Cococo restaurant is a new presentation of Russian cuisine. From the very beginning, opening in 2012, and to this very day, everyone here is devoted to the main principle — working with farmer's and seasonal products, cooking of what was gathered, caught and produced in North-West region of Russia in every particular season. In severe winter season root vegetables, grains and semi-products made during summer are used, while summer and spring are rich with fresh herbs, vegetables and berries, each quickly taken over with the next — and restaurant menu has up to 20 changes, renewing of dishes, during the year. The head and heart of Cococo kitchen — Chef Igor Grishechkin. Brave novator and ironic experimentator, he cleverly mixes modern technologies, traditional for Russian cuisine ingredients and childhood memories of different flavours. A little bit of madness, a lot of humor, love and appreciation of native products and unpredictable combinations — this is what his cuisine is known for. Complementing authors cuisine there are Russian character beverages – natural berry morses and kissels, fragrant hot herbal teas and bread kvass The restaurant's appearance, alike it's cuisine, is modern and undeniably Russian. Bright, ethnic, clear and ironic. Velvet and wood, gold and dinner china, mirrors crystal shine and hovering black feathers of restaurant's symbol – all these details create a very alluring image of a “jewelry box” you want to continuously look at. By virtue of bravery, determination and belief in result Cococo has reached heights, became a tourist attraction and a reason to visit St. Petersburg.
Tavsiye
