KoKoKo

Sergey Konkov/TASS
Chef Igor Grishechkin wanted to demonstrate that the Russian cuisine is much more than the Soviet selection of “chicken Kiev, borscht and “Polish” pike perch (fish with Hollandaise sauce)”. The owners of the restaurant - Matilda and Sergei Shnurov (showman and leader of the popular Leningrad band) - wanted to do the same. The result is an excellent gourmet restaurant. Rassolnik with fried chicken hearts is served with jelly from the brine, and to the halibut they offer potato cream and sauce from pickled cucumbers.