Owned and operated by young Azerbaijani staff, this restaurant offers authentic centuries-old cuisine which is far more exquisite, creative and gourmet, than most of what we tried from the famous expensive contemporary haute cuisine establishments. It?s hard to believe that, for example, Dyushbara soup (veal/ fresh peppermint stock, with tiny transparent-dough lamb dumplings under greens and dry rhubarb spice) is not a Michelin chef invention, but is quite conservatively traditional. Try also taskebab and surely Azerbaijani plov, made using basmati rice and dried fruits. For dessert–home made hundred layer Baku or Turkish bakhlava. Also European meals on the menu. Homey and welcoming. Essential!