For the arrival of winter, Roman Chistov has added new dishes to the menu of the Beluga restaurant, continuing the concept of a restaurant focused on Russian delicacies.

Almost simultaneously with the launch of his first tasting set at Beluga, Chef Roman Chistov added about a dozen new dishes to the restaurant's menu.

In two of the updated menu's positions, cheeses take center stage — of course, carefully selected Russian cheeses. One of them is varenyky with Kostroma cheese. The dough is prepared using Italian technology from a mixture of wheat and corn flour with the addition of pumpkin juice. The dish uses three different cheeses: a young brined cheese for the filling is combined with smoked pear, an airy sauce is made from Kostroma cheese, and when served, the varenyky are garnished with thin slices of aged cheese made with moose milk, specially created for Beluga by Kostroma cheesemakers.

The second cheese dish is a thick, creamy cream soup made from Poshekhonsky cheese with herb-marinated domestic chicken fillet. When served, grated hazelnuts and leaves of a remarkable edible plant known as "cheese leaf" or "Camembert leaf" — which has a distinct taste and aroma of white mold cheese — are added to the soup.

A hot appetizer of tender sea scallop, seared in noisette butter, is complemented by toasted oat flour, corn purée, and roasted pumpkin sauce. Bright flavor and textural accents are provided by pine nuts, sorrel stems, dried lingonberry powder, and nasturtium leaves.

Halibut at Beluga is now served baked in a malt glaze, accompanied by "Borodino porridge" (made with fish broth, Borodino bread crumbs, and capers), along with blanched asparagus and a creamy lemongrass-miso sauce. Meanwhile, Kamchatka crab phalanx, sautéed in a blend of coconut and garlic oil, is paired with sour spelt, soaked lingonberries, and seaweed chips.

Even one of the restaurant's hits has been updated for the winter season — Olivier salad made with roasted vegetables and Kamchatka crab. It is now served with homemade mayonnaise and sweet chili.

The collection of desserts already known to guests, created by Pastry Chef Nikita Gavrilenko — recently named Best Pastry Chef of 2025 by the Palm Branch of the Restaurant Business award — has been expanded with a spicy carrot cake served with cream cheese, carrot chips, specially prepared black chanterelles, a sauce made from Karelian cloudberries and sea buckthorn, and carrot-orange ice cream.

The launch of the partnership opens up extensive opportunities for Alfa Only and A-Club clients: from priority table reservations to special privileges in the holding's finest restaurants.

This is not just a collaboration, but the start of joint projects where the interests of guests and clients remain at the center of attention.

Alfa Only offers solutions in premium service spaces, exceeding expectations. Guaranteed priority reservations at locations that are especially valuable to clients has become one of the key features of the service.

The partnership between the "Rappoport's Restaurants" holding and Alfa-Bank elevates the gastronomic experience of guests to a new level. Promising formats and additional options will make visiting the restaurants even more attractive for program participants.

In the Lenten menu of the Beluga restaurant, Roman Chistov and Nikita Gavrilenko give new expression (and visual presentation) to familiar ingredients and find less-than-obvious combinations.

Lenten menus will appear in most restaurants starting February 23. Some guests observe Lent for religious reasons, others seek lightness in dishes and give up animal products as spring approaches, while some are in search of unusual plant-based combinations for new experiences. In Beluga's Lenten menu, each of them will find something for themselves.

Roman Chistov, chef of the Beluga restaurant, has conceived an incredibly beautiful vinaigrette in which a filling of baked potato, sauerkraut, and green peas with aromatic oil is wrapped in blanched Brussels sprout leaves, complemented by pickled gooseberries, fermented beet juice jelly, and roasted purple carrot.

Roman serves salted and pickled mushrooms in a salad with fried potatoes, steamed couscous, onion dressing, and marinated cherry tomatoes. He also fries radishes in coconut oil with Crimean onion and pairs them with Lenten sour cream and spicy herbs.

Parsnip here is baked and served with celery cream and ribbons of pumpkin marinated in mandarin juice. Dumplings filled with plant-based meat are steamed and, when served, accompanied by a sauce made from almond milk, spices, and dried lavender, as well as grainy mustard and airy buckwheat.

Despite the unconventional combinations, the flavors of the dishes remain recognizable and accessible even to the most inexperienced guest.

For the Lenten dessert, Beluga's pastry chef Nikita Gavrilenko has preserved feijoa cores in season, which he now serves with a tarragon sauce, a cream based on lemongrass and verbena leaves, and an apple-feijoa fruit ice.

The Lenten menu is available at Beluga restaurant from February 23 to April 11.

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.

Price: Kulich – 6,800 RUB, Farmer's Cheese Paskha – 5,800 RUB.

This spring, "Beluga" Chef Roman Chistov is preparing an appetizer of spring salads and herbs with farm-raised chicken thigh, served with an apricot kernel sauce and citrus purée.

A salad of ripe Krasnodar tomatoes in a buttermilk sauce is complemented by thinly sliced air-dried breast of Kologrivsky goose and hibiscus leaves.

Roman is preparing another — hot — dish with Kologrivsky goose as well. Marinated and lightly smoked goose breast is slowly braised at a low temperature until the meat becomes very tender, then sliced and combined with a rich, intense goose sauce, sautéed cucumber, and green gooseberries. The dish is served with an airy fennel foam and crispy Jerusalem artichoke chips.

A new hot appetizer is telnoe from pike. Roman Chistov once again reimagines an ancient Russian dish. Telnoe was traditionally made from fish mince with soaked bread and egg, often with a filling. The dish was a frequent guest on festive tables in wealthy homes and even at royal receptions. At "Beluga," telnoe is prepared from pike fillet with confit onion, cream, and whipped egg whites, served in a white wine sauce with pike roe, Yalta onion chips, fresh fennel, and a dusting of dried raspberry powder.

The updates also include a mimosa salad with beluga and cod liver, covered in a fish broth jelly, and the definitive Kostroma-style shchi made with sorrel in a rich broth with veal, baked potatoes, and smoked sour cream.

The restaurant of modern Russian cuisine "Beluga" is primarily known for its extensive caviar collection, but also for its unique Russian delicacies and the use of ingredients from different regions of Russia.

On the menu of the "Time for Meat" festival you will find: tartare of bull calf fillet with warm zhimchiki (that's what miniature draniki are called in Kostroma, the hometown of Chef Roman Chistov), a salad with roasted sirloin, beet leaves and tomatoes, a cutlet of Arkhangelsk bear with sauerkraut and soaked lingonberries, and even "hangover" shchi with veal and baked potatoes.

All these dishes will be available from April 13 to 30 on weekdays during the afternoon (from 3:00 PM to 6:00 PM) with a generous 50% discount*.

Every guest who orders a meat dish during the festival automatically enters a prize drawing.

Prizes include:

— Desserts and non-alcoholic cocktails;

— Deposits for dinner at Rappoport's Restaurants;

— Discounts on a future visit;

— Tefal grill and Tefal air fryer;

— Steak sets and meat picnic baskets.

The winner is selected by a randomizer.

Participating restaurants: Mashenka, ERWIN.RiverSeaOcean, MoreCoffeeOcean by ERWIN, ERWIN.River, ERWIN.Pavilion.Patriki, Bibirevo, Mindal, Voronezh, Kitayskaya Gramota, Kitayskaya Gramota Barvikha, Kraby Kutaby, Voskhod, Black Thai, Geraldine, Dr. Zhivago, Bolognetta, Indochina.

*The discount cannot be combined with other promotions or bonus cards and does not apply to delivery or takeaway orders.