Foodle

Anatoly Kazakov worked in the White Rabbit family for seven years. His cuisine is sourced almost entirely from various farms in Russia, farms which he work with for years and had to train up to deliver produce for his standards.

He uses occasionally luxurious ingredients, but rather rarely. This is part of his philosophy and done by design. If you want caviar, then of course there is plenty to choose from, but when you order the set menu, you won‘t find it too often..
He also likes to use parts of an animal which are not necessarily the part which one would normally find on one‘s plate.
Examples for this are the Cauliflower dish with black truffel and very young sheep cheese. The sweetness of the cauliflower paired well with the saltiness of the cheese while adding texture to the softness of the cheese. The truffle is very lightly applied in order not to overpower the other flavours.
The fish course is a cod but not the filet but the neck, perfectly cooked and just paired with turnip.
As one can see, Anatoly Kazakov, is very meticulous when it comes to adding flavours to the main ingredient, very few added, usually not more than 1 or 2.

The dining room is stunning overlooking the Garden Ring and as a centerpoint the open kitchen.

The service is attentive and Russian. I mean by this that in Russia people expect to be attended to all the time. Plates get removed as soon as one finishes the food and sometimes the cutlery gets put there while one is still eating the previous dish.

The wine service is great, mostly international wines as Dimitri, the Sommelier, does not seem to be a great fan of Russian wines.

A great meal, a great restaurant. Certainly worth a trip while in Russia Less

Catia and Mauro Uliassi opened their restaurant in 1990 in the town they were born and raised. Even though their restaurant is right next to the ocean, it is not a seafood restaurant. Mauro explains this by pointing out the proximity of the sea, but also the river and the hills West of the city where he went hunting with his father as a boy. 29 years after their opening, they achieved the ultimate to receive their third star in the Guide Michelin.

That is why you have game driven menu as one of the three choices, the others being the Lab and Classics.

The setting is simply stunning, especially when you are lucky enough to be able to sit on the terrace for lunch.

The cuisine reflects the influences Mauro collected during his wondering years, but is deeply rooted in the home town of Senigalli. All dishes are completely original, flavourful and perfectly executed. Two of them were contenders for a dish of the year:

Pasta with octopus lard and rosemary. Simply amazing. The dry and fry the octopus first, and the repeat the procedure. Then is gets ground down and made to a powder which is sprinkled onto the dish. The inner flesh of the tentacles get cut in super thin slices and put on top of the past. All of this forms a perfect harmony. This is as good as it gets.

The Lamb's head: One needs to have big balls to serve in a Guide Michelin three star restaurant the eyes, the tongue and the brain of a lamb. Add to this local spices like thyme, marjoram and mint and a lamb fond made from the shoulder of the same lamb. Who would have thought that this dish becomes unbelievable good.

The front office is managed by the ever present Catia, a wonderful woman with great charisma and charm. A consummate host she does not miss a beat while ably assisted by her son and daughter-in-law.

Together they create an unforgettable experience! I am sure I will go back soon, there are two more menus and the a la carte to eat. Less