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The modern restaurant is located in the heart of the city – in one of the old buildings of the beginning of the last century. It occupies two floors with a total area of 151 square meters.
The owners managed to combine Easter European traditions and a modern approach to the restaurant interior design, cuisine and dining experience. Local manufacturers worked on almost all materials, furniture and interior items.
About 99% of the menu consists of local products and it’s not a marketing ploy! The chef travels around the country a lot in search of high-quality local food. Farmers who have not yet entered a large market work for quality, not quantity.