Restaurant Reborn

This is a conceptual transformation of Recolte in the Petrogradka neighborhood. The address remains unchanged, the walls are recognizable, and the long-time chef Andrei Kovalev continues to helm the kitchen. However, the menu has undergone a complete overhaul, now centered around meat dishes and a tantalizing selection of timeless European classics. The offerings include tartare, pâté, terrine, beef bourguignon, Chateaubriand steak, rabbit meat pie, and ravioli stuffed with braised cheeks. On weekends, the chef serves two-pound Wellington and bone-in roast beef. For seafood lovers, there is a curated selection of fish and seafood, featuring Murmansk halibut, Far Eastern scallops, and other delicacies. To top it all off, the dessert menu is crafted by one of St. Petersburg’s most celebrated confectioners, Stanislav Paul, the pastry chef of Duoband.