Way

Way restaurant is a place for events and people. It offers creative cuisine with European dishes in an original interpretation, as well as a new direction called "NEO TATAR FUSION." A wide selection of wines complements the menu.

The WAY restaurant (opened on April 19, 2024) – "we are you." The name reflects the understanding that the restaurant industry is all about people, their needs, based on their life path and worldview. This is a new space for people who want to share their journey and our journey. The ideology and name of the restaurant embody the human element. Behind every process are people who create impressions for guests, and guests, in turn, create emotions for the restaurant through their feedback and return visits. Everything is for people and created thanks to them. This is a unique cuisine, an impressive wine list, and high-quality service. We care about who our guests are and what their journey has been. We value their emotions and experiences. When a guest enters Way, they become part of us and all the processes happening in the restaurant. The service team acts as guides to the guest's world of gastronomy. The project is inspired by the atmosphere of communication, the opportunity to discover different local products and meet the team, led by Chef Alexander Kosov, who has a unique vision of gastronomy based on local products in a new interpretation. The concept of the cuisine is based on local products. Why do we use local farm products? We are inspired by our farmers and are always confident in the freshness of the products. The menu features familiar dishes presented in an unconventional way, with original names and equally original presentations, such as "Not Caesar," "Lazy Lasagna," "Greek Salad Horiatiki," and a wide variety of appetizers to complement the evening. The main direction of the restaurant's cuisine is fusion. Fusion combines flavors, techniques, and ingredients from different culinary traditions. It allows for breaking boundaries, experimenting with new combinations, and creating unique dishes that tantalize the taste buds. Chef Alexander Kosov, a native of Rostov-on-Don, is responsible for the cuisine. He fell in love with the cuisine and hospitality of Tatarstan, which inspired him to create the "NEO TATAR" concept. Author's Tatar cuisine is a bold and creative reinterpretation of traditional Tatar dishes, incorporating modern culinary techniques and unique ingredients. It preserves the spirit and authenticity of classic Tatar cuisine while enriching it with new flavors and textures. Key elements of Tatar cuisine have always been meat (mostly lamb and beef), fresh herbs, grains, and a variety of baked goods, such as echpochmak and belish. The author's interpretation of these dishes may include unconventional presentations, unexpected combinations of spices, and an emphasis on local or seasonal products. It is important that our author's Tatar cuisine does not deviate from its roots but, on the contrary, emphasizes them. This direction allows the restaurateur to showcase the depth of flavor, history, and culture that are hidden behind each traditional recipe, adapting them to the expectations of the modern gourmet. The wine list of the restaurant is an art form based on trends. We don't seek reasons to enjoy a glass of wine; wine inevitably becomes part of the Way restaurant experience. The architecture of our wine list allows our guests to intuitively and easily find their wine, even without understanding wine terminology. At the same time, we offer new and rare wines that are just beginning to gain popularity. The cocktail menu is a collaboration with the famous Kazan bar Relab family and features 6 cocktails that represent the journey of famous historical figures or the history of the world's peoples: the Silk Road, the Trans-Siberian Express, Columbus, Hotei, and even a signature Way cocktail with its own story. The restaurant hosts various types of dinners, as well as mini-brunches and training sessions for guests in the wine industry, focusing on tactile experiences with natural materials and interaction with professional sommeliers. Guests can view the restaurant's event calendar a month in advance and plan their visit accordingly. For example, the restaurant has already hosted a St. Petersburg cuisine dinner with a guest chef from St. Petersburg, a custom dinner with a designer who created clothing for a show, and Chef Alexander Kosov paired each outfit with a dish that represented its meaning or color palette.