The chef of Concord is not limited by conventionalities, adding unusual ingredients to the classic dishes. On the menu, for example, is Sea Weed salad with cherry tomatoes, fresh tuna, fried shrimps and almonds, mixed with oriental sauce. Among hot appetizers is fried foie gras with sauce “Calvados” made of pineapple and berries purée. Guests can also enjoy a soup of cream and white wine with mushrooms and smoked salmon. A wide wine list of the restaurant and a hookah harmoniously complement any choice of a visitor.
The interior combines concise and expensive designer elements, all items are in beige and black colors, lots of daylight, natural decoration and flowers. There is a summer terrace with the view of the historical city center.
