À la carte
Current menu
The menu changes each season and with the morning market. We accommodate dietary requests with advance notice.
Banush with bryndza Chef pick
Corn porridge in cream, sheep bryndza, homemade cracklings
₴240
Porcini cream soup
Carpathian porcini, truffle oil, rye croutons
₴220
Roasted beet salad
Roasted beetroot, goat cheese, walnut, buckwheat honey
₴190
Hutsul potato pancakes
Potato pancakes, sour cream, smoked mountain salmon
₴210
Charcoal-grilled trout Chef pick
Local brook trout, lemon, thyme, clarified butter
₴420
Hot-smoked trout
Horseradish, rye bread, pickled cucumbers
₴380
River fish soup
Made with three fish, root vegetables, herbs from the kitchen garden
₴260
Venison with juniper
Carpathian game, juniper sauce, baked pumpkin mash
₴680
Wood-fired lamb Chef pick
Highland lamb, rosemary, new potatoes, garlic
₴620
Cabbage rolls with mushrooms
Buckwheat, wild mushrooms, slow-cooked cabbage leaf
₴340
Honey cake
Layered honey cake, sour-cream frosting, wild berries
₴180
Highland blueberries Chef pick
Carpathian bilberries, cream ice cream, nut crumble
₴190
Bryndza cheese pancakes
Warm cheese pancakes, buckwheat honey, homemade yogurt
₴170
All prices include VAT. An optional 10% service charge is added to the bill.
Chef
Остап Данилюк
Best Chef · Ukraine Restaurant Guide 2024
Born in Kosiv, he trained in Lyon and Copenhagen and returned to the Carpathians in 2019 to lead Vatra.
His cooking is Hutsul at its core — butter, game, mushrooms, the river — yet precise and restless in execution. Recognition came in 2022, and since then the kitchen has only grown quieter and more assured.
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Vatra Restaurant · Dinner 18:00 — 23:00