Fish Point na Novorizhskom shosse

«Fish Point» on the Novorizhskoe Highway operates as part of a fishing club, and this shapes the entire approach to the menu. Fish is caught every morning straight from the pond on the grounds and served to guests the same day. The kitchen prepares it in six ways: grilled, pan-fried, baked in the oven, baked in salt, baked in dough, and smoked over wood chips. This range lets you try the same fish prepared different ways and decide which method you like best. The menu features carp, trout, sturgeon, and crucian carp, all straight from the club's pond. A particular point of pride is the crayfish, brought in from Lake Valdai and Lake Sevan. The kitchen is run by chef Sergey Golovkin, who built the menu around the classics of a fish restaurant — from aspic and carpaccio to viziga pies. There's also a raw menu with oysters for those who prefer their fish and seafood without heat treatment. The average check at the restaurant runs from 3,000 to 6,000 rubles. The place suits both a family lunch out in nature and a more substantial gastronomic dinner focused on Russian cuisine and fresh fish.