Teni

With its signature chef's touch in every dish, the speed and accessibility of a "bistro," the concept of the establishment is clearly defined. Viktor Gussev, the restaurant's head chef, is an innovator.

The menu, like a play, is structured in several acts, and the "characters" are the different sections. Viktor Gussev, the project's chef, acts as the author and playwright, embodying the hands and imagination, creating the colors and flavors on the plate, conveying the essence of the establishment and the strength of the "actors" in this play. From Act I to Act VI, guests are invited to explore the menu sections: appetizers, soups, pasta, main courses, vegetables, and desserts. Begin with the venison tartare with marinated mushrooms or the seared salmon with fresh zucchini and coconut sauce. As you "read" the play, you will encounter the main characters – duck, halibut, and trout, scallops, crab, and vongole, lamb, beef tongue, or venison – an author's creation and an original interpretation. For dessert: a cedar soufflé with marinated plums or a poppy seed ganache with simmered milk – an author's rendition of childhood memories of a poppy seed bun.

Acts VII and VIII feature non-alcoholic beverages, signature cocktails, and a wine list. Special attention should be paid to the tea, hand-blended by Viktor, which contains 12 components. The cocktail menu of "Ten'i" neo-bistro, created by Ilya Bunin, the brand ambassador of Quintessential Brands, is concise and adheres to strict stylistic guidelines for mixed drinks, but the combinations of flavors and aromas in each are quite unconventional. The menu offers 5 mixed drinks: in the styles of Sour, Spritz, Cocktail, and Martini. Thus, despite its limited selection, the menu is capable of satisfying any taste preference.