Today Russian trend is at a premium – kilka, borshch, pelmeni and Guriev kasha. Art-cafe «Gallery» traditionally keeps pace with ultramodern trends and even leaves them behind sometimes. New Russian Chef Sergey Markin succeeded legendary maestro of ladle and frying pan William Lamberti as art-cafe «Gallery» Executive Chef. And if trademark of odious Lamberti’s creation was European Italian emphasis – whether they are aspic with olive oil or vinegret with sea salt, then Sergey likes another Russian guise – Asia. And it's no wonder.
At the beginning of his career Sergey Markin worked at Moscow and then at London Sumosan restaurant. He describes his culinary priorities this way: “Japanese freshness of products and carefulness together with London courage do miracles. Being a chef I aim to mix these components of success in proper proportion”.
Our Russian samurai gets the best result: pure taste of dishes, Japanese well-thought-out serve and trailblazing experiments with traditional ingredients. And everything is simply delicious. Come and make sure.