New winter offer
Little gourmet fantasies from chef Nino Graziano

dairy calf tongue with balsamic and almond mayonnaise

480 rub.

asparagus salad with poached egg and with mustard sauce prepared according to old recipe

390 rub.

baby octopus sicilian style

430 rub.

cuttle gnocchi in fennel sauce with olive oil

490 rub.

carrot cream-soup with shrimps and black rice accompanies with ginger aroma

390 rub.

four cheese ravioli

400 rub.

risotto with quail and muscat wine

450 rub.

branzino's fillet on Castellucho lentil's pillow

1100 rub.

pan-fried chilean sea bass with potatoes and anchovies

800 rub.

young piglet's fillet coating in pistachios with bitter cacao sauce

450 rub.