menu of the Magyar restaurant chain

At the age of 7, Arisha set a goal – to become a chef. And she did not just achieve it – she became the best in her art: to feed dear guests of two restaurants of the Magyar chain at once. And she got here straight from Italy. Arisha trained there in one of the best Italian restaurants, honed her skills, became a member of the Italian Culinary Association. In a professional sense, everything was fine, but in a foreign country there was no one to exchange a word with. At home, in Krasnodar, parents and a little daughter remained. Therefore, when I received an offer to become a chef in the Magyar restaurant chain, I agreed with pleasure.

“I have always been inspired by the support of the audience. An open kitchen, when I see visitors, and they see me and my team – it’s just amazing, very supportive! ”Says Arisha. By the way, now Arisha needs the support of present and future visitors, and indeed of all connoisseurs of sincere cuisine more than ever. The fact is that Zadunayskaya participates in the “Famous People of Krasnodar” award in the “Chef of the Year” nomination, organized by the Sobaka.ru magazine. You can vote for our boss Arisha Zadunayskaya on the magazine’s website.

By the way, Arisha is sure that there are two types of cuisine – tasty and tasteless. But the most exotic for her are the cuisines of Thailand, India, China, Italy and France. The secret of her amazingly delicious dishes lies in the “secret ingredient”: “A drop of emotion, a pinch of charm and a handful of soulfulness – this is my signature sauce! And of course, I am constantly developing, experimenting and finding my ideal recipes. “

Charcoal beef medallions in our restaurant … it’s divine! Let us tell you a parable as proof. You are a cheerful and young cow. You have tender and tasty meat. You ate only fresh and green grass in the alpine meadows. You can jump over the fence and dance the cha-cha-cha. Come to us for selection quality control, and maybe then you will be lucky to become a part of the Beef Medallions dish. Have fried crispy croutons, turkey liver and fresh apples with you!

How to prepare: marinate beef tenderloin in Worcester sauce (20 spices) and olive oil – 30 minutes, then grill. Fry the turkey liver (70 g) on ​​the grill. Fry a fresh apple with the addition of lemon juice. Sauce – meat sauce “demi-glace” combine with whipped cream and heat. Serve on a white bread toast, alternating between meat, liver and apple. Garnish with barley porridge with basil pesto sauce.

Where: a restaurant “Coral beads”, Krasnodar, st. Krasnaya, 169/1, tel. 8 (861) 225-33-44.

In fact, somewhere in Thailand, spring rolls are served before the main course in restaurants, and it is also a popular street fast food. There are a great many cooking variations, and each Thai housewife has her own. But what you will definitely find in a classic spring roll is glass noodles and finely chopped vegetables. Further – it all depends on the imagination. Arisha Zadunayskaya has everything in order with gastronomic creativity, so try the rolls of her author’s recipe, which will be the envy of all Thais in the world. By the way, it was Arisha who brought this Asian dish to Krasnodar, she was the first to cook it for the visitors of Gray Goose cafe.

How to cook: grill chicken fillets. Wrap in rice paper with Philadelphia cheese, fresh cucumbers and peppers. Fry everything again in hot oil. When serving, cut and serve with sweet and sour chili sauce.

Where: Gray Goose cafe, Krasnodar, st. North, 279, tel. +7 (861) 251-70-12.

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As a chef, Irina is about five years old and has already reached all the heights of the culinary business that can be. And the most important reward for the chef is the praise and compliments from the guests for the delicacies that Irina prepares every day.

Irina, as a professional in her field, is constantly in a gastronomic search. As a result, her dishes are distinguished by their sophistication and originality. And our chef draws ideas and inspiration from travels around the world. In each country, Irina tries to emphasize the peculiarity of national cuisines and, on the basis of this, brings something new to her dishes.

Cupid meat is low in calories and is only 134 kcal per 100 g of product. It is also rich in vitamins E, C, A and group B, various elements – potassium, sodium, calcium, phosphorus, magnesium.

