Grebeshki

A restaurant on the seashore, built on the "from sea to table" concept, emphasizes a simple and direct path for ingredients from their source to the kitchen.

A restaurant from the "Grebeshki" bistro project in St. Petersburg has opened on the shores of the Barents Sea in Teriberka. The restaurant is located in the eco-hotel Teriberka on the Kola Peninsula. The menu showcases the abundance of seafood that fishermen harvest daily from the Barents Sea: crabs, scallops, and mussels. The "Catch of the Day" section features rare varieties of freshly caught fish. Chef Pavel Bogryan has incorporated elements of the Russian North into each dish: venison tartare with marinated white mushrooms is served with crispy rye bread crumbs. Cod liver mousse – a Northern twist on foie gras, prepared using a similar technique with cognac, white wine, and cream, and served with homemade beer bread. For dessert, there's lavender crème brûlée with marinated blueberries from the tundra. Northern cuisine is simple in form but intriguing in content, without being masked by elaborate presentation. It offers a powerful gastronomic experience of the Russian North, which you can experience firsthand at the "Grebeshki" restaurant in Teriberka, located at 26 Komsomolskaya Street.