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Diego Rossi
Chef Trippa (Milan)
«Great place, good caviar, nice people who explained us all about caviar»
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Dmitry Grozny
Marketmedia.ru
«Art-Caviar is made on a two-in-one basis. If you will go to the right of the entrance - you will get to the restaurant. If you turn left, you’ll end up in a boutique. The boutique, more like a museum, is flooded with dazzling light. Excursions are also being led here - from one type of caviar to other type (there is, for example, an excellent 3 kg silver barrel, which, most likely, can easily fit caviar for several hundred thousand rubles). In the restaurant, on the contrary, in the evening there is an intimate darkness. There is tiny - only half a dozen tables. There is a bar counter, behind which a whole wall of some miracle amber stone. At the bar not only drinks are poured, but also snacks and desserts are prepared. The stone is highlighted, while the cooks of Art-Caviar are dressed in black tunics, which is why they become characters from the shadow theater.»
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Sergey Cormiltcin
Delovoi Peterburg
«... you cannot find fresher sturgeon in the city. It is delivered to the restaurant from its own aquafarm. "It just ran,” as they say.»
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Sobaka.ru
Оnline magazine
«Art Deco interiors, a VIP room for private events and a boutique where you can buy several dozen varieties of caviar and souvenirs, for example, plates with sturgeons - a unique limited edition from the Imperial Porcelain Factory.»
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Natalia Kőszegi Horeca
UP Ultra professional competition
«In the restaurant of original cuisine, the center of attraction is the master and his ability to transfer his skills to linear staff. In terms of charisma and skill, the chef of the Art-Caviar restaurant - Roman Palkin - is among the TOP10 chefs in St. Petersburg. It is necessary to go to “his hands” and get enormous aesthetic pleasure from the ideas realized in the products. Now Roman’s favorite is caviar; he has 16 types of the main Russian delicacy at his disposal. Prices from 280 rubles are quite reasonable.»
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Afisha.restorans
Online magazine
«Encyclopedia of caviar with the cuisine of Roman Palkin»
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Anna Covarskaya
Allcafe.ru
«Caviar - Russian culinary symbol, decoration of the festive table; for someone it’s a bathhouse, vodka, accordion, revelry, for someone it’s aristocratic chic, ice champagne, a long dress. In Art-Caviar, they manage the Russian national product almost easily - they can afford it, they do not raise it to cosmic heights and put it on a par with the usual one.Chef Palkin came up with a short menu that logically has more fish and seafood. Black, red, pike caviar decorates about a third of dishes; caviar is not a basic, but an important element of the recipe.»
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@foodie_ria
Instagram account
«A real holiday awaits you in the restaurant part. This is the impression you get when reading the menu! Prices are quite reasonable, and the taste is a million.
The offer is gorgeous, I think! # pick up and enjoy from eaten!»