Culinary Course At Biblioteka Restaurant

The team of Biblioteka Restaurant managed by the Chef Anton Kuperov has created a menu which is very different from the mass demand concept: here they follow the principle to refuse from such everpresent positions as Caesar, Carbonara and borsch. Biblioteka offers to try something absolutely new, namely reindeer tartar with raspberry & liquorice sauce and rosemary oil, black ravioli with batata and gorgonzola, duck breast with green beans, marinated chicory, plum and porto sauce and many others. A wide selection of pastries will be replenished with three new desserts such as light black currant, sea buckthorn, blackberry and bergamot mousses in combination with basil, beetroot sauce and coconut jelly, caramel and avocado.