For starter guests tried seasonal salad of watermelon with brynza cheese. Fresh taste of watermelon was underlined by Prosecco spumante, Zonin.
A soup of zucchini with smoked chicken decorated with flowers of zucchini, stuffed with chanterelles was the following hot appetizer and it amazed our guests.
For the main course, TUCC guests were suggested to choose between Pikeperch with tiger shrimps and zucchini spaghetti served with Chardonnay, Luis Felipe Edwards and Veal in ashes on a puree of a baked apple with wild blueberries served with Cabernet-Sauvignon, Luis Felipe Edwards.
Secret dessert from Natalia Voloshina was chocolate cream with berries accompanied by Ararat cognac.
And again this time there were 10 questions to answer about Ukraine past and present and the clever winners collected a bottle of an excellent Spanish rioja to enjoy.
The atmosphere was great, the company was happy and the food, wine and service were excellent and Kureni scored a well-deserved 5*.
