Povarnya Mark i Lev

The entire concept of the "Mark and Lev" kitchen restaurant revolves around a traditional Russian oven, which is located right in the dining area. All the food, from appetizers to desserts, is prepared in this oven. You are greeted by the head chef, Mikhail Lukashonok.

The "Mark and Lev" restaurant has reopened in a new format and location – now it's a kitchen-hotel called "Mark and Lev," situated 115 km from Moscow towards Tula, on the banks of the Vashanka River, in the village of Serezki-na-Rechke. Everything served to the guests of the kitchen is prepared exclusively in the traditional Russian oven, which stands in the center of the dining room. It's not just that the oven is in the restaurant; the restaurant is built around the oven. The large stone oven is designed in such a way that, with skillful handling, you can cook virtually any ingredients and dishes, either directly on the flames or in the embers. However, the most delicious dishes are prepared "in the free-spirited style of the oven," when the fire has died down, the hot embers have been removed from the oven, and the ashes have been carefully swept away. "In the free-spirited style," the ingredients are deeply and evenly heated from all sides – a result that no modern kitchen appliance can replicate. The heated oven gradually cools down, and while anything placed inside during the first few minutes will be instantly browned to a crispy crust, over the next few hours, you can bake bread and pastries, then fry something, cook soup, and finally, place a pot of milk porridge under the nearly cooled "oven ceiling." This porridge will simmer all night, to be served for breakfast warm, tender, flavorful, and creamy, with its characteristic crust. Instead of a traditional menu, the kitchen offers "formal dinners and lunches" – a selection of 10-15 dishes from the oven, ranging from appetizers to desserts, which are served to the guests.