How we are working
Here in Pushkarski we use both traditional recipes and modern technologies in cooking, but we do not overuse modern molecular experiements.
The main goal of our team is to demonstrate Russian gastronomic nature, that does not like tiny portions and too many decorations. The most part of the menu is for those who prefers a profound meal, though we have some diet positions.
The choice on local products is not just a marketing decision, but an effective one. For instance, the part of our supply comes from our own farm located in Moscow region.
Our chefs get inspired by traditionsl Russian ingredients and show it from the new surprising side. That is why the sturgeon is surved with black couscous and poultry blanched in spinach butter. Polba with guinea fowl is accompanied by melted butter and pike caviar. The cream of melted milk is completed with black currant and salted caramel.