INTERVIEW

A restaurant-cheese factory where the restaurant's own cheese is a key ingredient in many of the dishes on the menu.

Perm, Komsomolsky Avenue, 28a, 6th floor Website Concept by: Restaurateur Olga Kartseva, Head Chef Alexander Ezhov ABOUT THE RESTAURANT INTERVIEW is a new project by the Bottega Rest restaurant group. Today, Bottega Rest includes four projects: the restaurant-wine bar La Bottega, the summer restaurant-terrace "Bottega Lukomorye," the restaurant-cheese factory INTERVIEW, and the Fresh Market line, which produces and sells gourmet products and semi-finished goods. The main creative force behind Bottega Group is restaurateur Olga Kartseva. INTERVIEW is the first restaurant-cheese factory in Perm. The heart of the restaurant is its own cheese-making facility. Located in a transparent cube in the main dining room, the cheesemakers produce 6 types of exceptional cheeses: mozzarella, burrata fior di latte, stracciatella, ricotta, halloumi, and suluguni. The cheese factory processes 6 tons of milk per month. More than 50% of the dishes on the menu feature fresh cheeses made in-house. Brand Chef Alexander Ezhov of Bottega Rest is responsible for the gastronomic concept of INTERVIEW. As a true connoisseur of cuisines from around the world, Alexander skillfully combines the most vibrant flavors of Europe and Asia in the INTERVIEW menu, giving them new meaning and an original presentation. The main themes of the menu include stylish interpretations of Asian cuisines, classic Italian influences, and the chef's own experimental creations that blend different culinary styles. Each dish is a subtle interpretation of tradition, not destroying the foundation, but elevating the key ingredient and creating a new story around it, giving it new life.