Thin crepes filled with ricotta and lemon, paired with a vibrant orange sauce and fresh mint and basil. Served with sour cream.

Pan-fried crepes filled with minced meat and onions, served with farm-style sour cream.

A pan-fried wheat-flour crepe served with a filling of crab, baked potato, egg, and mayonnaise. Served with sour cream.

Delicate crepes filled with cottage cheese and raisins, paired with raspberry confiture and sour cream.

Creamy scrambled eggs paired with young stracchino cheese, served with labneh sauce and brioche toast.

Toasted brioche with smoked pork belly, béchamel sauce, mozzarella, and egg.

Zucchini fritters served with lightly salted salmon, egg, and béarnaise sauce.

Potato fritters with fried bacon, a poached egg, and béarnaise sauce.

Potato fritters topped with Kamchatka crab meat, a poached egg, and béarnaise sauce.

Two crispy potato fritters served with farm-style sour cream.

Tambov ham, egg, fresh vegetables, young stracchino cheese, labneh sauce, and brioche toast.

Lightly salted and cold-smoked salmon, egg, fresh vegetables, young cheese, labneh sauce, and brioche toast.

Fresh salad of tomatoes, cucumbers, and sweet Ramiro pepper, served with a light sauce of farm-style sour cream, Kremetta, and vegetable oil.

Oatmeal cooked with milk and cream, complemented by prunes and clarified butter.

Pancakes served with vanilla cream and cloudberry jam, wild strawberry jam with sour cream, and sour cream ice cream.

Pancakes served with caviar, sour cream, and egg tartare sauce.

Pancakes served with caviar, sour cream, and egg tartare sauce.

Pancakes served with caviar, sour cream, and egg tartare sauce.

Omelet with Krakow sausage, spinach, and Parmesan, served with a creamy kvass-based sauce.

Tender omelet with cold-smoked salmon, labneh sauce, and lightly salted cucumbers.

Creamy millet porridge cooked with milk and cream, served with lingonberry jam and farm-style sour cream.

Creamy rice porridge cooked with milk and cream, served with cloudberry jam.

Thinly sliced zucchini and green apple dressed with lemon dressing, complemented by young brined cheese and fresh mint.

Salad of fresh tomatoes, cucumbers, and radishes with sour cream, egg, and Kamchatka crab meat.

Pan-fried syrniki made with cottage cheese and ricotta, served with vanilla and mascarpone cream, blackcurrant gel, and fresh raspberries.

Pan-fried syrniki made with cottage cheese and ricotta, served with raspberry confit, sour cream, and powdered sugar.

Fresh cottage cheese with sour cream, complemented by raspberry confit and berries: blueberries, strawberries, and raspberries.

Fried eggs with Doktorskaya sausage, served with fresh tomatoes and green peas dressed with clarified butter, parsley, and lemon juice.

Fried eggs served with fresh zucchini, young green peas, and feta cheese, complemented by mint and cilantro.

Three-egg fried eggs served with Krakow sausage and a vibrant tomato sauce, paired with basil-infused yogurt and finished with fresh cilantro.

Marinated porcini mushrooms with red onion and aromatic oil.

Crispy potato pancakes served with lightly salted salmon, farm-style sour cream, pickled cucumbers, and fresh horseradish.

We pair the herring with a cream made from eggs, dill, and whole-grain mustard. Served with pickled red onion, young cucumber, and Borodino bread.

We serve chopped beef with adjika and fresh cream cheese, complemented with a cilantro-based sauce.

Aspic made with a rich broth from veal shank and oxtail, served with yogurt infused with fresh horseradish, herbs, and grated horseradish root.

Fresh Far Eastern scallop served with a gooseberry sauce with chili pepper and sorrel, complemented with basil-infused green oil.

Cold-cured white milk mushrooms served with sour cream, parsley, and red onion.

Shortcrust pastry terrine filled with beef, chicken thigh, and veal liver, with egg and green onion, served with tartar sauce.

A fresh salad of tomatoes, cucumbers, and Ramiro sweet pepper, dressed with unrefined oil and farmhouse sour cream, served with a mix of nuts and herbs.

We prepare the pâté from chicken liver with butter, onion, and a small amount of port and Calvados. Covered with a thin layer of wine jelly and served with blini and apple confit with whole-grain mustard and raisins.

A salad of cucumber, sorrel, and radish with a sauce based on cultured whey, egg, and dill, complemented with a boiled egg and pumpkin seeds.

We mix fresh tomatoes, Ramiro pepper, Borodino bread, and red onion, dress with kvass wort and lemon juice, and complement the salad with brined cheese and a mix of herbs.

Frozen pork lard served with mustard, green onion, and bread.

Cold-smoked mackerel served with a sauce based on kvass wort and garlic, accompanied by toast with creamy horseradish and thinly sliced cucumber.

A rich pâté made from chopped herring, boiled egg, and potato, complemented with green onion and served with Borodino bread.

A delicate pâté of hot-smoked salmon, sour cream, and cream cheese, with boiled egg and horseradish yogurt, served with brioche bread.

Borscht made with a rich chicken broth and vegetables. Served with smoked duck and prunes.

A rich birch bolete broth served with porcini mushrooms, spelt, and potato, complemented with mushroom caviar and farmhouse sour cream.

