The bronze chargrill in the very heart of Taverna was constructed by the masters of Academy of Arts. It is not only the main decoration of the restaurant, but also it is working for five: every day the chargrill is cooking lamb chops on the bone, chicken shashlik, kebabs, pork ribs and of course the fresh fish: lancetfish, pikeperch or lake trout fillet.

It's said that our ancestors have begun to butcher and cut meat 3 millions years ago, one million years later they came up to cook meat. It was much easier to chew the fried meat and this food was better for the digestion, than raw one. At first the animal's carcass was fried just in the open fire, then humanity invented the spit.

The word "kebab" comes from the Persian word "kabâb" that means grilled meat. This definition appeared in the Middle East in the Middle Ages when the grilling of the whole carcass of a big boar or bison needed a lot of coal. At this time Persian warriors came up to cut the meat into the small peaces and string them on the swords. So they invented the first chargrill, that saved the heat and letter to grill the meat on the spit. In those days the chargrill or roaster looked like a wide copper bowl on the legs.

The word "shashlik" comes from the Turcik word "şış" meaning pike or spit. Usually the shashlik is made of loin, back leg of lamb, ribs, liver, heart, kidneys and tail fat. Some cooks marinate meat with wine or wine vinegar, yogurt with kefir, pomegranate or lemon juice. The shashlik in Taverna is made from not marinated meat, because we emphasis the natural freshness of meat. We only use the onion and such spices as salt and pepper to let you to enjoy the taste of the authentic shashlik.