Citronelle’s French cuisine is a combination of original and classic approaches.

It is prepared and served by a team of individuals who adore cooking, who love experimenting and discovering, who are completely inspired by their work, who relish the myriad tastes of food and never tire of talking about it. For them, cuisine is a way of life and a healthy passion.
Based on French culinary traditions while emphasizing freshness and creative combining, Citronelle’s chefs are keen to amaze and surprise — and unafraid to offer food that has a wide range of flavors.

+380 (44) 499 39 36, +380 (67) 217 14 20
vul. B. Khmelnytskoho 23

"Spices & Passion" on the 14th of February in Citronelle!

Festive menu for couple with aphrodisiacs, awakening passion & desire, specially created by our Chef):
As a compliment you will get your favorite Kir Royal for Madame and Truffle Cremant for Monsieur, and then will follow foie gras terrine with pear jelly by an old French recipe, salad with tuna, daikon & basil-ginger sauce, sea bass with smoked asparagus saffron orange sauce & for meat lovers - filet mignon with red wine sauce, & for tenderness - flavored dessert for couple with strawberries.

Candles, flowers, gifts & favorite music - the most romantic love songs performed by Anna Dontsova - finalists of the program "Voice of Ukraine".

Each pair will take part in the draw & have a chance to win a ring with pearls because pearls guarded happiness & mutual love.

Reserve tables by phone: 067 217 14 20, 044 499 39 36

«Les pêcheurs de perles»

Traditionally, after Christmas holidays, we present our guests the pearl mood and gifts): Only in Citronelle, since 23th of January to 8th of March, ordering a half-dozen oysters, you are bound to find a real gem!
After collecting 6 PEARLS, each guest will take part in the raffle of beautiful pearl necklace by BARRACUDA, which will be held on the 7th of March! And on Valentine's Day you will be able to win a ring with a unique pearl! This is our tip as original congratulate your sweetheart - to treat oysters and to present pearls):

Reserve tables by phone: 044 499 39 36, 067 217 14 20

New Year holidays is a good time to meet friends for lunch or dinner. We prepared delicious Christmas menu, which will make these meetings warm & festive mood. Our Chef Sergey Agishev offers a taste of the usual New Year dishes by the author's performance.  Chef added  in salad smoked duck breast & ham,  fish lovers - salmon & shrimps. Next follows crispy trout with kalamata olive tartare, orange sauce & Espuma of green peas or guinea fowl with stewed in red wine quince under the Porto sauce. For dessert -  chocolate French Christmas Bûche de noël. Ordering the set, guests, who will show the waiter tickets to the theater or a concert, we are pleased to will treat with a glass of French cremant. Bon Appetit!

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+380 (44) 499 39 36, +380 (67) 217 14 20

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         Ladies & gentlemen! On the 25 – 26 of November under the auspices of the Embassy of France, in CITRONELLE restaurant will hold annual gastronomic dinner with Roland Durand – the holder of Michelin star & the honorary president's title Meilleur Ouvrier de France - «THE BEST MASTER OF FRANCE».

        Chef was born in France, but his achievements are known worldwide. He has received numerous awards, including several gold medals at international competitions. One of his greatest praise is the Grand Prix at the international competition Auguste Escoffier.

        On the 25-26 of November at 19:00 we invite you, your friends, clients and partners for dinner. You will receive a unique opportunity to enjoy an exclusive 7 courses menu from the best master of  FRANCE and spend a wonderful evening.

Reserve tickets by phone (044) 499 39 36, 067 217 14 20


On the 25 of November, in Citronelle restaurant was a press lunch with Roland Durand - holder of the honorary president's title Meilleur Ouvrier de France «Best French master".
Roland was born on a farm and began to cook under the influence of his mother as often begin careers chefs. "And on the twenty-sixth of July in 1966 at six o'clock in the morning I started to study in the kitchen at Clermont-Ferrand. Got a diploma of the best student, and began to travel in France". He worked in Cannes Hotel Carlton, then - in the south of France, in Paris, London, in the famous Savoy Hotel». Roland Durand cooked for Bill Clinton, Ariel Sharon, Nicolas Sarkozy and other high-ranking masters.
Exclusive automotive partner of the gastronomic evenings in Citronelle became the company "AutoCapital" general representation of Daimler AG in Ukraine. All guests near the restaurant met the snow-white Mercedes-Benz GLE Coupe. And Roland Kiev boasted to journalists that in Kiev he rode with the comfort on the Executive Mercedes-Benz E- Class, - "It was a very valuable time for me, I could relax!".