SVOYO

A bistro where Andrey Kolodyazhny's innovative gastronomy meets Andrey Danilenko's curated selection of produce from local farmers.

"SVOYO" is an intimate gastronomic project that embodies the philosophy of mindfulness and respect for the Russian land. It serves as a bridge between the guest and the farmer, offering a truly authentic culinary experience of Russia, complemented by wines from the country's burgeoning wine scene and the sounds of trendy organic house music with ethnic downtempo influences.

Andrey Danilenko, the founder and creative force behind the project, considers "SVOYO" a personal endeavor. He personally visited dozens of farms to find the most honest suppliers and knows the story behind each product on his menu. Andrey Kolodyazhny, the executive chef and menu creator, is a renowned gastronome whose career has been recognized by international guides, including a Michelin recommendation and the "Chef of the Year" award. Having honed his skills in legendary restaurants, including the three-Michelin-starred Geranium, he developed a unique gastronomic approach that prioritizes seasonal ingredients.

The menu at "SVOYO" evolves in rhythm with nature and the work of the farmers. It changes as needed to reflect the seasons and the availability of ingredients from partner suppliers. This is a genuine dialogue with the land, where quality and authenticity are paramount, not a rigid calendar.

The philosophy here is that plants are not just a garnish, but full partners in the culinary creation. The appetizer selection includes a tartare of young Kaluga beef from farmer Vitaly Kozlov, served with pickled capers from the forests of Tula and smoked duck from Dmitry Kolistratov (980 rubles), as well as baked Dagestan peppers with pine aioli and northern herring (620 rubles). A must-try is the exquisite hot appetizer: Magadan scallops with a Stavropol eggplant mousse and pickled cucumbers from Kholynya, a local specialty made with cucumbers pickled in oak barrels that are submerged in ice during the winter (1180 rubles). Don't miss the opportunity to sample the artisanal cheeses from Pavel Kabanov and Ekaterina Vorontsova, served with honey from "Grandpa" Vladimir and marmalade made from whey (1780 rubles).

The main courses offer creative interpretations of the unique flavors of Russian ingredients. Choose from a filet mignon of Kaluga beef with mashed young potatoes and marinated chanterelles from the forests of the Moscow region (1440 rubles) or wild Murmansk salmon with roasted fennel and a mushroom cappuccino with Crimean seaweed (1380 rubles). The Siberian elk steak with smoked cherries and pearl barley is also a standout dish (1380 rubles). The desserts continue the focus on local ingredients: "Anton, let's go dig potatoes!" (420 rubles) or fermented Antonovka apples from Tambov with tiramisu cream and sorrel sorbet (660 rubles).

The bar program is led by head bartender Artem Radkovsky. His cocktails reflect the overall theme, featuring unique combinations based on artisanal spirits, such as the "Apricot Rum Sour." The non-alcoholic selection includes a special craft beverage called "Sytо" created by Dmitry Kolistratov, made with spring water and forest herbs.

The restaurant's space, designed for 50 guests, creates a mysterious and intimate atmosphere. It features a main dining room, a smaller room, and a club-like space for private business meetings. The soft lighting creates a cozy ambiance, where natural materials like stone, wood, and linen are reinterpreted in a modern way. The deep bass of the organic house music adds to the mystical atmosphere, evoking the ancient rhythms of the earth.

"SVOYO" is more than just a restaurant; it's a community. Plans are already underway for a series of gastronomic dinners and festivals dedicated to different regions of Russia, as well as meet-and-greets with chefs and farmers. "SVOYO" is committed to using only natural and authentic products, grown and prepared with passion, as a continuation of the story of the farmers who produce them. This is food that truly has a special taste.