Senoval

The restaurant's concept is modern farm-to-table cuisine, where fragrant bread and delicious dishes made with local, seasonal ingredients are baked in a traditional Russian oven.

The heart of the Farm & Village project is the two-story restaurant "Senoval" (Hayloft), where bread and appetizing dishes made with local ingredients are prepared in a real Russian oven, including cheeses made on the farm by the owner, Nata. Most of the dishes at "Senoval" are cooked in the Russian oven. It's impossible to leave without trying the bread, which is made with a sourdough starter and baked with two types of butter – clarified and smoked over hay: pumpkin bread with smoked cheese, Borodinsky bread with dried plums, and white grain bread. As an appetizer, you can order beef tartare with a fermented tomato sauce, continue your meal with buckwheat porridge with sturgeon and scallops – a Russian take on risotto – or choose fragrant white mushrooms sautéed with a cream sauce made from potatoes and truffles. It's worth trying the Voronezh beef with chanterelle mushrooms and duck leg with onions and apples, slow-cooked in the oven for 4 hours. To finish your meal, you can enjoy signature desserts: caramel honey cake with blueberries or the "Birch" dessert with baked apple and lingonberries. Guests will also be offered herbal teas, berry liqueurs, and local spirits.