We cook the soup in chicken broth with smoked pork ribs and sauerkraut, then add meat from the ribs, porcini mushrooms, and parsley.

Prepared with rich chicken broth, beetroot, onion, carrot, cabbage, and tomato paste, complemented with braised veal cheek and served with sour cream and green onion.

Fish broth with pieces of salmon and pike-perch, combined with potato, tomatoes, carrot, onion, and garlic, complemented with a small amount of white wine.

We cook the soup in chicken broth with smoked pork ribs and sauerkraut, then garnish it with meat from the ribs and parsley.

We serve dumplings with a delicate crab filling, complemented by pumpkin velouté with cream.

Dumplings filled with potato, porcini mushrooms, and fried onion, served with butter sauce, sautéed pork belly, and spinach leaves.

Dumplings filled with potato, smoked suluguni cheese, and spinach, served in a creamy parsley sauce.

Classic dumplings filled with beef and pork, served in a rich chicken broth.

Dumplings filled with duck breast, onion, and rum, served with duck broth and melted foie gras.

A baked pancake filled with crab, potato, and egg, served with bisque sauce and sour cream.

A layered pancake pie with tender rabbit in a creamy filling, served with a rich porcini mushroom sauce and finished with black truffle.

Our modern version of the classic kulebyaka, made with flaky pastry and filled with salmon and delicate pike-perch mousseline. Served with a warm cream and sour cream sauce with herbs.

A pancake filled with minced duck, served with a foie gras escalope and meat jus with apricots.

Kefir fritters served with sour cream, butter cream with grated egg, and pike roe.

A layered pie filled with boiled beef tongue, potato, fried onion, and cabbage, served with meat sauce and horseradish yogurt.

Fritters made from blanched zucchini and broccoli with flour and eggs, fried and served with sour cream and pike roe.

Served with flaky brioche, sour cream, and egg tartare sauce.

Served with flaky brioche, sour cream, and egg tartare sauce.

Served with flaky brioche, sour cream, and egg tartare sauce.

Beef tenderloin Stroganoff with Krakow sausage and fried onion, served with mashed potatoes and tomato-cream sauce. Finished with chives.

Juicy lamb steak served with a rich tomato-mustard sauce and sour cream.

Delicate cabbage rolls made with lean rabbit wrapped in napa cabbage leaves. Served with cauliflower complemented by Parmesan and cauliflower cream, along with a creamy porcini mushroom sauce.

Buckwheat porridge with sautéed porcini mushrooms and fried onion, butter, and fresh parsley.

Pan-fried flounder fillet served with mashed potatoes and pepper sauce with pickled gherkins, finished with fresh parsley.

Ladoga pike-perch fillet served with green vegetables—spinach, zucchini, and green peas—complemented by basil yogurt and a whey sauce with dill oil.

Roasted quail served with duck mousseline, baked pumpkin, pumpkin cream, and a rich meat sauce with amaretto and raisins.

Slow-cooked beef rib served with roasted beetroot, beetroot, prune, and kvass cream. Complemented by a rich demi-glace sauce and blackcurrants.

Roasted beetroot in vanilla honey served with delicate cheese cream and sage, complemented by walnut, cilantro, and green basil.

Grilled beef tenderloin complemented by a potato pancake with sour cream. Served with dry-cured smoked duck breast and a creamy kvass sauce with white wine.

Delicate pike cutlets breaded and fried, served with mashed potatoes and egg-and-mustard cream, complemented by slices of quick-pickled cucumber.

Grilled scallops served with dry-cured pork, celeriac cream, and a creamy sherry sauce, complemented by sautéed oyster mushrooms.

Seared fish fillet served in a sauce of tomatoes, mussels, and white wine with garlic and basil.

Chicken breast cutlets with cream, breaded and served with mashed potatoes and green onions, complemented by sautéed spinach leaves.

Sautéed rabbit kidneys and celeriac served with celery cream and a rich meat sauce with port and parsley.

Sautéed veal liver and potatoes served with a creamy sauce containing crushed black pepper and aged cheese.

Boiled tongue, seared and served with a potato bake and meat sauce, complemented by horseradish ice cream.

A pearl sphere made with Gorgonzola mousse served with passion fruit and white chocolate cream, complemented by a crunchy nut crumble.

A dessert made with dulce de leche cream, sour cream ice cream, a madeleine, orange caramel, and fresh strawberries, decorated with a crisp gavotte.

A ganache made with chocolate, vanilla, and parsnip, complemented by candied parsnip. Served with feijoa sorbet, crisp meringue, and tarragon powder.

A serving of four chocolates: two with milk chocolate and malt ganache filled with sea buckthorn gel, and two with coffee cream and milk chocolate ganache filled with blackcurrant gel.

Delicate sour cream ice cream served with fresh berries, complemented by a touch of acidity.

Warm flaky brioche served with creamy ice cream.

Caramelized honey cake layers complemented by delicate buttercream. Served with cheese cream and raspberry gel, fresh raspberries, and red basil.

Malted brownie made with dark and milk chocolate, complemented by lemon gel and kvass jelly. Topped with delicate cream made from white chocolate and kvass malt, served with oatmeal cookie ice cream and grated macadamia nuts.

Choux buns filled with delicate chocolate cream, topped with chocolate cream and complemented by orange caramel and candied orange zest.

A variation of baked cheesecake made with cream cheese and cream, complemented by fresh raspberries.