© 2023 abrtech all rights reserved.
© 2023 abrtech all rights reserved.
© 2023 abrtech all rights reserved.
neo-nomad restaurant
AUYL is an experimental restaurant project in the Medeu mountain district, the outcome of a creative collaboration between architects, artists, artisans, designers and creative producers. Working together, we have created an immersive space that exists at the intersection of gastronomy and performance.
Drinks
The concept of AUYL’s cocktail list is to immerse guests in the culture of Kazakhstan, stimulating all of their senses as much as possible. The smell, sound and tactile feel of a glass, as well as its look and story (that bartenders are happy to recount) will introduce guests to the main concept of the drink.
food
The flaming heart of AUYL is its kitchen. Most of the dishes in the menu are based on the three most important ingredients in nomadic cuisine – water, flour and meat. Cooked over an open fire, in a qazan (a large cauldron), on a mangal grill, and in a tandoor oven, the dishes taste very familiar but also have their own twist. Some produce comes from the small kitchen garden located on the restaurant premises.
WINE
We’ve designed AUYL’s wine list with the goal of showcasing the entire lifecycle of wine, from the grapevine and the winemaker’s philosophy to the moment it fills the glass. There is a personality, a family and a tradition behind every label we choose.
Elvira Bakubayeva and Aisulu Uali (NAAW) in cooperation with designer Assel Nusipkozhanova:
The interior design of AUYL is a kind of monument to the applied arts. The handmade items, such as chairs, carpets and decorations, are treated to age naturally and develop patina over time.
We take tradition as a launching point, but we want to create something new without losing history and taste
neo-nomad restaurant
AUYL is an experimental restaurant project in the Medeu mountain district, the outcome of a creative collaboration between architects, artists, artisans, designers and creative producers. Working together, we have created an immersive space that exists at the intersection of gastronomy and performance.
Drinks
The concept of AUYL’s cocktail list is to immerse guests in the culture of Kazakhstan, stimulating all of their senses as much as possible. The smell, sound and tactile feel of a glass, as well as its look and story (that bartenders are happy to recount) will introduce guests to the main concept of the drink.
food
The flaming heart of AUYL is its kitchen. Most of the dishes in the menu are based on the three most important ingredients in nomadic cuisine – water, flour and meat. Cooked over an open fire, in a qazan (a large cauldron), on a mangal grill, and in a tandoor oven, the dishes taste very familiar but also have their own twist. Some produce comes from the small kitchen garden located on the restaurant premises.
WINE
We’ve designed AUYL’s wine list with the goal of showcasing the entire lifecycle of wine, from the grapevine and the winemaker’s philosophy to the moment it fills the glass. There is a personality, a family and a tradition behind every label we choose.
Elvira Bakubayeva and Aisulu Uali (NAAW) in cooperation with designer Assel Nusipkozhanova:
The interior design of AUYL is a kind of monument to the applied arts. The handmade items, such as chairs, carpets and decorations, are treated to age naturally and develop patina over time.
We take tradition as a launching point, but we want to create something new without losing history and taste
neo-nomad restaurant
AUYL is an experimental restaurant project in the Medeu mountain district, the outcome of a creative collaboration between architects, artists, artisans, designers and creative producers. Working together, we have created an immersive space that exists at the intersection of gastronomy and performance.
Drinks
The concept of AUYL’s cocktail list is to immerse guests in the culture of Kazakhstan, stimulating all of their senses as much as possible. The smell, sound and tactile feel of a glass, as well as its look and story (that bartenders are happy to recount) will introduce guests to the main concept of the drink.
food
The flaming heart of AUYL is its kitchen. Most of the dishes in the menu are based on the three most important ingredients in nomadic cuisine – water, flour and meat. Cooked over an open fire, in a qazan (a large cauldron), on a mangal grill, and in a tandoor oven, the dishes taste very familiar but also have their own twist. Some produce comes from the small kitchen garden located on the restaurant premises.
WINE
We’ve designed AUYL’s wine list with the goal of showcasing the entire lifecycle of wine, from the grapevine and the winemaker’s philosophy to the moment it fills the glass. There is a personality, a family and a tradition behind every label we choose.
Elvira Bakubayeva and Aisulu Uali (NAAW) in cooperation with designer Assel Nusipkozhanova:
The interior design of AUYL is a kind of monument to the applied arts. The handmade items, such as chairs, carpets and decorations, are treated to age naturally and develop patina over time.
We take tradition as a launching point, but we want to create something new without losing history and taste