Atelier tapas bar on Petrogradka. Rest house udp rf

It is, and it is already a big plus

With this size of the institution, they are all in the palm of your hand

I am writing belatedly, because the illnesses, the abyss of unfinished work, and the autumn melancholy took me by surprise, and at the same time. But I have already been officially happy in marriage for 5 years, and this is all that warms this beriberi sometimes. By the way, on this occasion, I finally reached the tapas bar, which is located literally on the street next to me, and just across the street from my beloved BB. And it was almost a month ago (I'm such a lazy ****).

I was in the former Beauty cafe only once, and I was amazed how it was possible to mummify the format of the establishment so successfully around the year two thousand and five. The current institution is smaller, but every millimeter of space is recouped here. At the entrance, boxes with Panna and Pellegrina hid neatly behind a curtain; the doors are single, but there is no draft in the hall, although I sat straight with my back to the exit. In general, in the absence of unnecessary distracting details, one can watch with interest the work of bartenders and chefs. However, other people's conversations are still heard, and sometimes the place is not enough for both guests and owners of the place. These feelings, however, are true for the seating behind the bar, as this is the only place where five can be accommodated.

There was a lot of food on the table. And it won’t work any other way, because in order to get enough, you need to literally swipe your finger along the diagonal of the menu when ordering. So keep it short and to the point.

Croquettes with jamon

They are good and satisfying, and the head of the ingredients, lying on his side in the refrigerator-showcase, gives hope for the authenticity of this in dishes

Pinchos with crab

Scattered like pies (sorry for the stupid pun). Honestly, decent.

Tuna tartare

Again: honestly, the tuna is fine, but the appetizer is overall very basic in taste. And I wanted emotions.

Ceviche shrimp

Not exactly ceviche, in my opinion. The shrimp inside was completely raw - protein denaturation did not begin to feel.

Dorado and grapefruit

It is not stated on the menu as ceviche, but the previous friend should learn from this: the dressing is tender, but spicy. Excellent!

All the ladies, without exception, ordered crab and bisque for the main course, and everyone agreed that it was good. What else can you write about a crab? He's either good or he's not. The rest is epithets.

Of the meat courses, we tried a flank with chanterelles and a machete with smoked sweet potato

Meat both there and there is excellent; win-win demi-glace does its job, but the main highlight is smoked sweet potato puree: just don't stop, delight. Although personally I sin on a good concentration of "liquid smoke" to achieve the effect.

Dessert "did not go" none of the three. But the wine is very even - one of my favorite Matsu of the "Boy" category at a price that is quite acceptable for Russia, something like 2,300 rubles per bottle. Considering that each appetizer was ordered not in a single copy (and wine, too, what to hide), the bill for a tapas bar of 20,000 seems to be something out of the ordinary. On the other hand, an unnecessary contingent is weeded out, and with the rapid development of Petrograd snobbery, this is rather a plus.

The service is average, not at all familiar, but not swaggering either. Although in the tapas bar I would like to see guys with a more open soul. The opinion is purely my own and does not affect the rating. For such institutions are simply vital in order to do Nerezinovsk in the quantitative and qualitative competition of public catering. And Itali Group sets high standards, for which I respect them immensely.

Rest House Voskresenskoye is located 10 km from the Moscow Ring Road, in the south of the Moscow Region (Kaluga Highway), in a closed protected area with an area of ​​23 hectares, in a picturesque area of ​​central Russia.

This place was revered by the Russian nobility and the Soviet elite. The owner of the estate, on the territory of which the Voskresenskoye rest house is located today, was Governor-General V.S. Ershov. Later, one of the local dachas was chosen by M.I. Kalinin. On the territory of the Voskresenskoye club-hotel there is a functioning church of the Holy Trinity where all Orthodox rites are performed today.

On the territory of the rest house Voskresenskoye, in the immediate vicinity of the cascade of ponds, there is a five-story building of modern architecture for receiving 150 people at the same time. On the well-maintained territory of the holiday home, a large area is occupied by well-groomed green lawns and flower beds, an apple orchard has several dozen fruit-bearing trees. On a slope with a drop at a height of more than 30 m, there is a forest park with illuminated footpaths overlooking the shore of the pond.

