Relict

RusFusion is an eclectic exploration of traditions, drawing inspiration from Russian and many other national, ethnic, and regional culinary traditions, all united by a shared historical and cultural development within Russia.

Not aspiring to historical accuracy, ethnic authenticity, or a strictly traditional representation of modern Russian cuisine, Relict embraces RusFusion—a gastronomic concept that imaginatively explores the traditions of both Russian and numerous other national, ethnic, and regional culinary traditions, all connected by a common cultural and historical development within the multinational Russia. At the heart of RusFusion lies a focus on Russian ingredients and a combination of traditional and modern culinary techniques.

Space: The two-level space, with a second floor, accommodates 120 guests. The first floor features seating along the panoramic windows, a miniature bar integrated with an open kitchen, and a "central" area of the kitchen—a massive wood-fired oven—located in the far corner of the room. The second level offers seating on an improvised balcony and a long, high-top bar counter. The Chef's Table at Relict features high bar seating and synchronized operation between the kitchen and the bar.

Visually, the two-level space is unified by a massive seven-meter-long trunk of a Kostroma pine, resembling a fireman's pole, that pierces the ceiling of the second level near the entrance. The tree trunk is the first thing guests see upon entering Relict.

Interior: The interior, designed in a gray and black palette, conveys a sense of restraint and minimalism. The colors, ranging from light smoky to graphite shades, create a feeling of solidity and tranquility. Accents of black add a touch of sophistication: matte wooden furniture with a minimalist design, massive structural elements adorned with ethnic patterns from the northern regions of Russia.

The gray and black palette is complemented by natural colors and textures: light yellow wood in the tabletops, emerald green moss on the walls, and reddish-orange oxidized metal in the lamps and decorative elements. Thoughtful lighting plays a crucial role in softening the monochromatic space. Spotlights directed at the tables, hidden LED strips, and massive lamps with stencils of northern patterns that cast a warm glow.

Kitchen: "In scientific terms, a 'relict' is something, an organism, or a phenomenon that has survived from ancient epochs," explains Relict's head chef, Ilya Romanov. "In gastronomy, the parallel is obvious—universal flavor combinations that have been passed down through the ages and have remained fundamentally unchanged. It is on these gastronomic universals, with adjustments for modern trends, that we build our cuisine."

The menu at Relict features a diverse range of dishes, including: "Thursday" sausage with four types of peppers and "Thursday" salt; smoked herring marinated in Ivan-tea, served with white beans and truffle oil; a terrine of three types of poultry with offal and pistachios; a salad of pork ears with marinated gooseberries and pickled apples; Kamchatka crab with black elderberries; marinated turkey; Sakhalin shrimp with radish; fillet of Murmansk salmon with a linden sauce; and "Yangeng" tongue with hibiscus.

A separate section of the menu is dedicated to pies baked in the wood-fired oven. Notable pies include one with two types of fish (Murmansk salmon and cod), broccoli, and zucchini; a puff pastry pie with braised venison, beets, juniper berries, black currants, pumpkin puree, and zucchini; and a pie with slow-cooked beef, kidneys, and cranberries in a rich sauce based on hops and malt.

From the ten desserts, we highlight three that are poised to become hits: ice cream with spices, gingerbread, and pear compote; a crispy meringue with pine needles, a spruce tip jam, a biscuit with forest nuts, and a bergamot gel; and a soufflé made with condensed milk and kvass, filled with lingonberries and a crispy sesame seed crust.

Bar: A Dual Approach to Cocktails: The cocktail menu at Relict features ten cocktails: twists on popular mixes and original creations. Each cocktail is named after the non-alcoholic ingredients it contains, creating a dual identity. The seasonal pre-New Year cocktail "Cloudberry and Citrus" features citrus bitters, cloudberry liqueur, mandarin, cloudberry, and sparkling wine. A twist on the classic whiskey-cola is "Rowan and Oatmeal Kvass," made with whiskey, black elderberries, a blueberry cordial, and kvass. The original "Halva and Ice Cream" cocktail combines vodka, sea buckthorn, cantaloupe, lemon juice, and sparkling wine. "Nut and Fir" features dark rum and cognac with walnuts, fir needles, and an Altai bitter. The bar manager, Evgeny Nерубенко, plans to create his own line of fruit and berry infusions and distillates made from roots and herbs.

Chef's Table: The Chef's Table, designed for a dozen guests, is located on the second floor and features seating at the bar. The thematic menu for the Chef's Table will be updated every three months. The premiere of this format and the first set of dishes are scheduled for January-February 2025.