Spacious restaurant hall with panoramic views of the city and mountains

Restaurant · World Cuisines · One Roof

OMERTA

Code of Silence. Only the taste speaks.

Five cuisines, fire and taste. An evening to return to.

Served table in the OMERTA hall by candlelight

About us

Five kitchens. One rule.

OMERTA is a restaurant that doesn't shout about itself. There is no need for loud music or catchy words here: silence, candlelight and good food speak for themselves.

Five directions live under one roof. Kyrgyz cuisine is about hospitality and dastarkhan. Japanese and Italian cuisine are about precision and freshness, French cuisine is about classics and sauces, steakhouse is about fire and meat.

We take products from trusted suppliers. The menu changes once a season, and each dish is checked by the chef before serving.

5kitchens
258dishes
12years in the kitchen

Burgundy velvet sofas in the living room

OMERTA space

Our halls

Choose the atmosphere for your evening: a panorama of the city, a cozy meeting or a special event.

Panoramic hall of the OMERTA restaurant — 01
Panoramic hall
Space for special meetings and dinners overlooking the city.

Chamber hall of the restaurant OMERTA — 02
Chamber hall
A cozy atmosphere for a relaxing evening for two.

OMERTA restaurant celebration hall — 03
Celebration hall
A place for important events with loved ones.

Tables by the window of the OMERTA restaurant — 04
Tables by the window
Lights of Bishkek and mountains on the horizon.

Lounge area of the OMERTA restaurant — 05
Lounge area
Soft light, comfortable sofas and leisurely conversation.

Main hall of the OMERTA restaurant — 06
Main hall
An elegant setting for dining and meetings.

Bar area of the OMERTA restaurant — 07
Bar area
Cocktails and evening restaurant atmosphere.

Cozy room for a small company with a view of the city — 08
Hall for intimate meetings
A cozy space for a special evening in a small company.

Book a table

Our history · Bishkek

Meeting of tastes in the heart of the city

The history of OMERTA begins with the idea of bringing different culinary traditions together at one table - and making every meeting special.

In Bishkek, where hospitality always takes pride of place at the table, we have combined Kyrgyz cuisine with Japanese, Italian and French classics, as well as dishes from the fire.

Details are important to us: the aroma of a freshly prepared dish, warm light and an evening that you want to share with loved ones.

Open menu

The atmosphere of the OMERTA restaurant hall — OMERTA · Bishkek, Kyrgyzstan

Five kitchens under one roof

Get to know our dishes and their recipes. Recipes for signature desserts are kept secret.

Japanese Italian French Steakhouse Kyrgyz From the chef and sous-chef Sets of dishes Author's desserts

Radish - 40 g; cucumber - 40 g; cabbage - 40 g; ginger - 10 g; rice vinegar - 30 ml; salt - 3 g

Preparation

Cut vegetables into thin slices.
Mix vinegar, salt and sugar, add ginger.
Pour over vegetables and refrigerate for 4 hours.

MoreShow less

Takoyaki

Octopus balls, okonomi sauce and bonito.

Possible allergens: eggs, gluten, fish, shellfish. Check with the waiter.

Ruddy balls with a piece of octopus inside are fried in a special form and turned over with a wooden skewer. Top with okonomi, mayonnaise and dancing bonito shavings.

Compound: octopus, dashi dough, okonomi sauce, bonito

620 somRecipeHide

20 min · 180 g

Ingredients

Flour - 80 g; dashi - 150 ml; octopus - 60 g; okonomi sauce - 20 ml; bonito - 3 g; egg - 1 pc.

Preparation

Mix flour, dashi and egg into batter.
Pour into the mold, add the octopus and turn the balls over.
Brush with okonomi and sprinkle with bonito and nori.

Roll "Gold"

Roll with tempura shrimp and masago caviar.

Possible allergens: crustaceans. Check with the waiter.

Roll with crispy tempura shrimp, avocado and masago caviar. We make our own spicy sauce from mayonnaise, sriracha and lime.

Compound: shrimp tempura, avocado, masago caviar, spicy sauce

1,350 somRecipeHide

25 min · 240 g

Ingredients

Tempura shrimp - 4 pieces; avocado - 40 g; masago caviar - 20 g; rice - 100 g; nori - 1 sheet; spicy sauce - 15 g

Preparation

Spread the rice over the nori and turn the sheet over.
Add shrimp and avocado and roll.
Sprinkle with caviar, cut into 8 pieces, pour over the sauce.

Duck teriyaki

Duck breast with teriyaki glaze and apple.

Possible allergens: gluten, soy. Check with the waiter.

The duck breast is seared skin side down until the fat is rendered and then topped with a teriyaki glaze. The apple adds acid that cuts through the fat.

Compound: duck, teriyaki sauce, apple, green onion

2,200 somRecipeHide

30 min · 260 g

Ingredients

Duck breast - 200 g; soy sauce - 30 ml; mirin - 30 ml; honey - 10 g; apple - 60 g; green onions - 5 g

Preparation

Cut the skin crosswise and fry for 6 minutes, skin side down.
Turn over, pour in teriyaki sauce and finish with glaze.
Let the meat rest for 5 minutes, slice and serve with an apple.

Mochi from the match

Rice dessert with matcha cream.

Possible allergens: milk, gluten. Check with the waiter.

Soft rice dough with airy matcha and white chocolate cream. A strawberry slice is hidden in the center.

