The Brunello restaurant presents a new seasonal menu — a collection in which summer freshness meets an original approach and pan‑Asian accents.
In the new menu, brand‑chef Ilya Zakharov focuses on seasonality and combinations that reveal products from an unexpected angle. Sweet cherries meet farm‑fresh stracciatella and tarragon, Biga tuna meets mango, avocado, yuzu and black sesame, and Kamchatka crab meets Altai mushrooms and a homemade base based on matsoni.
In working with products, clear yet expressive techniques are used: berries and fruits are aged in wine sauces, fish is marinated and grilled over an open flame, and vegetables and herbs are added fresh, preserving their natural taste and texture.
Special attention is paid to seasonal products and local ingredients: morels, Altai milk caps, southern cherries, strawberries, sorrel, and tarragon. They become the foundation for both light summer combinations and more hearty dishes with quail, foie gras, and mushrooms.
The new menu is a modern gastronomy in which seasonal products take on a new dimension.
We invite you to discover summer at “Brunello”.