White Miso Sauternes Braised Cod

Roast Beef with Miso Dressing

Low-alcohol digestive mojito with mint and rum cream

Tomato chess by Olga Martynovskaya

Strawberry Kiss

Lobster Linguine

Scallop Carpaccio, Soft Cooked Egg and White Truffle Dressing

Pan-Fried Atlantic Cod Filet with Ratatouille

I have to emphasize that lamb is my favourite kind of meat because it combines a classical savour in a modern issue. By Tomasz Czyżycki.

Dark Chocolate «Supreme» with Hazelnuts and Coffee-Orange Sauce by Pastry World Champion Patrick Casula.

Agnolotti del “Plin” Al Castemagno with Butter and Sage Sauce in a Crispy Parmesan Basket

Steamed Whole Fresh Crab Claw with Winter Melon. Winter Melon / Wax gourd is the mysterious fruit.

Try to cook this wonderful Berry Compote with Cardinal Cream, and you will find out what a gastronomical ecstasy is.

Tagliatelle with Prawns and Spinach

Roasted salmon steak, carrot ginger, herbs juice by Jean-Pierre Jacob. It’s a tasty and simple recipe from one of the best French chefs

Black Fettuccine with Salmon

Lobster in vanilla sauce

Poached Lobster with Bird’s Nest and Egg White

This is a traditional Ukrainian dish with salo! Ukrainian students also like it. It’s cheap, substantial and very tasty

Tuna steak with Soba noodles – this dish is extremely tasty and tender.

Back of a lamb on potatoes with cherry by Viktor Prodanov. French cuisine.

Roll with tempura shrimp in wasabi sesame with pineapple, avocado and pepper salsa by Oleg Pashkevich.