“Began to eat less and drink more.” Restaurateur Arzumanyan – about how the tastes of Ukrainians have changed and his new establishment in Lviv

— Why did you decide to open a restaurant now, during the war, when some of your colleagues are closing their establishments?

– In fact, there is not a single drop of heroism in this. I shut down the Centaur because I was convinced that by the time all the repairs were done the war would be over. But now it’s hard to say: whether the repairs ended prematurely, or the damned war dragged on.

— How would you briefly characterize Cent Aura, its cuisine?

— Any restaurant is characterized by the reasons that the establishment creates for guests. Cent Aura has two such drives. The first is a lot of different pasta, which we make ourselves from Italian flour and only according to Italian technologies. And the second reason is the continuation of our cooperation with the Dry Ager company. We bought a lot of equipment from them and were among the first in Ukraine to introduce dry-aged fish to the menu. It is very difficult when there is instability with electricity. However, our advantage is that already at the design stage we laid down the possibility of uninterrupted operation of all equipment.

In the directories, Cent Aura is present as a restaurant of Mediterranean and Italian cuisine.

— Tell us about your favorite dish in this establishment.