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: It is not only a restaurant, but also the Museum of Russian vodka having more than 100 sorts of this drink on its shelves, up to samples of the early 20th century. Here, you can taste Russian pies and dumplings, pickle soup (rassolnik) with giblets, whole roasted pike perch from the Ladoga lake, five kinds of caviar, together with Soviet standard ice cream as a dessert. Tea is served in traditional glass-holders while vodka is poured in Soviet style sherry-glasses.
Try first: You can order baked marrow on roast Borodinsky rye bread (590 rubles), then turn to salad with roast quail fillets (560), then kick into gear with baked pork leg(1360) and Siberian kulebyaka pie with muksun (1130). If you are still ready, finish with Leningrad style rum cake (530).
Landmarks nearby: St Isaac's Cathedral (523m).
Local charm: The patriotic restaurant can be easily seen from the street at it has a big terrace working from May to October. You can hear the famous Katyusha, a patriotic Soviet song of World War II, in the playlist, the food is served by waitresses in Soviet style dresses with flower ornaments who also sing and dance in the evening Dinner Show, and even the weavers from Ivanovo, Russian textile capital, can envy the variety of prints in local interiors. In the menu, you can see all the classics of the Soviet ‘Book of Tasty and Healthy Food’, such as salted products and caviar, borshts and pancakes, pies and dumplings. If your name is Katya (Kate, Catherine, Ekaterina etc.), you can get your discount.
Try first: You can start with salted red pine mushrooms in sour cream (420 rubles), described in best writings by a Soviet village writer Vladimir Soloukhin, continue with crayfish neck salad (530) and potato pancakes (370). Don’t get slower with dumplings with pike from the Ladoga lake, boiled butted and red caviar (490) or roasted moose meat with pumpkin stew (790). For dessert, enjoy yourself with bird cherry pie Siberian recipe (390).
Landmarks nearby: Kazan Cathedral (125m).
Local charm: Just imagine the fact that Russian Caviar House has been working since 1978, producing 35 tons of black caviar annually, sending it to the Kremlin, to ISS astronauts and to eight countries of the world, though it didn’t have its own restaurant till recent times. But now they have one, as Art-Caviar craft restaurant and caviar boutique opened its doors in 2019, located near DLT department store. The team’s global mission is to show that the place with black caviar is not only the tourist attraction of Russian luxury with five souvenir cans at the exit. The second thing is to show that black caviar is not so expensive and can be combined with tartar sauce, linguini or a sturgeon steak. Only one-fifth of the menu contains caviar, you can also caste Northern delicacies such as beef rump tataki, pulled crab with apples, baked topinambur soup, together with the variety of champagne and sparkling wines.
Try first: Take a set menu with a wheat nest with pike caviar, Siberian frozen sturgeon with salted cranberry mousse, tataki from beef bladebone and pine cone jam - a set of 10 dishes for 3500 rubles.
Landmarks nearby: Kazan Cathedral (306m).
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: The Palkin family was very famous in pre-revolutionary St.Petersburg as four generations of this family were the owners of restaurants at Nevsky prospect for more than 100 years. One of the restaurants was located at the same place as now since 1874. Here, there were 25 halls, a stairway with a fountain, a sterlet pool, among visitors, the writers Anton Chekhov, Nikolay Leskov, the composer Petr Tchaikovsky can be mentioned. Now, here is a premium class restaurant as well, with floors made of noble wood, wall paintings, interior sculpture and spatkling glass lamps. The menu consists of Russian specialities, old ones as well, such as cabbage stew, wild pig dumplings, hare meat cutlets seasoned with truffles and foie gras.
Try first: The menu can be used to reconstruct the dinner of Steve Oblonsky, the character from Leo Tolstoy's Anna Karenina. Take an oyster from the Bay of Peter The Great baked under blue cheese with roasted bread and garlic (1200 rubles) — it is giant, so you don't need a dozen. Continue with porcini cream soup on champagne, black truffle and schnitt onion stew (1360), assorted pies with meat, fish and vegetables (600), or a 'goose in a boot', a pie from soft dough with goose meat and cranberry (1370). Asparagus with Dutch sauce(1280) or genuine beef Stroganoff style with pickles and mashed potatoes (1690) would also be fine, and so would crepe suzette (2920) as a dessert — pancakes fried in orange liqueur and served with ice cream.
Local charm: A restaurant where no one heard about the minimalism and getting out of stuff, but that is the thing it is loved for. You can see the panorama of the Neva and Peter and Paul Fortress from the windows of a cozy apartment with a lot of nice things such as vintage typewriters and traditional Russian Pavlovsky Posad shawls. Here, people visit home guitar concerts and mini excursions from a local moonshiner named Vitaly, take photos near retro buffets and see the shelves with homemade salted products at the entrance. In the menu, there are pies and jellies, Russian and Mimosa salads, cutlets and kulebyaka pies. The dearest guests hold the key which suits the doors of the restaurant departments in New York, London and Baku.
Try first: Don’t pass the aubergine paste (260 rubles), taste the starter from Olyutor herring with baked potatoes and Yalta onion (390). Beef borscht would be the best for the first dish, the nursing pig with buckwheat - for the second one (1590).
Local charm: A small restobar for those who want to get a quick acquaintance with black caviar. Sets of 3-5 kinds of caviar are offered at the bar counter together with historical Russian dishes with this delicacy which are surely the most interesting thing, accompanied by 33 brands of champagne and 23 sorts of vodka.
Try first: Easily for a reason — a Soviet sandwich with black caviar (1800 rubles) or egg porridge with it (800) from 1955 culinary book. As a dessert, order baked apples with black caviar — it’s not so strange as can be, it is said that it was a soft place of Mongolian Batu Khan.
Local charm: Lilya Brik, the long-term friend, lover and muse of the Russian poet Vladimir Mayakovsky, inspired the restaurators as well. The restaurant is a stylization of the early 20th century art salon with live jazz in the evening, homemade craft drinks and a mix of traditions of Russian and European cuisine, such as julienne on buckwheat chips, trout and parmesan cheese in potato lumps and onion cream for beef cutlets.
Try first: A classical beef Stroganoff style with mashed potatoes and pickles (620 rubles) is a must. If you need something lighter, order trout and cod waterzooi (420).
Local charm: Banya (the traditional Russian sauna) is one of the important elements of the Russian hugge. Take a bath in Degtyarnye Bani and then visit Banshchiki, the authentic Russian craft restaurant. Here, you can see the moderate interiors without any Russian kitsch ornaments, a variety of homemade craft drinks and strong alcohol together with the local gastronomy with smoked starters, delicatessen, salted and seasoned delicacies. Russian national recipes are interpreted by the chef Stanislav Levokho, such as squid Stroganoff style with mashed chickpeas, suluguni cheese in rye dumpligs and potato gratin with beef tongue.
Try first: Everything is really worth tasting, so you can choose from beef tails in jelly (380 rubles) and Russian salad with smoked salmon and red caviar (440), grilled white salmon with mashed celery and lamb rib-eye with mashed nuts (980). The best dessert are the famous nut-shaped cookies with caramelized milk (220) which is Banschiki’s hit.