Newunderstanding ofRussian cuisine
DISHES THAT DISCOVER NEW EMOTIONS
From the very beginning, since the opening in 2012 and to the present day, we have been consistently faithful to the main principle to work with farm and seasonal products, to cook from what is harvested, caught and produced in Russia at a specific time of the year.
HEAD AND HEART OF COCOCOUTURE CHEF IGOR GRISHECHKIN
A little madness, a lot of humor, love for native products and sometimes unpredictable combinations — this is his style. Combining traditional ingredients, nostalgia for childhood tastes and modern technologies in one plate, the chef creates a new view of Russian cuisine.