Summer Menu at "Intelligentsia".

The warm season is having a noticeable effect on "Intelligentsia's" kitchen. Chef Alexander Galuza has gathered ingredients available only in summer and developed a new menu built around seasonal vegetables, fruit, and herbs. The main players: young green onion, sweet peas, Swiss chard, strawberry, apricot. They don't just decorate the plates — they become key elements of flavor and texture. This menu didn't appear by chance: the chef consistently champions the idea of seasonal gastronomy, where ingredients aren't masked but revealed to their fullest.

Tuna in one of the new dishes is served raw, as a tartare, dressed not with the standard capers or onion but with celery and fresh peas. A sesame sauce and a lemon-ginger gel add extra flavor, giving a subtle aroma and light spice. Alongside it: farmhouse burrata, joined by strawberry pre-marinated in a lemon emulsion. Sun-dried tomatoes and red basil hold up the sweet-and-sour balance.

The strongest candidate for summer bestseller is the beef tartare. It's made with homemade kimchi, laid on a base of black-garlic aioli, sprinkled with belper knolle — an aged cheese with spices — and topped with a thin chip of Borodinsky bread dusted with furikake. The result is a dish with a dense texture, rich flavor, and pronounced acidity.

The chef has reworked the classic seafood risotto. The new version has a spinach-and-parsley sauce added, giving the dish not just color but a fresh, herbal flavor. Inside: langoustines and a sweet-tomato tartare. On the meat side: beef cheeks, braised in their own juices overnight, served with caramelized apricots and baked potato soaked in garlic butter.

For fish lovers: tender cod fillet fried until crisp. It's served with carrot cream, charred green onion, and a classic lemon beurre blanc with a rich texture and noticeable acidity. All the elements come together on the plate to create a harmonious flavor where summer can be felt in every ingredient.

Now is the best time to visit "Intelligentsia" and taste how the season shapes the cuisine. The summer menu isn't just a change of dishes — it's a whole story about ingredients that live briefly but deliver maximum flavor.