A new veranda was opened in the #SibirSibir restaurant and the menu was updated. This summer it is especially fresh, calm and green here. And, of course, delicious.

The veranda of the restaurant fully complies with all the norms of modern times. Tables in separate gazebos, with spacious seating. The interior was landscaped with Far Eastern plants – Sakhalin buckwheat, decorative willows, horsetails and ferns, wild grasses.

Salad of young nettle and wild garlic with quail eggs

Salad with strawberries and dried duck breast

As for the menu, Evgeny Kuznetsov, the restaurant’s chef, advises paying attention to a salad with strawberries and dried duck breast or a fresh salad of young nettle and wild garlic with quail eggs.

Cold soups are a special summer joy. There are three of them: beetroot, okroshka on vigorous Siberian kvass and cucumber with boiled veal tongue. And in cool weather – borsch with smoked pear and veal cheeks or green cabbage soup with duck broth.

Tartlet with honeysuckle, mulberry and strawberry

Strawberry soup with honeysuckle, black mulberry and tarragon leaves

Sabayon with wild strawberries

Dessert lovers #SibirSibir is in a hurry to please with recipes using fragrant seasonal berries. Strawberry soup with honeysuckle, black mulberry and tarragon leaves. Sabayon with wild strawberries can be ordered instead of a cocktail, it is slightly alcoholic. New products also include honeysuckle, mulberry and strawberry tartlet, English rhubarb and lime pudding and dessert with berries and sour cream cream.

The menus in the restaurant are now printed disposable (as well as electronic, via a QR code). Since it is safer this way, and most importantly, you can quickly make seasonal updates. And there will be updates, because the season of blueberries, chanterelles and gooseberries is about to begin.

Author: Daria Maslova.

Photo: press materials.