SHEVOL

Most of the dishes in the restaurant are made with artisanal cheeses. The cheeses are produced in our own cheese factory, and some are even made in the restaurant itself, visible through a glass partition ("Pasta Filata"). The restaurant is located in the VDNKh park, in a building dating back to 1936. The design is Scandinavian rustic.

My wife and I are professional cheesemakers. We have been working with artisanal cheesemaking for 9 years and produce over 30 different types of cheese. Our range includes premium cheeses (French, Italian, and English). Our cheeses have won international awards and have been recognized by Gwendal Poulenec, the CEO of the Michelin Guide.

My wife and I are members of the International Guild of Cheesemakers. Two years ago, we opened this restaurant in the VDNKh park. The main idea is to showcase the entire production cycle, from milk to the finished product (cheese) and dishes made with it. The restaurant's concept revolves around our cheeses. The name of the restaurant, "SHEVOL," is derived from the name of my wife, Olesya Shevchuk. She is our cheese technologist and master cheesemaker. Furthermore, our "SHEVOL DE RUSTIC" cheese, made using Olesya's unique technique, won an award at a world championship in France.