Vladimir Dovalgo built his author’s menu on the balance of Mediterranean and Asian cuisines. In the restaurant menu you can find unusual and interesting combinations that will not leave anyone indifferent. For example, chicken liver pate in salted chocolate glaze and duck fillet with pumpkin and sweet potato milfey and apricot sauce.

Vladimir Dovalgo has been working in the kitchen since he was 17. He studied at the Barilla Academy in Parma and was trained by Chef Nino Graziano, winner of two Michelin stars, at Semifreddo restaurant in Moscow.