Duo Gastrobar Hills

300ml

300ml

300ml

180ml

180 ml

300 ml

300 ml

300 ml

Smooth corn porridge boiled with milk, served with blackcurrant and raspberry confiture.

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

Perfectly cooked oatmeal with milk, complemented with prunes.

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

Fresh juice made from apple, orange, and ginger juices.

Fresh juice made from carrot, grapefruit, and ginger juices.

Fresh juice made from celery, lemon, and apple juices.

Cold drink based on almond milk, passion fruit puree and orange juice.

Chicken beefsteak placed on browned bread and served with savoury romesco, poached egg, baked paprika and parmesan mousse.

Perfectly cooked scramble comes with beef bacon and parmesan.

Savoury potato waffle served with 2 poached eggs, parmesan mousse, parmesan sauce and grated black truffle on the top.

Potato waffle we spread with tzatziki sauce, then add poached egg and smoked salmon on top. Serve it with bearnaise sauce and chives.

Soft omelette served with ham, mozzarella and smoked paprika.

A fluffy omelette with delicious king crab, butter, and tomatoes.

Eggs fried to perfection and served with avocado, tomatoes, roasted bell peppers, cilantro, onion, and Greek yogurt.

A fluffy spinach omelette topped with sliced avocado and an herb mix, drizzled with parsley sauce.

Perfectly fried eggs with savory pastrami, topped with a spring onion cream and garnished with Parmesan and chives.

A soft omelette filled with blanched asparagus and basil cream, complemented with fresh stracciatella cheese and olive oil.

Rice boiled with milk, cream, and butter, served with fresh mango and coconut cream.

Perfectly cooked oatmeal with milk, complemented with prunes.

A smooth corn porridge boiled with milk, served with blackcurrant and raspberry compote.

Millet porridge slow-cooked in milk and cream with a touch of butter, topped with golden caramelized bananas.

Creamy quinoa dressed with yogurt and mascarpone, topped with forest berry jam and granola.

Bruschetta with avocado served with Parmesan cream, basil, and smoked burrata. Complemented with a mix of seeds and fig sauce.

Perfectly grilled potato dranik served with raw salmon, fresh yellow zucchini, and ricotta.

Grilled potato dranik served with turkey ham, spinach, cream, Parmesan, and oyster mushrooms.

A crispy croissant served with Parmesan mousse, turkey ham, and mozzarella.

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

Refreshing green vegetables such as cucumber, zucchini, and avocado mixed with arugula, spinach, and lettuce leaves. Dressed in a savory sesame sauce and garnished with sesame seeds.

Delicious, soft syrniki and mascarpone cream accompanied by fresh raspberries and topped with powdered sugar.

Perfectly grilled brioche toast served with vanilla ice cream, marinated cherries, and almond flakes.

A puff pastry croissant filled with raspberry jam, served with chocolate ganache and topped with crispy chocolate.

A soft honey cake with mascarpone-yuzu cream, complemented with raspberry gel, fresh raspberries, and a drizzle of honey.

A classic butter croissant.

Tuna belly served with a fresh tomato salsa and creamy avocado.

Morel mushrooms stuffed with tender minced chicken, served with a rich Parmesan sauce.

Bluefin tuna belly over sushi rice with spicy marinated cucumbers.

Fresh salmon ceviche with pomelo and lychee, served in a vibrant passion fruit sauce.

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

*Contains alcohol. Silky foie gras terrine with black truffle and a sweet prune purée.

Finely chopped raw beef in a savory gochujang sauce, served with spicy cucumbers.

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

Creamy local burrata with peaches, cherry tomatoes, and sun-dried pumpkin drizzled in light citrus sauce.

Juicy chicken with roasted vegetables in a savoury yogurt dressing

Roasted shrimps served with a light asian bisque sauce and complemented with a smooth broccoli cream.

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

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 generously coated in a mildly spicy sauce, topped with sesame seeds and served with yogurt.

Creamy chicken liver pâté paired with a rich beetroot-balsamic sauce, topped with pecans and dried beetroot, served with a soft potato waffle.

A fresh, creamy salad with crunchy cauliflower, baby spinach, avocado, and feta, tossed in a tangy yogurt dressing with basil and lemon juice.

A refreshing mix of cucumber, zucchini, avocado, arugula, spinach, and lettuce, dressed in a savory sesame sauce and sprinkled with sesame seeds.

Bruschetta topped with avocado, Parmesan cream, basil, and smoked burrata, finished with a seed mix and fig sauce.

Our twist on a Greek salad, featuring ripe tomatoes, sweet Ramiro peppers, cucumbers, crisp romaine lettuce, pickled onions, Taggiasca olives, and feta cheese, dressed with a juicy basil cream and a vibrant herb mix.

Tender beef strips seared in a piquant sauce of cream, tomatoes, chili, and garlic. Complemented with pickled cucumbers and sour cream.

