Main menu - Grand Otrada

gourmet menu

We please our guests not only with European quality of service but also with quality and variety of dishes. Seafood connoisseurs can enjoy some oysters with a glass of Prosecco or try the most tender lobster. Prime taste, exquisite presentation, and atmosphere are the main components of a great evening in Grand Otrada restaurant.

Grand Otrada’s main menu

Caprese with Mozarella minis (1/250) 190 

An Italian appetizer made from cherry tomatoes, Mozarella cheese, and basil, served with a salad mix and Pesto sauce

Trio of tartars - salmon, tuna, scallop (1/210/50) 430 

Tender salmon, spicy tuna, scallops with tobiko roe, cucumber, Asian Kimchi sauce, lemon, wheat, and rye ciabatta toasts

Meat and cheese wine plate (1/250) 370 

salami, Jamon, Kamembert, and Dor Blue with honey and walnuts

Odessa appetizers plate (1/300) 340 

forshmak (fish paste), eggplant dip, pickled bell pepper and ciabatta toasts

Gefilte Fish (1/350) 320 

amazing stuffed fish in nori leaves according to the secret recipe of Aunt Sonya from Malaya Arnautskaya Street, served with horseradish and mustard

Forshmak with toasts (1/350) 260 

chopped herring fillet with apples, boiled egg and butter according to an old Odessa recipe. Served with ciabatta toasts

Assorted tempura with Thai sweet chili sauce (1/250/50) 270 

tiger shrimp, zucchini, bell pepper, and button mushrooms in airy batter with sweet chili sauce

Black Sea mussels in cream sauce (1/600) 270 

unshelled mollusks served in cream sauce with a white wine base, with tomatoes, parsley, lemon, and white bread toasts

Black Sea mussels with tomatoes and basil (1/600) 270 

mollusks in shells with tomato and basil sauce served with lemon slices and white bread toasts

Black Sea Rapanos in creamy sauce (1/250) 260 

tender sea snail meat with onions and button mushrooms served with a cream and white wine sauce

Foie gras with apple chutney (1/200) 490 

fried goose liver with Indian sauce made from apples and oranges stewed in butter

Camembert and fresh berry salad (1/200) 175 

lettuce mix with Camembert cheese, seasonal berries, and sesame seeds

Grilled vegetables and goat cheese salad (1/250) 185 

grilled eggplants, zucchini, button mushrooms, and bell pepper with fresh tomatoes and goat cream cheese

Warm seafood salad (1/300) 295 

a mix of mussels, tiger shrimp, and calamari in cream sauce, served with lettuce mix, cherry tomatoes, Parmesan, and a lemon

Lettuce mix with assorted vegetables (1/250) 140 

lettuce mix, arugula, microgreen with cherry tomatoes, carrots, celery, lemon, walnuts, and olive oil

Grilled veal and arugula salad (1/250) 240 

grilled tender veal with arugula, shallots, cherry tomatoes, and cucumber with Italian dressing with spices

Greek salad (1/250) 150 

tomatoes, cucumbers, sweet bell pepper, Feta cheese, green onions, black olives with an olive oil and oregano dressing

Lettuce mix with salted salmon (1/250) 210 

lettuce mix, tomatoes, avocado with salmon slices, lemon, and Parmesan

Caesar salad (1/250) 185 

traditional mix of salads with tomatoes, chicken fillet, garlic, white bread croutons, Parmesan sauce and cheese

Tom Yam (1/350) 320 

sour and spicy Thai soup with a base of coconut milk with tiger shrimp tails, calamari, mussels, tomatoes, chili pepper, and parsley

Borsth with salo and pampushky (1/350/100) 240 

traditional Ukrainian beet, carrot, and potato soup with veal and beans served with cured pork fat, garlic, pampushky buns, and sour cream

Mediterranean soup (1/350) 290 

light and delicious soup with tiger shrimp tails, mussels, calamari, salmon fillet, tomatoes, and basil

Chicken bouillon with noodles and white mushrooms (1/350) 170 

light bouillon with pieces of chicken breast, bell pepper, carrot, onion, and parsley, coupled with mushrooms, quail eggs, and noodles

Minestrone (1/350) 170 

a light Italian vegetable soup with bell pepper, asparagus, tomatoes, beans, green peas, cauliflower, broccoli, celery, and parsley

Mushroom Yushka (1/400) 230 

wild mushroom soup - a light broth of dried porcini mushrooms, chanterelles and champignons with homemade noodles and herbs

Chicken and mushrooms Fettucine (1/250) 180 

traditional pasta in cream sauce with fried pieces of chicken breast, button mushrooms, and Parmesan cheese

4-cheese pasta (1/250) 190 

creamy pasta with Dor Blue, Kamambert, Mozarella, and Parmesan

Seafood in cream sauce pasta (1/250) 270 

conchiglie pasta in cream sauce with tiger shrimp tails, calamari, mussels, and Parmesan

Mussel and Marinara sauce pasta (1/250) 190 

pasta with mussels, Italian tomato and garlic sauce, aromatic herbs, capers, black olives, and Parmesan

Pasta Carbonara (1/250) 180 

classic Italian pasta with bacon, cream, and Parmesan cheese

Cow tongue with sweet and sour sauce (1/300) 260 

a stewed cow tongue with traditional Thai sauce served with filo rolls filled with Suluguni cheese, lettuce, and cherry tomatoes

French-style grilled chicken (1/350) 390 

a whole bird baked with spices and served with fresh lettuce, baby corn, tomatoes, roasted peanuts, and parsley

