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 .

bar

Whiskey Sour

Harmonious and gentle strong cocktail on Bourbon with the addition of egg white and lemon juice.

Clover Club

Gin-based cocktail with unique berry flavor.

Negroni

A strong bitter cocktail based on gin with the addition of bitters and red vermouth. Ideal as an aperitif or digestif.

Espresso Martini

If you think that your incomparable espresso lacks a couple of tens of degrees of strength, then you simply need this cocktail.

GAMBLING TOUR

  • MORE CHANCES

    Gambling tour is more available than an independent trip.

  • QUICKLY

    Registration will take no more than 15 minutes

  • COMFORTABLE

    Everything will be organized for you by the concierge of the Opera Casino.

Get me to the Opera