the best restaurants and bars in the northern capital, a must-see this summer

Ivan Frolukhin, a kitchen magician, is called a “French chef” – all because he managed to live and work in Paris under Alain Ducasse himself.

Therefore, all those who miss the city of love in conditions of closed borders prove to be strictly that they “treat” the intense lack of Paris with regular meals in Françoise.

We celebrate the mornings separately, since Bistro was the first work of Duoband in St. Petersburg, where a “breakfast” menu appeared. But from this dish from the main does not become less interesting – on the contrary. So we recommend that you come here for dinner – the pistachio walls of the room play especially beautifully in the golden rays of the sunset.

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By noon, we advise you to move to Vasileostrovsky Market – since the end of 2019, this place has become a real attraction for all those who love the form of relaxed meals. This summer, it will be difficult for anyone in the market to miss Numero Zero, the first Italian restaurant from the Subzero team. The name of the restaurant was born with lightning speed. From Italian, it translates as “Number Zero” and successfully echoes the name of the group’s main spiritual child – the Subzero restaurant.

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The new restaurant has 70 seats, not counting the summer terrace, which can accommodate up to 30 extra guests. Ilya Burnasov, who specializes in high quality, delicious, modern Italian cuisine, has become the renowned chef of Numero Zero. The menu he developed includes antipasti, 25 cm pizza, classic and gluten free pasta, various types of croutons, classic Italian cold and hot appetizers, as well as desserts. In addition, the restaurant works with Nova Artisana Cheese Factory, which produces a variety of cheeses using Italian and English technologies from Ayrshire cow milk. The menu of the bar with a modern Italian character deserves special mention. Here are gathered classic cocktails served by the author from the team of the bar “812”. Guests will also find a wide variety of classic Italian sparkling and calm wines, biodynamic and organic varieties.

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Another option for a gourmet meal is Sea, Signora. The new fish tavern of chef Antonio Freza, the main hall with 140 seats. Guests sit near the bar and around the aquarium with a hundred African cichlids. All the kitchen islands are open: from the grill and pastry shop to the pasta workshop. The menu is dedicated to the freshest quality fish and seafood, as well as Italian and Israeli cuisines. It consists of four large sections. In the section Catch Of The Day – farm and wild fish. The raw part contains various types of crudo. For fish and seafood, Freza created different types of serving – sashimi, carpaccio and crudo. The main menu has a large section with pasta and risotto. The pasta is prepared in an open laboratory by hand. Breakfast is also served daily from 9:00 until 16:00 and on weekends from 10 in the morning.

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After a hearty meal, we advise you to return to Astoria and have a cup of tea in the historic lobby: after five there is live music and you can relax to the sound of the piano. And then return to the room to get dressed: finally, the evening will be great and we advise you to start it with dinner at Recolte.

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Another Duoband work, where Dmitry Blinov himself thinks about the kitchen. Better not miss the opportunity to try the author’s menu under the knife of one of the leading guides of the restaurant industry in St. Petersburg (92nd place in the ranking The World 50 Best Restaurants speaks for itself).

The menu of the restaurant is stylized in the form of a wine bar, so all kinds of wine snacks dominate: Cantabrian anchovies, potato and parmesan croquettes with lard, classic olive peppers made of red pepper. Dmitry Blinov takes simple products as a basis and plays with them, achieving bright and unforgettable flavors.

The restaurant’s wine list was created by Duoband Chef Sommelier, Kristina Veselova, winner of the All-Russian Women’s Sommelier Competition and the ASI Gold Diploma.

Contemplating the shape of the Recolte wine list, Christina was inspired by gastronomic and modern European classics.

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After Recolte, you will definitely be in the mood to “continue the banquet” and the best spot for the late program will be Ante seafood & bar – a collective work by Dmitry Blinov, Mikhail Sokolov and Timur Dmitriev. The menu includes dishes from Blinov with an emphasis on fish and seafood: scallop tartar with cucumber, wontons with crab and anchovies with grilled paprika. In addition to fish and seafood, the menu includes vegetables, poultry and meat: broccoli with stratsiatella, duck breast with porcini mushrooms. Excellent combination with a variety of martinis and vodka cocktails.

For the more adventurous gastro travelers, the end point of the program may be the El Copitas Bar – a small bar with rare alcohol and simple Mexican food. It is in 8th place in the 5 best bars in the world. There are no windows, Wi-Fi and three gees, as people here are used to having fun differently. Every weekend the team changes the offer of dishes and drinks for the most demanding taste and temperament. The main feature of the cocktail menu is the constant search for new and relevant ingredients of the beverage card, their endless interchangeability and weekly updates. But beware: what was in El Copitas remains in El Copitas. In other words, in the morning you may not remember some details of the night, but you will certainly not regret it!

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