The constant consumption of grass carp meat supports the work of the brain, cardiac and vascular systems. In addition to all this, the substances contained in the fillet of grass carp improve the condition of the skin, the nervous system, and improve the metabolism of fats. Our chef tried not to lose a single useful quality of this amazing fish during cooking, so we are happy to welcome you here, at Belka & Strelka.

How to prepare: take cupid fillet, marinate in salt, pepper and lemon juice. Fry in a pan with vegetable oil in flour breadcrumbs. Serve with broccoli puree and stir-fried vegetables. Boil broccoli in cream, grind with a blender and add spices to taste. For frying, take a tomato in its own juice and onions, fry, then simmer with the addition of any greens. Serve with boiled rice.

Where: a restaurant Belka & Strelka, Krasnodar, st. Zipovskaya, 5, tel. 8-918-121-42-22.

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Stanislav has been working as a chef for 8 years. Differs in charisma, always positive attitude and love for the creation of dishes! And Stanislav’s love for cuisine comes from childhood: his father cooked well.

Stanislav became the chef of the Magyar restaurant, which is the first establishment of the chain and has already become a city’s historical landmark. The menu of this restaurant includes delicious, hearty dishes of the Danube and Hungarian peoples.

“I like to cook“ solid ”dishes that are boiled or languished or baked for several hours. This is mine, and for the soul too. ” But lest we think that Levin is only a master of traditional classical cuisine, let us note the recent achievement of the chef. Under his leadership, the chefs prepared an extraordinary dish – trout ice cream and won a prize in the city competition “Carousel of Flavors”.

In the national cuisine of every nation there is, perhaps, such a culinary masterpiece, the grandeur and aroma of which its connoisseurs glorify, composing songs, legends and even anecdotes. For Hungarians, this is a goulash soup, which is often called the “royal soup” by the inhabitants of the country on the Danube for its excellent taste. And this is not an exaggeration.

Every year the best chefs and lovers of traditional national cuisine from all over the country and from neighboring countries come to the Hungarian Szolnok for the “Festival of Goulash”.

Goulash masters believe that this particular dish helps to get rid of many diseases and helps relieve stress. And in order for the soup to be a success, you need not only meat, vegetables and spices, but also a good mood and good thoughts. Then the goulash will turn out to be rich and aromatic.

How to prepare: Fry the pieces of the hind thigh of the lamb with vegetables (onions, carrots, bell peppers, tomatoes) in vegetable oil. Simmer with mushrooms, red beans and lamb broth, season with paprika, cilantro and garlic. Serve in round bread.

Where: a restaurant “Magyar”, Krasnodar, st. Red Partisans, 515, tel. +7 (861) 251-80-62.

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Tajine is a symbol of Moroccan cuisine. The word means two concepts at once – this is the dish and the dish itself. Tazhin is a very tender meat, vegetables, fruits soaked in spices and cooked in a special dish on smoldering coals. It is prepared in a special clay pot with a tight-fitting domed lid. Thanks to such a special lid, a special steam condensation is created during cooking: the upper part of the lid remains colder, and the steam, saturated with aromatic spices and the incredible aroma of ingredients, rises up. And then it condenses on the walls of the dome and flows down with moisture onto meat, vegetables and fruits. The dish acquires extraordinary juiciness, tenderness and amazing taste. Having tasted tagine, you instantly fall in love with this incredible taste, and with Moroccan cuisine in general.

How to prepare: a piece of veal pulp is baked with herbs and spices on a “pillow” of carrots and onions until cooked. Fry onions in olive oil, add coarsely chopped dried apricots, prunes, olives, chop the veal into large pieces, chopped garlic, fresh hot pepper, add the Indian spice “garan masala”, ground cumin, cumin. Fry until golden brown, add the gravy left over after baking, beef broth, coarsely chopped potatoes and boiled chickpeas. Put in tagine, sprinkle with finely chopped mint, orange zest and put in the oven for 40-50 minutes. Serve with boiled couscous.

Where: a restaurant “Pinocchio Djan”, Krasnodar, st. Zipovskaya, 5/4, tel. 8-918-219-19-19.

