4 Restaurants for Discerning Foodies

Helmed by Nikita Bychkov (of Zira fame), Oko gastropub might just be 2024’s most unforgettable culinary experience. Officially, the cuisine is labeled continental — a vague label that hardly does it any justice. In reality, the menu spans Greece to Thailand, with the chef’s creativity transcending borders and conventions.

The mango-stracciatella appetizer bridges creamy cheese and sweet fruit with lime zest and mint. The tartare reimagines surf and turf, pairing beef with eel. Don’t miss the Asian salad with tender veal, apple, cilantro, and sesame dressing, or the filet mignon with smoked butter for mains. If desserts haven’t wowed you lately, Oko’s signature creation will: caramelized pumpkin and pumpkin sponge soaked in pumpkin cream, topped with a delicate sesame chip (reminiscent an elegant kozinak) and house-made halva ice cream that balances the sweetness perfectly.

Perched on the 12th floor of The Tower Hotel, Twelve offers panoramic views and a menu orchestrated by Islom Kurbanov, a chef seasoned in Michelin-starred kitchens (Moscow’s Beluga and Selfie) and now bringing fancy gastronomy to Tashkent.

Highlights include ravioli with glossy, paper-thin dough filled with veal, served with demi-glace and parmesan espuma. The trendy cauliflower gets a luxe twist with truffle-cheese mousse, while the eel starter — paired with lime-coconut cream — leaves a hauntingly delicious impression that’ll have you coming back.

On the 17th floor of the InterContinental, Ember & Embar stuns with city views and its own take on elevated Pan-Asian cuisine. This is rare, genuine premium dining — in ingredient quality, conceptual depth, and, yes, pricing.

Menu standouts: sashimi, tataki, flame-seared Aburi rolls, crispy karaage chicken with shichimi and zest, and mind-blowing wagyu steaks. Pro tip: Don’t skip the cocktails (they’re brilliant) or sunset on the terrace — it’s a showstopper.

This restaurant leaves a lasting impression, and crucially, it’s all about the food. Not the priciest decor, quirky tableware, or clever marketing — just the kitchen. The core idea? Top-tier Latin American steaks made with Bukhara beef.

Fillet first made waves in 2020 in Bukhara, showcasing Uzbek marbled meat. Chefs Shukhrat Ishankulov, Mirshod Jamalov, and Sanjar Mukhamedov — veterans of London and UAE steakhouses — perfected the local product with their expertise. Ambition paid off: in early 2024, Fillet landed in the capital.

Everything here screams fine dining: white linens, marble floors, attentive service, great wine, and flawless execution. The steaks are all local, aged 21–30 days (dry or wet, depending on the cut). Try the Churrasco de Lomo — spiral-cut, marinated for 24 hours with garlic, parsley, and oil. Pair it with the signature truffle-roasted potatoes. And don’t overlook the watermelon salad: legendary Uzbek melon, avocado, local almonds, jalapeños, feta, red onion, and lemon dressing — a combo that lingers in memory long after the meal.

Photos: restaurant websites and social media; Yandex Maps