Restaurants
- Jason Wang added a new meal Dinner at KoKoKo restaurant&bar at Cococo
Dinner at Saint Petersburg’s most talked about and forward-thinking restaurant – KoKoKo restaurant&bar. Using traditional Russian products and flavors, Chef Igor Grishechkin takes an inventive and playful approach through his dishes. In a sense, the menu is traditional Russian food re-invented. We opted for the 11-course Classics tasting, which... More
Dinner at Saint Petersburg’s most talked about and forward-thinking restaurant – KoKoKo restaurant&bar. Using traditional Russian products and flavors, Chef Igor Grishechkin takes an inventive and playful approach through his dishes. In a sense, the menu is traditional Russian food re-invented. We opted for the 11-course Classics tasting, which felt like a gastronomy theater. A meal here isn’t simply about food, but it’s the storytelling that makes it so compelling.
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Cococo, St. Petersburg (Aug 2019)
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- Jason Wang added a new meal Dinner at Harvest by Duoband at Harvest
Wow! Blown away by the food at Harvest by Duoband in Saint Petersburg, which ranked #92 on the “2019 World’s 50 Best” (it is the first restaurant ever in Saint Petersburg to break into the Top 100 on the list). It is the latest project from the restaurant group Duo, led by Dmitry Blinov and Renat Malikov. Simple, clean, light, healthy,... More
Wow! Blown away by the food at Harvest by Duoband in Saint Petersburg, which ranked #92 on the “2019 World’s 50 Best” (it is the first restaurant ever in Saint Petersburg to break into the Top 100 on the list). It is the latest project from the restaurant group Duo, led by Dmitry Blinov and Renat Malikov. Simple, clean, light, healthy, and really tasty food. There’s also an emphasis on zero-waste and responsible consumption.
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Harvest, St. Petersburg (Aug 2019)
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- Jason Wang added a new meal Dinner at Pyshechnaya at Pyshechnaya
We came to Pyshechnaya for one reason and one reason only – to eat Pyshki (doughnuts) topped with icing sugar. It is a legendary snack from the Soviet times. Established in 1958, this tiny cafe has been serving up hot fried doughnuts since the day it opened its doors. The look of the place hasn't changed much since then either, giving it a retro Soviet... More
We came to Pyshechnaya for one reason and one reason only – to eat Pyshki (doughnuts) topped with icing sugar. It is a legendary snack from the Soviet times. Established in 1958, this tiny cafe has been serving up hot fried doughnuts since the day it opened its doors. The look of the place hasn't changed much since then either, giving it a retro Soviet feel. If nothing else, it is charming and full of character. The doughnuts are also really cheap and have a beignet-like texture and feel to it. With a cup of coffee, this makes for a quick and sweet breakfast. ☕️
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Pyshechnaya, St. Petersburg (Aug 2019)
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- Jason Wang added a new meal Dinner at Pelmenya at Pelmenya
A very traditional Russian staple – pelmeni (dumplings). A great place to try it in Saint Petersburg is Pelmenya, where all of the dumplings are freshly handmade. The menu also contains all variations of dumplings from over the world: ravioli, dim sum, vareniki, manti, khinkali and many others. ?
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Pelmenya, St. Petersburg (Aug 2019)
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A very traditional Russian staple – pelmeni (dumplings). A great place to try it in Saint Petersburg is Pelmenya, where all of the dumplings are freshly handmade. The menu also contains all variations of dumplings from over the world: ravioli, dim sum, vareniki, manti, khinkali and many others. ?
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Pelmenya, St. Petersburg (Aug 2019)
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- Jason Wang added a new meal Dinner at Twins Garden Moscow at Twins Garden
Vegetable Candies:
- Beetroot and black currant marmalade
- Ginger and eggplant jam candy with chocolate
- Cauliflower and hazelnut
- Red carrot and sea buckthorn macaroon
- Green pea, lime and mint macaroon
- Corn and passion fruit marshmallow
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Parsnip Wine
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Group Photo with @twinsgardenmoscow @the_dining_austrian
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Twins... More
Vegetable Candies:
- Beetroot and black currant marmalade
- Ginger and eggplant jam candy with chocolate
- Cauliflower and hazelnut
- Red carrot and sea buckthorn macaroon
- Green pea, lime and mint macaroon
- Corn and passion fruit marshmallow
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Parsnip Wine
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Group Photo with @twinsgardenmoscow @the_dining_austrian
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Twins Garden, Moscow (July 2019)
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Glow in the dark. Universe - Proton-Neutron: Peach and white currant
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Time - Past-Future: Birch bast, condensed milk
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Union - Unreal-Real: Black Caviar, white chocolate
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Chef’s Table by Grand Cuisine, Moscow (Aug 2019)
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Glow in the dark. Universe - Proton-Neutron: Peach and white currant
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Time - Past-Future: Birch bast, condensed milk
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Union - Unreal-Real: Black Caviar, white chocolate
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Chef’s Table by Grand Cuisine, Moscow (Aug 2019)
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- Jason Wang added a new meal Dinner at Frantzén at Frantzén
Pomelo sorbet, nasturtium, Swedish strawberry, and jelly made of Krug champagne
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Apple pie, cloudberry jelly, coconut and coffee macaron
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Frantzén, Stockholm (Aug 2019)
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- Jason Wang added a new meal Dinner at Hart Bageri at Hart Bageri
When Richard Hart (former head baker at Tartine Bakery in SF) and Rene Redzepi (of Noma) get together to create something, the result is Hart Bageri. Opened in September 2018, it has become one of the hottest bakeries in town. Before leaving for the airport, we had to make a pitstop here. And it was just in time to try their newest menu item – their... More
When Richard Hart (former head baker at Tartine Bakery in SF) and Rene Redzepi (of Noma) get together to create something, the result is Hart Bageri. Opened in September 2018, it has become one of the hottest bakeries in town. Before leaving for the airport, we had to make a pitstop here. And it was just in time to try their newest menu item – their delicious take on a Spanish Basque-style cheesecake with a caramelized crust and a smooth and creamy center. ?
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Hart Bageri, Copenhagen (Aug 2019)
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- Jason Wang added a new meal Dinner at Relæ at Relae
Always a great meal at Relæ in Copenhagen, the perfect stop during an overnight layover in the city. Healthy, light, and tasty with a very well-balanced juicy pairing. The menu changes every season, which keeps things interesting with every visit. ?
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Relae, Copenhagen (Aug 2019)
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Always a great meal at Relæ in Copenhagen, the perfect stop during an overnight layover in the city. Healthy, light, and tasty with a very well-balanced juicy pairing. The menu changes every season, which keeps things interesting with every visit. ?
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Relae, Copenhagen (Aug 2019)
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- Jason Wang added a new meal Dinner at Under at Under
Soured milk custard, white currant, seabuckthorn, bee pollen
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Juice Pairings: Lemon thyme with sugar kelp | Plum and pine spruce | Rhubarb infused with pine | White currant and elderflower | Pear infused with sourdough bread | Cherry and hibiscus | Raspberry, apple, honey | Pu Erh Tea from Yunnan, cold brewed for 48 hours
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Restaurant Under, Lindesnes... More
Soured milk custard, white currant, seabuckthorn, bee pollen
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Juice Pairings: Lemon thyme with sugar kelp | Plum and pine spruce | Rhubarb infused with pine | White currant and elderflower | Pear infused with sourdough bread | Cherry and hibiscus | Raspberry, apple, honey | Pu Erh Tea from Yunnan, cold brewed for 48 hours
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Restaurant Under, Lindesnes (Aug 2019)
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