BOR 812

Located within a countryside hotel, this restaurant is nestled in a spot where the sounds of traffic are muted by the surrounding trees, just a short walk from the shore where the waves of the Gulf of Finland crash. Everything here speaks of nature.

The "B.O.R. 812" restaurant is surrounded by nature, and its interior is a carefully crafted extension of the surrounding countryside. Inside, the two-story space is filled with light and air thanks to large windows that offer views of coniferous forests and the grounds of the "B.O.R. 812" country club, seamlessly integrated into the landscape. The details in the restaurant are designed not to distract from the main focus: almost all the furniture is made of ship pine and features rounded edges, while the walls and ceilings are paneled with monumental wooden beams. Plants serve as accent pieces, echoing the scenery visible through the windows. The kitchen of the "B.O.R. 812" restaurant is overseen by head chefs Sergei Postnikov and Sergei Filippov. Sergei Postnikov has nearly 15 years of experience in the culinary world, including stints at renowned restaurants in Moscow and St. Petersburg. Before taking the helm of the "B.O.R. 812" kitchen, Sergei worked at restaurants like White Rabbit and "Tekhnikum," completed an internship under Dmitry Blinov at his Duo Asia, and co-founded three restaurants in Kamchatka with Sergei Filippov. The culinary journeys of both chefs began in Kamchatka, where the proximity to the Pacific Ocean, the Sea of Okhotsk, and Asian countries, combined with a commitment to sustainability and natural ingredients, have shaped their culinary philosophy. Sergei Postnikov and Sergei Filippov embody these principles in their work, creating dishes in a "fancy-casual" style, using local and seasonal ingredients, and offering their own interpretations of familiar flavors. The combination of Kamchatka's culinary traditions, a connection to nature, and a focus on high-quality seasonal ingredients forms the foundation of the cuisine created by Sergei Postnikov and Sergei Filippov at the "B.O.R. 812" restaurant. Culinary techniques that allow familiar ingredients to be presented in new ways (such as fermentation) and the chefs' creative explorations, all aimed at creating "fancy-casual" dishes, add to the menu and provide opportunities for constant innovation and the creation of new flavors and combinations. These are dishes that are both familiar and innovative, featuring signature touches, proven techniques, recognizable ingredients, local products, and a meticulous approach to their selection. The chefs carefully select vegetables, meats, and fish from both local and international suppliers, prepare their own chorizo and salami, experiment with sauces, utilize fermentation techniques, and skillfully combine all these elements to create a modern cuisine that speaks for itself.