Vstekle

The restaurant's concept revolves around transparency and openness, just as glass is transparent, so too are we transparent and open to our guests. This is reflected in the name, "Vstekle." Furthermore, the building features panoramic windows all around. Like any great team, we have a mission (what would we be without one?). Our mission is to give our guests four key emotions: 1. Endorphins – the hormone of joy, which puts the body in a good mood. 2. Oxytocin – the hormone of love, affection, and trust. 3. Dopamine – the hormone responsible for pleasure. 4. Serotonin – the hormone of happiness, because when our guests are happy, we are happy! When you enter the restaurant, the first thing you'll notice is the large bar area (which isn't just a bar). The question is, why are the chefs behind it? Let's break it down. The Chef's Table is the heart of our restaurant. It's the first Chef's Table in the city of Tyumen. We created this unconventional concept specifically for our guests, so that each guest can interact with our chefs and the head chef. They can see how the dishes are prepared, learn how to combine ingredients and add a unique touch to classics, and observe the recipes and cooking methods, as there's a kind of magic happening in the kitchen that is rarely seen. But what exactly is the Chef's Table? The Chef's Table is like a theater, where the chefs are the actors and the guests are the audience. In its traditional form, the head chef presents a special set of dishes to a group of up to 10 guests. We've put our own spin on it, and in our interpretation, the Chef's Table is an open kitchen where our head chef, Pavel Evgenievich Zubarev, along with his team of chefs, presents the entire menu to the guests. Our wine cellar is 4 meters high and has double-glazed windows (tinted, of course), because direct sunlight should not reach the bottles and affect the quality of the beverages. We maintain a specific temperature in there, because all wines are different, so the temperature varies from 12 to 15 degrees. In other words, it's cooled to a certain level, then turned off and heated to the desired temperature, and so on. We store approximately 250 different wines in this room. Our collection includes red, white, orange, sparkling, and still wines. The selection primarily features wines from Russia, France, Italy, and Spain. Next, you'll see the open bar area, which features all of the restaurant's spirits. In the area where drinks are prepared and served, you'll find one of our most important and valuable acquisitions: a Bermar. A Bermar is a device for carbonating and vacuum-sealing wine. Thanks to it, any wine can be opened and vacuum-sealed for up to 21 days.