Ambar

Inspired by the Scandinavian experience, we created a kitchen that is sensitive to the location of the restaurant. Simple recipes, forests, the changing seasons, the taste of pickled cucumbers, and milk from a cow with a name.

In the fall of 2022, we opened a rural restaurant in "Green Trail," in a former farm barn. We were inspired by the Scandinavian experience and created a kitchen that is sensitive to the location of the restaurant. Simple recipes, stunning views, the wind, the forest, the changing seasons, the taste of pickled cucumbers, and milk from a cow whose name we know. We strive to focus on local suppliers, grow vegetables in our greenhouses and gardens, and have planted an apple orchard with 100 trees. In the fall, we plowed the field to plant potatoes next year. The main idea of our menu is appropriateness. We juggle ingredients, replacing anchovies with sprat, and bringing home-style flavors to familiar restaurant dishes. You can find a "market" salad here, and familiar ingredients like young cheese, green peas, mint, and parsley are transformed into an interesting appetizer with the taste of childhood. We make vegetables with "grechka" (a traditional Russian grain), add dried nettle to the dumpling dough, and serve duck leg from a neighboring farm with buckwheat, roasted onions, and a piece of butter. Since the fall of 2024, we have started collaborations with Moscow restaurants, for example, we created a vegan special in collaboration with the bistro "Cynics." We closely follow the development of Russian winemaking and are happy with its successes. Therefore, the foundation of our wine list is a large selection of Russian wines from "simple wine" and other suppliers who are as passionate about Russian wineries as we are. In the list, we have gathered the best wines in their price categories, both from well-known wineries and from young, but already established, estates.