Restaurant 19

Eclairs, wine, and Russian Nordic cuisine

This workshop and creative collaboration between chef Alexander Nikolaenko and sommelier Kirill Sulima emphasizes local products and the culinary traditions of Nizhny Novgorod. The menu features an éclair with salmon and smoked yogurt, roast beef from marbled beef with a pike sauce, lamb with farro and burnt apple, and other intriguing dishes in the style of new Russian Nordic cuisine. Nikolaenko’s inspiration comes from discovering a late 19th-century Russian cookbook in an antique shop and his genuine professional interest in the history of national cuisine. The wine menu at 19 deserves special attention, as Sulima plans to curate a collection of no less than 350 labels, including rare vintages.