Restaurant
The LOUIS XIII Restaurant like the monarch of France of the XVII century is associated with a royal luxury not only in cuisine but also in surroundings. We have created a unique Baroque atmosphere: molding, gilding, crystal and luxury fabrics. The pride of the restaurant is the exquisite menu of our head chef Alexander Korshunov. You can taste here delicacies from the Old World and Turkish sweets, remember traditional receipts of the Belarusian cuisine, try traditional Caucasian, Azerbaijanian and Georgian dishes
Evgeny Mikhailovsky
Head Chef
The chef of the casino Opera surprises guests with author's dishes and with his original performance . Eugene's ten-year experience in gambling establishments is undoubtedly manifested in all the subtleties of working in the kitchen and in communicating with guests in the hall
He worked with such chefs as Vyacheslav Yugai, Egor Konin, Viktor Titov. He is constantly engaged in self-development and improving his skills. The business card of our Chef is the seasonality of dishes and the author's handwriting in the serving.
Zaur
Headwaiter
Our head waiter Zaur is recognized by authoritative restaurant critics of the Middle East as a professional expert in the oriental culture of restaurant service, at his disposal for your rest is the LOUIS XIII restaurant, a separate oriental hall with national cuisine, hookahs and signature drinks, as well as all the lounge areas for a cozy gastronomic journey.
kitchen
CARPACCIO
from scallop
Delicately cooked scallop in honey and lime dressing with a remoulade chili note .
GRAVLAX
FROM SALMON
Tender slices of a light - salted salmon, marinated with orange juice and cognac, is served with baked pepper .
SALAD
from king crab
This salad is served with ripe tomatoes, iceberg salad, slices of avocado and orange in mango sauce .
LAMB TONGUES
in garlic sauce
Cooked with cherry tomatoes, capers and fennel .
BEEF CHEEKS
with Porto sauce
This dish stewed in “Port” sauce is served with mashed potato .
black steak
halibut with shrimp
Black halibut filet caramelized in “Portglass” sauce is served with cream sauce, broccoli and shrimps .
SKERT STEAK
with baked tomato
Steak from a thick skirt of Black Angus is served with grill baked tomato .
ECLAIR
WITH PASTRY CREAM
A traditional French delicacy with a chocolate glaze .
Gallery
GAMBLING TOUR
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MORE CHANCES
Gambling tour is more available than an independent trip.
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QUICKLY
Registration will take no more than 15 minutes
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COMFORTABLE
Everything will be organized for you by the concierge of the Opera Casino.
