Rakovaya Grand Cru

The flagship restaurant, "Lobster Grand Cru," is the sixth establishment in the chain, and it stands out significantly from the others. While the other bars focus on beer, with approximately 200 varieties on offer, this one emphasizes vodka culture (with over 40 different types), along with a large wine collection and 16 beer taps. Anton Shirokov has been the head chef consistently, focusing on unique snacks to accompany vodka and wine. The menu features seasonal, local, and farm-fresh ingredients, and offers larger lobsters than those found in the other bars of the chain. Some of the incredibly flavorful and ingredient-rich dishes include the signature borscht with tongue and veal cheeks, "royal" lobster in a caviar sauce, and caviar sets designed to be paired with vodka, including a portion of 100g of black caviar, among other offerings. Guests will experience a modern interpretation of traditional Russian cuisine with a gastronomic twist. Here, Russian culinary traditions are revived using ancient recipes, while also creating new interpretations of classic Russian and Soviet dishes. The open kitchen, located like a stage in the center of the room, allows guests to observe the cooking process directly and interact with the chefs. This creates a sense of warmth and a closer connection, as guests can see who is preparing their food, and the chefs know who they are cooking for. Guests will be able to thank the staff directly, breaking down the barriers and formalities often found in larger restaurants.