Triangle ("echpochmak" in Tatar) is a dish that has been traditionally prepared in all Tatar families for many years. So we couldn't avoid it either. Be sure to try these hearty, juicy triangular pies with meat filling, made with love and care!

According to legend, the Horde riders took raw meat with them on hikes. Thus, beef tartare was originally raw meat cooked in field conditions. Over time, the recipe of the dish was enriched with sauce and other ingredients, which made it tasty and nutritious. Tender beef tenderloin with Worcestershire sauce and chef's seasonings is served with a marrow bone.

Kazan begins with the Volga River, with green parks and squares, with blue domes of mosques... and lunch in Kazan begins with turkey pate. Serve with soft brioche and karkade jam.

The Mediterranean snack. Thin slices of roast beef are laid out on crispy ciabatta with delicate curd cheese, complemented by a spicy honey-mustard sauce and the sweetness of dried tomatoes.

Classics of meat snacks in a restaurant reading. Dense, saturated beef cheek jelly. It is served with two types of mustard and crispy pickled cucumbers.

This snack harmoniously combines baked pepper paste with feta cheese, dried tomatoes with creamy kaymak, and combines all this with an unexpected chord — the spice shichimi tagarashi. The result is a complex, layered taste: smoky depth, mild salinity, tomato sourness and a barely noticeable spicy edge in the aftertaste.

You can argue for a long time who first came up with this unique chickpea snack. But it's better to experience it at least once! An ensemble of chickpeas, tahini paste, olive oil, with the addition of spicy cumin, coriander, baked garlic and lime juice. All these ingredients create the most vivid taste with nutty notes and unobtrusive sourness.

The velvety sweetness of baked beetroot, softened by the creaminess of two cheeses, and a fresh citrus accent that does not interrupt, but emphasizes the depth of the root vegetable. Red basil adds a spicy herbiness, while lime enlivens the finale, making the taste both rich and light.

Juicy and fragrant bones baked with chimichurri sauce

Kazylyk, duck, horse meat and roast beef with pickles and green mustard. A delicious and rich combination!

Appetizer set: hummus, zajiki, beetroot mutabal, muhammara.

Classic salad in a non-classic chef's serving with Caesar sauce, wheat croutons and grilled chicken breast

Classic salad in a non-classic chef's serving with Caesar sauce, wheat croutons and grilled shrimps

An exquisite salad, in which everything is perfect - horse meat and crispy lettuce leaves and a combination of honey and mustard sauce

Crispy eggplant, sweet and sour sauce combined with tomatoes, smoked feta, spicy herbs and dates

Hearty meat salad with roast beef and vegetable sweetness, seasoned with two sauces – spicy "grilled" and mild "honey mustard"

Fresh Mediterranean salad with salty feta, crispy vegetables and Caucasian herbs. It is filled with two sauces – "lemon" and "fatush", with the addition of the spicy zaatar spice.

It is said that this salad appeared at the beginning of the twentieth century, when the need for light meat dishes became especially urgent. And today it is one of the most popular salads in ITLE

Pan-Asian seafood soup. It will decorate your table generously, and the taste of tiger shrimp, commander
squid and mussels will not leave any guest indifferent.

Slavic soup in Tatar version. And if a Tatar cooks borscht, it will definitely be with kaymak, beef cheek and horse's mane.

The triangle and the broth occupy a special place in the hearts and on the tables of the Tatar people. This dish brings warmth, comfort and exquisite taste of homemade food, cooked with love and care.

Thick broth with torn beef and smoked horse meat, where jalapeno adds a sparkle, and sour cream gently tames it. This is a soup for real men.

Girls love pasta. Men prefer meat. But sometimes you want to switch tastes, and then masterpieces that suit everyone come to the rescue. Our steak pasta with turkey is from this category. Everyone will be satisfied.

Triangle ("echpochmak" in Tatar) is a dish that has been traditionally prepared in all Tatar families for many years. So we couldn't avoid it either. Be sure to try these hearty, juicy triangular pies with meat filling, made with love and care!

Juicy rib eye steak with an appetizing crust and recognizable grill pattern, served with garlic confit, which emphasizes the rich taste of the meat. The perfect degree of roasting for your choice!

