Gabala figs, local goat’s cheese, forest walnuts, pomegranate molasses
Tomato and Basil Salad
Local village tomatoes, fresh basil, natural olive oil, sour plum sauce
03
Mains
2 items
Young Village Chicken with Walnuts and Pomegranate
Lavangi-style. Naturally raised young village chicken, Gabala walnuts, sour pomegranate paste
Gabala Beef Saj Govurma
Fresh beef, seasonal vegetables (peppers, aubergine, potatoes), local butter
04
Desserts
2 items
Gabala Walnut Halva with Ice Cream
Traditional local walnut halva, dairy ice cream
Honey-Baked Quince or Apple
Local natural honey, walnuts, cinnamon, seasonal fruit
Harvest Season
The story behind the food
A 159-room hotel in Gabala that combines modern comfort with traditional style, welcoming guests on both leisure and business trips.
Meet the chef
Mürsəlli Fərman
Born in Gabala, Fərman has 15 years of culinary experience and has led kitchens at leading five-star hotels in the region. His work spans Azerbaijani and Gabala cooking, international cuisines and dishes for special dietary needs. Avoiding food waste is central to his approach.
From garden to table
Pumpkin, hazelnuts, figs and local goat’s cheese come together on the seasonal menu. Avoiding food waste is central to the chef’s approach.
