A fine dining restaurant created by restaurateur Arkady Novikov and chef Artem Estafiev offers a wide range of dishes and meets the main haute cuisine standards. The restaurant has two floors that look contrasting: the first floor always has subdued lights and a private atmosphere, while the second floor has dormer windows and plenty of natural light. Even the music is different and reflects the overall atmosphere of each floor.
Artest's menu is updated every three months and mainly features European dishes with unusual ingredients. Some of the best options on the current menu include wild trout tartare with artichoke cream and topinambour ice cream; spiced pumpkin with sea urchin and contrasting pomelo; beet risotto and farm chicken with amaranth porridge, portobello mushrooms, and truffle. There is a separate dessert menu with simple names for true masterpieces, for example, Morkov ("Carrot") with Ramon Cream, carrot and lemon sorbet, and merengue, or Orekh ("Nut") made of almond sponge cake with macadamia nut, pistachio cream, and vanilla sauce.
Ask the concierge for a reservation If you are staying at the hotel.
Photo: Artest Chef's Table
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