Nordic

Nordic restaurant opened in July 2017 at 107 Pulkovskoye Highway, near Pulkovo Airport, cottage settlements, and a 15-minute drive from Moskovskaya metro station and the city of Pushkin. The concept and creator of the restaurant was Nadezhda Tretyakova, who, rather than just talking about it, experienced the flavors of the northern countries firsthand, observing, tasting, and drawing inspiration. Thus, the Nordic restaurant became a piece of the far north in the south of St. Petersburg.

Today, Nordic cuisine is a trendy movement in gastronomic trends. It's no surprise that for many years, Norwegian, Swedish, Danish, and Finnish chefs have consistently taken the top spots in the prestigious international culinary competition Bocuse d'Or. However, it wasn't always this way. In 2004, at a symposium of chefs in Copenhagen, the concept of New Nordic Cuisine was introduced.

The Nordic restaurant chose this concept for its project.

The ingredients used in the dishes are local and seasonal. Plans are in place to create greenhouses near the restaurant, where the team can grow fresh, seasonal produce. The chef embraces a zero-waste philosophy, staying ahead of the curve by constantly applying cutting-edge technologies. The open kitchen, equipped with the latest technology, provides a convenient space for creativity and innovation. A large BIG GREEN EGG grill adds a touch of forest campfire flavor to the dishes, while the in-house bakery and pastry shop will delight dessert lovers. Always fresh and carefully selected farm products evoke a sense of connection to nature. The restaurant has its own aquaponics system with live seafood. It features various types of oysters from the Far East and Japan, sea urchins, vongole, scallops, and the main attraction – royal crabs.

The interior design of the restaurant was developed by the agency "ONEIONE," with Nadezhda carefully considering every detail. The interior adheres to a "minimalist" style characteristic of Scandinavian countries, with light colors, bright decorative elements, a lot of wood, an open space, panoramic windows, and large lamps in the center of the room. The name of the second hall, "Northern Lights," was chosen for a reason. The incredibly beautiful ceiling, which suddenly begins to shimmer with a multicolored glow in the velvety darkness, immerses you in the atmosphere of the far north and captivates with its mystical beauty. Four thousand movable slats, reacting to the slightest air currents, create the magical shimmer and sparkle of the polar sky. This hall hosts enogastronomic dinners every month and is also perfect for private events. The hall is equipped with state-of-the-art lighting and sound equipment.

Next to the restaurant is a glass pavilion, also designed in the Scandinavian style. Carved panels depicting growing trees, a huge glass dome, and green moss decorate the pavilion, which functions year-round and can accommodate banquets for 60 people.

The restaurant team is a team of people passionate about their work. They are like Vikings, bold and courageous, seeking fame and conquering the north, working together in the open kitchen, playfully mastering the preparation of exquisite and conceptual northern dishes.

Beer is always a companion for the brave and bold. The bartender, Vasily Derkach, knows how to create drinks that combine the aromas of herbs, moss, berries, and pine needles from the northern forests. You'll be mesmerized by the virtuoso creation of the concoction and then savor the "taste of the forest." The restaurant offers an interesting cocktail menu, where the names of the cocktails are somehow associated with Scandinavia: Viking's Horn, Fika, Nobel, and many others. It's a complete immersion!

At Nordic, you can sample authentic northern drinks, which are somewhat rare in our city. Where else can you experience (if not in Norway or Denmark) Aquavit, Scandinavian vodka, rhubarb sparkling wine, handmade Danish gins, and many other worthy drinks that deserve a whole interesting story. The restaurant team, thanks to their Nordic character and perseverance, has assembled a unique collection.

Each season, the restaurant updates its tasting menus. The tasting menu is a reflection of the restaurant's philosophy, a concise summary, and a comprehensive representation of 13 dishes. It showcases the chef's skills and the application of various high-cuisine techniques, including New Nordic Cuisine. Each course is paired with unique wines from renowned European, Scandinavian, and Russian producers, and juice pairings are also offered for those who are driving.

In three years of operation, the restaurant has received numerous awards, including "Best Northern Cuisine Restaurant" from Time Out; 15th place in the prestigious St. Petersburg restaurant award WHERETOEAT; and 2 stars from critic Boris. In 2019, Nadezhda Tretyakova was named the best entrepreneur in the public catering sector in St. Petersburg.

One of the important events for the restaurant was a collaborative dinner with Andreas Askling, the chef of the renowned restaurant at the "At Six" hotel in Stockholm. With the opening of borders, Nadezhda plans to continue collaborating with Michelin-starred restaurants in Scandinavia.