ALFRED

The first restaurant is inspired by Alfred von Wakano, an Austrian nobleman, merchant, and patron. It features авторская (author's) cuisine, farm-to-table ingredients, a wide selection of exquisite wines, and the atmosphere of a century-old mansion.

Alfred von Wakano possessed impeccable taste and a unique ability to bring the most incredible projects to life, one of which was the "Kuhmeisterei," opened in 1903. The walls of one of the rooms were adorned with the names of cities where products from the Zhigulevsky Brewery, which he founded, were distributed, and the luxurious interior was a favorite meeting place for the elite of Samara. The stylish restaurant ALFRED is a symbolic "heir" to Wakano's "Kuhmeisterei," preserving the best traditions of this legendary establishment. The concept of the new project is fine dining, or a "gastronomic restaurant," where dishes and impeccable service are harmoniously combined, reflecting the standards of a classic, high-end restaurant. Every detail is important, including the originality of the presentation, and the unusual combinations of flavors and ingredients. Chef Anatoly Zabotkin, who heads the kitchen at ALFRED, is well-known for his work at trendy restaurants such as "Strelka," Gills, Ognivo, and Goose Goose under the leadership of Artem Estafiev. He has made a name for himself in Moscow and St. Petersburg, and has also completed an internship at the Michelin-starred Ristorante Cavallino, run by the world-renowned chef Massimo Bottura, in Modena. He has reflected all this rich experience in the menu of the ALFRED restaurant, with a particular focus on recipes using environmentally friendly products from Samara farmers. The menu of the restaurant with its historic interior features Austrian dishes (in honor of the founder of the "Kuhmeisterei") and the chef's авторские (author's) interpretations. Be sure to try the chicken pâté with Volga cherries and "Amaretto," thinly sliced raw muksun fish served with horseradish, pumpkin soup with smoked langoustine and Styrian butter, and the chef's signature "Uha" (fish soup) with судак (sardine) and roasted peppers. The chef also recommends trying the potato gnocchi with pork cheeks, creamed spinach, and mushrooms, and the beef "Rosenthal" with herbs, foie gras, and vanilla sauce. For dessert, ALFRED offers "Germknödel" – a steamed bun with apricot jam and vanilla sauce, "Medovik" honey cake with homemade sour cream and buckwheat honey, or handmade candies from the head pastry chef. To complement your meal, you can choose from elegant авторские (author's) cocktails or selections from the sophisticated wine list, curated by Vlada Lesnichenko, a holder of the prestigious titles Damas y Caballeros del Vino and Chevalier de l’Ordre des Coteaux de Champagne, author of wine lists for many renowned restaurants, and a sommelier. For many years, the building in the German Baroque style with Art Nouveau elements was in a state of disrepair and unused, but it has now been carefully restored to its original appearance and meaning. The restaurant can now comfortably accommodate up to 65 people.