The cuisine is the flaming heart of AUYL. Most of the dishes in the menu are based on the three most important ingredients in nomadic culture - water, flour and meat. Cooked over an open fire, in cauldrons, on a chargrill, in a tandoor, the dishes will be very familiar, but also very new to the senses. Some products, such as herbs and vegetables, will be grown on a small farm on the territory of the restaurant. This is definitely not a classic national restaurant. We use familiar products, but we completely change the technology of cooking. We're not going back in time, but serve Central Asian cuisine in a modern and accurate way, to make that interesting on a global level.

The basis of our menu is Central Asia in nomadic times. We rely not on traditional dishes, but on the very traditions and techniques of nomadic peoples, on the products that were available to them. The food of those times depended very much on the season and the area, and we follow these principles as well. The menu will be based only on local products. For example, we will not cook with olive oil or other ingredients that are not typical of our region. 

We take tradition as the basis, but we want to create something new without losing the history and taste.