Compound: rice dough, matcha, white chocolate, strawberry

650 somRecipeHide

40 min · 120 g

Ingredients

Rice flour - 100 g; matcha - 6 g; white chocolate - 40 g; cream - 60 ml; strawberries - 2 pcs; starch - 10 g

Preparation

Cook the dough in the microwave or steam and cool.
Beat the cream from matcha, chocolate and cream.
Wrap the cream and strawberries in the dough and sprinkle with starch.

Flour 00 - 150 g; San Marzano - 80 g; mozzarella - 80 g; basil - 4 leaves; olive oil - 8 ml

Preparation

Knead the dough and leave it in the cold for 48 hours.
Stretch with your hands, apply tomatoes and cheese.
Bake at 450° for 90 seconds and garnish with basil.

Beat the yolk with sugar and mix with mascarpone.
Dip cookies in coffee and layer with cream.
Refrigerate for 6 hours and sprinkle with cocoa.

Panna cat

Delicate vanilla dessert and berry sauce.

Possible allergens: milk. Check with the waiter.

Cream with vanilla hardens on gelatin to a trembling consistency. Berry sauce gives a bright sourness.

Compound: cream, vanilla, berries, gelatin

680 somRecipeHide

4 h 160 g

Ingredients

Cream - 150 ml; sugar - 20 g; vanilla - 1 pod; gelatin - 3 g; berries - 50 g

Preparation

Heat the cream with vanilla and sugar, add gelatin.
Pour into molds and refrigerate for 4 hours.
Serve with berry sauce.

There are no dishes in the selected category in this kitchen. Select a different category or tab.

French cuisine

A classic that never gets old. Sauces, butter and patience.

Six oysters on ice with shallot vinaigrette

Guillardo's oysters

Six oysters with shallot vinaigrette.

Possible allergens: shellfish. Check with the waiter.

Oysters are delivered alive and opened in front of you. Shallot vinaigrette with champagne vinegar brings out the sea flavors.

Compound: oysters, shallots, champagne vinegar

3,200 somRecipeHide

15 min · 180 g

Ingredients

Oysters - 6 pcs; shallot - 15 g; champagne vinegar - 15 ml; lemon - 1/2 pcs; black pepper - 1 g

Preparation

Chop the shallots and soak in vinegar for 10 minutes.
Open the oysters and place on ice.
Serve with vinaigrette and lemon.

Foie gras on brioche

Duck liver, brioche and fig jam.

Possible allergens: gluten, nuts. Check with the waiter.

Duck foie gras is fried for 40 seconds until golden brown. Warm brioche and fig jam create a balance of sweet and rich.

Compound: foie gras, brioche, figs, pistachios

2,800 somRecipeHide

15 min · 150 g

Ingredients

Foie gras - 80 g; brioche - 2 slices; fig jam - 25 g; pistachios - 5 g; sea salt - 1 g

Preparation

Cut the foie gras into chunks and add salt.
Fry in a dry frying pan for 20 seconds on each side.
Serve on toasted brioche with jam and pistachios.

Onion soup

Caramelized onions covered with cheese crust.

Possible allergens: milk, gluten. Check with the waiter.

The onion is simmered for two hours until caramelized, then poured with broth. Gruyère is baked to a thick golden crust.

Compound: onion, beef broth, gruyere, baguette

980 somRecipeHide

2 h 45 min · 350 g

Ingredients

Onion - 300 g; beef broth - 350 ml; Gruyere - 50 g; baguette - 2 slices; white wine - 30 ml

Preparation

Simmer the onion over low heat for 2 hours until caramelized.
Pour in wine and broth, cook for 30 minutes.
Pour into a pot, cover with baguette and cheese and bake under the grill.

Escargot

Snails baked with butter and parsley.

Possible allergens: milk, gluten, shellfish. Check with the waiter.

Snails are baked with garlic butter, parsley and shallots. Serve with a crusty baguette to catch the butter.

Compound: snails, butter, garlic, parsley

1,200 somRecipeHide

15 min · 130 g

Ingredients

Snails - 6 pcs; butter - 40 g; garlic - 5 g; parsley - 5 g; baguette - 2 slices

Preparation

Beat butter with garlic and parsley.
Place the snails in the shells and cover with oil.
Bake for 8 minutes at 200°C.

Beef tartare

Chopped tenderloin with capers and yolk.

Possible allergens: eggs, gluten, mustard. Check with the waiter.

Chopped tenderloin is mixed with capers, mustard and gherkins. Serve with egg yolk and toast to combine everything on the plate.

Compound: beef, capers, yolk, mustard

1,900 somRecipeHide

15 min · 170 g

Ingredients

Tenderloin - 130 g; capers - 8 g; mustard - 5 g; yolk - 1 piece; shallot - 10 g; toast - 2 slices

Preparation

Finely chop the meat with a knife.
Mix with capers, shallots and mustard.
Shape, place the yolk on top and serve with toast.

Scallops in cream

Scallops and champignons in champagne sauce.

Possible allergens: milk, shellfish. Check with the waiter.

The scallops are fried for 90 seconds and covered with a delicate cream and champagne sauce. Champignons add an earthy tone.

Compound: scallops, champignons, cream, champagne

2,600 somRecipeHide

20 min · 230 g

Ingredients

Scallops - 4 pcs; champignons - 50 g; cream - 60 ml; champagne - 40 ml; butter - 10 g

Preparation

Sear scallops for 45 seconds on each side.
Brown the mushrooms, pour in the champagne and cream.
Thicken the sauce and serve with scallops.

Duck leg confit

Twelve hours in duck fat, crispy skin.

Check with the waiter for allergens and ingredients.

The duck leg is simmered in its own fat for twelve hours with garlic and thyme. Before serving, the skin is fried until crisp.