Juicy fried chicken cutlet with a panko breadcrumb crust, served with creamy mashed potatoes.

Traditional soup based on chicken broth with beetroot, cabbage and tomato, served with beef and spring onions. Accompanied by sour cream.

Rich, tangy soup based on chicken broth with different meats such as chicken, duck, and beef, complemented with pickles and olives. Served with Greek yogurt.

Rich chicken broth served with tender meatballs, flavorful fried onion and carrot. Accompanied by linguine pasta.

A refreshing cold soup based on labneh, served with ripe vegetables, horseradish, and mustard.

Grilled whole baby chicken marinated with honey, lemon, and spices. Complemented with spicy adjika sauce and Greek yogurt.

Three fluffy cottage cheese pancakes complemented with sweet raspberry-black currant jam and sour cream.

From the legendary highlands of Yirgacheffe, this washed-processed coffee embodies the elegance and vibrancy Ethiopia. Each sip opens with bright notes of yellow stone fruits and juicy orange zest, followed by delicate hints of floral blossom.

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

Fresh tuna with cucumber, shallots, and chives, generously dressed in a richly flavored Asian sauce.

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

Pie baked with puff pastry, filled with savory oxtail and Taleggio cheese, served with a side of yogurt mousse.

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

A rich fish broth with Uzbek tomatoes, potatoes, and salmon, complemented with olive oil and cilantro.

A rich mushroom broth prepared with mushroom soy sauce, garlic, and shallot. Served with fried oyster mushrooms and porcini, topped with fresh chopped spinach.

Savory chicken broth prepared with sesame oil, served with wheat noodles, edamame beans, and chicken fillet. Topped with sesame seeds.

*Contains alcohol. Slow-cooked and then baked until a sweet caramel crust forms, served with a sweet miso glaze.

*Contains alcohol. Beef tenderloin served with grilled celery root and crispy fried shallots.

Slow-cooked duck leg confit served with broccoli and bok choy.

Perfectly grilled lamb loin with roasted beetroot and silky beetroot-date cream. Finished with smoked cheddar mousse.

Blanched and grilled asparagus with creamy Gorgonzola sauce.

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

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

Seared salmon steak served with Taggiasche olives, blanched garlic, and juicy Uzbek tomatoes. Complemented with steamed eggplant, olive oil, and basil. Served with a yogurt mousse.

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

Grilled to perfection tender beef cheeks with chicken jus sauce we serve with mashed potato, French chanterelles and parsley.

Chicken cutlets served with morels and smoked potato cream, topped with the sauce based on chicken and mushroom broth with cream.

Perfectly grilled half chicken served with fried Brussels sprouts in Asian caramel, complemented with greek yogurt and sprinkle of seeds mix.

Soft and delicious veal liver comes with potato puree, fresh bok choy cabbage and creamy pepper sauce

Grilled to perfection Australian rib eye steak with chicken jus, noisette and baby potatoes.

Fresh yellow zucchini slices filled with blanched spinach and feta cheese, baked in a rich tomato sauce with fresh mozzarella and finished with Parmesan.

Blanched and grilled broccolini served with feta cheese, cilantro, and crispy corn, accompanied by a rich Asian-style sauce.

Rigatoni pasta with tender duck confit in a flavorful duck broth sauce.

Orzo pasta generously coated with Parmesan and butter. Served with slowly braised veal cheeks in a demi-glace sauce. Complemented with chives and burnt leeks.

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

Bucatini pasta served with Cacio e Pepe sauce based on Pecorino cheese and black roasted pepper, topped with grated Parmesan.

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

Ravioli filled with duck in a creamy tomato sauce. Served with a Parmesan mousse and complemented with parsley oil.

Fried beef medallions accompanied by smooth potato cream and a rich mushroom sauce.

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

Baked tender salmon fillet served with grilled broccoli and zucchini.

Spaghetti with rich tomato sauce.

Refreshing salad with ripe tomatoes and cucumbers on a smooth pillow 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 mashed potatoes.

Chocolate brownie with crunchy pecans inside, topped with a smooth mascarpone cream.

Coconut cream atop an almond biscuit, accompanied by fresh raspberries, lemon curd, and a raspberry sauce.

Cheese mousse with passion fruit gel, complemented by white chocolate ganache and topped with a hazelnut and walnut crumble. Garnished with fresh Gorgonzola cheese before serving.

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

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

Refreshing mix of cucumber, zucchini, and avocado with arugula, spinach, and mini-romaine lettuce. Tossed in a light olive oil and lemon juice dressing and topped with a seed mix.

Fried to perfection, sliced eggplant coated in a piquant sauce. Complemented with sesame seeds, cilantro, and pickled ripe tomatoes.

Rich mushroom broth prepared with mushroom soy sauce, garlic, and shallot. Served with fried oyster mushrooms and porcini, topped with fresh chopped spinach.

Blanched and grilled broccolini served with parsley and spicy corn. Complemented by a rich-flavored Asian sauce.

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

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