A gastronomic journey into summer: a new page in the menu of the Onegin restaurant
The Onegin Hotel 4* restaurant represents a premiere of the season. We turned the calendar page and opened a page smelling of fresh greens and berry sourness. Meet the summer menu-2026.
The chef took a risk to combine seemingly incompatible things. And he was right.
Now on the menu:
🦆 Duck carpaccio — the thinnest slices, served on eggplant pasta with cherry marmalade. This is a delicate story for those who think that carpaccio is only made from beef.
🦐 Seafood salad — no “mayonnaise under the squid.” Just shrimp, squid, a mix of salads, and an author’s dressing. Light, hearty, and honest.
🥒🥩 Okroshka with veal — yes, you heard right. Our version: tender boiled veal instead of sausage, homemade kvass or kefir at the guest’s choice. A cold soup that turns the idea of okroshka upside down.
🍄🔥 Mushroom julienne with ciabatta is a classic that we didn’t touch, but we made it better. It’s served with crispy ciabatta for those moments when you want to dunk your bread in the sauce until the very end.
Zander with mashed potatoes is the perfect partner for zander – a delicate mashed green peas, like the first grass after the rain. And then the game: the sweetness of baked sweet potatoes and the spiciness of dried tomatoes.
🍇 Currant parfait – black currant in combination with chocolate and mint cream for freshness. The spoon melts in the mouth, the berries explode with sourness. The best point of dinner.
🥤 Refreshing line — we have added homemade berry-citrus lemonade and coconut ice latte to the new items.
Important: all these items are seasonal. As soon as the heat subsides, they will return to the archive.
Order a cool white wine and try the items that will not be included in the main menu.
We are waiting for you:
📍 Restaurant of the Onegin Hotel 4*, 15th floor
🍽️ Summer page — from 12:00 to 23:00
📞 Table reservation: +7(343) 253-56-91
