Ochered

A gastronomic bar located in a historic building on Sennoy Market, featuring dishes where the chef experiments with fermentation techniques and cooking methods using hay and straw.

The "Ochered" gastrobar's cuisine is free of stereotypes and not tied to any specific culinary direction. The gastrobar offers a gastronomic menu and utilizes various fermentation techniques, as well as cooking methods using hay and straw, paying homage to the location of the gastrobar. "Ochered" is a new project by Andrey Matyukh, with his protégé, the young and ambitious chef Renat Tsaritsansky, at the helm. In his kitchen, he experiments with various cooking techniques, both over an open flame and through active exploration of fermentation processes, creating new flavors and aromas. He intentionally burns fruits and vegetables, allowing them to age, which opens up new ways to prepare them. At the "Ochered" gastrobar, Renat has designed the menu to minimize waste, ensuring that no ingredients are discarded. The "Ochered" gastrobar's cuisine is free of stereotypes and not tied to any specific culinary direction. The gastrobar offers a gastronomic menu and utilizes various fermentation techniques, as well as cooking methods using hay and straw, paying homage to the location of the gastrobar. The "Ochered" gastrobar is located in a historic building that was once a merchant's house. In the late 19th century, trading rows were built nearby, where visiting merchants were allowed to trade primarily in hay and straw. This is why the market that was later established was named Sennoy Market. To immerse guests in the market atmosphere, we offer sunflower seeds and whole-wheat bread with ash from hay and straw, which we bake ourselves and serve as a complimentary treat. In the evening, a gastronomic cocktail is served with each main course. In addition, we serve excellent breakfasts daily from 9:30 AM to 2:30 PM.