This Russian restaurant is helmed by Vlad Piskunov—a true guru and champion of the cuisine. In crafting the menu, the chef drew inspiration from the culinary traditions of the late 19th and early 20th centuries, utilizing regional ingredients and dishes based on historic recipes—such as *pelmeni*, Pozharsky cutlets, and game. In Piskunov’s hands, however, these dishes do not feel like museum pieces, but rather like classics given a modern touch.
what to order
BliniBlini (singular: blin) are thin Russian pancakes, similar to crepes.Fermented cabbage (sauerkraut)Vegetable appetizer and a component of other dishes. VinegretVinegret is a classic Russian beet salad made with boiled vegetables, pickles, and sauerkraut.Olivier saladThe Olivier salad was created in 19th‑century Moscow by French chef Lucien Olivier, featuring luxurious ingredients like partridges and lobster.Syrniki (fried cheese cakes)Syrniki are pan-fried cheese cakes made from fresh cottage cheese (tvorog or quark), flour, eggs and sugar. ShchiShchi is one of the oldest and most iconic Russian soupsUkhaIt is still very popular among fishermen and tourists, both professionals and amateursMoscow borschBorsch is a traditional East Slavic thick vegetable soup with meat broth or vegetarian.“Pozharsky” cutletCutlets – or minced meat fried patties – are one of the favorite main dishes in Russian culinary tradition.Beef StroganoffSautéed beef in a creamy mustard sauce, originally created for Russian aristocracyPelmeni (dumplings)Pelmeni are small boiled or fried dumplings made from thin unleavened dough with a fillingVarenikiVareniki are boiled dumplings, usually shaped as half‑moons, with a thin, soft dough wrapper sealing on the edge.Pirozhki with meat fillingPierozhki with meat filling are great to accompany a bowl of hot broth or with a cup of hot black tea.GolubtsyGolubtsy (singular: golubets) are stuffed and stewed cabbage rolls that count among the most classic comfort‑food dishes in Russian cuisine.
