The Most Shiny Restaurants in St. Petersburg

The places where you could never be seated without booking a table way in advance!

By Federal Agency for Tourism

Dmitry Blinov St. Petersburg, From the collection of: Federal Agency for Tourism
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Harvest cafe restaurant Petersburg, From the collection of: Federal Agency for Tourism
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Personalities

Dmitry Blinov, chef at Harvest and Tartarbar
Dmitry Blinov is an iconic figure in gastronomy both on Saint Petersburg’s and Russia’s dining scene. Thanks to Blinov, Saint Petersburg began to acquire its status as the gastronomic capital of Russia.

Harvest cafe restaurant PetersburgFederal Agency for Tourism

All of Blinov’s establishments are different: Tartarbar is meat-based, Harvest is vegetable-based. It was Harvest that was included in The World’s 50 Best Restaurants ranking. 

Blinov went for a zero waste concept: he not only minimized waste and arranged for separate trash collection, he also decided not to use certain products – like beef – because of the negative effect meat production has on the environment.

Matilda Shnurova COCOCOUTURE St. PetersburgFederal Agency for Tourism

Cococouture and Cococo Bistro     

Matilda Shnurova, owner of Cococouture and Cococo Bistro

The main principle and author's view of Russian cuisine is to cook from seasonal farm products from all over Russia.

Igor Grishechkin COCOCOUTURE St. PetersburgFederal Agency for Tourism

Cococouture and Cococo Bistro     

Igor Grishechkin is one of the founding fathers of the new Russian cuisine. Cococo, opened by Matilda Shnurova, was one of the first to promote the inclusion of local and seasonal products on menus.

Grishechkin also created an entirely unique signature style: his dishes are new takes on Soviet-era products and dishes, concerning both flavor and presentation.

Cococo Bistro St. PetersburgFederal Agency for Tourism

The Cococo phenomenon also has to do with the fact that the restaurant has moved locations several times. After Cococo was included in The World’s 50 Best Restaurants, it moved for the third time. 

If New Holland used to house just one of their restaurants, now it is home to two – Cococouture, a fine-dining restaurant with a menu featuring sets, and Cococo Bistro, an affordable everyday establishment.

Arslan Berdiev, Birch St. Petersburg, From the collection of: Federal Agency for Tourism
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Birch Petersburg, From the collection of: Federal Agency for Tourism
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Birch Restaurant

Arslan Berdiyev, chef at Birch
Birch is a true gastronomic phenomenon. It opened in early 2018 and has since then been declared the best restaurant in Saint Petersburg and one of the best in Russia multiple times.  Chef Arslan Berdiyev paints with a vivid and memorable palette of flavors, combining European cuisine with Asian accents.

Birch PetersburgFederal Agency for Tourism

Being seated at Birch without booking a table in advance is impossible.

Artem Grebenshchikov St. PetersburgFederal Agency for Tourism

Bourgeois Bohemians (ВоВо) 

Artem Grebenchshikov, chef at Bourgeois Bohemians (ВоВо)

Artem Grebenchshikov is a shining example of signature cuisine. He was voted best chef in Saint Petersburg twice in a row. He also trains the Russian national team in culinary arts. 

Grebenchshikov distinguished himself with a series of thematic sets dedicated to exhibitions at the Erarta Museum of Contemporary Art.

Bourgeois Bohemians (ВоВо) St. PetersburgFederal Agency for Tourism

At his restaurant, Bourgeois Bohemians, subtle culinary techniques are combined with refined flavors and aesthetically flawless presentation.

The menu’s items are arranged according to flavor strength. BoBo’s desserts are their own attraction, prepared by Artem’s brother, Alexei Grebenchshikov.

Credits: Story

Сhief Сonsultant — Ekaterina Drozdova, restaurateur, gastronomic entrepreneur, food and social activist, Contributors — Dmitry Grozny, Proximity Russia, Translation Services Win-Win, Tatyana Shishkina

Credits: All media
The story featured may in some cases have been created by an independent third party and may not always represent the views of the institutions, listed below, who have supplied the content.
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