Max

In the very center of the capital city, in the middle of all the noise and sounds, lies the intimate and peaceful atmosphere of the Maxim restaurant. On the one hand, Maxim flirts with French culinary art, and on the other, he is always looking for something new, fresh. Seasonal foods play an important role in the selection of dishes, as Maxim strives for the freshest possible offer and natural and full flavors. If we start the meal with cold starters, we can try a salad with lobster, green belugas, vitlof and truffles, smoked goose breast with kumvat ragu, beef carpaccio marinated in olive oil or goose liver terrine stuffed with figs, sweet wine jelly, chopped truffles and toasted baguette. Lovers of soups will be surprised, because at Maxim no soup is an "ordinary" soup, each one is something special, be it pure tomato soup with tomato concasse and pesto ravioli or Provencal chicken soup with truffles. Among the warm appetizers, neither the warm mango puree with a slice of foie gras and shrimp tails nor the tagliatelle with mussels, shrimp, squid, fish and vegetables will disappoint us. Those who enjoy the smell of the sea on their plate will be delighted by fish baked in the oven with vegetables and potatoes, fillet of fresh tuna with raisins and cocoa beans and fillet of sea frog on a warm tomato ragu with shallots. Among the meat dishes, it is worth mentioning the veal fillet with a slice of goose liver, belugas and black truffles, lamb curry with herb crust on ratatouille with roasted potatoes and Angus beef fillet on green belugas purée with glazed shallots. A glass of quality wine or one of the top quality cigars will make a glamorous meal perfect.