i s
Google
One day, while in the vicinity, we made an impromptu decision to reserve a table for the upcoming weekend. The lady on the phone was exceedingly courteous, and we smoothly secured a table for three.
Our initial impression was exceptional, largely due to the warm and hospitable demeanor of the hostess. Special commendation goes to Sergey, our waiter, for his unwavering attentiveness and patience in answering our inquiries while eloquently describing the dishes. I particularly appreciate that he exhibited no pretentiousness, a quality that is truly invaluable.
Now, onto the food. As a starter, we opted for scallops with cucumber tonic and dill. It was a simple dish, featuring fish and fresh greens, but it lacked any standout qualities. However, the strip loin, served with truffle mayo and delicately thin daikon slices, was a revelation. The beef was remarkably tender and practically melted in our mouths. Notably, the daikon and mayo complemented the freshness and crispiness of the dish with the juiciness and richness of the meat. We found it to be quite delightful. The beetroot marmalade stood out for its unique flavor profile—beginning with a sweet and jelly-like texture, transitioning into creaminess, and finishing with a subtly pine-infused note.
Among the hot dishes, the wild fish ravioli emerged as the standout favorite. With every bite, it felt like a symphony of flavors exploding in our mouths. The combination of wild fish encased in black dough, accompanied by a light yet deeply flavorful foam-bouillon and bursts of fresh umami caviar, created an exquisite culinary experience. While the fish pie was not particularly remarkable, it was undeniably tasty. The scallop paired with artichoke, though enjoyable, may have been overshadowed by my inadvertent inattentiveness to the detail.
Turning to the desserts, the sorrel dessert was nothing short of fantastic. It offered a delightful medley of five textures, a potent aroma, and a unique flavor profile. It's a highly recommended choice, especially for those seeking a dessert that isn't overly sweet. The sorrel dessert featured warm coniferous notes paired with a fresh tarragon crème. In contrast, the Pavlova, while intriguing, did not surpass the enchantment of the sorrel dessert. Additionally, we would like to recommend the herbal tea.
As for the bread, their homemade bread served with sumptuous butter was simply amazing!
In conclusion, we extend our heartfelt gratitude to the entire team for a memorable dining experience. 🤍🥺
