Designers Maison Dellos created a simple, but spectacular and full of allusions to the water world interior. A warm golden wave of luminaires leads from the entrance to the hall’s visual dominant: a wall where carps splash in the glare of light. A copper-enclosed counter, resembling a submarine pop-up from the depths of the sea, is installed in the center of the hall. Shrimps, oysters and fish are laid out in ice boxes, and cooks serve quick meals. The brand chef of the restaurant was Andrei Makhov (the permanent chef of “Cafe Pushkin”), his right hand and the head chef of Volna - Alexander Popov. “Imagine a river bank where fishermen prepare their catch. Just a minute - and he is on the table of a restaurant on Tverskoy Boulevard, ”it was this formula that Makhov was guided by when working on the menu. He preferred fishing folklore to fashionable restaurant trends, but apparent simplicity should not be deceived. The quality of the products and the scrupulousness of their preparation, multiplied by experience and ingenuity, naturally add up to a harmonious gastronomic equation. Fish in the kitchen of the restaurant arrives from all over the country. From the northern rivers - omul, taimen, wild arctic sterlet, nelma, sockeye, muksun, brown trout, chinook. Narva lamprey and smoked eels are coming from the Baltic. The Black Sea is represented by the red mullet, horse mackerel, mussels, hamsa, kalkan, rapana, the Russian North - wild Murmansk salmon and halibut, the Far East - shrimps and crabs.
Polecany
