Local charm: Here, you can read poetry and sing Russian romances while tasting the best from the Russian cuisine, as this is Severyanin’s genuine style. The restaurant is named after Igor Severyanin, the Russian poet of the 20th century. The word ‘sever’ means ‘North’ in Russian, so you can see and taste Northern motives in the menu: suguday (fish delicacy) from three kinds of fish, salted mushrooms from Kareliya, sterlet kalya (fish soup), venison Stroganoff style. The interior is similar to pre-revolutionary St.Petersburg apartment and looks much like a museum, being a paradise for intelligent people with its old photos, graphic artworks and books, retro dishes, floor lamps and a piano.
Try first: Beef tails in jelly with mustard (390 rubles) will be an excellent starter, the main course can be sterlet in champagne with Dutch sauce and red caviar (1590), with the authentic napoleon as a dessert (320).
Local charm: A restaurant at the place of the early 20th century miniature theatre Pavilion de Paris, the place of the debut of the famous Russian singer Alexander Vertinsky. In recent 10 years, Tsar restaurant has been working here, where you can taste caviar with champagne, four kinds of Russian salad, seven kinds of cutlets, handmade quail dumplings, roast carp and turbot. A rich vodka menu is present here with about 30 positions together with interesting vintage wines from 1994-2011.
Try first: At first, genuine julienne with crab (990 rubles), then rassolnik Leningrad style (390). From hot dishes - smoked sterlet spine with mashed potatoes (3490) together with linen ice cream with cornflower honey (190).
Local charm: Modern Russian cuisine with loft interiors and display windows with the view of the Fontanka and the Grand Drama Theatre. Vkus Est uses only seasonal Russian products, so you can learn Russian geography using the local dishes, such as turbot from Murmansk, pike perch from the Baltic Sea, beef from Bryansk, crabs from the Far East, Black Sea shells and reindeer meet. You can use 15% discount if you have a ticket for the theatre.
Try first: Start with porcini paste (280 rubles) or beetroot hummus (220), continue with roast sugudai from cod and pike perch with potatoes (340) and cold summer cabbage soup (320). A venison cutlet with sour cabbage and beetroot curd (610) are a must, while fast curd dumplings with boiled milk and raspberries (280) are the best dessert.