Compound: duck leg, garlic, thyme, potatoes

2,400 somRecipeHide

12 h + 20 min · 380 g

Ingredients

Duck leg - 1 piece; duck fat - 200 g; garlic - 4 cloves; thyme - 3 branches; potatoes - 150 g

Preparation

Rub the leg with salt and leave overnight.
Simmer in fat at 90 °C for 12 hours.
Fry skin side down and serve with potatoes.

Flounder meuniere

Flounder in butter with lemon.

Possible allergens: milk, gluten, fish. Check with the waiter.

Flounder is fried in butter and served with lemon and parsley. The dish is simple, but shows the skill of the chef.

Compound: flounder, butter, lemon, capers

2,700 somRecipeHide

15 min · 320 g

Ingredients

Flounder - 250 g; butter - 40 g; lemon - 1/2 pcs; capers - 8 g; flour - 15 g

Preparation

Dip the fish in flour.
Fry in butter for 4 minutes on each side.
Add lemon and capers to the oil and pour over the fish.

MoreShow less

Kok o'ven

Chicken stewed in Burgundy with bacon.

Check with the waiter for allergens and ingredients.

The chicken is simmered in Burgundy wine with bacon, shallots and mushrooms for several hours. The sauce is thick and dark.

Compound: chicken, Burgundy, bacon, shallots

1,900 somRecipeHide

2 hours · 380 g

Ingredients

Chicken - 300 g; red wine - 150 ml; bacon - 40 g; shallot - 40 g; champignons - 50 g

Preparation

Fry bacon and chicken until golden brown.
Add shallots and mushrooms, pour in wine.
Simmer for 1.5 hours covered.

Creme Brulee

Vanilla cream with a crispy caramel crust.

Possible allergens: milk, eggs. Check with the waiter.

Vanilla cream is baked in a water bath, then cooled. The sugar crust is burned with a burner before serving.

Compound: cream, vanilla, yolks, sugar

680 somRecipeHide

4 h 140 g

Ingredients

Cream - 150 ml; yolks - 2 pcs; sugar - 30 g; vanilla - 1 pod; cane sugar - 10 g

Preparation

Mix yolks, sugar and hot cream with vanilla.
Bake in a water bath for 35 minutes at 150°C.
Cool, sprinkle with sugar and burn with a torch.

Tarte Tatin

Caramelized apples on crispy dough.

Possible allergens: milk, gluten. Check with the waiter.

The apples are caramelized in butter and sugar, then covered with dough. The tart is turned over while hot.

Compound: apples, butter, sugar, dough

720 somRecipeHide

1 hour 180 g

Ingredients

Apples - 250 g; sugar - 60 g; butter - 40 g; puff pastry - 100 g

Preparation

Prepare caramel in a mold and add apples.
Cover with dough and bake for 35 minutes at 190°C.
Turn over and serve warm.

Chocolate fondant

Warm center and vanilla ice cream.

Possible allergens: milk, eggs, gluten. Check with the waiter.

Dark chocolate with a runny center and vanilla ice cream - cold and hot on the same plate.

Compound: dark chocolate 70%, butter, egg, vanilla ice cream

850 somRecipeHide

25 min · 200 g

Ingredients

Chocolate 70% - 70 g; butter - 50 g; egg - 1 piece; sugar - 30 g; flour - 15 g; ice cream - 60 g

Preparation

Melt chocolate with butter.
Mix with egg, sugar and flour.
Bake for 9 minutes at 200°C and serve with ice cream.

Wagyu - 200 g; cheddar - 2 slices; onion - 60 g; bun - 1 piece; burger sauce - 30 g

Preparation

Form two cutlets of 100 g each.
Fry for 3 minutes on each side and cover with cheese.
Assemble burger with onions and sauce.

Corn on coals

Cob with Creamy Lime Butter.

Possible allergens: milk. Check with the waiter.

The corn is char-grilled until golden brown and coated in lime-chile oil.

Compound: corn, butter, lime, chili

480 somRecipeHide

20 min · 220 g

Ingredients

Cob - 1 piece; butter - 20 g; lime - 1/2 pcs; chili - 1 g; salt - 1 g

Preparation

Boil corn for 10 minutes.
Fry over coals until golden brown.
Brush with lime and chili oil.

Baked Potato

Potatoes with homemade sour cream and green onions.

Possible allergens: milk. Check with the waiter.

The potatoes are baked whole in coals, the inside is fluffy and crumbly. Served with homemade sour cream and chives.

Compound: potatoes, sour cream, chives

420 somRecipeHide

1 hour 280 g

Ingredients

Potatoes - 250 g; sour cream - 40 g; chives - 5 g; salt - 2 g; butter - 10 g

Preparation

Rub the potatoes with oil and salt.
Bake in coals for 50 minutes.
Cut, add sour cream and onion.

Crab on coals

Crab with garlic and lemon butter.

Possible allergens: milk, crustaceans. Check with the waiter.

The crab is baked over coals with garlic butter. Served with lemon, which brings out the sweetness of the meat.

Compound: crab, garlic, butter, lemon

3,600 somRecipeHide

20 min · 330 g

Ingredients

Crab - 300 g; butter - 30 g; garlic - 5 g; lemon - 1/2 pcs; parsley - 3 g

Preparation

Open the shell and brush with oil and garlic.
Fry on coals for 8 minutes.
Serve with lemon and parsley.

Mix cookies with butter and press into shape.
Pour the cheese mixture and bake in a water bath.
Refrigerate for 8 hours and serve with berries.

There are no dishes in the selected category in this kitchen. Select a different category or tab.

