MIDSUMMER

The restaurant is a curated collection of the best elements, an energetic mix that reflects the concept of midsummer, regardless of the actual season outside.

This flagship project by restaurateurs Karina and Maxim Trishkin incorporates the best of their years of experience in the restaurant industry, allowing them to bring to life a concept that seemed impossible in the context of modern Moscow. The interior design for the project was created by the St. Petersburg-based DA BUREAU, whose designers created a unique space where every detail is carefully crafted. The wine list at MIDSUMMER was meticulously curated by sommelier Yuri Skornyakov (formerly of Twins Garden, Severiane, L.E.S.), while the cocktail and beer menu, featuring original cocktails and a carefully selected range of beers from around the world, is the creation of head bartender Alexei Kashin (formerly of Severiane). Chef Mikhail Kurokhtin was brought in to oversee the culinary aspect, virtuously creating his own magic in the open kitchen, which gleams with chrome and patinated copper. All of these elements combine to create a powerful energetic synergy that reflects the concept of midsummer, regardless of the actual season outside.

Mikhail Kurokhtin has extensive experience in the Andrey Dellos restaurant group, having progressed from line cook to head chef. He honed his skills at the Spettacolo restaurant under the guidance of Australian chef Jay Miller, and he was involved in the creation and launch of the popular Gipsy and Zю Cafe restaurants, as well as the JACKY JACKY bars. He also completed two internships in Spain, at restaurants specializing in seafood and Thai cuisine. A passionate advocate for unique ingredients, Mikhail adapts the Nikkei cuisine style in his kitchen, but with a strong influence from his own background and a love for Spanish traditions. The chef promises to show guests how street food can be transformed into an elegant and intriguing fine dining experience.

Mikhail's menu is vibrant, flavorful, and features elements of smoking – it's dynamic, yet not overwhelming and has a distinct atmosphere. Among the appetizers are trout rillettes with herb jelly and ricotta (780 ₽), Hasselback potatoes with eel and stracciatella (890 ₽), and lamb loin with couscous and roasted vegetables (920 ₽). The crudo section includes venison tataki with dried beetroot and Jerusalem artichoke (1100 ₽), scallops with aloe honey and corn chips (780 ₽). One dish that is likely to become a hit is the crab and papaya lasagna (1050 ₽), which is destined to become a favorite. It will likely share the spotlight with grilled romaine lettuce with Parmesan, goat cheese, and quince (980 ₽). For main courses, guests are encouraged to try the chicken broth with ravioli and pak choi (550 ₽), the borscht with venison, served with smoked sour cream and black bread (690 ₽), and the seafood bisque with saffron aioli toast (890 ₽). The hot dishes that stand out are the quail and duck breast, which the chef prepares at a temperature of 65°C. Mikhail serves the quail with chestnuts and juniper sauce (1070 ₽), and the duck breast with roasted sweet potatoes and apples (1200 ₽). Mikhail Kurokhtin's menu also includes steaks: the chef complements the ribeye with potatoes with a surprising lemon gel (3700 ₽), and the Denver steak is served with edamame beans and a chili jam (1800 ₽). Perhaps the most unusual dish at MIDSUMMER is the "Deer Flower" (980 ₽), which was inspired by the flower of the geranium. The dish looks like a ball of ground meat, wrapped in a thin layer of smoked beef fat. During interactive presentation, the dish is flambéed with a gas torch, transforming it into a rich and flavorful meat sauce, and served with romaine lettuce leaves, marinated mushrooms, and garlic chips – meant to be eaten like a taco.