Chicken Kyiv (1/250) 280 

tender cutlet made from the chicken breast with melted butter inside, served with mashed potatoes, lettuce, cherry tomatoes, dill, and parsley

Rainbow trout in almond sauce (1/250) 290 

tender fish with almond shavings, fried to a crisp in butter with spices, served with lettuce, lemon, and cherry tomatoes

Tournedos Rossini steak (1/250) 390 

veal steak grilled to your liking with French demi-glace sauce, foie gras, button mushrooms, lettuce, and cherry tomatoes

Confi duck thigh with flambe apples (1/250) 320 

stewed duck thigh with orange sauce and caramelized flambe apples served with lettuce and cherry tomatoes

Steamed/grilled chicken breast with vegetables (1/300) 230 

healthy poultry served with mixed vegetables and fresh lettuce

Mini beef steaks with demiglace sauce (1/200) 360 

grilled beef steaks with French meat sauce, vegetables, and lettuce mix

Pork on the bone (1/250) 240 

grilled pork chop with rolls of bacon stuffed with asparagus and served with a lettuce mix

Flounder Black Sea (1/100) 235 

fried fish with a side of button mushrooms, tomatoes and lettuce in balsamic sauce

Odessa-style gobies (1/100) 130 

batter-fried Black Sea gobies from a classic recipe, served with lettuce mix and lemon (price listed for 100 gr)

Salmon on a spinach pillow baked / steamed (1/250) 320 

dietary, steamed or baked salmon, with light spinach cream

Grilled salmon steak with vegetables (1/250) 320 

grilled salmon with spices, served with lettuce, lemon, and balsamic sauce

Sea bass with citrus salt (1/300) 430 

a whole fish baked in citrus salt, spectacularly served flambe

Sea bass fillet with green peas (1/250) 340 

tender grilled sea bass fillet with green pea paste and lettuce mix

Chicken leg by Shumsky (1/250/150) 290 

baked leg stuffed with minced chicken meat and cheese with spices and herbs. Served with salad leaves and carrot puree

Esic-Fleisch (1/350) 330 

stewed beef with cherries in sweet and sour sauce according to an old Odessa recipe

Tsa-Tsa (1/250) 230 

small crispy tsa-tsa - sea fish according to an ancient Odessa recipe, served with lemon

Sauteed vegetables (1/200) 140 

hearty vegetarian sauteed with zucchini, bell pepper, eggplant, button mushrooms, tomato, onion, and garlic

Zucchini and sesame seeds Soba (1/250) 150 

buckwheat noodles with sautéed vegetables sprinkled with toasted sesame seeds and served with cherry tomatoes

Couscous with Parmesan cheese and tomatoes (1/250) 170 

a light porridge made from Berber cereal served with cherry tomatoes and hard cheese

Grilled vegetables (1/250) 150 

a plate of grilled zucchini, eggplants, bell pepper and button mushrooms

Quinoa with cherry tomatoes and avocado (1/250) 170 

a porridge made from South American gluten-free cereal with minced avocado and tomatoes

Napoleon with salted caramel and peanuts (1/250) 180 

our chef’s special – a variant of traditional favorite cake consisting of puff pastry layers with custard on and between them, topped with salty caramel

Assorted ice cream (1/100) 120 

vanilla, fruit, chocolate ice creams with various toppings

Apple strudel (1/200/50) 170 

traditional Vienna dessert that comes in form of a puff pastry pie with apple filling, served hot with a scoop of vanilla ice cream

Chocolate fondant (1/200) 190 

french sponge cake with crispy outside layer and liquid filling served with a scoop of ice cream, fruit salsa, and a topping of your choice

Peach cheesecake (1/200) 170 

light and airy cream cheese dessert with peaches and a base of shredded almonds

Tiramisu (1/200) 190 

a dessert based on Mascarpone cheese and airy whisked egg whites, Savoyard biscuits, chocolate, and Baileys liqueur

Chicken broth with homemade noodles (1/300) 95 

light chicken breast bullion with parsley, hand-made noodles, and quail eggs

Burger with chicken and French fries (200/150/50) 175 

all-time favorite dish with a chicken patty, cherry tomatoes, cucumbers, ketchup, and a side of French fries

Burger with veal and French fries (200/150/50) 195 

delicious burger with a veal patty, tomatoes, cucumbers, ketchup, Parmesan cheese, and a side of French fries

Chicken skewers with French fries (150/150/50) 160 

pieces of chicken breast roasted over an open flame with a side of bell pepper and French fries or mashed potatoes

Chicken pasta (1/250) 130 

spaghetti with pieces of grilled chicken breast, garlic, Italian Parmesan cheese, and cream sauce

Cheesecakes with berry sauce (150/50/50) 150 

light and airy cottage cheese puffs served with seasonal berries and a topping

Pancakes with cottage cheese (150/50) 120 

thin lacy milk pancakes filled with cottage cheese and served with fresh berries

Pancakes with meat (150/50) 110 

filling pancakes with minced fried chicken served with sour cream

Chicken cutlets with mashed potatoes or french fries (150/150/50) 160 

tender minced chicken cutlets with a side of either French fries or mashed potatoes

Chicken skewers with mashed potatoes or french fries (150/150/50) 160 

pieces of chicken breast roasted over an open flame with a side of bell pepper and French fries or mashed potatoes

Order dishes via our online Shopping Cart and they will be served exactly upon your arrival!

Our cooking team

Ivan Repa
Ivan Repa


Yelena Bondarenko
Yelena Bondarenko

sushi chef

Yaroslav Bobok
Yaroslav Bobok


3D Тур
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