Fried rasstegai, ikryaniki and boiled sturgeon: RRF at Beluga | Рестораны Раппопорта

Fried rasstegai, ikryaniki and boiled sturgeon: RRF at Beluga"Beluga" at the Russian Restaurant Festival: a set of 4 dishes by Roman Chistov with moose milk, viziga and sturgeon, 4,026 RUB. Cocktail "Whiskey-Pear-Kvass". October 5–25.From October 5 to 25, the Russian delicacies restaurant "Beluga" is participating in the Russian Restaurant Festival This year, the Russian Restaurant Festival is an anniversary one — the project turns ten years old, and in early 2027, Alexander Rappoport's restaurant Beluga will also celebrate its anniversary. The festival set by Roman Chistov, chef of the Beluga restaurant, this year tells the story of the restaurant's almost ten-year history in four dishes, combining Russian seasonal products, local delicacies, traditional techniques and modern presentations, recognisable Russian flavours and unexpected combinations of ingredients. In the festival set, popular dishes from the restaurant's history appear in new interpretations, complemented by local delicacies such as moose milk, sturgeon viziga or soaked lingonberries. The set includes a fried rasstegai made from yeast-free dough with a filling of lightly smoked village sour cream, sturgeon viziga and pike caviar; an ikryanik made from sour cream-based dough with trout caviar — it hides beneath a foam of several types of Kostroma cheese with the addition of moose milk; and boiled sturgeon with lingonberries, moose milk aspic and seaweed chips — a reference to a once-popular dish from the restaurant's menu, but in its modern interpretation. As the dessert in the set, there is a miniature version of the current hit of the dessert menu — Spectrum of Perception — with almond crumble, ganache based on lemongrass and verbena leaves, dried gooseberries and pistachio ice cream with jalapeño. The restaurant's head bartender, Alexandra Vodnitskaya, has prepared for the festival menu the cocktail "Whiskey-Pear-Kvass" based on Dewar's French Smooth whiskey with the addition of pear syrup, lemon juice and unfiltered kvass. The drink turned out quite light and fresh, with recognisable flavours of pear and kvass framing the fruity bouquet of the whiskey with notes of apple cider and vanilla. The festival menu is available at t…