restaurant

cafe

bench

Menu

modern author's cuisine

Concept

At first glance, familiar ingredients, spices, and techniques are reinterpreted in his virtuoso
execution, changing the perception of the everyday. Familiar products in the chef's elegant
dishes reveal fresh, previously unnoticed facets of flavor

What is “Pole”? It is a vast plain outside the city, a space where grains, vegetables, and herbs
are grown, a blank space for notes on a book page, and the name of a local place, such as
Devichye Pole

Restaurant of

Team

Brand Chef

Born and raised in Tallinn. At the age of 21, he won the title of Best Chef of Estonia in the "Chef of the Year" competition. He has experience working in restaurants in Sweden, Norway, and Finland, such as Luomo (Helsinki, 1* Michelin), Bagatelle (Oslo, 1* Michelin), Eksdendt (Stockholm, 1* Michelin), Adam & Albin (Stockholm, 1* Michelin), Fru K at The Thief hotel (Oslo,winner of Norway’s Leading Boutique Hotel 2013)

Vladislav Korposov

It unites the gifts of the fields, brutality and refined elegance, fire and ice, and some stories of distant journeys

Dishes

This is a field of experiments, growing from memories and emotions, experienced and lived in the moment. Here, snails meet wild garlic, foie gras pâté is paired with dandelions, and duck rillettes with smoked apple

Restaurant menu

interior design chosen by the Krivtsova&Redina design studio was the horizon line

Interior

The elongated architectural volume seems to have become a field itself. Shades of ripe wheat colored the lacquered columns, the light fixtures bloomed with wildflowers, and even the warm tone and pattern of the parquet resemble ears of grain

One of the central decorative elements is a golden panel depicting artichokes and wildflowers, created by the contemporary bas-relief studio of Leonid Kim

The starting point for the

and in the oven—this is the harmony of bold flavors and exquisiteness

Grill and Oven

Delicately charred kohlrabi, juicy lamb rack, ribeye with a fragrant crust, or slow-cooked kid goat
—each dish tells its own story, rich with smoke, warmth, and craftsmanship

Dishes cooked over fire

Wine List

Head sommelier Alexander Yesayan has assembled a collection of rare gem-like bottles that are difficult to find and taste outside of "Pole"

Russia is represented by top winemakers whose names are well known (Oleg Repin, Yaroslav and Yulia Uzunov, Pavel Shvets), along with the most sought-after and highly rated wines

including rare masterpieces from Bordeaux and Burgundy, complement the culinary journey

350 carefully selected wines,

the centerpiece of each drink’s composition is a protagonist ingredient

Bar

The cocktail menu by Vasily Zheglov is based on the use of local ingredients, a modern approach, and a mindful appreciation of nature’s gifts

Following the concept of "Pole,"

Desserts

Pastry chef Daria Tereshonok-Kozhukhovskaya

reflects the concept through local ingredients and a harmony of refined
flavors

The dessert menu

delicious lunch, and delicacies for home

Café and Shop

Here, you can have breakfast in the morning before the restaurant opens, enjoy excellent coffee with desserts, take a break with a quick snack during the day, and also buy meat delicacies from Andrey Kuspits, artisanal cheese from Alexey Andreev, and fresh bread from our in-house bakery

Fresh breakfast,