Eclipse

There are many different cafes and restaurants in the Kurortny District. None of which match the level of fine dining. If you want to experience real haute cuisine. I recommend you the restaurant - Eclipse. The only restaurant from Begovaya metro station to Zelenogorsk, which is really worth a visit. Modern design and serving of dishes worthy of the MICHELIN level.

Incredibly delicious restaurant. Finally, there is Michelin in Russia (I hope they will be the first). Excellent Service, cuisine and service. The winery and the shop at the restaurant deserve special admiration. All good

Worthy of a Michelin star, maybe two. I hope so. Unusual dishes with great presentation, professional service. The price is not small, but at such a level of restaurants the prices can be even higher. All products are Russian, so I respect the chef for the deliciousness and beauty.

I would like to sing a song to the madness of the brave, that in our pseudo-historical time a restaurant striving for Michelin stars was opened. Moreover, in Repino, where life freezes outside of summer, and Petersburg is listed only formally. Moreover, based on local products. We enter. The interior is perfect. The semicircular shape of the hall is perfectly played out and becomes comfortable. Discreet, harmonious, moderately solemn, cozy. Even the open kitchen does not interfere. Two sets are offered: one hundred dollars and one hundred euros. Within the set there is a wide choice of main dishes. Amuzbushi (does the Russian language already have this word?), That is, snacks, at the discretion of the chief. First of all, ants. To daze. Tomatoes in formic acid. The ants themselves are added to taste (you can refuse). “These people,” says the young man, pointing to the masked cooks, “collected ants at the end of May, when the ants, you know, are the fattest. Ants with tomatoes have no special taste (and don't need to!), But they have an impression. The second snack is duck pate in berry mousse. In my opinion, there is no need to oppose anything to the strong taste of the pate, it is better to silently smear it on bread. But my lovely companion disagrees, finding a balance between duck and berry. The third amusebouche is carrot mousse with crumbled venison. Great combination, complex interesting taste. The first series of amusebouches is accompanied by a glass of red currant wine, which is very pleasant. It's time for elective snacks. Here, dried venison appears in the form of a tar-tar with sugar yolk and crumbs of Borodino bread. Not bad. And here is Ladoga whitefish with vegetable nitro-crumb and sweet sour cream. And this is great, despite the frightening "nitro" and my indifference to raw fish. Terrine from Karelian foie gras made me happy with the fact that there is foie gras in Karelia. Too sweet for my taste. The situation is heating up, because we are moving on to hot snacks, which, as you know, should be operated by a person who is in the slightest degree respecting himself. (read continuation on restoclab)

I was lucky to visit this wonderful institution. This is exactly the place where you feel like a special guest. Details, concept, everything is very high. Thank you for the very tasty food, for the interesting presentation, for Sergei Fokin and the talented bartender, Valery - your cocktails blew up! I would like to wish only development, because your project is the most promising!