Kyrgyz cuisine

Mountains, steppe and dastarkhan. Meat, noodles and warmth at home.

Beshbarmak

Lamb, handmade noodles and onion sauce.

Possible allergens: gluten. Check with the waiter.

The main dish of the Kyrgyz dastarkhan. The lamb is boiled for several hours and served on homemade noodles with onion sauce and strong broth in bowls. They eat with their hands, as is customary with hospitable hosts.

Compound: lamb, noodles, onion, broth

2,100 somRecipeHide

3 h 550 g

Ingredients

Lamb - 300 g; noodles - 150 g; onion - 80 g; broth - 200 ml; greens - 10 g

Preparation

Cook the meat over low heat for 2.5 hours.
Roll out and cut the dough, boil in broth.
Place noodles and meat, sprinkle with onions and herbs.

Osh pilaf

Fluffy rice, lamb and yellow carrots.

Check with the waiter for allergens and ingredients.

Osh pilaf is the calling card of southern Kyrgyzstan. Rice is simmered in zirvak with lamb, lamb fat and yellow carrots, and garlic and chickpeas are placed on top.

Compound: rice, lamb, carrots, chickpeas, garlic

1,450 somRecipeHide

1 h 30 min · 400 g

Ingredients

Rice - 150 g; lamb - 120 g; carrots - 120 g; onion - 60 g; chickpeas - 20 g; garlic - 1 head

Preparation

Fry the meat in a cauldron with onions and carrots.
Add rice, pour boiling water, add garlic.
Simmer covered for 25 minutes and stir.

Lagman

Hand-pulled noodles and thick meat sauce.

Possible allergens: gluten. Check with the waiter.

Lagman with hand-pulled noodles and thick meat sauce made from bell peppers, tomatoes and radishes. Served hot.

Compound: noodles, beef, pepper, tomatoes, radish

980 somRecipeHide

1 h 15 min · 480 g

Ingredients

Noodles - 150 g; beef - 100 g; pepper - 50 g; tomatoes - 60 g; radish - 40 g; garlic - 5 g

Preparation

Stretch the noodles with your hands and boil.
Fry meat, vegetables and seasonings for sauce.
Pour the sauce over the noodles and sprinkle with herbs.

Kuurdak

Fried meat with potatoes and onions.

Check with the waiter for allergens and ingredients.

Kuurdak is fried meat with potatoes and onions. It is cooked in a cauldron over an open fire and becomes juicy with a crust.

Compound: lamb, potatoes, onions, cumin, cilantro

1,600 somRecipeHide

45 min · 420 g

Ingredients

Lamb - 200 g; potatoes - 150 g; onion - 80 g; cumin - 1 g; cilantro - 5 g

Preparation

Fry the meat until golden brown.
Add onions and potatoes.
Simmer for 25 minutes and sprinkle with herbs.

Manti

Large manti with juicy filling, 5 pieces.

Possible allergens: milk, gluten. Check with the waiter.

Large steamed manti with chopped lamb, onions and fat tail. They are molded by hand and steamed.

Compound: flour, lamb, onion, fat tail fat, sour cream

890 somRecipeHide

1 h 20 min · 360 g

Ingredients

Flour - 120 g; lamb - 120 g; onion - 60 g; fat tail fat - 20 g; pepper - 1 g; sour cream - 30 g

Preparation

Knead the dough and roll out the circles.
Chop the meat with onions and lard and place in the dough.
Steam for 40 minutes.

Samsa from tandoor

Layered samsa with lamb and onions.

Possible allergens: gluten, sesame. Check with the waiter.

Samsa from tandoor with a crispy flaky crust and juicy lamb and onion filling. Served hot.

Compound: puff pastry, lamb, onion, sesame

420 somRecipeHide

1 hour 180 g

Ingredients

Puff pastry - 100 g; lamb - 100 g; onion - 80 g; fat tail fat - 20 g; cumin - 1 g; sesame - 3 g

Preparation

Chop the meat with onions and lard.
Wrap in triangles.
Bake in tandoor for 25 minutes.

Shorpo

Rich broth with vegetables and herbs.

Check with the waiter for allergens and ingredients.

Transparent lamb broth with potatoes, carrots and large pieces of greens. Served with flatbread.

Compound: lamb, potatoes, carrots, onions

850 somRecipeHide

2 hours 450 ml

Ingredients

Lamb - 150 g; potatoes - 100 g; carrots - 60 g; onion - 40 g; greens - 10 g

Preparation

Cook the meat for 1.5 hours.
Add vegetables and cook for another 25 minutes.
Serve with greens.

Naryn

Thinly sliced meat and noodles in broth.

Possible allergens: gluten. Check with the waiter.

Naryn is a traditional dish of thinly sliced boiled meat and noodles. Fill with broth and sprinkle with onions.

Compound: horse meat, noodles, onion, broth

1,300 somRecipeHide

2 h 30 min · 380 g

Ingredients

Horse meat - 150 g; noodles - 120 g; onion - 60 g; broth - 150 ml; pepper - 1 g

Preparation

Boil the meat until done.
Cut the meat and noodles into thin strips.
Mix with onion and add broth.

Knead the dough and let rise for 1 hour.
Cut into diamond shapes and fry for 3 minutes.
Serve warm.

Kaymak with honey

Heavy cream, mountain honey and hot flatbread.

Possible allergens: milk. Check with the waiter.

Kaymak is thick cream with a delicate film. Served with mountain honey and warm flatbread.

Compound: kaymak, honey, flatbread

520 somRecipeHide

5 min · 160 g

Ingredients

Kaymak - 100 g; honey - 30 g; flatbread - 1 piece

Preparation

Place kaymak on a plate.
Drizzle with honey.
Serve with hot flatbread.

