Amfora's kitchen is very special and independent. More times a day the cooks are baking bread, making pasta, pastry, lasagnas, tagliatelles, so when even a big group of people unexpectedly enters the restaurant, the kitchen and the service is ready with their appealing offer. And again, every guest can expect their favourite. Their philosophy here is: Pasta is easier to make than to go out and buy. Eduard never makes big orders of food. When there is no fish due to bad weather, the master chef, a big man with even bigger heart, takes over the kitchen and makes up at least fifty different appetizers.