A brutal alternative steak made from thin-diaphragm fillet. It has a powerful, pronounced meat flavor and fibrous texture. It is served with the classic Latin American Chimichurri sauce based on herbs and garlic, which refreshes the receptors.

Soft and juicy neck-and-shoulder cut steak with good marbling. We don't interrupt its pure taste with complex marinades — just coarse sea salt and freshly ground black pepper.

Top Blade steak is the ultimate treat on your plate! This is the most delicate part of the shoulder blade. A steak that is ready to surprise you from time to time. Meat with a slight sweet note, unsurpassed taste, is rightfully considered a favorite among steak lovers.

Perhaps the most famous steak in the meat world is Rib Eye. For 21 days, it has been patiently matured according to a secret recipe so that you can enjoy its extraordinary softness and richness of its taste. The final weight of your steaks is determined by the degree of roasting you ordered.

Perhaps the most famous steak in the meat world is Rib Eye. For 21 days, it has been patiently matured according to a secret recipe so that you can enjoy its extraordinary softness and richness of its taste. The final weight of your steaks is determined by the degree of roasting you ordered.

In the body of an adult bull, the tenderloin occupies only 1.5% of the total weight, and our task is to carefully convey it to you without losing its taste and juiciness, filling your taste memory with new sensations.

Do you know why cowboys love steaks so much?
Because this meat gives them strength and endurance so that they can ride their horses all day long! Discover a new gastronomic world with our special horse meat steak! This tender and flavorful meat will become your secret weapon in the battle for taste buds.

No Tatar feast is complete without mutton. The most delicate loin of young lamb with a small layer of sizzling fat under a marinade with cilantro. It's too appetizing to be true (but it's true).

Stewed lamb meat with vegetables and a dressing of two sauces

The meat tradition of the steppes and patience at the campfire, combined with the aroma of truffles and fresh cheese

A mixture of Tatar and Latin American cuisines: this was tasted only by the Maya, Aztecs and Tatars - lomo saltado with them, pan with horse meat with us. There are thousands of kilometers between us, and there is only a moment between our tastes.

Tender duck leg, prepared using confit technology, garnished with creamy sweet potato puree

Festive British classics in the author's presentation. The most delicate central part of the filet mignon is baked in a golden puff pastry. The dish is served with a rich, long-simmered glossy Demiglas sauce.

An impeccable combination of tenderness and usefulness. The chicken breast is first stewed using sous-vide technology, preserving its absolute juiciness, and then grilled until golden brown. It is served with premium crispy asparagus, juicy cherry tomatoes and wrapped in an airy, fragrant smoked cheese mousse.

A traditional dish of Tatar cuisine, which, according to historical data, was first prepared by nomads. Initially, it was just meat with spices and herbs. In the 18th century, the recipe of the dish was improved. Here it consists of fried pieces of beef and horse meat, as well as stewed vegetables.

An oriental interpretation of an Italian hit. Instead of the classic dough sheets, we use thin Armenian lavash, shifting it with juicy minced meat and stretching mozzarella. It is served with cool Greek yogurt and aromatic zaatar for a slight sourness.

A classic meat treat that will transform any table. Enjoy our juicy, fragrant sausages, hand-made in our ITLE Kitchen factory.

Chicken sausages in a new original interpretation – with dried tomatoes, giving a sweet touch to the whole flavor composition.

And burgers have their own chef. Juicy beef patty, a duet of cheeses and a filling of jalapeno, fried onions, grilled sauce, prunes - this is a real cascade of taste

Our signature burger with a distinct oriental character. Instead of classic sauces, we add a spicy muhammara of baked peppers and delicate caramelized onions to it, creating a unique sweet and spicy balance.

Melting honey mousse with pieces of chak-chak, a liquid center of berry sauce, a crispy layer with white chocolate and waffle.

Crispy almond sable tart (shortbread dough), pistachio frangipane with whole raspberries (baked nut cream with pistachio paste), fragrant raspberry confit, delicate pistachio mousse, pistachio sponge cake, chocolate coating, garnished with fresh fried pistachios.

Juicy chocolate sponge cake with coconut milk and almond flour. A delicate filling of dried apricots, coconut chocolate cream, roche glaze with peanuts.