Shirvanshah

Shirvanshah turned out to be the food stop I enjoyed most on my first visit to Baku. This is not only a restaurant, it is also a museum. Lunch or dinner, it makes no difference; eating to the sound of a fasıl makes the experience more enjoyable still. I would particularly suggest trying the regional cheeses and pickles here. Because industrialisation has been limited, farming and animal husbandry still hold on to their natural shape. That is why the flavour of the ingredients really does make a difference. It is hard to put into words how tender the veal served on the sac is. The “tourshu govurma & pilaf”, which you could think of as an open version of şah pilavı, is another pairing that has to be tried. The crisp part of the rice that forms at the bottom of the pot is called qazmaq, and it is always given a place on the plate. The region grows a great many aromatic things, such as feijoa, pear and tarragon. The drinks made with these fruits and herbs make a very pleasant companion to the food.

What to Order

• Assorted Pickles
• Assorted Cheese
• Pilaff
• Turshu Govurma
• Saj-Fried Veal
• Armud Lemonade
• Tərxun Lemonade
• Feijoa Compote