The Easter offer at the Beluga restaurant looks particularly stylish this year.
With respect for traditions and with attention to the restaurant's image and concept, Pastry Chef Nikita Gavrilenko has prepared an Easter kulich in a blue-silver color palette, featuring cranberries rehydrated in honeysuckle juice, dried Sochi persimmon, chocolate decorations, edible "shells," and flower petals.
In the same style, the paskha is made from farmer's cheese in a thin chocolate shell, filled with dried apricots, dried persimmon, cranberries, and honeysuckle.
Pre-orders for kulichi and paskha can be placed until April 7 inclusive.
Pickup from the restaurant is available on April 10 and 11.