"Yes, yes, it's true, unfortunately," admits the waitress Vlad. The thing is that after her descriptions, ruthless to an empty stomach, you conclude that you need to try everything in an institution called "Atelier", well, or almost everything. However, this problem is easily solved: it is not in vain that it says tapas&bar right on the sign.

I will say frankly and frankly: the "Atelier" is simply ideally located: it seems that the bustling and glamorous Bolshoi Pr. Why - it is not completely clear, the wall of the house with peeling yellow paint, and some kind of riot of greenery that is excessive by the norms of the stone jungle, and cozy burgundy awnings, and even pillows piled in a careless heap on the bench in front of the entrance are to blame for this at the same time. Judging by the stories, restaurateurs Mikhail Sokolov and Timur Dmitriev built the Atelier, if not entirely for themselves, then certainly for their own. And they even made a tapas bar separately from other projects of their Italy Group holding.

The interior of the Atelier is nothing special. The system-forming element of the decor is the bar counter in the shape of a cross, behind which almost half of the guests of the establishment can sit. Another crosspiece is attached to the ceiling - either a decorative chandelier, or a construction, popularly known under the code name "wind music". It is a pity that there is absolute calm here: it is impossible to check whether the copper tubes are ringing. In the "Atelier" there are also ordinary, though quite tiny, tables - some are wooden, some are marble, and some are even copper. As in many establishments from much hotter countries, even during the day it is half dark here, a neon palm tree is responsible for creating a resort mood.

Having found the note "sope until 18:00" in the menu, you realize that the institution does not hesitate to dictate its rules to guests. However, the question is, why stand on ceremony with your own! The full list of rules turned out to be quite weighty. So, from 16:00 to 18:00, a siesta is announced at the Atelier, during which guests are invited to drink and consume snacks like broken olives (160 rubles), jamon (490–690 rubles for 40 g), Spanish cheeses (320) , pintxos (190–220) and those same soups (290–390). After six, everything is available to order (but with the exception of soups). And, finally, on Mondays in the "Atelier" nothing can be eaten or drunk at all, because the day off.

The chef Ilya Burnasov came up with a small but tricky menu. One of the main sections is crudo (190–380), i.e. appetizers of everything raw - meat, fish and vegetables. The prices seem ridiculous, but when you see the size of the saucer on which the appetizer is brought, you understand that you can easily eat the entire half-dozen appetizers in the assortment, and even more than once. And the sum in the end will come up very decent.

All hot dishes in the Atelier are cooked in a josper, most of them can be ordered as a hot appetizer or a main course. In any case, "Atelier" is an institution not for eating, but for having a snack. With one single exception - the ribeye steak, for which the restaurant even set up a dry-aging chamber. Ribeye are very weighty here (from 800 g), only a truly strong-willed guest will overcome such a steak.

The drink card, like the menu, also occupies one page, a glass of wine in the Atelier will cost at least 270 rubles.

The kombucha drink gained popularity in St. Petersburg establishments after it began to be called kombucha in the American manner. In "Atelier" kombucha is made on the basis of hibiscus, the result can be described as "sourer than sour" pleonasm. Indispensable in hot weather, but where is this sultry torment!

The kitchen of "Atelier", as they say, does not bother: appetizers, soup and hot dishes arrive at the table at the same time. Involuntarily, one has to solve a philosophical question: what is more important - to eat hot hot or cold cold?

Dorado with grapefruit should not be compared with ceviche: thanks to the delicate citrus dressing, the taste of fish can be felt much better. But the idea of ​​a tomato appetizer with salsa-mango remained incomprehensible. You traditionally expect notes of chili pepper from salsa, but here you get the feeling that mango juice was simply splashed on a saucer along with half a tomato, and in the end the flavor collaboration did not occur.

Pinchos, or rather, pincho (because the portion consists of one sandwich) with crab and Manchego cheese cream, served on a piece of toasted ciabatta. Tapas in the full sense of the word: for one or two bites, but it's a nice one or two bites.

Crab, as well as avocado, are also added to local gazpacho. If I were regular guests of the Atelier, I would be indignant at why this dish is allowed to be eaten here only during the day. And what could be better on a stuffy summer evening than an icy tomato soup!

