About us

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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.

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Our life in PUSHKARSKI

Pushkarski restaurant combines the traditions and modern world. We can bravely experiement thanks to the talented team of people passionately fond of Russian cuisine and loving Russian traditions.

The success of the restaurant’s cuisine is based on the carefully selected products of high quality. The modern cuisine as we see it shall emphasize the taste of a product and present it fully.

We do not use excessive amount of spices and marinades, but we make sausages from the same meat that goes to others meals.

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Chef
Ali Yakhyayev

I love my guests. I sincerely want them enjoy what I'm doing. Every engredient of my dish, every product, every grain, every pinch of spice should bring health and happiness to my guest.

All products must be of the highest quality, all courses should be ideally thought through and greatly cooked. I want to be proud of my courses. Our cousine is for guests. It is tasty, healthy, interesting, kind and honest.