Agronom

Agronom restaurant, which opened its doors in November 2021, is a place for gastronomic and aesthetic pleasure in the heart of Suzdal. The idea for its creation came from Vadim and Evgenia Dymov, inspired by the Suzdal landscape, local produce, and active collaboration with agronomists. The project's main concept revolves around the "farm-to-table" philosophy, utilizing cheeses and meat delicacies produced on-site, freshly baked sourdough bread, and vegetables, fruits, and berries sourced from their own garden or local farmers.

The intimate restaurant "Agronom" features the city's only open kitchen, allowing guests to witness the preparation of their orders, appreciate the freshness and quality of the ingredients, and enjoy the seamless teamwork. In the main hall, a workbench, renovated and integrated with decorative elements, serves as a communal high table. Since its opening, the walls of the space have been gradually filled with art. For the first few years, the restaurant hosted exhibitions of works by young artists whose style resonated with the project's philosophy. Today, the restaurant showcases works by the renowned Moscow artist Duda Sarabyanov, and recently acquired pieces by young artists from the "Catalog" contemporary art fair, depicting the villages around Suzdal with their plowed fields, colorful like a patchwork quilt. A special highlight of "Agronom" is the veranda, which becomes a popular spot during the warmer months. Here, guests can relax, enjoy a delicious drink, and admire the views of the river and the churches.

"We didn't want to create just another Russian restaurant; we aimed to create something new and interesting, something that the city needs," says Evgenia Dymov. "Of course, there were concerns, but we understood that our approach would set a trend and help develop it. In our projects, we are not afraid to be bold and innovative, even though the city has a well-established format that is familiar to tourists. We are modernizing and refreshing the hospitality experience. We have a young restaurant, both in terms of the team that works here and the clientele we attract."

In this project, guests can experience a localized cuisine that utilizes familiar vegetables and products, but in a new and innovative way, unlike anything typically found in Suzdal. The head chef, Roman Orlov, and the culinary mentor of the Dymov restaurants, Dmitry Parikov, reinterpret traditional combinations and offer a new perspective on dishes, surprising guests with their unique flavors and aromas.