About Restaurant
The design of the space is a charming combination of comfort and solemnity. Witty, environmentally thought-out design solutions: walls made of glass, as if melted bricks, carved rustic shutters on the ceiling, collectible artel nesting dolls … Cocktails and liqueurs on taiga berries are poured in a bar, over which like the scales of a huge fish — 10 thousand tablespoons. Some will see in them a hint of the northern lights, others — a hero’s chain mail or the ripples of a Siberian river … And they are just spoons.
About Restaurant
he design of the space is a charming combination of comfort and solemnity. Witty, environmentally thought-out design solutions: walls made of glass, as if melted bricks, carved rustic shutters on the ceiling, collectible artel nesting dolls … Cocktails and liqueurs on taiga berries are poured in a bar, over which like the scales of a huge fish — 10 thousand tablespoons. Some will see in them a hint of the northern lights, others — a hero’s chain mail or the ripples of a Siberian river … And they are just spoons.
Concept
The heart of the restaurant is an open kitchen decorated with stylized Soviet mosaics. Here you can see how slices of sliced flour from muksun and sterlet fly to the ice plateau, thousands of portions of famous Siberian dumplings are brewed here, white milk mushrooms are filled with sour cream, milk is squeezed out of pine nuts, bird cherry pies are decorated with honeysuckle, venison is flamed in the French manner … Northern delicacies festive Soviet cuisine, dishes from game, river fish, taiga wild plants, traditional and modern Russian cuisine — all this is the #SibirSibir restaurant.
Most of the restaurant suppliers are local producers. Chef Evgeny Kuznetsov.
The owner and author of the concept, Siberian restaurateur Denis Ivanov: «Restaurant # SiberiaSibir is a real gastronomic embassy of Siberia in Moscow.»
Halls of the restaurant
Inside our restaurant there are two separate offices for 6 and 20 people and a special office for 12 guests with a separate entrance.
The restaurant can accommodate up to 200 guests.
Separate rooms:
Office: 12-20
Vodka room: 6-8
Contact
St. Smolenskaya, 8, hotel Azimut.
Tel: +7 (499) 652-51-61
E-mail: info@sibirsibir.ru
daily from 09:00 to 24:00
Concept
The heart of the restaurant is an open kitchen decorated with stylized Soviet mosaics. Here you can see how slices of sliced flour from muksun and sterlet fly to the ice plateau, thousands of portions of famous Siberian dumplings are brewed here, white milk mushrooms are filled with sour cream, milk is squeezed out of pine nuts, bird cherry pies are decorated with honeysuckle, venison is flamed in the French manner … Northern delicacies festive Soviet cuisine, dishes from game, river fish, taiga wild plants, traditional and modern Russian cuisine — all this is the #SibirSibir restaurant.
Most of the restaurant suppliers are local producers. Chef Evgeny Kuznetsov.
The owner and author of the concept, Siberian restaurateur Denis Ivanov: «Restaurant # SiberiaSibir is a real gastronomic embassy of Siberia in Moscow.»
Halls of the restaurant
Inside our restaurant there are two separate offices for 6 and 20 people and a special office for 12 guests with a separate entrance.
The restaurant can accommodate up to 200 guests.
Separate rooms:
Office: 12-20
Vodka room: 6-8
Contact
St. Smolenskaya, 8, hotel Azimut.
Tel: +7 (499) 652-51-61
E-mail: info@sibirsibir.ru
daily from 09:00 to 24:00