Zoyka

A small living room in the heart of Patriarshy, "with its doors open to anyone willing to step beyond personal and social stereotypes," where they serve "Russian-French cuisine with subtle Asian influences."

The project is the brainchild of four individuals, all worth getting to know, at least in passing. The co-founders of the restaurant are Philipp Golubev (Memo) and Ilya Esterov (Memo, Duran bar, Syrovarnya). Artur Shusteriovas (Pims, Barpoint) is the creative force and conceptualizer. And Artem Lyulin, a graduate of Barpoint, is responsible for the mixology program. Inspired by the idea of deconstruction, Artur Shusteriovas (Pims, Barpoint) and his team created a project that defies convention, "Patriki." Unlike its neighbors, which offer a more traditional experience, "Zoika" greets guests with a performance from the moment they walk in. A team, rather than waiters, creates the experience, with roles like "Impresario," "Concierge," and "Jester." In the fall of 2023, Polina Emelyanova became the head chef. She prioritizes the natural flavors of ingredients, skillfully experiments with French and Russian products, and creates unique combinations – all in the best traditions of "Zoika." Upon joining, the chef thoughtfully revised the menu and made numerous changes. To start, you can enjoy a delicate carpaccio of langoustines in a lemon-honey emulsion (850₽), airy donuts with caviar tartare served with champagne sauce (1100₽), or cauliflower croquettes with smoked eel mousse and Gruyère cheese (850₽). It's definitely worth trying the onion cream soup with smoked shrimp, crispy capers, and a cheese-topped crouton (790₽), and exploring the new additions to the main courses. The menu features dumplings with beef cheeks in a mushroom broth with sea buckthorn oil and spruce sour cream (1100₽), homemade pasta with beef "a la beef" and kvass (1210₽), filet mignon with demi-glace sauce and fondant potatoes (2400₽), and black cod with parsnip and pear puree and fennel sauce (1690₽). For dessert, you can choose a light champagne marshmallow (520₽) or a chocolate ganache with truffle, blackcurrant, and blackberry (890₽). The bar at "Zoika" is a performance in itself. While the world of mixology strives for perfect cocktail combinations, the Barpoint team deconstructs them into distillates and "antidotes." Here, you'll find distillates inspired by Pushkin, Dostoevsky, and Brodsky, as well as rich infusions like cherry, "zhzhenka," and "varenukha." Each is served with an "antidote" – a grape kirsch, pear kvass, pineapple shrub, and, on occasion, even sauerkraut juice, a kind of interlude for the palate. Speaking of intermissions, between courses and antidotes, guests are invited to pay attention to the presentation of another important dish from "Zoika." Poetry by Brodsky, Yesenin, Ghaft, and even the team's own creations become the perfect accompaniment to the atmosphere of a theatrical dressing room. The muted tones, vintage glasses, and expensive tableware with gold "shards," along with the people seeking new experiences, emotions, and meanings, all contribute to the ambiance. The sidewalk swayed with passersby. An endless steamboat. Patriki. Ponds. And at "Zoika," an elite crowd gathered.