Ivan Vasilievich

Immersive restaurant-museum. Every detail of the restaurant is filled with its own unforgettable story, and the dishes are created according to unique recipes.

"Ivan Vasilyevich" is a restaurant that recreates the atmosphere of Leonid Gaidai's timeless cinematic masterpiece. The national flavor of Ivan the Terrible's Russia, nostalgia for the 70s, sparkling humor, and original style were the main factors in choosing the interior design concept, which was implemented by the famous Ryazan designer Vadim Kanopkin. The establishment was founded on December 2, 2003. In November 2024, the restaurant will officially open in a new format as an immersive restaurant-museum. Every detail of the restaurant was carefully thought out, and now its history begins with tours of the halls: the Shpak's Room, the Tsar's Chambers, the White Hall-Palace. The restaurant is entirely hand-painted by a team of artists under the guidance of Vadim Kanopkin. There's a time machine that was used for filming, tiles on the walls made by craftsmen from Suzdal according to ancient sketches and paintings, boots belonging to Prince Miloslavsky, which were miraculously found in Suzdal, a 16th-century knight assembled from parts by Ryazan blacksmiths using modern techniques, Monomakh's hat and shoulder piece made to order by a seamstress from Lipetsk according to ancient sketches, forged candlesticks, a tablecloth with embroidery that exactly replicates the patterns on the tablecloth from the film (in the "Tsar's Chambers"), and more. Now, upon entering, guests are greeted by the "Tsar," who welcomes everyone: "Hello, Tsar," and escorts them to their table. You can ask each waiter to give you a mini-tour, activate the time machine, try on Monomakh's hat, and have a photoshoot with live models – the black cat Yasha or the rooster Petya. On weekends, you can attend a mini-performance featuring actors from the Ryazan Drama Theater, watch classic and foreign films on Thursdays, listen to the Ryazan Philharmonic Quartet, live music, attend a gourmet dinner or a quest around the restaurant. The restaurant's program is planned a year in advance. We have our own mini-museum of kokoshniks (traditional Russian headdresses) made according to sketches from the early epochs of ancient Russia. Also, on weekends, the POOKA cabriolet, which resembles a ZIS-111 (a filming vehicle), visits us. We are currently searching for this original car throughout Russia. The cuisine is Russian-international. The dishes are prepared using both local and "exotic" ingredients, presented in an original way on handmade knitted lace napkins. We spent a year selecting interesting tableware, developing many dishes, even experimenting with toadstools, and searching for unique recipes from that era and unique products such as hedgehog mushrooms, arctic berries (knyazhenika and voronika), Jerusalem artichoke, rhubarb, and more. Many dishes are prepared according to ancient recipes of Ivan the Terrible's oprichnik, Maluta Skuratov, who also prepared dishes for him, about which you can read or learn their history. Each dish has its own unique flavor and taste. We rented a space for a cellar for storing and preserving food in a building from the 18th century, which used to be a distillery. The first canning will begin there in April, according to local traditions. According to the plan, we will have a full calendar year of products, starting with birch sap, pine cones, chanterelles, morels, dandelions, cherries, and more, about which we will definitely tell you, show you, and conduct tours. We have our own mini-craft brewery (capable of producing up to 15,000 liters of beer per month). Our special varieties include: "Bar" dark unfiltered, "Czech" deserter unfiltered, "Posad" filtered, "Bar" wheat unfiltered, "Bar" light unfiltered. We have acquired new equipment: a VESTA smoker, an ISTOMA cold and hot smoking oven, Hamilton Bich sous vide machines, a Meatage meat aging cabinet, and an IRINOX shock freezer. Our dishes are served on knitted lace napkins. For example, the broth for dumplings is served in teapots, the fish soup is poured for the guests by a waiter from a cauldron, the thick soup is served in a cauldron, frozen butter with a grater is served with buckwheat porridge, and jelly is added to the ice cream, and so on... On September 17, 2024, the day the film was released, we opened our doors in a new format – now as a museum. A new chapter begins for us, in a new format, in a new era.