Osoba gastronomic panorama

A gastronomic panorama restaurant with views of Nevsky Prospekt and the Kazan Cathedral, featuring a menu created by Nikita Sеchin. This is a place where simply looking out the window is a true pleasure.

Located in the Hansa House, in the heart of St. Petersburg, the new Osoba gastronomic panorama restaurant opened its doors in late autumn, offering an unprecedented view of Nevsky Prospekt and the Kazan Cathedral. The interior combines elegance and modernity, fusion and neoclassical styles. The focal point of the room is a luxurious five-meter-high crystal chandelier. The marble surfaces and brass accents add a sense of monumental restraint, which is skillfully complemented by greenery and fresh flowers. The interior is photogenic and encourages guests to take pictures. The walls are adorned with gilded, antique-style mirrors in the shape of arches, which expands the space and allows the light to diffuse softly throughout the room. The restaurant team plans to host a grand opening celebration and launch a speakeasy bar for four people in a former vault – a former money storage room. This intimate space will host small, themed tastings and dinners, as well as offer a special set menu available only by reservation. The staff is deeply respectful of the history and legacy of the building in which the restaurant is located. Each employee is knowledgeable about the history of the house and the Kazan Cathedral and is always ready to share interesting facts. The concept for the project was developed by the Galina Rogaleva Marketing&PR agency, and Nikita Sеchin (UVA, "May," "Central") heads the restaurant's kitchen. He has 12 years of experience working on projects for the Ginza Project holding, as well as internships in Spain and France, and has served as a chef at events for dignitaries and major sporting events. The menu is comprehensive and focuses on European and Asian cuisine. It features beautiful, original presentations, non-traditional textures and combinations, a wide variety of seafood, modern gastronomy, and local specialties. The appetizer and salad section is quite extensive, featuring items such as tartlets with crab and a light avocado mousse, and Olivier salad with scallop roe and quail eggs, prepared according to an original recipe from 1876. Nikita Sеchin particularly highlights the airy rye flatbreads, which come in four varieties: with pepperoni, five cheeses, veal tail, and salmon. The hot dishes section includes several types of homemade pasta. For example, casarecce with tuna tartare and maccheroncini with crab and salmon roe. Seafood lovers are recommended to try the Sicilian-style octopus with roasted sweet potatoes or turbot with roasted tomatoes and young potatoes. Those who prefer meat and poultry can choose from options such as marble beef with truffle puree or slow-cooked duck leg with Antonovka apple cream.