The restaurant is decorated in the spirit of oriental luxury. Wooden carved partitions and decorative columns decorated with intricate ornaments divide the restaurant’s premises into three rooms: Arabian, European and eclectic-Eastern. For a business lunch the European or oriental hall is more suitable, but if you want to feel like Lawrence of Arabia – choose the Arabian one. There, sitting on soft sofas amidst weapons hung on the walls, be sure to taste “Kibi Nai” made of raw lamb, wheat grains, onions and oriental spices. In this atmosphere, the traditional Tabouli salad of finely chopped parsley with fresh tomatoes, green onions, mint and cooked wheat and hommus made from pureed white peas called chickpeas with lamb take on a special flavor. The charcoal-cooked shish kebab assortment is a real man’s choice. It includes shish-tauk (chicken fillet), lulia kebab and beef kebab. For a banquet you can order a roasted lamb stuffed with nuts (pine, walnuts and cashews) or a six-kilogram roasted sturgeon.
Hidden behind translucent curtains, the VIP lounge has carpets and paintings of thoroughbred Arabian horses. The almost round sofa, which occupies most of the room, can seat 20-25 people. There are waiter call buttons on the tables – a small detail, but it says a lot.
In the evenings, dancers perform belly dancing to traditional Arabic music. Another great addition to the dinner is hookah. In this, as well as in any other detail you can feel the special philosophy of the East, adopted by the restaurant. Everything should be beautiful: both content and form. You can join the millennial culture of the East in the restaurant “Sultan”, which has already turned 12 years old.
