Six Seasons

The online restaurant "6 Seasons" is moving offline and opening its doors to guests on Vasilyevsky Island.

In 2020, the project launched as an online restaurant offering gourmet dishes for delivery, along with video broadcasts of the kitchen. The total area of the delivery service facility is 700 square meters, featuring an open kitchen that allows guests to observe the chefs at work through panoramic windows. The service also offers expanded delivery throughout St. Petersburg, and a fleet of branded electric vehicles.

The opening of the "Six Seasons" restaurant is a logical continuation of the project. The driving force behind the concept is Denis Piotrovsky, a gastronomic enthusiast and entrepreneur. Guests can now experience the restaurant's concept firsthand.

The name "Six Seasons" reflects the changing nature, which is not limited to the four traditional seasons. In addition to the main four, the restaurant's creators have also recognized late autumn and late spring. They believe that these periods are also unique and interesting, with their own distinct aesthetics and ingredients. This approach allows for a wide range of experimentation with dishes and presentations.

The project's head chef is Alexander Kokurin, known for his work at the W Hotel and Four Seasons. He has worked with renowned chefs from France and China, including Alain Ducasse. Alexander presents a fusion cuisine with his own unique interpretation. When developing the menu concept for "Six Seasons," he was inspired by visits to ecological trails and spending time in nature. Alexander Kokurin has assembled a team of the best chefs in St. Petersburg, including Alexander Nenashev, a legendary figure in the culinary world. Nenashev was instrumental in the opening of the Europa Hotel and began his career alongside Ilya Lazerson, with whom he co-authored a cookbook.

The project team emphasizes the use of pure, natural ingredients and collaborates with local producers, both large and small. Suppliers include the craft meat company Myasoet Meat Company, the edible flowers and microgreens farm "City Botanists," and dairy products from the "Piskarevsky Dairy Combine." Signature appetizers include pinchos and tapas with smoked tomato jam, beef and Parmesan mousse, salmon and cream cheese. Flagship main courses include chicken breast with seasonal root vegetables, risotto with squid and passion fruit sauce, cod with spinach and sturgeon caviar, and a creamy green pea soup with eel. The average check is 1500 rubles. The bar menu was created by Sergey Ivashkevich, who is ranked among the top 5 bartenders in St. Petersburg by the magazine Sobaka.ru. His projects include the bars Architect, Raw Materials Bar, "Cabinet," Buddha-Bar, and Il Lago dei Cigni. The cocktails on the bar menu at "6 Seasons" are named and flavored to reflect the seasons: spring (May-June), summer (August-September), autumn, and winter. The wine list features over 20 selections from around the world, including Germany, New Zealand, France, and Spain. The restaurant's sommelier will help guests choose the perfect wine pairing for each dish.

The natural theme is also reflected in the interior design. The main space, with its deep green tones, symbolizes a forest. Burnt logs, live plants, and stabilized moss are used as decorative elements. Above each table, spotlights focus on the dishes, creating the effect of sunlight filtering through the trees. A more secluded area is inspired by small groves, with plenty of greenery and fresh air. The bar area is designed to resemble a natural pavilion, where guests can relax and socialize.

The restaurant has a total of 40 seats.

The interior features several installations that draw the eye. The first is a projection of tree shadows on canvases on the ceiling. The second is a glass wall filled with broken pottery and moss in the entrance area. The third is a piece of the original infrastructure of Vasilyevsky Island, an old water pipe, visible through the decorative greenery.

The interior, like the restaurant's concept, is filled with the idea of human impact on nature and the cyclical nature of life, its beginning and end.