Salad with mutton tongues on the grill and dor bly sauce
240gr. / 650 rub.
Kamchatka fish soup from salmon, cod and shrimp
300gr. / 600 rub.
North Sea halibut with creamy rice
280gr. / 920 rub.
Duck leg with couscous and cherry sauce
250gr. / 850 rub.
Pelmeni "Astrakhan" with pike and sturgeon
280g / 670 rub.
We bring to your attention our chef,
He graduated from the Syktyvkar Trade and Economic College in 2005 as a catering technologist, later a Nizhny Novgorod Commercial Institute, but much earlier knew that cooking was his vocation. In the same year he got a job at the opening club-restaurant "Aquarium", which launched famous for the whole country dj and restaurant figure Oleg Ojo.
In the joint work for the position of chief with Oleg Ojo was launched 3 more projects, one in Syktyvkar (Cafe Zebra), one in Nizhny Novgorod (Impressario Club) and one in Moscow (Club Texture).
Later Work and internships in Moscow in restaurants Mio, Citrus, Veranda near the cottage, Water, Cafe Chekhov
Contract with the Mountain Tourism Center Gazprom in Sochi for the position of chef, (organization of meals for the World Biathlon World Championships, ski races, snowboarding.) The first persons of states and business elite: Putin, Medvedev, Berlusconi, Patriarch, Albert 2, Miller, Yakunin, Lavrov, Kozak, etc.).Organization of food production for fans in the biathlon and cross country skiing World Cup
At the same time I participated in setting up a kitchen in Pattaya (Thailand), a bar-restaurant "Tailaunge"
In 2014, the chef's chief in Moscow was invited to the restaurant "Cafe Chekhov"
He takes part in telecasts on TV, is engaged in public activities.
"Cooking is a special, unique world.Here we must be not only cooks, but also artists and composers. Every day we write new dishes, skilfully picking up new and new ingredients, draw pictures on plates, surprising and pleasing our guests every new day.
I love Russian cuisine for its clarity, simplicity, accessibility and diversity.We can experiment with our products indefinitely, for example in our restaurant we pickle the flesh of tender lamb in honey with garlic and serve with cream porridge from the pie with fried popups.