Chef Denis Nazarov, working with Michelin-level stars and premium brands, offered his perusal of northern cuisine, which made up the menu. Karelian, Finnish, Swedish, Danish and Norwegian cuisine served as the basis for the free imagination of the chef. His philosophy is to combine styles: a lot is seen from the outside, in order to better understand and see Norway, you need to look at it from the East. In the dishes, local ingredients are combined with rare refined European ones. A number of ingredients is mined by the restaurant expedition. Feed is a form of play with a guest. So, gentle chocolate dessert Nugget served on stones and looks as natural as possible: as if a huge golden grain lies on the bank of a fast rivers.
