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Pork, lamb and capon (chicken) meat served on styablo with three kinds of gravies


Ancient Cossack dish. Our ancestors were gourmets and knew that the taste of any meat (pork, lamb or chicken) depended on the taste of the gravy. That’s why the three kinds of meat without any spices were fried on the frying-pan and stewed in the stove. Then everything was decorated with greenery and served with three kinds of gravies. Therefore the taste of the dish depended on the flavor of spices which was added to the gravies.

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