Rodnya

"Rodnya" on Gruzinskiy Val is a project by Gleb Marach, Iliodor Marach, and Alexander Kan, combining a restaurant with авторская (author's) cuisine and a concert venue.

Just as the film "Rodnya" by Nikita Mikhalkov resonates with the hearts of millions of viewers, the new "Rodnya" promises to be a place that feels familiar and welcoming to many. "Rodnya" is designed to bring together friends who never want to part ways – where dinner seamlessly transitions into a party with cocktails and music that lasts until morning. The designers have created a space that will unite like-minded people, with a cozy atmosphere and thoughtfully designed areas where everyone can find their own niche. During the day, the focus is on the restaurant, with its eclectic yet warm decor. In the evening, the heart of "Rodnya" is the concert space, with separate areas on the stage, framed by recognizable elements from the film. From Thursday to Saturday, both established and up-and-coming, but interesting, artists will perform here, as well as "The Singing Restaurateurs" themselves – Iliodor Marach and Alexander Kan, known for their lively and festive gatherings with plenty of dancing. Nikita Rakhmail (from "Inostrantsy," "Phantom," and "Ava Bistro") is responsible for the kitchen at "Rodnya," and he has infused classic recipes with new flavors, created clever twists, and elevated familiar ingredients to the level of delicacies. One of the project's creators, Gleb Marach, jokingly calls the cuisine concept "Soviet-Italian." The menu easily brings together those who appreciate tradition and those who are always looking for the most unexpected combinations. Sprats with stracciatella, crab soup, and potato croquettes with red caviar are a playground for adventurous foodies who are tired of the usual. Dishes like vitello tonnato, mushroom cream soup, and beef Stroganoff offer a familiar and comforting experience, while subtle авторские (author's) touches add new dimensions to the familiar. A separate section features a raw bar with oysters and sea urchins – a must-try appetizer for Moscow's discerning palates. For those who miss the classics of a bygone era, there's "po-flotskom" pasta, mimosa with salmon, and Kiev cake: dishes reimagined for the modern palate, infused with warm memories. And for a taste of winter, there's a salad with veal and horseradish, dumplings with venison, and duck leg, all bursting with rich and vibrant flavors. Nikita Kungurtsev is responsible for the bar menu, which features a carefully curated selection of spirits, a wine list ranging from Spanish cava to German Riesling, and a cocktail menu with interesting and unexpected combinations of ingredients, such as gin with chamomile and pine cones. And to finish, there are homemade liqueurs.