All the most valuable and beloved by Siberians, collected in the panoramic restaurant "Remezov".
Stroganina "in ice", sterlet a la russ, muksun with milk asparagus, nelma fillet with rainbow quinoa and dor blue sauce, famous pike cutlets, roast roe deer with porcini mushrooms in Borodino bread, stewed lamb with cherry plum and pearl couscous, pumpkin fondue and sea buckthorn candies, as the final chord of this symphony taste. But a truly gastronomic delight awaits you from the new offer of the restaurant Remezov. PELMENI MAP OF SIBERIA! 25 kinds of dumplings and dumplings made by hand according to old recipes! "Tobol" - from omul with smoke with pork rinds, "Irtysh" from young pike perch with thick porcini mushroom sauce, "Tura" - from pike with cream sauce, Ural, Siberian, Tatar mutton, Hunting roe deer in mushroom broth, Yakut venison with mushrooms, Royal duck, venison and roe deer, fashioned from multicolored dough, Angara, stewed in a pot with beef liver and cilantro, Spinach and many others!
But what about Fruit in red wine mousse, served with a rose glass?! Gilyarovsky wrote about them in the book "Moscow and Muscovites". The same ones that were served in the Siberian restaurants of Moscow in the 19th century.
Have you tried the Oil dumplings cooked in cuttlefish ink?All the most valuable and beloved Siberians are collected in the panoramic restaurant "Remezov".
Stroganina "in ice", sterlet a la russ, muksun with milk asparagus, nelma fillet with rainbow quinoa and dor blue sauce, famous pike cutlets, roast roe deer with porcini mushrooms in Borodino bread, stewed lamb with cherry plum and pearl couscous, pumpkin fondue and sea buckthorn candies, as the final chord of this symphony taste. But a truly gastronomic delight awaits you from the new offer of the restaurant Remezov. PELMENI MAP OF SIBERIA! 25 kinds of dumplings and dumplings made by hand according to old recipes! "Tobol" - from omul with smoke with pork rinds, "Irtysh" from young pike perch with thick porcini mushroom sauce, "Tura" - from pike with cream sauce, Ural, Siberian, Tatar mutton, Hunting roe deer in mushroom broth, Yakut venison with mushrooms, Royal duck, venison and roe deer, fashioned from multicolored dough, Angara, stewed in a pot with beef liver and cilantro, Spinach and many others!
But what about Fruit in red wine mousse, served with a rose glass?! Gilyarovsky wrote about them in the book "Moscow and Muscovites". The same ones that were served in the Siberian restaurants of Moscow in the 19th century.
Have you tried the Oil dumplings cooked in cuttlefish ink?