Magnificent Seafood and Wine at Gastronomica-Fish

The oyster carte has been replenished with giant Sakhalin scallops, oysters Belon No 00 and wild Far East oysters. 

Restaurant guests may be treated with sea delicacies originally executed: baked in cheese, in tartar slices with Baku tomatoes and Ruccola, as sashimi or seasoned with special sauces made of nuts, butter or Japanese oranges Yudzu. Cooked as such, the oysters will not only lose unique tasting features but will acquire lots of new flavors. Especially if they are combined with such wines as white dry Sancerre Le Caillottes or Provencal rose ‘M’ de Minuty Cotesde Provence AOC.