Menu
Chef Igor Sviridov was inspired by early autumn and presented to the guests three new signature dishes in which traditional might meets delicate lightness. Seasonality is not just a fashion, but the philosophy of our cuisine. With the onset of the first cool days and the appearance of a new crop in the markets, we have refined our menu, adding bright accents of the passing summer and deep, warming notes of autumn. We are convinced that the best on our plates is what is ripe here and now.
What's new in the blacksmith shop?
Seasonality is not just a fashion, but the philosophy of our cuisine. With the onset of the first cool days and the appearance of a new crop in the markets, we have refined our menu, adding bright accents of the passing summer and deep, warming notes of autumn. We are convinced that the best on our plates is what is ripe here and now. Seasonality is not just a fashion, but the philosophy of our cuisine. With the onset of the first cool days and the appearance of a new crop in the markets, we have refined our menu, adding bright accents of the passing summer and deep, warming notes of autumn. We are convinced that the best on our plates is what is ripe here and now.Seasonality is not just a fashion, but the philosophy of our cuisine. With the onset of the first cool days and the appearance of a new crop in the markets, we have refined our menu, adding bright accents of the passing summer and deep, warming notes of autumn. We are convinced that the best on our plates is what is ripe here and now.Seasonality is not just a fashion, but the philosophy of our cuisine. With the onset of the first cool days and the appearance of a new crop in the markets, we have refined our menu, adding bright accents of the passing summer and deep, warming notes of autumn. We are convinced that the best on our plates is what is ripe here and now.Seasonality is not
Seasonality is not just a fashion, but the philosophy of our cuisine. With the onset of the first cool days and the appearance of a new crop in the markets, we have refined our menu, adding bright accents of the passing summer and deep, warming notes of autumn. We are convinced that the best on our plates is what is ripe here and now. Seasonality is not just a fashion, but the philosophy of our cuisine. With the onset of the first cool days and the appearance of a new crop in the markets, we have refined our menu, adding bright accents of the passing summer and deep, warming notes of autumn. We are convinced that the best on our plates is what is ripe here and now.Seasonality is not just a fashion, but the philosophy of our cuisine. With the onset of the first cool days and the appearance of a new crop in the markets, we have refined our menu, adding bright accents of the passing summer and deep, warming notes of autumn. We are convinced that the best on our plates is what is ripe here and now.Seasonality is not just a fashion, but the philosophy of our cuisine. With the onset of the first cool days and the appearance of a new crop in the markets, we have refined our menu, adding bright accents of the passing summer and deep, warming notes of autumn. We are convinced that the best on our plates is what is ripe here and now.Seasonality is not
"For a blacksmith, not only the heat of the forge is important, but also the quality of the steel. So it is for the cook: technique is fire, and seasonal products are the best steel. In this update, we have given the floor to the material itself, only placing delicate accents."
What's new in the blacksmith shop?
Seasonality is not just a fashion, but the philosophy of our cuisine. With the onset of the first cool days and the appearance of a new crop in the markets, we have refined our menu, adding bright accents of the passing summer and deep, warming notes of autumn. We are convinced that the best on our plates is what is ripe here and now. Seasonality is not just a fashion, but the philosophy of our cuisine. With the onset of the first cool days and the appearance of a new crop in the markets, we have refined our menu, adding bright accents of the passing summer and deep, warming notes of autumn. We are convinced that the best on our plates is what is ripe here and now.Seasonality is not just a fashion, but the philosophy of our cuisine. With the onset of the first cool days and the appearance of a new crop in the markets, we have refined our menu, adding bright accents of the passing summer and deep, warming notes of autumn. We are convinced that the best on our plates is what is ripe here and now.Seasonality is not just a fashion, but the philosophy of our cuisine. With the onset of the first cool days and the appearance of a new crop in the markets, we have refined our menu, adding bright accents of the passing summer and deep, warming notes of autumn. We are convinced that the best on our plates is what is ripe here and now.Seasonality is not
Seasonality is not just a fashion, but the philosophy of our cuisine. With the onset of the first cool days and the appearance of a new crop in the markets, we have refined our menu, adding bright accents of the passing summer and deep, warming notes of autumn. We are convinced that the best on our plates is what is ripe here and now. Seasonality is not just a fashion, but the philosophy of our cuisine. With the onset of the first cool days and the appearance of a new crop in the markets, we have refined our menu, adding bright accents of the passing summer and deep, warming notes of autumn. We are convinced that the best on our plates is what is ripe here and now.Seasonality is not just a fashion, but the philosophy of our cuisine. With the onset of the first cool days and the appearance of a new crop in the markets, we have refined our menu, adding bright accents of the passing summer and deep, warming notes of autumn. We are convinced that the best on our plates is what is ripe here and now.Seasonality is not just a fashion, but the philosophy of our cuisine. With the onset of the first cool days and the appearance of a new crop in the markets, we have refined our menu, adding bright accents of the passing summer and deep, warming notes of autumn. We are convinced that the best on our plates is what is ripe here and now.Seasonality is not
