1. More oil
As TikTok is breaking up videos of buttered serving boards, more and more flavored whipped butter options are popping up in Moscow restaurants. Adding different flavors to a creamy nutritional base is quite simple, and the public will never turn down a good buttered bread. Cashew and honey urbech oil, herring caviar oil, sea bream bottarga oil: these are real examples of the new Wine Depth bar.
Butter with herbs and other natural additives.
Smoky, spicy, smoky, floral, spicy, rosy, black, Thursday – just a small part of what salt can be. It is often brought back as a souvenir of a vacation near the marshes. So, in the Kalahari desert, salt is mined from an underground lake, and Himalayan salt is brought from the Khyura salt mine in Pakistan. Also, various spices and spices are added to the salt – this is how Svan, garlic, ginger, citrus, adzhichnaya, Provence and a million other salts appear. Each has its own characteristics, so in the kitchen they can become the basis for diversity. Try the “Salt” game at the Cevicheria restaurant, where the entire composition of flavors is based on different types of salt.
cevichería. Set “Sal”: beef tenderloin with three types of salt.
3. Yes, we are Asian
Sweet and spicy, citrusy, umami, spicy – Asian cuisines beckon with a variety of delicious flavors that are fundamentally different from the usual ones. Add to this a slightly mysterious touch of Asian cultures and traditions, and we get an undoubted rise in the popularity of Asian cuisines. This applies not only to exotic Indochina and its environs, but also to the countries of the Maghreb, the Levant and the Middle East. The general alignment of forces and the turn of Russia towards the eastern partners (which means an undoubted influx of products on its side) will only contribute to this. Dates and tamarind will soon be on everyone’s lips. At the same time, oriental kitchens are easily adapted and modified. By changing and updating classic dishes, chefs can create their own style, as we see in the Folk restaurant example.
Folk: chicken kebab on flatbread with hummus and tomatoes.
4. Personalized drinks
The “washing” of well-known brands that occupied a large market share of spirits and other alcoholic beverages led to a boom in bars and restaurants creating their own tinctures, liqueurs, cordials, and liqueurs. In addition to providing bartenders with virtually unlimited opportunities to create flavors that will define the establishment’s profile, beverage personalization allows you to reduce the cost of expensive branded alcohol and sell cocktails and spirits at an attractive price. That’s exactly what they do, for example, in the Russian bar Perepel.
Bar Perepel, “mandarin gin”: cordial, mandarin, tomato, nori seaweed.
5. Tame the fire
Until recently, open flames could only be found in pizzerias with wood-fired ovens, but the age-old tradition of cooking over a fire is becoming more and more enthusiastic among chefs. And the point is not only that such food is undoubtedly more attractive in taste and aroma, but also that the process itself challenges the skill of the chef. To cook correctly on the charcoal, on the grill or on the open fire, a special experience and gift is required. At the same time, the cuisine can be any – from Italy, South America and Southeast Asia to Russia and Japan. Take a look, for example, at Pan-Asian Amber or Italian Garda to see how different fiery cooking can be.
At the Garda restaurant.
6. Quiet hunting
Mushrooms may become an important component of the kitchen next year, and this is for several reasons. First of all, there is a growing demand for vegan and vegetarian plant-based foods. Mushrooms, as one of the few non-animal sources of vitamin D, are an important component of a vegetarian diet. Secondly, a year-round diet of mushrooms and oyster mushrooms can be varied not only with seasonal chanterelles and whites. Mycologists count about 300 species of edible mushrooms in Russia. The Touch restaurant’s mushroom menu, for example, included oak, blackberry, and black worm. Thirdly, now the focus is on adaptogenic mushrooms that support the immune system, help the body get rid of toxins, and have a beneficial effect on cardiac activity. Among them are, for example, reishi and cordyceps, and they promise to appear as drink ingredients in the most sophisticated bars.
Tactile restaurant. Set “Silent Hunt”: mushrooms, brisket of suckling pig, smoked onion.
7. More than food
Offering “not just food” has become good manners. Interactive service, storytelling, corridor and facade design, augmented reality, waiter robots – everything that can cause additional emotions is used. A regular calendar of events is added to the ideas piggy bank, from lectures and concerts to film screenings and markets. The more, the more audience the restaurant attracts. At Beer&Brut, for example, they work with contemporary artists, regularly changing the installation on the main wall of the restaurant, at the Lado bistro they organize markets with local brands, and at the Dry&Wet bar they organize apartment houses with special prices for bar and restaurant workers. .
Project by the artist Max Goshko-Dankov for Beer&Brut.