Regions

«Regions» in St. Petersburg brings together the cuisines of different corners of Russia in one menu — from Karelia to Siberia and the Far East. The kitchen was originally set up by Rustam Tangirov, who spent many years studying the country's regional cooking, and it is now run by Evgeny Daldin, previously sous chef at Harvest, Recolte and Futurist. The menu is divided into five sections, each named after its region and presenting its culinary traditions in a chef's own interpretation. Start with an aperitif cocktail and bite-sized snacks — tartlets with cod liver and hummus, or tartare of Lake Ladoga whitefish. The "Northwest" section offers Karelian kalitki — rye flour pastries with potato and two kinds of caviar — along with trout, whitefish, pikeperch and halibut. In the "Siberia" section they prepare red deer and a mountain yak stew, while "East" surprises with roe deer heart, crab and scallops with a nod to Chinese cuisine. The "Suzdal and Vladimir" section represents Central Russia: here you'll find vinaigrette salad with sprat and dried smelt, rabbit cabbage rolls, and sorrel soup with braised veal. The meal is complemented by distinctive cocktails from the El copitas team. The restaurant serves European and signature cuisine with steaks; the average check is 6,000–7,000 ₽. «Regions» is located at 10 Zhukovskogo Street, near the Ploshchad Vosstaniya and Mayakovskaya metro stations.