Cafe Krasnodar has updated its seasonal menu to show modern Russian cuisine
Most of the positions are recipes familiar to guests since childhood, to which they have brought a lot of ideas and solutions. We changed the approach to cooking – modern technologies are used in the process, and the complexity of creating dishes has increased markedly.
Seasonal products add zest to the dishes, which, together with traditional recipes, create interesting combinations. Now it is pumpkin season in the Kuban, so the updated menu includes pumpkin soup with duck and pumpkin casserole. Seasonal products are of great value and have a wide range of useful properties. All dishes in the cafe are prepared from quality local products for maximum results.
“Cafe Krasnodar” puts the quality of products as the main task, therefore, work is carried out only with trusted suppliers. The institution has a number of agreements with local producers.
“We are visited by a huge number of people – more than 45,000 people a month. This is about 1500 people daily. With such a flow, to maintain the level of service and quality of dishes is the task that we perform daily. The best should become the norm for our visitors.
That is why we have become a must-visit point in Krasnodar. Residents of the city, guests from the metropolitan regions come to us. We want to show modern Russian cuisine, to give a high-quality and understandable product to the guests of our city. If this is porridge, then you will definitely remember it, because it will have an interesting solution, a seasonal ingredient. Our task is to provide delicious modern food,” said Vladimir, the brand manager of Cafe Krasnodar.
Sergey Tertychny, the chef of Cafe Krasnodar, has updated the menu to show and reveal modern Russian cuisine. A large number of modern residents of the capital of Kuban inspired to choose this particular direction in the chef’s menu.
Breakfasts at Cafe Krasnodar are created especially for them – cappuccino oatmeal with coconut cream, syrniki with berry compote or an omelet with cheese and tomatoes will give morning visitors a boost of energy. The chef of Cafe Krasnodar reads guests’ reviews of dishes every day in order to know what visitors to the establishment like and to bring all positions to perfection.
“When compiling the menu, local specifics were taken into account We make the most of local products. From to“The menu was designed with local specifics in mind We make the most of local products. With the help of the knowledge and experience of our team, we try to present products familiar and understandable to Krasnodar residents in a slightly different format. Now the menu represents only a small part of our ideas.
The menu is expected to change constantly. Local, local products are of high quality and interesting, they are often underestimated. We have a large team of chefs. Despite the number of guests, we try to keep a high level of service and food quality every year. Hospitality, hospitable approach – these are the principles we adhere to, ”said Sergey Tertychny.
With the power of knowledge and experience of our team, we try to present products familiar and understandable to Krasnodar residents in a slightly different format. Now the menu represents only a small part of our ideas.
The menu is expected to change constantly. Local, local products are of high quality and interesting, they are often underestimated. We have a large team of chefs. Despite the number of guests, we try to keep a high level of service and food quality every year. Hospitality, hospitable approach – these are the principles we adhere to, ”said Sergey Tertychny.
Bruschetta with pastrami
Served on bread with flax. The meat delicacy is marinated for 14 days. Chefs make sure that the meat is turned every day for even soaking. After that, the pastrami is placed on coals to create a crispy crust and cooked in the Sous Vide method for 12 hours. It turns out very tender meat, which is laid on cream cheese with the addition of prunes and mustard.
Salad with shrimp
The salad was based on shrimp fried in olive oil with the addition of garlic and thyme. Spread spinach, romaine leaf, sun-dried tomato, almond flakes and marinated artichokes on the shrimp. The salad dressing is a citrus mix of ginger, fresh lime, orange, as well as miso paste and olive oil.
Veal tonnato
A dish with Italian roots is also included in the seasonal updated menu of Cafe Krasnodar. Beef is cooked using the Sous Vide method, a vacuum-packed cooking technique at low temperature.
Marinade for meat consists of soy sauce and olive oil. The sauce for the dish consists of canned tuna and anchovies. From above, the meat is seasoned with salted yolk, sliced on a grater, reminiscent of its elastic structure bottarga – pressed dried halibut caviar.
Kuban borscht
Since the beginning of the year, red borscht with beef and wild pear has been ordered 6429 times at Cafe Krasnodar. This is the most popular dish among the guests of the institution. Some guests come to Cafe Krasnodar to try it – because they have heard a lot.
It is the Kuban variation that is served – its difference from the Moscow one is that cabbage is added at the end, and not at the beginning of the cooking process, which allows it to remain crispy.
Initially, concentrated broth is boiled on beef bones for a day. To give a deep flavor to borscht, the meat is subjected to a smoking process for several hours Smoked pieces of wild pear are added on top of the dish. This enhances the flavor of the dish.
Not only food
Behind the bar counter of Cafe Krasnodar is the head barista Alexander Yarovoy, the best barista in the South of Russia 2019 and the current champion of the South of Russia in the alternative type of coffee brewing BREWERS CUP 2021.
