, sweet Ramiro peppers served with cucumbers, crisp romaine lettuce, pickled onions, Taggiasca olives and feta cheese complemented with juicy basil cream and vibrant mix of herbs

Refreshing green vegetables such as cucumber, zucchini and avocado mixed with leaves of arugula, spinach, and lettuce drenched in a savory sesame sauce and garnished with sesame seeds sprinkled on the top.

Delicious soft syrniki and mascarpone cream accompanied with fresh raspberries and topped with sugar powder

Puff croissant filled with raspberry jam comes with chocolate ganache and topped with crispy chocolate

Soft cake made with honey and mascarpone-yuzu cream, complimented with raspberry gel, fresh raspberries and honey on top

Creamy fresh burrata paired with ripe tomatoes and sweet grapes, dressed in a bright citrus vinaigrette with a hint of yuzu jam.

Chilled king crab with crisp cucumbers, Uzbek tomatoes, radish, and creamy sour cream, topped with a soft-boiled egg.

Pan-fried Padron peppers tossed with garlic and toasted sesame seeds, served alongside house-made aioli infused with yuzu juice and smoky paprika.

Thinly sliced premium ribeye layered with a velvety smoked olive and cream cheese sauce, finished with fresh aioli, peppery arugula, shallots, and parmesan slides.

Slow-cooked duck confit over crisp romaine, spinach, green beans, and cucumber, topped with roasted peanuts, fresh mint, and cilantro, finished with a tangy sweet chili dressing.

Fresh sea bass ceviche with creamy avocado, cherry tomatoes, and basil, dressed in a vibrant tropical passion fruit sauce with a ginger and chili kick.

Tender green and yellow zucchini served with creamy tzatziki, crumbled feta and toasted pine nuts, finished with fresh mint, basil and olive oil

Creamy smoked salmon with Greek yogurt, cream cheese and touch of horseradish

Silky foie gras terrine with black truffle and sweet prunes puree

Tender marinated tuna paired with a soft poached egg, tomatoes, avocado and Taggiasca olives. Topped with feta cheese, pumpkin seeds and light citrus dressing.

Fried octopus we serve with sweet tomatoes, basil, baked potato and sweet peppers, complemented with romesco cream and generously covered with tzatziki sauce

Fried sliced eggplant gorgeously covered with a little spicy sauce completed with sesame seeds and yoghurt

Creamy chicken liver pate complimented with rich beetroot-balsamic sauce, topped up with pecan nuts and dried beetroot. Comes along with soft potato waffle.

Refreshing green vegetables such as cucumber, zucchini and avocado mixed with leaves of arugula, spinach, and lettuce drenched in a savory sesame sauce and garnished with sesame seeds sprinkled on the top.

Bruschetta with avocado comes with Parmesan cream, basil and smoked burrata.Complemented with mix of seeds and figs sauce.

Our twist on Greek salad. Ripe tomatoes, sweet Ramiro peppers served with cucumbers, crisp romaine lettuce, pickled onions, Taggiasca olives and feta cheese complemented with juicy basil cream and vibrant mix of herbs

Sliced, raw salmon served in flavored dressing made of soy sauce and truffle oil, paired with fresh piquant horseradish and chives.

Chilled, chopped raw beef served with aioli, chives, shallots and complemented with creamy Parmesan mousse and freshly grated Parmesan.

Fresh tuna comes with cucumber shallots, chives and generously covered with a richly flavored Asian sauce.

Thinly sliced raw yellowtail in a dressing made of soy sauce and truffle oil, paired with fresh horseradish and chives.

We bake a pie with puff pastry filled with savory oxtails and Taleggio cheese, served with yogurt mousse on the side.

First, blanched, and then sautéed cabbage perfectly accompanied with our creamy truffle sauce and topped with black truffle.

Chilled umami-rich tomato broth with wheat noodles, fresh Uzbek tomatoes, pickled cucumbers, and pan-seared beef tenderloin with caramelized onions.

Rich fish broth comes with Uzbek tomatoes, potatoes and salmon, complemented with olive oil and cilantro.

Rich mushroom broth we prepare with mushroom soy sauce,garlic and shallot.Served with fried oysters mushrooms and porcini.Topped with fresh chopped spinach.

Savory chicken broth we prepare with sesame oil, serve with wheat noodles, edamame beans and chicken fillet. Sprinkled by sesame seeds on the top.

Crispy half chicken served over a fresh medley of zucchini, green beans, crumbled feta, and mint, finished with an aromatic herb butter of tarragon, parsley, and lemon zest. Served with half a lime.

Medium-cooked duck breast accompanied by golden sautéed celery, rich foie gras sauce, chicken jus, and freshly grated black truffle.

