Harvest

A gastronomic restaurant with a unique culinary concept, a special focus on vegetables, and a philosophy of responsible consumption.

St. Petersburg, Dobrolyubova Avenue, 11 Concept creators: Duoband About the restaurant The new project from Duoband, led by Dmitry Blinov and Renat Malikov, builds on the idea of respect for ingredients. The concept introduced at Tartarbar, "Every ingredient deserves to be prepared," has evolved over three years into a genuine philosophy of responsible consumption, environmental awareness, and natural flavors. Vegetables have become a central theme of the restaurant, but it is not exclusively vegetarian. The appetizers and main courses on the Harvest menu are divided into "Vegetables Only" and "Not Just Vegetables." The first section features innovative variations on cabbage, broccoli, and tomatoes: a salad with red and green tomatoes, a cauliflower pie with morel sauce, a broccoli pâté with pine nuts, garlic, and Parmesan, and sautéed savoy cabbage with truffle cream. The second section offers bold, sometimes unexpected flavor combinations: scallops and foie gras, scallops and truffle, smoked salmon and stracciatella. Dmitry Blinov, striving for the most natural flavors, doesn't mask them but seeks the best way to process and prepare each ingredient. He boils and dries beets in powdered sugar until they resemble dried fruit. He roasts, sears, and glazes carrots, enhancing their flavor with a sauce made from carrot juice and passion fruit. Everything is used: broccoli stems go into the pâté, leek leaves and roots go into the sauce, and leftover cabbage goes into the bread. Behind each seemingly simple "Blinov-style" dish lies a complex, carefully thought-out technique. Cooking vegetables is more challenging than cooking fish or meat, and for Chef Blinov, it's also a professional challenge. However, the menu doesn't just feature dishes; it also highlights juices – original cocktails made with fresh vegetables and fruits. Expanding on the Harvest concept, Dmitry Blinov offers his guests an experiment: ordering juices as accompaniments to their dishes, creating gastronomic pairings. The apple-ginger-mango mix pairs well with scallops, foie gras cream, and cauliflower sauce; the grape-cucumber-lime mix complements flounder with Brussels sprouts; and the beetroot-blackcurrant-tarragon mix complements duck with caramelized shallots and Parmesan mousse. The juice menu, ranging from light and fresh to rich and intense, is structured like a classic wine list and can certainly compete with one. The interior of Harvest reflects the main concept: natural materials, maximum natural light, and minimal details. Designer Alexey Penyuk created a visually simple and understandable image: large windows, a staircase with a perfect spiral leading to the second floor, and an open kitchen made of light wood. There's also a Denis Patrakeev installation on the wall: a fissure created by the flow of water in the earth, cast in plaster.