Futurist

The restaurant, conceived by the chef as a space for creative experimentation, blends architecture, contemporary art, and comfortable, innovative cuisine.

Futurist, located in the Futurist club on Barochaya Street, is the first project by Alexey Alexeev, where he is not only the chef but also the restaurateur. This new space is a platform for creative exploration, combining architecture, contemporary art, and comfortable, authorial gastronomy. Fresh interpretations of familiar combinations and original versions of beloved dishes showcase the modern style of the renowned chef: Futurist is a cuisine of the future, based on high-quality ingredients, thoughtful compositions, and the comfort of the guests. Current trends are expressed in the artistic combination of traditions and techniques, while the chef's philosophy is reflected in the clean and vibrant flavors of dishes that are deceptively simple yet elegant. An unusual take on ceviche features small northern shrimp with the juice of Philippine calamansi lime, chili, and passion fruit, where the piquancy of the author's "tiger milk" complements the juiciness of the pomelo. A spicy-sour pistachio sauce with kimchi reveals the crudo of salmon in a completely different way, while marinated pike roe and sun-dried tomatoes add richness and depth to the beef tartare. Classic dishes provide opportunities for improvisation: French toast is served with eel and a green onion cream, ravioli with mortadella and Parmesan mousse, and filet Rossini with smoked pear and Madeira sauce. Imagination gives rise to new compositions: croquettes with Wagyu beef and harissa, artichoke with black caviar, a pie with Kamchatka crab and tobiko. The artistic desserts by Ksenia Solovieva continue the theme – a buckwheat honey cake decorated with a transparent butterfly, with peanut cream and banana ice cream, a light lime meringue with cherry confit, a berry sorbet, and candied olives, along with an incredible onion tart tatin, adorned with gold leaf, with pear, truffle caramel, and marzipan ice cream. The innovative ideas of Alexey Alexeev's "Futurist" are echoed in the cocktail menu, where even classic cocktails are given a creative twist, and the wine list reveals its bold character through light and fresh young wines. The original "Futurist blind tasting" section is an invitation to a daring experiment – sommelier Sergey Lukinov will conduct blind tastings, immersing guests in a new sensory experience and new knowledge. The interior of the Futurist restaurant develops the ideas of Italian Futurism. This artistic style, born in the early 20th century, is expressed here through the cubic construction of the ceiling, which flows into the bar, and the contrasts that combine cold concrete, warm wood, and the light streaming in from the panoramic windows, creating a unique atmosphere. The recurring rhythm in the decor, furniture, and lighting develop classic Futurist forms in a modern style, while the specially designed tableware for the restaurant combines tradition with the present day: the pattern on the plates repeats the lace pattern of the grilles of the Mikhailovsky Garden and the paintings by Giacomo Quarenghi on the walls of the Hermitage.