Carles Abellán
Disguised as an ordinary “tapas” gourmet restaurant from the famous chef Carles Abellán - a student of Ferran Adrius, who is involved in many projects of the great master, including…

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Zheleznaya Bella: For which an employee of the Soviet public catering was sentenced to be shot
Bella Borodkina in the 1970s and early 1980s headed the Gelendzhik food service, was considered a respected person. And then she was suddenly arrested and sentenced to death. This was…

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Italian cuisine as a separate art form
Italian cuisine is famous all over the world. Everyone in any country is familiar with dishes such as pasta, pizza or risotto. Italian wines always take pride of place on…

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Restaurant “Oblomov”

Right at the entrance, a curious guest is already greeted by a couple of authentic surprises: an impressive-sized chest filled to the top with dryers, and a large cage with a talkative macaw parrot. However, he does not interfere with the pacification reigning here.

The restaurant is a perfectly recreated noble house with carved stucco molding, patterned wallpaper, frames with photographs (families unknown to you), floor lamps and a fireplace. And while waiting for the hot here you can stare at the fresh flowers planted at each window, and lovely details in the form of chests of drawers with exquisite utensils.

Against the background of such decoration, dishes from the list of Russian cuisine from the chef Pavel Kirillov look especially believable. Much is cooked in a home oven, and all the pickles are self-aging.

Perhaps, modernity makes its way a little in the current seasonal menu. For example, Riga sprats (420 rubles) are served on croutons a la bruschetta, but they are complemented with home-made provencal and quail eggs. By the way, the local mayonnaise looks good in Olivier. It is presented in two types – in the old manner, with crayfish necks (890 rubles) and “Oblomov-style” (480 rubles) with duck meat (why “Oblomov-style” is difficult to say, we did not find the recipe).

Olivier Oblomov

All kinds of game are pleasantly beaten out of the appetizers – its lovers will have a real expanse here. Black sea stellate sturgeon (990 rubles) – spicy and tender – is steamed, and smoked venison (490 rubles) is favorably emphasized with cherry sauce. Although, we admit, the bear meat (1890 rubles) is most striking in the menu. Firstly, this is unusual, and secondly, according to the assurances of the chef, it is cooked with love – at least three hours in the oven. Of course, meat lovers must try this, but it will not be so easy to distinguish it from beef from a beefy guest.

A win-win option – julienne. They are served here with a good portion of mushrooms and chicken (560 rubles) or Kamchatka crab (940 rubles) under a large cap of cheese stretching.

From desserts, again, you need to order a dish from the seasonal menu – young cheese with figs and tarragon (480 rubles). Light and tender, it is ideal after a hearty dinner (which you simply cannot avoid here). For those who still have strength, it’s better to take a bestseller for tea – “Kiev” cake (420 rubles) or a fragrant strawberry cake (460 rubles).
Young cheese with figs and tarragon

As for alcohol, everything is standard here – an extensive bar card with highlights in the form of home-made liquors and Oblomov brand beer. It’s especially nice to imagine that you are not in the center of Moscow surrounded by business centers, but in some Nizhny Novgorod province not far from a river and a pretty village …

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