The josper mainly cooks meat, but there is also something for vegetarians. "Three Roots" (240-370) is an equal union of sweet potato, celery and parsnip with caramel sauce with demi-glace and cashew nuts. If you are not afraid of sweetness in a hot dish, it is better to take a large portion. Of all the steaks, the waitress recommends the machete the most (320-570) - and she does it right: juicy meat goes well with sweet potato puree.

For a wine bar with snacks, which in fact is Atelier, desserts are the most optional section. But this is no reason to neglect the local Tres Leches.

Dessert is served like ice cream - in paper cups, and sweet biscuit cubes, saturated with three types of milk, are supposed to be pulled out with wooden tweezers. Too bad the glass is small. But it's a tapas dessert!

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Opening date - June 2017

It is becoming fashionable for restaurateurs to make establishments not only under the heading of the company, but optionally. The authorship of the tapas bar in the area on Petrogradskaya belongs to the co-founders of Italy Group Timur Dmitriev and Mikhail Sokolov. Which on the quiet Lakhtinskaya street speak on their own behalf, and not on behalf of the whole group.

It is becoming fashionable for restaurateurs to make establishments not only under the heading of the company, but optionally. The authorship of the tapas bar in the area on Petrogradskaya belongs to the co-founders of Italy Group Timur Dmitriev and Mikhail Sokolov. Which on the quiet Lakhtinskaya street speak on their own behalf, and not on behalf of the whole group.

In St. Petersburg, culinary layers move slowly. If you want to build a successful restaurant - open an Italian one, people will come for pasta and pizza, they won’t go anywhere, this reinforced concrete formula has been working since zero, if not earlier. For a long, long time, no one looked in the direction of Middle Eastern cooking, shawarma was poured with mayonnaise exclusively in street stalls. Only a fairy tale quickly affects, and now, years later, not only guest workers appreciated the shawarma, falafel also took root under the shawarma. What can I say, the edible symbols of distant Peru have come down to us, ceviche offers every third menu. The fate of tapas in St. Petersburg is incomprehensible and vague. Although it would seem, drink and eat.

"Atelier tapas & bar" - a place where you can loosen your tie, or even do without it. This is obvious already from the approaches - small tables have been set up on the street, tubs with flowers between them, rugs have been laid out in an artistic mess. Inside the small hall there are also cacti, positive maxims that there are no bad days, and a diligent game of Spain. There is even a two-hour siesta, from four to six in the evening, but the doors are open. The menu is quite small and replete with Spanish, check what crudo, carne and verdudas means with a local atelier. But in general, translation difficulties are not expected; the main thing is to understand that tapas is tapas.

Many, if not all, are called tapas in their homeland. By and large, tapas is any meal in a small portion, and this is exactly what they offer at Atelier. Somewhere in Andalusia, many tapas, from emerald olives to spicy peppers in escalibada, will be served to you for free, along with a glass of wine; in the "Atelier" they give tapas for money. Wine for money too; Spain is primarily cava and sherry, Spanish sparkling is offered from half a dozen positions - they ask for a glass from 290 rubles, for a bottle from 1450 rubles; sherry is poured dry and sweet.

Among the tapas are guacamole with nachos, padron peppers, Spanish tortilla omelet, artichokes. They give four types of pinchos, this is a subspecies of tapas on crispy ciabatta - with anchovies, jamon, crab. For some, a couple of tapas is already dinner; for more serious eaters they cook hot - much, if not all, is given from the josper. Hot dishes include eggplant with taleggio, octopus with potatoes, filet mignon with parsnips. The prices aren't too high but the portions aren't huge either, the tapas bar is history where size doesn't matter. Microclimate and simplicity matter - the mango chili dessert is a fresh mango sprinkled with chili. A little temperament will not hurt the Petrograd side.

Quote from the menu:

"Yes, yes, it's true, unfortunately", - admits the waitress Vlad. The thing is that after her descriptions, ruthless to an empty stomach, you conclude that you need to try everything in an institution called "Atelier", well, or almost everything. However, this problem is easily solved: it is not in vain that it says tapas&bar right on the sign.

I will say frankly and frankly: the "Atelier" is simply ideally located: it seems that the bustling and glamorous Bolshoi Pr. Why - it is not completely clear, the wall of the house with peeling yellow paint, and some kind of riot of greenery that is excessive by the norms of the stone jungle, and cozy burgundy awnings, and even pillows piled in a careless heap on the bench in front of the entrance are to blame for this at the same time. Judging by the stories, restaurateurs Mikhail Sokolov and Timur Dmitriev built the Atelier, if not entirely for themselves, then certainly for their own. And they even made a tapas bar separately from other projects of their Italy Group holding.

