Authentic Russian cuisine — food for landowners, traders and well-to-do farmers
Grilled goose liver with peaches, served with honey dressing — 1,300 rub.
Cabbage rolls stuffed with bobby pork and veal — 400 rub.
Pickled cucumbers — 150 rub.
‘Fish’ stiffed fish — 490 rub.
Herring served with boiled potatoes and onion — 350 rub.
Homemade eggplants — 350 rub.
Uncle Gilyay’s salad — 440 rub.
Warm tongue salad — 550 rub.
Green sorrel soup — 330 rub.
Ukrainian borsch with pampushkas — 380 rub.
‘Buche’ pistachio biscuits — 450 rub.
Live pheasants wander in this restaurant and water purls on the wheel of its old mill.
Its interior features many country antiques, such as a spinning wheel, grindstone and horse’s harness.
They cook homemade dishes — mille-feille is made according to the restaurant owner’s mother’s recipe and it is his grandmother from the Vladimir Region who pickles milk mushrooms.
Ingredients they use in cooking are all locally grown.