BELUGA

A restaurant of the Russian delicacies and caviar brasserie. The best restaurant in Russia according to “GQ 2017 Restaurant Rating”

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  • Address

    Moscow, Mokhovaya st., 15/1, bld.1 (hotel “National”, 2nd floor)

  • Phone

    +7 (495) 901 03 36 +7 (916) 667 03 99

  • Average bill

    3500

  • Cuisine

    Russian, Fish, Gourmet

  • Open Hours

    12:00 PM – 12:00 AM

  • Website

    http://belugamoscow.ru/

BELUGA

The restaurant of Russian delicacies and caviar brasserie

 

The restaurant on the second floor of the National Hotel with a fantastic view of the historic center of the city is the main gastronomic attraction of Moscow. The offer is truly unique: two dozen varieties of caviar, the right wine and vodka menu, the best Russian delicacies, elegant and witty version of the Russian cuisine, stylish interior, and affordable prices. Alexander Rappoport unfolded the theme of Russian gastronomy with a new approach.

 

The main section of the menu is devoted to a caviar: Moscow has never seen such a wide assortment. Tasting can be targeted or random, ordering 25 grams (a stack of vodka will be served on the house). It can be thorough and detailed, trying aesthetic tasting sets of three kinds of caviar (for example, sturgeon, beluga and sterlet), or it can be relaxed and pleasureful, picking a suitable for the meaning of the company delicate products like chicken eggs, potatoes or pasta.

 

However, Russia is famous not only for its caviar: on the vast lands of our homeland marble bulls are caught in the wild and top of the line ones are grown, urchins and giant oysters are caught at sea, and of course, there is wild-caught river fish. Top-grade farmed and wild-caught products, and home-produced delicacies are stylishly served. Bright, but at the same time friendly and understandable cuisine of “Beluga” is a harmonious combination of the latest trends and timeless national traditions, current chef techniques and the most unexpected recipes rethought in the realities of modernity.

 

Salo made out of starry sturgeon and toothfish; balyk is salted from sturgeon according to a special technology; muksun sugudai is served with onion paste and potato “stones”; a vinegret salad is complemented with Sosva herring; and a Kiev cutlet that is transformed into the Eskimo ice-cream – all these dishes are served in the interior that is luxurious and ironic at the same time. The designer, Anastasia Panibratova, came up with the idea of the bar counter in the shape of a giant crystal caviar dish. She also decided to hang the chandeliers made of Bohemian crystal on the ceiling of the evening sky. The designer put the panel with images of Russian beauties in kokoshniks making selfies, made by the Recycle art group, on the giant mirror in the main hall. Ideal scenery for all occasions.

Anton Kovalkov

Head Chef

Anton Kovalkov was born in 1984 in the city of Sarov of Nizhny Novgorod Region. He began his professional career at the age of 17 in the restaurant "Viennese Waltz" in Nizhny Novgorod. Two years later, Anton became a sous-chef at the restaurant “Golden Fork” under the supervision of the Italian chef Angelo Arena. He opened the author's cuisine restaurant “THE KITCHEN by Anton Kovalkov” at the age of 22, where he applied the skills acquired during his first internships at the world's best restaurants: Hibiscus (London) and Noma (Copenhagen). From 2011 to 2012, Anton continued a series of internships and went to the USA, where he learned from colleagues at Eleven Madison Park (New York, 3* Michelin), Corton (New York, 2* Michelin), Alinea (Chicago, 3* Michelin, the best restaurant in North America), Atelier Crenn (San Francisco, chef and restaurant owner Dominic Krenn is recognized as the best female chef of 2016, The World 50 The Best).

 

Following the intensive internships in America, Anton returns to Nizhny Novgorod and heads the kitchen of the new elite restaurant complex “Romanov”, where he develops the author's menu, holds tasting evenings and master classes. In 2013, Anton Kovalkov for the first time participated in new cuisine festival “Omnivore Moscow” and in May moved to Moscow to head the kitchen of the restaurant “22.13”.

 

Anton begins to speak at congresses and exhibitions devoted to Russian cuisine among the best Russian chefs. He was invited to participate as a speaker in festivals Gastreet, Foodiez of Moscow, Oda! FOOD! in Moscow. Additionally, Anton serves as a gastronomic ambassador at Milan Expo 2015 in Italy. In the same year, he participates in the project “Masters of the Taste”: as one of eight best Moscow chefs visits “El Celler de Can Roca” restaurant (which won the first position in The World's 50 Best Restaurants). Further, he hosts one of Joan Rocca`s brothers in “Fahrenheit” restaurant whose kitchen was headed by Anton since 2014. In August 2015, Anton tours to Montreal (Canada) to take part in the international festival “Omnivore”, where he performs with world reputable chefs and holds a pop-up dinner with colleagues from Paris and Montreal. In October 2016, Anton becomes the speaker of the international festival “Food on the Edge” in Ireland and reports on modern Russian cuisine as the first representative from Russia. Also, in April 2017, Anton represents Russia and speaks at the “Omnivore Paris” main scene of his vision on the Russian cuisine. In June 2017, Anton takes part in London festival “ChefStock” and tours the restaurant Alyn Williams (1* Michelin).

 

Anton worked as a chef in the following Moscow restaurants: “22.13” (restaurant group “Global Point”), “Fahrenheit” (“Maison Dellos”), Josper & wine Bar “Steak it Easy” (“RestArt” holding). In May 2018, Anton joined the United Company "Rappoport`s restaurants" and headed “Beluga” restaurant`s kitchen.

 

Anton's style is a modern version of the Russian cuisine, based on seasonal and local products, but often professionally combined with pan-Asian traditions. According to the chef`s, the expansion of gastronomic geography adds volume and depth to familiar ingredients. At the same time, Anton often refers to historical Russian recipes in his author's gastronomic sets.

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