Pole

"Pole" embodies freedom and vastness. It's a space for creativity and self-expression. Familiar ingredients, spices, and techniques are reinterpreted, changing our perspective on the everyday.

What is "Pole"? It's a vast expanse of land outside the city, a space where grains, vegetables, and herbs are grown, a physical form of matter, a sports field, a blank space for notes on a book page, and the name of a location, such as "Devichye Pole." All of this comes together in the "Pole" restaurant, cafe, and gourmet shop – a large and multifaceted project on Zubovskaya Square, where a modern approach to food meets tradition and masterful expertise.

For the restaurant's interior design, the Krivtsova & Redina studio chose the horizon line, symbolically linked to the field. The elongated architectural volume itself seems to be a field. Shades of ripe wheat colored the lacquered columns, the lighting fixtures resembled wildflowers, and even the warm hue and pattern of the parquet flooring evoked ears of grain. The bay windows were framed in gray-blue marble, reminiscent of the Russian sky, and a mirrored vertical strip filled the space between the windows and the columns, creating an illusion of spaciousness. One of the central decorative elements was a gold bas-relief depicting artichokes and wildflowers, created by the studio of modern relief artist Leonid Kim.

If a theater begins with the coat rack, then "Pole" begins with the cafe and shop. The intimate space houses tables and a counter, adorned with graphic bas-reliefs made of gypsum. A dedicated bakery and pastry shop prepare exquisite desserts, pastries, and bread for the cafe, while a sausage shop, led by renowned meat gastronomy master Andrey Kuspits, offers cooked and smoked sausages, terrines, hams, and prosciutto. You can have breakfast here before the restaurant opens, enjoy coffee with desserts curated by Darya Tereshenkova-Kozhukhovskaya, take a break and have a quick bite during the day, and also buy some of the products that catch your eye to create a true hedonistic feast at home.

And there's more. A truly stellar team is responsible for the exceptional gastronomic experience at the "Pole" restaurant, led by Chef Alexei Volkov. In his masterful execution, familiar ingredients, spices, and techniques are reinterpreted, changing our perspective on the everyday. Familiar products are transformed into elegant dishes, revealing fresh, previously unnoticed nuances of flavor.

The depth and complexity of Chef Korpusov's cuisine are enhanced by his attention to detail. Mushroom oil for fermented potato flatbreads, pickled gooseberries with herring, tiger milk made from rhubarb, and an emulsion made from oil infused with black currant branches in a scallop appetizer – all of this showcases the chef's gastronomic style, his ability to find the unexplored in the ordinary, and to present ancient culinary techniques in a modern light.

The restaurant's menu combines the bounty of the fields, a touch of ruggedness and refined elegance, fire and ice, and stories of distant travels. It's a field of experimentation, sprouting from memories and emotions, experiences lived and being lived in the moment. Here, snails meet lovage, foie gras pâté meets dandelions, and duck rillettes meet smoked apple. Groups share a tail of trout with grilled peas or a tomahawk steak with black truffle, vegetarians enjoy dried beetroot with goat cheese and zucchini, and gourmands indulge in wild boar cheeks in a white bean sauce with vanilla.

The wine list, featuring 350 labels, focuses on Bordeaux and Burgundy, allowing you to compare classic and modern winemaking styles. Russia is represented by top winemakers whose names are well-known (Oleg Repin, Yaroslav and Yulia Uzunov, Pavel Shvets), the most popular lines, and highly-rated wines. Head sommelier Alexander Yesayan promises that his shelves will hold rare and precious bottles that are difficult to obtain and try outside of "Pole."

Rich in details and meaning, character and ideas, the "Pole" restaurant promises to become one of the most important phenomena in the restaurant scene.