9 rules to follow in a Japanese restaurant
The rules of etiquette for Japanese cuisine go far beyond "not to put your elbows on the table." What everyone is used to will look strange in a Japanese restaurant,…

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“Arka” is a trendy bar & grill restaurant, elegantly inscribed in the real arch space of a St. Petersburg house.
The fashionable St. Petersburg restaurant “Arka” is a truly unusual place, elegantly inscribed by the architect in the space of the arch and courtyard of a historic building in the…

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Seasonal fashion
In the kitchen, as in fashion, the vector of development is set by trends. To understand what trend determines our gastronomic preferences today, just look at the ranking of the…

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Salt, fire and gaucho: what a traditional Brazilian restaurant looks like
Brazilian feast, like carnival, means a lot of passion. The restaurateur Gennady Medvedev explains what this means from a gastronomic point of view. Salt, fire and gaucho: what a traditional…

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Monthly Archives: February 2019

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Chief in the “Mafia”: a network of restaurants will be headed by Andrei Papko

Andrei Papko will be the new general director of the restaurant chain “Mafia” of Taras and Oksana Seredyukov. About this Forbes told a source in the restaurant market. Papko confirmed his appointment. The current CEO of the company, Yevgeny Rezuev, refused to report a future job, citing agreements with a new employer. Continue reading

A network of Italian restaurants Vapiano comes into Ukraine

The first restaurant of the German chain Vapiano will appear in Kiev in the first half of 2014 in the Arena City shopping center. “There will be a pilot project in Kiev, under the terms of the contract, we have to open seven restaurants within five years,” explains Andrei Zdesenko, co-owner of the Biosphere Corporation, who acquired the Vapiano brand promotion franchise. Continue reading

The recipe for success of the richest restaurateur of the world

It takes only 10 minutes from the beginning of the meeting, as Tilman Fertitta, having dealt with the first cup of coffee – one of many in the morning, decides, as usual, to bring the situation under control. I take out the tape recorder, and Fertitta immediately shifts him closer to me, to be able to stop recording at any time – which he does several times during the conversation. Noticing that on the other floor there are problems with light, Fertitta orders the passing employee to sort it out. Continue reading

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Lorenzo Whom: “The kitchen of the future is Mexican cuisine”
Lorenzo Kogo is a virtuoso chef who became the owner of the Michelin star at the age of 25. His restaurant El Coq in Marano Vicentino Northern Italy is famous…

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Food home VS restaurant: column Saveliya Libkina
From the guests of the restaurants, the staff listens to a variety of comments: they say, I can cook this at home or my mother-in-law makes the pasta more tasty!…

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