Kolyba “Na Detsu do Tsimbora”, Synevyrska Poliana

Na Detsu do Tsimbora is a large kolyba restaurant in Synevyrska Poliana, right where the road starts climbing to Lake Synevyr. Any local will explain the name: a detsu is a “deci”, a small 100 ml glass, and a tsimbora is a friend. So the name means “dropping in on a friend for a little glass” – and that is exactly the mood the place cultivates. The sign shows a moustached host raising a glass with the toast “Budmo”, and inside you find warm timber, an open fire and the buzz of guests who have just walked around the “Sea Eye of the Carpathians”.

The kolyba is built of dark logs under tall, steep roofs, and the interior is decorated in Hutsul style with plenty of woodcarving by Carpathian craftsmen, carved pillars, wrought lanterns and embroidered towels. The hall holds a copy of the famous sculpture “Syn and Vyr”, the lovers from the legend about the lake’s origin. The kolyba itself seats around 60, and with its gazebos, terrace and open-air area it can host up to 185 guests, so tour groups stop here often. With more than 4,600 Google reviews and an average of 4.7, it is one of the most popular places in the valley.

What to try

The cooking is Transcarpathian and highland, with generous portions and a home-made taste. The star is the Tsimbor bograch, a thick soup with pork, potatoes, vegetables and hot pepper. Another favourite is banosh – cornmeal porridge with brynza sheep’s cheese and cracklings, also served with porcini or with everything together. Try the grilled trout (priced by weight), “royal” trout in cream sauce with onion, Transcarpathian knedli dumplings with chicken gravy, potato pancakes with meat, mushrooms or porcini, the “Hutsul Supper” (pork stewed with beans and spices) and porcini in cream and sour-cream sauce. For a group there is the Tsimbor meat board weighing about one and a half kilos.

• starters: crumbly brynza, sliced salo, Transcarpathian salo-and-garlic spread with croutons;
• desserts: home-made pancakes with berry jam or mountain honey, Tsimbor syrnyky (cottage-cheese fritters);
• drinks: mountain herbal tea (also with honey), uzvar fruit compote, the house’s own infused spirits – spruce, horseradish, pear, mead – and berry liqueurs, house wine and mulled wine.

Below is a sample of menu prices; please check current prices at the restaurant.

Atmosphere and experience

Meat and trout are grilled right inside the hall, so wood smoke and crackling fire give it the true feel of a kolyba – especially in autumn and winter, when snow covers the slopes. In summer the terrace and gazebos open up with views of the forest and mountains. The kolyba hosts celebrations in local tradition, banquets and family feasts; live music can be arranged in advance. Take-away is available. Next door is the “U Tsimborky” guesthouse, handy if you want to stay overnight and reach the lake first thing in the morning.

Sample menu

Prices according to menu02.restaurantguru.com, October 2026; please check current prices with the restaurant.

Practical information

• Address: Synevyrska Poliana village (Khust district, Zakarpattia region), by the road to Lake Synevyr.
• Opening hours (Google): Mon–Fri 09:30–21:00, Sat–Sun 09:30–21:30.
• Table booking: +380 98 628 9146; set meals for groups by prior order.
• Price level: soups UAH 130–220, banosh and potato pancakes UAH 160–280, so a filling lunch costs roughly UAH 350–600 per person.
• Getting there: by car from Mizhhiria via Synevyr village to Synevyrska Poliana (about 25 km), then towards the lake; regular buses also run from Mizhhiria to the village.

In high season and at weekends, when Lake Synevyr is busy, it is best to book a table in advance, especially for a group.

Website and social media: synevir.info · facebook.com

Photos: synevir.info; lh3.googleusercontent.com.