Stork

The three-storey mansion accommodates a cafe, restaurant, 2 outdoor summer grounds, one of which is absolutely guaranteed the title of the best summer venue of 2006. Interior: The first floor of the restaurant "Stork" is solved, in a concise modern style. In the interior decoration there is a large number of wooden surfaces that create a feeling of comfort. Functionally, it is a lounge area with soft, deep chairs and a large bar counter, which is the dominant room. The guest staircase is decorated with two-tone wooden panels, in the decor of which, borrowings of the style of the 70s are visible. The design of the second floor traces the motifs of the classic living room of the 19th century, stylistically supporting the image of the building itself – a mansion in the center of historical buildings in Moscow. The third floor is a summer playground. Many interior design elements are designed and made to order. The furniture used in the interior is produced by leading European factories, such as: Marie's Corner, Andrew Martin, Modenature; fabrics: Brochier, Silent Gliss, Luciano Marcato. Concept: Separate menu of the first and second floors. The first floor is a cafe. The kitchen is mixed. The menu includes along with salmon carpaccio with fennel, tuna tartar with soy sauce borscht with sour cream and cutlets of beef, chicken and perch. The average score is 60 CU. The second floor is a fine dining restaurant, mixed cuisine - Italian, Mediterranean, French. Style is simple. The average score is 100-120 USD. Chef: Fabrizio Crespi. He graduated from culinary school in Sardinia. He worked as a sous-chef, chef in restaurants at five-star hotels in Italy, Switzerland, France. Having received a classical culinary education, Fabrizio has long been an adherent of classical Italian and French cuisine. Learning the culinary art in practice, Fabrizio came to the conclusion that the main thing in gastronomy is the quality of products and an important point in the process of cooking a dish is the preservation of the useful qualities of the product, then taste and shape. Says that food should be light, tasty and understandable. This applies to cooking and serving. Pastry chef: Roberto Fornara. He has no special education, he began to learn confectionery art immediately in practice when he came to work in a confectionery store in Italy at the age of 12. He worked in Ireland for a long time. He considers Pyra Erme his idol.