The cozy interior of the restaurant offers the best opportunity for a relaxing evening in the company of old friends and acquaintances.The large windows, gentle light combined with comfortable furniture offer an excellent opportunity for relaxed and exquisite dining.

Head Chef Victor Tymchyshyn has prepared an excellent repertoire of his very original cuisine, which combines Ukrainian traditions with modern gastronomic trends.

The sommelier of the restaurant Yuliya Ignatyuk selected wines which perfectly suited the dishes.

Cheese from the village of Hust with herbs and Rivne truffles in a coating of Kherson tomatoes were served with Prosecco Toso Extra Dry NV (Italy) as a starter. It looked and tasted really delicious.

Feeling relaxed and intrigued by the menu, guests were served with tender chicken liver pate combined with a local foie gras, smoked pieces of salo with buckwheat popcorn on homemade corn bread. Wine Sileni Estate, Sauvignon Blanc 2015 (New Zealand) completed the taste of this dish.

The first two dishes combined with the excellent wines and perfect service created a friendly and relaxed ambience.

The next course was a Trio of Vareniki with different fillings: potato and mushroom in a carrot pasta, veal tails and foie gras in a traditional pasta and veal tongue in nettle pasta.
Cantina di Negrar, Soave Classico 2015 (Italy) was served for this dish.

Now it was time for something really special; milk veal with morel sauce served with Carpathian spinach banosh. Keining-Zenzen Cabernet Sauvignon Camden Park 2014 (Australia) underlined the tender taste of the meat and added a rich taste sensation to the dish.

Those guests who love sweet desserts were pleasantly surprised with Lviv strudel with mango and rhubarb served with poppy ice-cream and strawberry sorbet. Sandeman Ruby Port (Portugal) was really special with this dessert.

As a result of this dining experience, it was no surprise that Black Market restaurant achieved a 5 star rating by the members of The Ukrainian Connoisseur Club.

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