Gvidon

A Unique Russian Path (with a touch of Gallomania) – A "Seafood Restaurant" Concept by Boris Zarkov, Vladimir Mukhin, and Anatoly Kazakov.

CONCEPT – A UNIQUE RUSSIAN PATH. Prince Gvidon from Pushkin's fairy tale, whose image gave the restaurant its name, is an innocent martyr, blessed by higher powers. Wrongfully accused at birth and exiled from his home as an infant, he wandered with his mother at sea until he found a new home and magical patrons in the form of the magical Tsarevna-Lebed (Swan Princess), Uncle Chernomer, and valiant heroes. He made the rescued Tsarevna-Lebed his celestial wife and mentor, and Chernomer his friend and protector from external threats. With their help, Gvidon built a kingdom so magnificent that its very existence attracted the attention and caused the remorse of his father, Tsar Saltan. Gvidon's image is a metaphor for the unique, mystical path of the Russian person to success – a kind of magical social elevator built on the wonderful help of friends and patrons, and the eternal Russian awareness of "maybe it will work out." His motto is "Morning is wiser than evening": don't create unnecessary worries and movements; everything will resolve itself.

VISUALS – AN UNDERWATER FEAST. In the underwater kingdom, a feast is held, with a large table richly set and decorated with marine wonders. Sparkling crystal chandeliers, pearl-like jellyfish lamps, and barely visible golden sea urchins adorn the high arches of the restaurant. The sofas seem to be covered with Persian carpets, and the legs of the chairs are immersed in golden sand. Beautiful mermaids and water sprites peek out from a mysterious mist. The designers, Natalia Belonogova and Boris Zarkov, were inspired by the great symbolist artists of the late 19th and early 20th centuries, Gustav Klimt and Alphonse Mucha, known for their experimentation with meaning and their love of legends. The journey into the fairy tale begins right at the entrance, where a mysterious black sea wave on the ceiling accompanies you to the underwater feast. A video is projected onto the ceiling of the main space of the restaurant, creating the effect of looking at the surface of the water from the depths. The walls are painted with golden ornaments and mythical creatures, and in some places, golden scales gently sway. The tables are made of mother-of-pearl, like open seashells. Majestic steel fountains-icebergs with picturesque marine creatures. All of this is enveloped in a mist, creating a transparent impression of the movement of water.

CUISINE. Pre-revolutionary Russian-French cuisine is our story, which began as an innovation, was interrupted as a tradition, and is now being reborn with new life. Like any cultural invasion, French cuisine arrived in Russia centuries ago. It took root, flourished, and even after its decline, it sprouted again and produced vibrant flowers. Chefs Anatoly Kazakov and Vladimir Mukhin created a menu inspired by pre-revolutionary culinary traditions. This is not pure classicism or fine dining, but the chefs' unique vision of what Russian-French cuisine would be like in a modern format. You might ask, how are the fairytale Gvidon, Art Nouveau, and the Russian-French culinary tradition connected? For us, "Gvidon" is a look at our history of beauty and taste, a history that has been lost but is returning with the undeniable influence of the new world and its acculturation of Russian, European, and Asian cultures.

WINE. Sommelier Marusia Milovidova has created a wine list with a focus on classic French wines. The main emphasis is on the most complex and unique region in the world – Champagne, and the pearl of the Old World, Burgundy. The list includes traditional and young, exclusive producers from all over the world. There is also an extensive selection of digestifs from France, Portugal, Spain, and other countries.

BAR. Especially for the opening of "Gvidon," head bartender Evgeny Shashin of White Rabbit Family has developed a dozen signature cocktails, the names of which are borrowed from the plot of Pushkin's fairy tale, as well as five aperitifs in the French style, but with Russian ingredients, to emphasize the interpenetration of Russian and French cultures.