Yuriy KorneevCommunity profile

Yury managed several successful restaurants in his hometown, enjoyed fishing, hunting, and mushroom picking, and at the end of 2023, he accepted a job offer from Restamama.

The chef started with a small, special menu for January, featuring cozy and warming signature dishes in a "modern rustic" concept. It's a country house kitchen with a stove, smoker, and wood-fired grill, but with a modern twist and cosmopolitan influences.

The January special features a flatbread baked in a wood-fired oven, topped with smoked horse loin. The flatbread is made from the same four-day fermented dough as the restaurant's pizzas, with the same leopard-spotted crust and large, crispy bubbles, but with a smaller diameter of about 23-25 cm. The filling consists of horse loin from the most valuable part of the horse, combined with mashed potatoes, spinach, Dijon mustard, and a ricotta-mascarpone sauce – a combination that unexpectedly connects Russia and Italy, as both countries appreciate potatoes and cured meats. However, this dish also has another source of inspiration. During a visit to Artem Laptev (Chef of the Year in Tatarstan), the restaurant's founders, Yevgenia and Sergey Doronins, tasted smoked horse loin, a local Kazan culinary specialty. They were so impressed that Yevgenia, together with Yury Korneev, decided to create a flatbread inspired by the Neapolitan "pizza con Lardo," but with a Russian, specifically Kazan, twist using smoked horse meat.

Also on the January special menu are two dishes featuring Ladoga pike: handmade dumplings and cutlets, both complemented by a truffle mousse.

The "Marseille Bouillabaisse" is a flavorful fish soup inspired by the tomato-based seafood traditions of the Mediterranean, featuring a geographically diverse selection of seafood, from Northern cod to Moroccan octopus.

"Casoncelli" with lamb features a slow-cooked ham, served in a pomegranate glaze. The pasta is made with a sauce based on a rich lamb broth and butter, with lightly wilted spinach leaves.

For dessert, there's a truffle honey cake with a white chocolate chip and bee pollen "pergament."

And the chef's main triumph is the "Three D" dessert – an exact replica of the historical arch from the VDNKh exhibition complex, made with a nostalgic flavor reminiscent of childhood (we won't reveal the ingredients), topped with currant berries and a crispy meringue that serves as the arch's foundation.

We would like to remind you that on weekends, the winter veranda, completely covered in sheepskin, is open, allowing families to comfortably enjoy their meals. During the week, it's very pleasant to sit in the restaurant's dining room near the welcomingly burning wood-fired stove.