ENO Bistro — FolkTeam's Country Restaurant in Skolkovo

A restaurant located in the Skolkovo country zone, belonging to the Folk Team, is delighting guests with a new project. The second floor holds a private-type club with a travel-inspired atmosphere. Here you can see a collection of artifacts gathered from all over the world. The menu is built on a distinctive culinary concept reflecting hunting and farming. Here you can try game, local fish, and fruit in season.

ENO Bistro builds a mood of leisure out in nature — just twenty minutes from the center, guests can visit a fairly bright villa, where you can have lunch, dinner, or a glass of wine in the lounge with a fireplace. The restaurant's pitched roof is rounded out with weathered wooden beams, and the entire upper-floor space is split into two zones. Special attention is paid to detail — they make the project feel lived-in and fill it with stories: an antique map on the wall, wooden oars, butterflies, handmade vases.

Right now, on one side, panoramic windows look out from the restaurant, with white tablecloths and a chandelier made using artistic forging technique, onto part of the park zone, while on the other side, facing the Skolkovo business school, is a lounge with sofas notable for their original design. The space between them is filled too — here sits a communal table with a bar and a large wine cabinet holding 300 bottles. 

Brand chef Evgeny Tsyganovsky worked on the kitchen concept together with chef Eduard Sorokovikov. They spent a long time developing the menu, then added their own signature outlook to the collection of ingredients gathered, to make the dishes unique. As ingredients, incidentally, they use farm vegetables, wild-caught fish, and game. Their work produced, among other things: a sunflower-seed pâté rounded out with sun-dried tomatoes, rabbit rillette with cherry jam, a beef tartare made to their own recipe, and other creations.

The chefs continue expanding the range of colors and flavors, preparing genuine delicacies. Fans of stracciatella with rhubarb, veal sweetbread, and other dishes should keep an eye on the changing seasons — otherwise you might simply not get the chance to try them.