1,650 somRecipeHide

35 min · 280 g

Ingredients

Arborio rice - 100 g; mushrooms - 120 g; broth - 350 ml; parmesan - 25 g; truffle oil - 3 ml

Preparation

Fry the mushrooms.
Cook the rice by gradually adding hot broth.
Stir in mushrooms and Parmesan and add truffle oil before serving.

Preparation

Melt chocolate with butter, mix with egg, sugar and flour.
Pour into molds and bake at 200°C for about 8–10 minutes.
Serve immediately with berries.

There are no sets of the selected category in this tab. Select another category or show all dishes.

Sets of dishes

Ready-made food and drink combinations for different occasions. Click "Set Contents" to see what's included.

Japanese evening

Delicate sea flavors and matcha dessert.

Check the composition and allergens of the dishes with the waiter.

3,800 somSet compositionHide

Includes

Nigiri with toro1,800 som
Roll "Gold"1,350 som
Mochi from the match650 som

The total price is based on the current menu.

Taste of Italy

Italian classics with a light dessert.

Check the composition and allergens of the dishes with the waiter.

3,980 somSet compositionHide

Includes

Burrata with tomatoes1,200 som
Tagliatelle with truffle2,100 som
Panna cat680 som

The total price is based on the current menu.

French dinner

Warm soup, duck and crispy dessert.

Check the composition and allergens of the dishes with the waiter.

4,060 somSet compositionHide

Includes

Onion soup980 som
Duck leg confit2,400 som
Creme Brulee680 som

The total price is based on the current menu.

Fire and coals

Steak with side dish and refreshing lemonade.

Check the composition and allergens of the dishes with the waiter.

4,660 somSet compositionHide

Includes

Ribeye 350 g3,800 som
Corn on coals480 som
Ginger lemonade380 som

The total price is based on the current menu.

Kyrgyz feast

Familiar tastes and traditional treats.

Check the composition and allergens of the dishes with the waiter.

3,000 somSet compositionHide

Includes

Beshbarmak2,100 som
Boorsoki380 som
Kaymak with honey520 som

The total price is based on the current menu.

Chef's choice

Lamb with rosemary and a spectacular signature dessert.

Check the composition and allergens of the dishes with the waiter.

4,650 somSet compositionHide

Includes

Rack of lamb with rosemary3,200 som
Turquoise handbag1,200 som
Double espresso250 som

The total price is based on the current menu.

Marine set

Salmon with asparagus and a fresh citrus accent.

Check the composition and allergens of the dishes with the waiter.

3,530 somSet compositionHide

Includes

Salmon with asparagus2,400 som
Rosemary tonic450 som
Panna cat680 som

The total price is based on the current menu.

Cozy evening

Pumpkin soup, chicken roll and warm drink.

Check the composition and allergens of the dishes with the waiter.

2,610 somSet compositionHide

Includes

Pumpkin cream soup780 som
Chicken roll with spinach1,450 som
Masala tea380 som

The total price is based on the current menu.

Sweet moment

Two desserts and coffee for a leisurely evening.

Check the composition and allergens of the dishes with the waiter.

2,370 somSet compositionHide

Includes

Velvet monogram1,100 som
Chocolate fondant with berries950 som
Cappuccino320 som

The total price is based on the current menu.

Sushi and Sakura

Two seafood rolls with a sakura cocktail.

Please ask your server about ingredients and allergens.

3 500 somSet contentsHide

Includes

Philadelphia with salmon1 350 som
Roll with shrimp tempura1 200 som
Sakura Jimlet950 som

Total calculated from current menu prices.

Warm Tokyo

Udon, gyoza and a refreshing yuzu highball.

Please ask your server about ingredients and allergens.

3 040 somSet contentsHide

Includes

Beef udon1 150 som
Gyoza with chicken890 som
Yuzu Highball1 000 som

Total calculated from current menu prices.

Italian Aperitivo

Shrimp in two dishes with a light aperitif.

Please ask your server about ingredients and allergens.

3 100 somSet contentsHide

Includes

Bruschetta with shrimp850 som
Risotto with shrimp1 450 som
Aperol Spritz800 som

Total calculated from current menu prices.

Neapolitan Evening

Pizza, burrata and a bold Negroni.

Please ask your server about ingredients and allergens.

3 350 somSet contentsHide

Includes

Pepperoni Pizza1 250 som
Caprese with burrata1 150 som
Negroni950 som

Total calculated from current menu prices.

French Classics

Quiche, slow-braised beef and a Kir Royale.

Please ask your server about ingredients and allergens.

4 500 somSet contentsHide

Includes

Quiche Lauren1 050 som
boeuf bourguignon2 150 som
Kir Royal1 300 som

Total calculated from current menu prices.

Parisian Dessert

Mille-feuille, macarons and a double espresso.

Please ask your server about ingredients and allergens.

2 390 somSet contentsHide

Includes

Millefeuille with vanilla cream1 150 som
Assorted pasta990 som
Double espresso250 som

Total calculated from current menu prices.

Steakhouse Character

Striploin, cheesy gratin and an Old Fashioned.

Please ask your server about ingredients and allergens.

4 900 somSet contentsHide

Includes

Striploin 300 g2 950 som
Potato gratin with cheese850 som
Old Fashioned1 100 som

Total calculated from current menu prices.

BBQ for Two

Beef ribs, grilled vegetables and a Whiskey Sour.

Please ask your server about ingredients and allergens.

