Treskovia

Everyday food made with quality ingredients at reasonable prices. "Treskovia" was opened by a team from Kaliningrad (Sprout, Lisya Nora). They have their own fishing trawlers, and the catch is processed by hand.

"Treskovia" is a fish bistro offering cod, barracuda, and sprat. The two-story space of the new establishment is bathed in light and decorated by artist Marina Morozova. Natural hues dominate the space, ranging from deep turquoise, symbolizing the warm sea, to shades of sand. Schools of white fish seem to swim on the walls, and an art installation in the form of a lunar disc transports you to the seashore at night. Panoramic windows offer views of a bustling square and the Russian Ministry of Foreign Affairs. The second level, with only a few tables, is perfect for business breakfasts or small events – intimate and comfortably separate from the main dining area. "Treskovia" was opened by the same team from Kaliningrad that created the first "Treskovia" seven years ago. Their own fishing trawlers and the manual processing of the catch allow them to deliver freshly caught fish to the restaurant, ensuring its quality. Cod, a local specialty, is brought from Kaliningrad, as well as sprat, barracuda, flounder, and pike perch. Halibut is delivered from Murmansk by friendly suppliers with their own ships, and other seafood comes from the Far East. The concept of the new fish bistro is simple: everyday food made with quality ingredients at reasonable prices. Immediately after opening, the most popular dishes included Kaliningrad-style barracuda tartare, fish and chips, and a salad of Baltic cod liver with grapes. Cod is also used in warm salads, tartare, ceviche, a rich and flavorful fish soup, and fish sticks. Sandwiches are made with rye bread and Baltic sprat, salmon is used to make suygadai, and halibut is served with grilled pineapple. These simple and familiar dishes form the basis of the "Treskovia" menu, a place for both eating and socializing, as its creators intended. The menu draws inspiration from traditional dishes from various countries, including Japanese gyoza, Thai tom yum, Italian pasta, and Lithuanian cold borscht. The portions are generous, the presentation is classic, and every detail reflects a sense of warmth and care.