Hunt

The restaurant combines three ideas in one space: a raw bar with seafood, an open kitchen with a wood-burning stove and a meat restaurant. Zoning Hunt fits the triple concept. First, the guest enters the “marine” raw bar. Directly behind the contact bar is an aquarium with sea creatures: oysters, hedgehogs and mussels. Having chosen the most appetizing, you observe the process of preparation from and to - to complete the picture, it remains only to reach the wine cabinet. Trained waiters will always tell you which whites to take to scallops and what will be best combined with hedgehogs. In the main hall there is a wood-burning stove - the culmination of the Hunt restaurant and a rare acquisition for Petersburg. In the third hall of the Hunt, connected to the second extensive bar counter, behind which the chefs work - a story about meat; tartar is cut here and stroganina, ripen pig ham.