4 550 somSet contentsHide

Includes

BBQ beef ribs2 850 som
Grilled vegetables with pesto850 som
Whiskey Sour850 som

Total calculated from current menu prices.

Quince Dastarkhan

Quince pilaf, layered flatbread and honey kumis.

Please ask your server about ingredients and allergens.

2 320 somSet contentsHide

Includes

Pilaf with quince1 350 som
Kattama with greens620 som
Kumis with honey350 som

Total calculated from current menu prices.

Spicy Bishkek

Lagman, hot samsa and chilled hibiscus tea.

Please ask your server about ingredients and allergens.

2 230 somSet contentsHide

Includes

Lagman guyru1 250 som
Samsa with beef590 som
Iced hibiscus tea390 som

Total calculated from current menu prices.

Light Evening

Vegetable roll, ratatouille and rosemary tonic.

Please ask your server about ingredients and allergens.

2 090 somSet contentsHide

Includes

Vegetable roll690 som
Ratatouille950 som
Rosemary tonic450 som

Total calculated from current menu prices.

Sweet Duet

Tiramisu, cannoli and a smooth flat white.

Please ask your server about ingredients and allergens.

2 020 somSet contentsHide

Includes

Tiramisu with coffee890 som
Cannoli with ricotta780 som
Flat white350 som

Total calculated from current menu prices.

There are no dishes in the selected category in this kitchen. Select a different category or tab.

Author's desserts

Small works of art. Their recipes remain our secret.

Turquoise dessert in the shape of a handbag with raspberries and gold decoration

Turquoise handbag

An elegant dessert with a velvety surface and raspberries.

Check with the waiter for allergens and ingredients.

An elegant turquoise handbag, gold details and fresh raspberries - a dessert created for a special moment.

1,200 somThe recipe is classified

Velvety dessert with raspberries, pistachios and gold decoration

Velvet monogram

Exquisite dessert with raspberries and pistachios.

Check with the waiter for allergens and ingredients.

The velvety patterned surface, bright berries and gold accents make this dessert a memorable end to the evening.

1,100 somThe recipe is classified

Special Selection

Special proposals

Three ideas for your evening - choose from our menu.

From the boss

Rack of lamb with rosemary

Rosy rack and baked vegetables.

3,200 som

Bar selection

Amaretto Sour

Soft almond and citrus notes.

950 som

For dessert

Turquoise handbag

Velvety dessert with raspberries.

1,200 som

Prices correspond to the menu. Check the composition and allergens with the waiter.

Flavours in harmony

A drink for your dish

Three pairings from our menu for your evening.

Ribeye 350 g

Old Fashioned

The rich flavour of steak meets the warm notes of bourbon.

3 800 som1 100 som

Salmon with asparagus

Rosemary tonic

The citrus freshness of tonic complements tender salmon.

2 400 som450 som

Velvet monogram

Cappuccino

Smooth coffee and a berry dessert make a comforting end to dinner.

1 100 som320 som

Bar counter

Bar counter OMERTA

Sixteen drinks: cocktails, soft drinks and coffee. The bartender cooks for you every time.

CocktailsNon-alcoholicCoffee and drinks cuisineBottles

Cocktails

Classics and original recipes. Ice, glass and a quiet evening.

Old Fashioned

Classic on a large cube of ice. Deep, warm taste.

Check with the waiter for allergens and ingredients.

Compound: bourbon, sugar, angostura, orange zest

1,100 som

Negroni

Bitter and expressive, for those who like balance.

Check with the waiter for allergens and ingredients.

Compound: gin, Campari, red vermouth, orange zest

950 som

Espresso Martini

A velvety cocktail with coffee foam and light sweetness.

Check with the waiter for allergens and ingredients.

Compound: vodka, espresso, coffee liqueur, syrup

900 som

Whiskey Sour

Sour and silky, with a protein foam.

Possible allergens: eggs. Check with the waiter.

Compound: whiskey, lemon juice, sugar syrup, protein, angostura

850 som

Aperol Spritz

A light sparkling cocktail for an evening on the terrace.

Check with the waiter for allergens and ingredients.

Compound: aperol, prosecco, soda, orange

800 som

Cocktail with mezcal under a glass bell with smoke

Mezcal Smoke

Smoky, with notes of cardamom and lime. Served under a glass cover.

Check with the waiter for allergens and ingredients.

Compound: mezcal, black cardamom, lime, agave

1,250 som

Sakura Jimlet

A delicate pink cocktail with the aroma of cherry blossoms.

Check with the waiter for allergens and ingredients.

Compound: gin, sakura syrup, lime, sakura petal

950 som

Tall glass with Japanese whiskey and yuzu

Yuzu Highball

A refreshing Japanese cocktail with citrus aroma.

Check with the waiter for allergens and ingredients.

Compound: Japanese whiskey, yuzu, soda water, ice

1,000 som

Omerta

The restaurant's signature cocktail: rum, berries and honey.

Check with the waiter for allergens and ingredients.

Compound: aged rum, black currant, honey, lime, foam

1,150 som

Glass of champagne with blackcurrant liqueur

Kir Royal

Sparkling with blackcurrant liqueur. Elegant and festive.

Check with the waiter for allergens and ingredients.

Compound: champagne, blackcurrant liqueur

1,300 som

Margarita

A refreshing cocktail with lime and a salty edge to the glass.

Check with the waiter for allergens and ingredients.

Compound: tequila, triple sec, lime juice

900 som

Mojito

Cool cocktail with mint and lime.

Check with the waiter for allergens and ingredients.

Compound: white rum, mint, lime, sugar, soda

850 som

Moscow Mule

Spicy cocktail with ginger and lime.

