The menu intertwines tradition with a signature author’s take on Russian cuisine, seasoned with both irony and nostalgia. Chef Dmitry Blinov presents recipes that have been waiting for years to appear on a restaurant menu: borscht with veal cheeks, cabbage soup made from sauerkraut with porcini mushrooms and smoked pork ribs, and pike cutlets with fresh cucumbers and sour cream.

The gastronomic side of the menu features dishes such as Far Eastern scallops with gooseberries, beef tartare with prunes, and a tomato salad with Borodinsky bread and kvass wort.

Pastry chef continues the concept with desserts: choux pastries filled with dill cream, chamomile cheesecake, chocolate Napoleon served with spruce cone jam, and the best-seller — a Leningrad sweet bun from our own bakery with vanilla ice cream.