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There are times when there is absolutely no time for food, but the body requires it. It has always been that way. And 100 years ago such a curiosity as a hamburger appeared. At first, the people were wary of this innovation, but then the direction turned into a whole fast food industry.

We can call our burgers art! Just imagine: the softest bun, the freshest tomato, cucumber and other vegetables straight from the garden, a large, sizzling piece of meat, a variety of sauces from all over the world – all this makes the burger so attractive and still unusual. You can find such an amazing burger in our “Grill Bar”! You have never tasted tastier yet!

How to prepare: Fry the sesame seed bun over an open fire in parallel with the beef tenderloin cutlet 1 cm thick. Grease a bun with sauce, add lettuce, cucumber, onion, tomato and fried egg.

Where: Madyar Grill Bar, Krasnodar, st. Dzerzhinsky, 100, Megacenter “Red Square”, tel. + 7 (861) 210-42-78, SBS-Megamall shopping center, Krasnodar, st. Uralskaya, 79/1, tel. 8 918 675-55-67.

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These tender ducks are delivered to us from the farmers’ swamps in the south of Hungary. Our chef delicately selects fillets and pickles them. Then it bakes until golden brown. He serves fillet of Magre breast fried medium, with cherry sauce and caramelized apple slices.

How to prepare: take the duck fillet, make cuts on the skin, add salt and black pepper. Preheat the frying pan and put the fillets skin side down, fry until golden brown. Turn over, fry with a sprig of rosemary until medium is ready. Peel the apple, cut into cubes, fry for 2 minutes in butter with the addition of sugar, lemon juice, white wine, cinnamon and curry.

We make cherry sauce: red dry wine, cherries, salt, sugar, black pepper, mix.

Spread thinly sliced ​​duck, sauce, rosemary sprig, apple and orange chip on lettuce leaves.

Where: «Thank you Baku», Krasnodar, st. Industrialnaya, 2, City Center shopping mall, tel. 8 (861) 213-48-33.

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For 2,5 years in the Magyar chain, she has gone from a trainee to a chef. He always tries something new, keeps the bar and grows professionally.

Natalia is very fond of Italian cuisine, so her homemade menu is not complete without caprese, pizza, pasta, risotto, tiramisu, panacotta. “It happens when everything comes together: doing Italian dishes, I get only pleasure. I feel that I have found my own business, and this is not just a job, but a way of life. “

Italians like to say that delicious pizza is always accompanied by an interesting story. Over a hundred years of existence, this dish has not only conquered the world, but also acquired many versions of its origin. According to the most common of them, a flat cake with a simple filling was a typical food for the inhabitants of the poor quarters of Naples. However, she remained as such until, in 1889, the wife of King Umberto wanted to taste the dish.

To fulfill the queen’s wish, the owner of one of the pizzerias in Naples was urgently summoned to the palace kitchen, who prepared two pizzas according to the recipes traditional for his establishment, and one completely new, especially for the queen.

Moreover, wishing to please Margarita, the pizza maker approached the matter with an invention, having managed to reproduce the colors of the national flag of Italy: red (tomato sauce in olive oil), white (mozzarella) and green (basil). It is not surprising that the queen liked this particular pizza more than others, after which the chef named his dish “Margarita”.

How to prepare: we prepare our pizza, observing the best Italian traditions, rolling the dough by hand, baking it on a wood-burning oven. In addition to the classic pizza “Margarita” there is also the spicy pizza “Salami”, aromatic with porcini mushrooms, and juicy “Caesar”. Our menu also includes delicious focaccio, calzone, pasta, risotto, gnocchi and other classic Italian dishes.

Where: a restaurant Don Basilio, Krasnodar, st. Industrialnaya, 2, City Center shopping mall, tel. +7 (918) 12-000-13.

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There is an opinion that the cutlets belong to the dishes of Russian cuisine, but in reality this is not the case. The cutlet, like many other great European dishes, was born in France. Literally translated from French, cotelette means rib.

William Pokhlebkin writes that for foreigners who are accustomed to using not only a fork, but also a knife, Kiev cutlets were a cruel test. When trying to cut a cutlet, it unexpectedly “shot” a trickle of oil, splashing the hapless eaters. It got to the point that the poor fellows were supplied with special instructions for handling the insidious dish.