Check with the waiter for allergens and ingredients.

Compound: vodka, ginger beer, lime

900 som

Daiquiri

A laconic cocktail with rum and fresh lime.

Check with the waiter for allergens and ingredients.

Compound: white rum, lime juice, sugar syrup

850 som

Manhattan

Deep cocktail with whiskey and sweet vermouth.

Check with the waiter for allergens and ingredients.

Compound: whiskey, red vermouth, angostura, cherry

1,100 som

Paloma

Light citrus cocktail with grapefruit.

Check with the waiter for allergens and ingredients.

Compound: tequila, grapefruit soda, lime

900 som

French 75

Sparkling cocktail with gin and lemon.

Check with the waiter for allergens and ingredients.

Compound: gin, lemon juice, sugar syrup, sparkling

1,200 som

Boulevardier

A rich cocktail with whiskey and bitter notes.

Check with the waiter for allergens and ingredients.

Compound: bourbon, campari, red vermouth, orange zest

1,050 som

Amaretto Sour

A smooth cocktail with almond and citrus notes.

Possible allergens: eggs, nuts. Check with the waiter.

Compound: amaretto, lemon juice, sugar syrup, protein

950 som

Piña Colada

Tropical cocktail with pineapple and coconut.

Possible allergens: milk. Check with the waiter.

Compound: rum, pineapple juice, coconut cream

950 som

Non-alcoholic

Fresh and cheerful. Herbs, berries and citruses.

Tonic with rosemary sprig and grapefruit

Rosemary tonic

A fresh drink with a herbal note.

Check with the waiter for allergens and ingredients.

Compound: tonic, rosemary, grapefruit, ice

450 som

Ginger lemonade

Tangy, spicy and invigorating. Homemade lemonade with ginger.

Check with the waiter for allergens and ingredients.

Compound: ginger, lemon, honey, sparkling water

380 som

Matcha latte

Soft green tea with velvety milk.

Possible allergens: milk. Check with the waiter.

Compound: matcha, oat milk, honey

430 som

Strawberries with basil

Berry drink with herbal accent and lime.

Check with the waiter for allergens and ingredients.

Compound: strawberry, basil, lime, soda

400 som

Blueberry lemonade

Berry lemonade with mint and ice.

Check with the waiter for allergens and ingredients.

Compound: blueberry, lemon, mint, soda

420 som

Lemonade with passion fruit

Bright tropical drink with lime.

Check with the waiter for allergens and ingredients.

Compound: passion fruit, lime, syrup, soda

450 som

Cucumber and lime

Light refreshing drink with cucumber.

Check with the waiter for allergens and ingredients.

Compound: cucumber, lime, soda, ice

400 som

Iced hibiscus tea

Flower tea with orange and ice.

Check with the waiter for allergens and ingredients.

Compound: hibiscus, orange, sugar syrup, ice

390 som

Berry mojito

Non-alcoholic mojito with raspberries and mint.

Check with the waiter for allergens and ingredients.

Compound: raspberry, mint, lime, syrup, soda

420 som

Coffee and drinks cuisine

Sturdy and traditional. A cup of coffee or a bowl of kumiss.

Double espresso

Rich coffee with cream and lemon zest. Served with water.

Check with the waiter for allergens and ingredients.

Compound: double espresso, lemon zest

250 som

Kumis with honey

Traditional Kyrgyz drink with mountain honey.

Check with the waiter for allergens and ingredients.

Compound: kumiss, mountain honey

350 som

Ice latte

Chilled coffee with milk and ice.

Possible allergens: milk. Check with the waiter.

Compound: espresso, milk, ice

390 som

Cappuccino

Espresso with soft milk foam.

Possible allergens: milk. Check with the waiter.

Compound: espresso, milk

320 som

Flat white

Rich coffee with fine milk foam.

Possible allergens: milk. Check with the waiter.

Compound: double espresso, milk

350 som

Hot chocolate

A thick chocolate drink for a cozy evening.

Possible allergens: milk. Check with the waiter.

Compound: chocolate, milk, cream

420 som

Masala tea

Spicy milk tea with spice aroma.

Possible allergens: milk. Check with the waiter.

Compound: black tea, milk, ginger, cardamom, cinnamon

Elegant sparkling wine for a special evening.

Volume: 0,75 L

16 000 som

Chef

Abylov Zhoomart

He started as a dishwasher in a seaside restaurant. Worked in Tokyo, Milan and Lyon before opening OMERTA.

“Fire does not forgive haste. That’s why we’re in no hurry.”

His principle: taste first, then everything else.

Our team

People who make it so every night that only taste does the talking.

Show all staffHide staff

Ibraimova Mukhsina

Manager

Berdibaeva Dilnura

Admin

Abylov Zhoomart

Chef

Bekenov Beksultan

Sous Chef

Railway

Salizov Hanif

French cook

Zholdoshbekov Nurel

Grill master, steakhouse

Adashbekova Begimai

Chef of Kyrgyz cuisine

Zikirova Nurzada

Japanese cuisine chef

Isakov Azamat

Italian cook

Metinov Alinur

Sommelier

Tongshansin Amir

Bartender

Salomitdinov Ibrahim

Hostess

Awards

To: To the OMERTA restaurant team

For what: For taking care of the guests and the atmosphere of every evening.

Reviews

What they say reviewers

Bloggers and critics about the cuisine and atmosphere of OMERTA.

★★★★★

“I found myself on an evening when only candles were burning in the hall. The wagyu sashimi melted in a second, the ribeye was one of the best in the city. This is not how you cook on the fly.”