Perfectly seared lamb rack cooked to a rosy medium, served with herb labneh, honey-glazed carrot confit, and a drizzle of bold chili oil with sesame, peanut, and garlic.

Tender grilled octopus served over golden roasted potato slices with a rich, smoky sauce of charred paprika and tomatoes.

Oven-baked skinless sea bass fillet resting in a fragrant Mediterranean broth of Uzbek tomatoes, olives, capers, garlic, and fresh basil.

Slow-cooked then baked until sweet caramel crust black cod with sweet miso glaze

Blanched and grilled asparagus with creamy Gorgonzola sauce

Seared cod served with a light potato purée, blanched asparagus, and a sauce made with roasted garlic, cream, and parsley.

Magnificently grilled Greek sea bass served with zesty zucchini, savory tomatoes, cilantro, and shallots, complemented by a spicy ponzu-based dressing.

We serve seared salmon steak with Taggiasche olives, blanched garlic, and juicy Uzbek tomatoes, complemented by steamed eggplant, olive oil, and basil. Served with yogurt mousse.

Fried Hokkaido scallops served with roasted cauliflower risotto and cauliflower mousse, accompanied by a flavorful foie gras sauce.

Tender beef cheeks grilled to perfection and served with chicken jus, mashed potatoes, French chanterelles, and parsley.

Chicken cutlets served with morels and smoked potato cream, topped with a sauce made from chicken and mushroom broth with cream.

Soft and delicious veal liver served with potato purée, fresh bok choy, and creamy pepper sauce.

Australian ribeye steak grilled to perfection, served with chicken jus, noisette, and baby potatoes.

Fresh slices of yellow zucchini filled with blanched spinach and feta cheese, complemented by richly flavored tomato sauce and fresh mozzarella, baked to perfection and topped with fresh Parmesan.

Blanched and grilled broccolini served with feta cheese, cilantro, and crispy corn, complemented by a richly flavored Asian sauce.

Al dente spaghetti tossed in a creamy vodka tomato sauce with sun-dried tomatoes, topped with juicy pan-seared prawns and fresh parsley.

Orzo pasta generously covered with Parmesan and butter, served with slowly stewed veal cheeks in demi-glace sauce, complemented by chives and burnt leeks.

Orzo pasta in a creamy mushroom broth with butter and Parmesan, topped with fried porcini mushrooms.

Bucatini pasta served with cacio e pepe sauce made with pecorino cheese and roasted black pepper, topped with grated Parmesan.

Famous Kamchatka king crab spaghetti served with creamy bisque sauce, complemented by tomatoes, basil, and garlic.

Ravioli with duck filling in a creamy tomato sauce, served with Parmesan mousse and complemented by parsley oil.

Fried beef medallions complemented by smooth potato cream and mushroom sauce.

Rigatoni pasta served with a creamy cheese sauce made with cream and cheddar.

Tender baked salmon fillet served with grilled broccoli and zucchini.

Spaghetti with rich tomato sauce

Refreshing salad with ripe tomatoes and cucumbers on a smooth bed of Greek yogurt. (tomato, cucumber, olive oil, plain yogurt)

Slow-cooked chicken broth served with tender chicken, edamame beans, and orzo pasta.

Perfectly grilled chicken cutlet served with creamy potato purée.

Cheesecake with baked pineapple and passion fruit, complemented by yuzu sauce

Cheesecake with rich chocolate and forest berries

Cheesecake with salted caramel, sweet prunes, and pecan nuts

Coconut cream served on an almond biscuit with fresh raspberries, lemon curd, and raspberry sauce.

Cheese mousse with passion fruit gel, complemented by white chocolate ganache and topped with hazelnut and walnut crumble. Before serving, we garnish it with fresh Gorgonzola cheese.

Delicious panna cotta with passion fruit caramel, pomelo, and pistachios.

Soft cake made with honey and mascarpone-yuzu cream, complimented with raspberry gel, fresh raspberries and honey on top

Refreshing green vegetables such as cucumber, zucchini, and avocado mixed with arugula, spinach, and baby romaine leaves, dressed lightly with olive oil and lemon juice, and topped with a seed mix.

Sliced eggplant fried to perfection and generously covered with a piquant sauce, complemented by sesame seeds, cilantro, and pickled ripe tomatoes.

Rich mushroom broth we prepare with mushroom soy sauce,garlic and shallot.Served with fried oysters mushrooms and porcini.Topped with fresh chopped spinach.

Blanched and grilled broccolini served with parsley and spicy corn, complemented by a richly flavored Asian sauce.

Orzo pasta in a rich mushroom broth with vegan butter, porcini mushrooms, and chives.

First blanched and then sautéed, the cabbage is perfectly accompanied by a creamy sauce made with vegan butter and truffle oil, topped with black truffle.