Our ordinary Soviet people were not exposed to this danger, since they never cut cutlets, but in a worker-peasant way they pierced them with a fork, and, while the oil slowly flowed out of small holes, bit off or broke off pieces with the same fork. So these are OUR cutlets. Foreigners cannot understand.

Already now in the cafe “Marusya” it will be possible to taste 5 varieties of fish and meat cutlets. And don’t be afraid, we don’t shoot cutlets!

How to prepare: take Kuban farm meat – pork and beef, cut into cubes, fry the onions in butter. We grind all this in a meat grinder, and the minced meat is ready! For fish cakes, the recipe is also simple – for minced meat we take coho salmon and pangasius, and together with the fried onion we send it to the meat grinder.

Where: a cafe Marusia, Krasnodar, st. Red, 109, tel. (861) 259-74-11.

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“I wanted to become a chef and I became one. My profession is the whole meaning of life, ”says Alexander.

Alexander Zabugin has been working in the Magyar network for seven years and has come a long way. He started as a butcher and chef assistant at WOK Cafe. Over time, he became the senior of the shift, and then transferred to the “Yuppie” bar. In the same position he worked at and at Tommy Lee. And in the summer of 2014, WOK Cafe returned, but already as a chef. Loves delicious food and outdoor activities.

The mythological creature “dragon”, which arose in antiquity, to this day excites the minds of people, and the legends about him remain the most exciting. In Japan, unlike other mythologies, the dragon (in Japanese “tatsu”) has three toes on each paw and eight heads.

The most popular dragon legend in Japan is the Yamata no Orochi. The story says that for seven years the dragon Yamata ate one daughter of the earth god Ashinazut, who lives in the country of Izumo. In the eighth year, the hero Susanoo-no Mikoto came and killed the dragon, receiving as a reward the saved daughter of the god Ashinazut.

According to the legend, the dragon will be kind to those who worship him. You can express your respect for him in different ways, but we offer – through culinary delights on your table!

How to prepare: these rolls are branded, the secret of preparation is kept in the restaurant. But Alexander spoke about the specifics of making rolls in principle: “This process is very interesting, a kind of science. It is imperative to use only fresh products, we cook the vinegar for the rolls ourselves, after the rice cooker we cool the rice in special wooden bamboo tubs, stirring with a special spatula. “

Where: Wok cafe, Krasnodar, st. Red, 113, tel. 8918-219-19-19.

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Despite his youth, Alexander already has many years of experience in restaurants, whose gastronomic profiles are in tune with ours. An unconditional professional, he has developed an assortment of dishes: his cuisine is a unique fusion of Asian cuisine and classics of European dishes.

The chef is currently exploring the nuances of Indian and vegetarian cuisine, combining his creative pursuits with an interest in organic food.

This dish is also called “royal”. Appeared in India, at a time when this country was a colony of the British Empire.

Once the Queen of England came to India, and the Maharaja ordered his chefs to prepare a dish that could not leave her indifferent. Or they will go to execution! A miracle happened, “Sabji Maharaja” liked the queen so much that it became one of her favorite dishes. Why? It has a unique multi-taste, a combination of spices and spices, ideally matched to the composition of the ingredients! Coconut milk gives tenderness to the dish, the aroma and aftertaste are mustard seeds, and the brutality and richness, of course, are curry spices with asafoetida. Served with the famous tandoor cakes, the types of which are countless!

How to prepare: Mix ground cinnamon, curry and turmeric with black mustard seeds and fry in ghee (ghee). As soon as the spices begin to give off their aroma, add coarsely chopped vegetables – eggplant, zucchini, bell pepper, tomato and cauliflower or broccoli inflorescences. Poured everything with 11% cream and coconut milk and simmer until vegetables are cooked. It is always served with a flatbread.

Where: a restaurant «Tommi Lee», Krasnodar, st. Kubanonaberezhnaya, 1, tel. + 7-989-80-80-007.

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