Artyom LevinFood blogger, 1.2 million subscribers

★★★★★

“Beshbarmak is like grandma’s, and the noodles are really handmade. It’s rare to see Kyrgyz cuisine served so carefully and without compromise.”

Mira SatybaldievaAuthor of the channel “Delicious Bishkek”

BEFORE

★★★★☆

“Classic French onion soup and duck confit are made without unnecessary decorations. Here the sauces hold the shape of the dish. There’s only one downside: I want to stay longer.”

Dmitry OrlovRestaurant critic

★★★★★

“Neapolitan pizza with a crispy edge and perfect tiramisu. The service is quiet, attentive, and the atmosphere is like in a movie about old Italy.”

Alina KovalevaGastronomic reviewer

★★★★★

“The signature dishes were remembered for their beautiful presentation and rich taste. I especially liked the combination of duck and cherry.”

Aibek SadykovGastronomic blogger

★★★★★

“The dessert in the shape of a handbag became a real decoration of the evening. Very beautiful presentation and cozy atmosphere.”

Nuria KasymovaRestaurant Columnist

★★★★★

“The dinner was leisurely and pleasant: attentive service, warm light and an interesting menu for the whole company.”

Daniyar ToktosunovFood blogger

★★★★★

“The mushroom risotto and dessert made the evening special. I'll be back to try other dishes."

Elina MambetovaAuthor of a gastronomic blog

Results of the month

Profit and expenses for October 2026

Revenue6,480,000 som
Expenses5,229,000 som
Net profit1,251,000 som
Profitability19.3%

Cost structure

Products1,944,000 som30.0%
Salaries1,620,000 som25.0%
Rent780,000 som12.0%
Advertising and Marketing260,000 som4.0%
Utilities215,000 som3.3%
Taxes and more410,000 som6.3%

Behind the scenes at OMERTA

The art of our kitchen

From the open fire to the finishing touch on the plate.

Chef preparing a dish in a restaurant kitchen — Craftsmanship in every detail

Cooking steak over an open fire — The taste of an open fire

The chef decorates the dessert with berries — The finishing touch

Evenings at OMERTA

Events for special occasions

Three ways to gather around the table and enjoy an exceptional evening.

Live music

Melodies, soft light and an unhurried dinner set the mood for a warm gathering.

Dinner by the chef

Signature dishes and familiar flavours presented in new ways for an evening of culinary discovery.

Tasting evening

Explore combinations of dishes and drinks in one evening and share the experience together.

Give an impression

Gift certificate

Dinner, meeting or special evening - give your loved ones the opportunity to choose their own reason for visiting OMERTA.

Select a denomination and contact us to issue a certificate.

Order by phone

OMERTA

Gift certificate

3,000 som5,000 som10,000 som

+996 700 631 339

For guests

Comfort in every detail

Everything you need for a pleasant meeting at OMERTA.

Parking

Parking is available for restaurant guests.

Wi-Fi

Wireless Internet is available to restaurant guests.

Payment

You can pay for your order in cash or by credit card.

Dress code

Please check with the administrator for details about the dress code.

Availability

The restaurant is accessible for guests with strollers. Please call for details.

Good to know

Frequent questions

Everything that will help you prepare for your meeting at OMERTA.

Where is the restaurant?

Kyrgyzstan, Bishkek, Chui Avenue, 255.

How to contact the restaurant?

Call the number +996 700 631 339 or write to Omerta@rest.kg.

How to book a table?

To reserve a table, call +996 700 631 339.

What time do you work?

According to the schedule on the website, the restaurant is open daily from 9:00 to 00:00, the kitchen is open until 23:00. The current schedule can be checked by phone.

What cuisines are on the menu?

The menu includes Kyrgyz, Japanese, Italian and French cuisines, steakhouse, signature dishes, desserts and sets.

How to find out about the composition and allergens?

There are preliminary notes on the cards. Inform the waiter about any food allergies and check the full ingredients and possible traces of allergens before ordering.

Are there soft drinks?

Yes. The bar menu includes lemonades, non-alcoholic cocktails, coffee and tea.

Your evening at OMERTA

Book table

Choose a date, time and company - we will take care of the atmosphere.

To confirm your reservation call: +996 700 631 339.

OMERTA

Five kitchens. One rule.

Panoramic hall

Chamber hall

Celebration hall

Tables by the window

Lounge area

Main hall

Bar area

Hall for intimate meetings

Meeting of tastes in the heart of the city

Japanese cuisine

Wagyu sashimi

Ingredients

Preparation

Nigiri with toro

Ingredients

Preparation

Unagi

Ingredients

Preparation

Gyoza with shrimp

Ingredients

Preparation

Black cod miso

Ingredients

Preparation

Vegetable tempura

Ingredients

Preparation

Ramen with beef

Ingredients

Preparation

Tsukemono

Ingredients

Preparation

Takoyaki

Ingredients

Preparation

Roll "Gold"

Ingredients

Preparation

Duck teriyaki

Ingredients

Preparation

Mochi from the match

Ingredients

Preparation

Salmon sashimi

Ingredients

Preparation

Tuna sashimi

Ingredients

Preparation

Hamachi sashimi

Ingredients

Preparation

Nigiri with salmon

Ingredients

Preparation

Nigiri with shrimp

Ingredients

Preparation

Nigiri with eel

Ingredients

Preparation

Maki with salmon

Ingredients

Preparation

Tuna Maki

Ingredients

Preparation

Avocado maki

Ingredients

Preparation

California with crab

Ingredients

Preparation

Philadelphia with salmon

Ingredients