New Head Bartender at Atlantica.

Stanislav Nazarov has become head bartender at Atlantica restaurant. His first decision in the new role: create a cocktail collection where the sea's influence can be felt. The inspiration came from port cities, sea freshness, mythology, and minimalism. Each item has its own image, its own gastronomic accents, and visual details. All the cocktails are built on original twists and delicate combinations of nonstandard ingredients, including fermented infusions, rare flowers, and marine notes in the flavor.

Nazarov began his career under the wing of Neringa Markinaitė, bar manager at London restaurant Zima. Since then, he's worked with major holding companies, such as Rappoport Restaurants, as well as new independent projects, including bar Chow-Chow. He considers ongoing learning, watching colleagues, and developing taste through experience important. Stanislav says the main things for him now are flavor, texture, and a visual presentation that stirs emotion without distracting from what matters most. He bets on seasonal, local products, seeks out unexpected gastronomic combinations, and isn't afraid to experiment.

The new cocktail lineup has six items. Each one is a story and a mood. "Lamia," for instance, is named after the mythical sea temptress. It's a rich cocktail with rum and raspberry, a velvety aftertaste, and a visual accent — a sugar tag bearing her image. "Akatsuki" evokes a Japanese morning: light and floral, built on riesling with plum, sake, and butterfly-pea-infused gin. The finishing touch: mochi, symbolizing the morning sun over the water.

The "Calypso" cocktail is named after the ancient Greek nymph. It's a citrusy, slightly sparkling composition on gin infused with toothache plant and vermouth with lime leaf. In the glass: a miniature blue shell. In "Celeste," Stanislav combines nori-and-shiso-infused rum with aloe soju and violet liqueur. The drink's image is a gull over the waves, and the glass evokes coral. "Reef" is the boldest cocktail in the collection. It's built on sherry and tequila, rounded out with raspberry framboise. As Nazarov conceived it, the drink should recall a salty wave breaking against your lips.

Stanislav plans to develop Atlantica's cocktail program further through work with fermentation, sea flavors, and twists on the classics. His approach unites a clear balance, naturalness, and visual restraint. The collection is already available at the restaurant, and it will be the first step toward a new concept for Atlantica's cocktail menu.