Interior "Studio" from the category of nothing special. The system-forming element of the decor is the bar counter in the shape of a cross, behind which almost half of the guests of the establishment can sit. Another crosspiece is attached to the ceiling - either a decorative chandelier, or a construction, popularly known under the code name "wind music". It is a pity that there is absolute calm here: it is impossible to check whether the copper tubes are ringing. In the "Atelier" there are also ordinary, though quite tiny, tables - some are wooden, some are marble, and some are even copper. As in many establishments from much hotter countries, even during the day it is half dark here, a neon palm tree is responsible for creating a resort mood.

Having found the note "sope until 18:00" in the menu, you realize that the institution does not hesitate to dictate its rules to guests. However, the question is, why stand on ceremony with your own! The full list of rules turned out to be quite weighty. So, from 16:00 to 18:00, a siesta is announced at the Atelier, during which guests are invited to drink and consume snacks like broken olives (160 rubles), jamon (490–690 rubles for 40 g), Spanish cheeses (320) , pintxos (190–220) and those same soups (290–390). After six, everything is available to order (but with the exception of soups). And, finally, on Mondays in the "Atelier" nothing can be eaten or drunk at all, because the day off.

The chef Ilya Burnasov came up with a small but tricky menu. One of the main sections is crudo (190–380), i.e. appetizers of everything raw - meat, fish and vegetables. The prices seem ridiculous, but when you see the size of the saucer on which the appetizer is brought, you understand that you can easily eat the entire half-dozen appetizers in the assortment, and even more than once. And the sum in the end will come up very decent.

All hot dishes in the Atelier are cooked in a josper, most of them can be ordered as a hot appetizer or a main course. In any case, "Atelier" is an institution not for eating, but for having a snack. With one single exception - the ribeye steak, for which the restaurant even set up a dry-aging chamber. Ribeye are very weighty here (from 800 g), only a truly strong-willed guest will overcome such a steak.

The drink card, like the menu, also occupies one page, a glass of wine in the Atelier will cost at least 270 rubles.

The kombucha drink gained popularity in St. Petersburg establishments after it began to be called kombucha in the American manner. In "Atelier" kombucha is made on the basis of hibiscus, the result can be described as "sourer than sour" pleonasm. Indispensable in hot weather, but where is this sultry torment!

Kitchen "Atelier", as they say, does not bother: appetizers, soup and hot dishes arrive at the table at the same time. Involuntarily, one has to solve a philosophical question: what is more important - to eat hot hot or cold cold?

Dorado with grapefruit should not be compared with ceviche: thanks to the delicate citrus dressing, the taste of fish can be felt much better. But the idea of ​​a tomato appetizer with salsa-mango remained incomprehensible. You traditionally expect notes of chili pepper from salsa, but here you get the feeling that mango juice was simply splashed on a saucer along with half a tomato, and in the end the flavor collaboration did not occur.

Pinchos, or rather, pincho (because the portion consists of one sandwich) with crab and Manchego cheese cream, served on a piece of toasted ciabatta. Tapas in the full sense of the word: for one or two bites, but it's a nice one or two bites.

Crab and also avocado added to local gazpacho. If I were regular guests of the Atelier, I would be indignant at why this dish is allowed to be eaten here only during the day. And what could be better on a stuffy summer evening than an icy tomato soup!

The josper mainly cooks meat, but there is also something for vegetarians. "Three Roots" (240-370) is an equal union of sweet potato, celery and parsnip with caramel sauce with demi-glace and cashew nuts. If you are not afraid of sweetness in a hot dish, it is better to take a large portion. Of all the steaks, the waitress recommends the machete the most (320-570) - and she does it right: juicy meat goes well with sweet potato puree.

For wine bar with snacks, which in fact is "Atelier", desserts - the most optional section. But this is no reason to neglect the local Tres Leches.

Dessert is served like ice cream - in paper cups, and sweet biscuit cubes, saturated with three types of milk, are supposed to be pulled out with wooden tweezers. Too bad the glass is small. But it's a tapas dessert!