“It is rich melodies and well orchestrated. The adagio was particularly captivating. It was built on the Russian character; hearing of Russian motif, you feel your heart warm…”
A critic remarking on Tchaikovsky First symphony, after an 1847 St. Petersburg performance.
Whether spoiling yourself with an la carte dinner in our stunning restaurant,
Book a tableor hiding yourself away in your spacious bedroom for our delicious room service menu, count on Executive Chef Vladislav Djatšuk and his brigade to create a remarkable meal.
- To see our current Wine List, please click here.
NB! In the summer period we offer the terrace lunch menu during lunch time, whether seated inside the restaurant or out on the terrace.
Starters
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| Pumpkin with goat cheese and sea buckthorn-saffron aioli | EUR 17,00 |
| King mackerel “mosaic” with coriander crème and white fish roe beurre blanc | EUR 19,00 |
| Leek-apple salad with seared scallop and ramson-onion sauce | EUR 19,00 |
| Scottish Salmon Ballotine with lobster, cucumber and tarragon aioli | EUR 19,00 |
| Veal tartar with Gruyère cheese, pickles and coriander crouton | EUR 18,00 |
Tchaikovsky pelmeni
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| Wild mushroom pelmeni and cheese gratin with potatoes espuma | EUR 15,00 |
| Rabbit pelmeni with cauliflower and garlic-truffle cream | EUR 15,00 |
Royal blini with classical garnishes and choice of caviar (30 g.)
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| Keta roe | EUR 17,00 |
| Whitefish roe | EUR 17,00 |
| Osetra caviar | EUR 150,00 |
Soups
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| Borš with duck meat a la Tchaikovsky | EUR 9,50 |
| Oyster and mussels tomato herb soup | EUR 13,00 |
Main courses
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| Wild mushrooms with barley cream kasha and parsley sauce | EUR 19,00 |
| Redtail catfish gratiné with potato-lemon mash, spinach sauté and capers sauce | EUR 24,00 |
| Roasted halibut fillet, octopus and mussels sauce | EUR 25,00 |
| Roasted venison tenderloin with pickled pear, smoked celery and beetroot sauce | EUR 25,00 |
| Goatling confit with Jerusalem artichoke, lingonberries and fricassee sauce | EUR 26,00 |
| Roasted Black Angus beef flank with truffle-potato puree and Madeira sauce | EUR 26,00 |
Desserts
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| Selection of hand made sorbets and ice creams | EUR 5,00 |
| Plum and white chocolate chiboust with basil ice cream | EUR 7,50 |
| Chocolate with blueberries and verbena symphony | EUR 7,50 |
| Pavlova à la Tchaikovsky | EUR 7,50 |
| Moscato d'Asti sabayon with pistachio cake, black truffle and white chocolate ice cream | EUR 7,50 |
| International cheese selection | EUR 11,00 |
Menu Degustation 6
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| King mackerel “mosaic” with coriander crème and white fish roe beurre blanc | |
| Veal tartar with Gruyère cheese, pickles and coriander crouton | |
| Oyster and mussels tomato herb soup | |
| Redtail catfish gratiné with potato-lemon mash, spinach sauté and capers sauce | |
| Roasted venison tenderloin with pickled pear, smoked celery and beetroot sauce | |
| Chocolate with blueberries and verbena symphony | |
| EUR 75,00 | |
| Degustation menu of 6 is available only in the evenings and to entire table companies until 9 PM | |
Business lunch “Telegram”
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| Pumpkin with goat cheese and sea buckthorn-saffron aioli | |
| Redtail catfish gratiné with potato-lemon mash, spinach sauté and capers sauce | |
| Passion sorbet | |
| EUR 25,00 | |
| Menu is served during lunch time and from Monday to Friday | |
Tchaikovsky ́s Favourite
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| Pumpkin with goat cheese and sea buckthorn-saffron aioli | |
| Rabbit pelmeni with cauliflower and garlic-truffle cream | |
| Goatling confit with Jerusalem artichoke, lingonberries and fricassee sauce | |
| Plum and white chocolate chiboust with basil ice cream | |
| EUR 55,00 | |
| Menu is available only to entire table companies | |
