The speciality here is a slow-cooked local stew that includes bozport (lamb with kəvər greens) or buzdamac (beef with carrots and garlic), served in small portions at tables dotted widely through a pretty woodland garden. The place has been popular for years and manager Anar speaks some English.
The scene is especially attractive at dusk, but not all tables are lit: at night, choose one of the pavilion booths. The private indoor dining rooms have high ceilings and chandeliers. It's at the northern edge of central Quba.
