Sage

A stylish restaurant with a minimalist design, featuring a kitchen inspired by Dmitry Blinov and a focus on a rotisserie – meat cooked on a spit in an open oven.

The restaurant is called Sage. This word has two meanings in English: "wise person" and "sage herb," and both define the essence of the restaurant. In contrast to the hustle and bustle of modern life and the pursuit of recognition, Sage embodies wisdom, simplicity, and the perfect form of the sage herb. In nature, a sage leaf is understated and humble, but in dishes and sauces, it reveals a million different nuances. The philosophy of Sage has brought together not only two restaurateurs but also iconic projects. In collaboration with the conceptual clothing brand USHATÁVA, an exclusive uniform was designed for the staff, from waiters to managers. Together with the brand Windsor's Soap, a unique fragrance with notes of sage, herbal and very light, was created. It is used in the guest linens, cosmetics, and throughout the restaurant space. The restaurant's design was developed by architect Alexei Penyuk. He created a visually minimalist and restrained interior in the Scandinavian style. The cuisine, overseen by the renowned culinary perfectionist Dmitry Blinov, speaks for itself. At Sage, everything is geared towards the kitchen: the functional design, the efficient service, and the best equipment. Try the signature roasted cabbage with truffle, beef tartare, halibut with Jerusalem artichoke and vanilla sauce, and the puff pastry pie with oxtail. A unique feature of the restaurant is the rotisserie – a method of cooking meat on a spit in an open oven. Meat cooked in this way is perfectly suited for the dishes and requires nothing extra. They cook chicken, duck, lamb, and wild fish, and sometimes even cabbage or celery root. Blinov's culinary expertise is complemented by Perelman's expertise in creating the wine list, organizing the bar, and paying attention to tea and coffee. There are no small details in this restaurant; every detail matters and is subject to the overall concept. If it's tableware, it's from the French manufacturer Gien. If it's bread, it's always fresh, baked according to unique recipes in the restaurant's own bakery.