Gastrokid Zurich
Zurich, without attracting attention from a gastronomic point of view, will give odds to many European cities. The main message that is broadcast by restaurateurs and chefs is the use…

Continue reading →

Breakfast with chef. Alexey Fokin, cafe "the Same pillow»
Decided! Open the loop an interview with "Breakfast with the chief." And the first thing I asked to visit Alexei Fokin, chef of popular projects in the city: bar "Molchanov"…

Continue reading →

Truth in wine: Where to learn wine culture in Moscow
To drink or not to drink – it is not a question! Question: what to drink and how to choose. Today we will analyze where to learn wine culture in…

Continue reading →

Azimut Smolenskaya

This is it: Results of 2018 and trends of 2019

It’s time to sum up. Opening of the year, the best restaurant and trends for 2019 – in our article. Briefly and without unnecessary sentiment. Just the facts!
Opening of year
In the first half of 2018, all gastronomic journalists and the food court of the capital spoke only about the impressive size of the cutlet with cranberry sauce and airy bread with a crisp from the new restaurant “Gorynych”. The new brainchild of Boris Zarkov – the owner of the holding White Rabbit Family – won the hearts and stomachs of the Moscow public. The concept of the restaurant revolves around the fire – the Firebird in the interior, a huge three-ton oven in the center of attention and the Sizzling meat on the grill. Continue reading

Who's who: the world Day of chefs
The main person in any institution is a cook. It depends on it how the menu will look like, what products will be on your plate and how tasty and…

...

Restobar "Parade": from one to three
Lisa Siropulo fed chef Valery. Restobar "Parade": from one to three One day, seeing the epic mess that was going on in the "Front", I confess, I thought that this…

...

The whole truth about Digestives: tell experts
Digestif promotes rapid digestion of food, for this reason it is recommended to use at the end of the meal. One summer 2018 I was in Calvados – the home…

...

Imaginary creamy sauce and a cracked glass at the vineyard.»
We are working ahead of the curve: the month is not over yet, and I have already visited three institutions of the same subject and started a new portion of…

...