Latin American drive, Uzbek soul, and European elegance
About
Over 15 years of working in tourism, including leading gastronomic tours, have given us a deep understanding of travelers' tastes and needs. Thanks to continuous guest feedback and extensive experience as a guide, we've learned what tourists look for in food and service — and what they often feel is missing in standard restaurants.
Our experience in Cuba showed that the warmest and most memorable impressions tourists take away come from the "paladar" format — a private, family-run restaurant offering home-style cooking. We adopted this concept and adapted it for Uzbekistan: the coziness of a private space, attentive service, and a fusion menu that blends the best of Uzbek, European, and a touch of Latin American gastronomy.
Our menu is shaped by feedback from travelers: we take into account dietary preferences, allergies, food intolerances, and the eating habits of guests from different countries. We carefully analyze past mistakes and aim to create dishes that balance lightness, variety, and familiar flavors. Here you'll find a menu that feels appealing both on the first and the last day of your trip — even if by the end of your tour you've already tried many interesting traditional dishes.
We chose a European style of interior and service to give guests a chance to disconnect and take a break from the intense national atmosphere — while still staying connected to local cuisine and culture. This is especially important at the beginning of a trip, when the body isn't yet ready for heavier dishes, and at the end of a tour, when travelers often want something lighter and refreshing. Our Paladar in Tashkent is a place created especially for travelers: with care, attention to detail, and a deep understanding of what makes a journey comfortable, delicious, and warmly welcoming — almost like home.
Menu
The menu is updated daily. We work by reservation only, which allows us to prepare everything from scratch — fresh, high-quality, and tailored to each guest. This format ensures that every dish is served at its best, while the kitchen remains flexible and able to accommodate your preferences and dietary needs.
Chef
Nine years in Europe — Germany, Latvia, Italy, and Sweden. Experience working with renowned chefs, followed by a return home to create a unique culinary style.
Began his career in Germany as a sous-chef.
Latvia: culinary school and restaurant practice.
Returned to Germany and gained additional experience in Swedish restaurants.
Italy: worked with pizza and desserts, pasta, and presentation-style cuisine under Chef Moreno.
Latvia: worked at the "Otto Schwarz" hotel restaurant.
Opened his own sushi bar and developed unique menus for various restaurants.
The culinary talent of our Chef has become the hallmark of the Paladar restaurant. Together as one team, we developed the concept and created a unique menu that brings together the best of Uzbek, European, and touches of Latin American gastronomy.
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