The most common kebabs in Azerbaijani cuisine are lule (minced meat), dana bastirma (beef chunks), and vegetable (primarily tomato, aubergine, and pepper), all of which you can try at Fisincan Restaurant. Chef Senan Mammadov describes lule kebab as a mixture of ground beef, lamb and a small amount of fat, seasoned with salt and black pepper. For dana bastirma, on the other hand, beef chunks are marinated with a mixture of natural pomegranate juice, parsley and onion, and seasoned with salt and pepper.

Fisincan Kafe locates just on the edge of Fountains Square crossing busy Nizami street. It also has a nice terrace with transparent glass to observe everyday Bakuviens in their daily routine. It is an enjoyable place to try out traditional cuisine, an excellent choice would be fisincan plov, or chill out with a pint of local beer, Xırdalan, during summertime in Baku.

As the name suggests, this restaurant is named after pilaf, fisincan, a very specific food to Baku and its people. Located at the Fountain Square, it also has nice small terrace, a perfect place to chill out with pint of local beer, Xırdalan, during summer time in Baku.