Flor

Flor is a restaurant serving modern European cuisine with a focus on the Mediterranean, blending traditions from the region. The concept revolves around simple, accessible food for everyday enjoyment.

Located at Rubinsteina Street, 14, Flor is a modern European restaurant with a Mediterranean flair. Chef Denis Laptev created this space, drawing on his professional expertise and passion. The restaurant boasts a romantic atmosphere, perfect for dates. Denis's partner, Anna, helped create the interior, drawing inspiration from the restaurant's name. The design emphasizes floral motifs, with handcrafted panels adorning the walls. A key feature of the restaurant is the open kitchen, where Chef Denis Laptev and Chef Ilya Shustov prepare dishes using recipes they have collected throughout their lives. The focus is on high-quality ingredients, using only locally sourced vegetables, poultry, and meat. Flor offers breakfast from 11:00 AM to 1:00 PM. The classic options include croissants with custard and syrniki (cheese pancakes) with cherries and sour cream. The signature dishes include brioche with gorgonzola cream and ice cream, and a bread pudding. A standout appetizer is the celery root lasagna with seafood. Other options include profiteroles with smoked salmon, duck pâté with cherry sauce, and two types of piadina – one with salmon and the other with prosciutto. The soup selection features three distinct flavors: a French consommé with capelletti, a Russian borscht with smoked duck and rendered fat, and an Italian tomato soup with seafood. The hot dishes include handmade pasta: cacio e pepe with polpette in a tomato sauce, and tagliatelle with seafood. The meat options include duck confit with sweet potato and ginger puree, grilled smoked chicken, and several cuts of steak – strip loin, ribeye, and filet mignon. The desserts are crafted by Roman Sirota, who became the youngest pastry chef in St. Petersburg at the age of 18. He puts his own spin on classic European desserts. For example, his tiramisu features pistachios and cherries, and his rum-soaked cake, known as "Pyanaya Bomba," is served with custard.