Our Story
Food that travelled
on horseback
Kazakh cooking was built for a life in motion. Meat was cured, smoked and dried so it would last a season on the steppe. Milk was fermented into drinks that kept without ice. Dough was boiled in the broth it would be served in, so nothing was wasted.
At Sandyq we cook exactly that food — no fusion, no apology — and then we explain every plate in English. Tap any dish on our menu and you will see how it is built, layer by layer, and what each ingredient actually is.
Our lamb and horse meat come from farms in the Almaty and Zhambyl regions. Our bread is baked to order in a clay tandyr at the back of the dining room. Our kumis arrives twice a week from a mare herd two hours north of the city.
Whole animalNose to tail, the way the steppe demanded.
Clay tandyrBread and lamb fired in the room where you eat.
Nothing hiddenEvery ingredient named and described.