Menu Update at Brodo bar&kitchen.

At Brodo bar&kitchen, the spring season is being greeted with a major kitchen overhaul. Brand chef Oleg Kusov and chef Andrey Titov decided to open a new chapter for the venue with vivid flavors and bold combinations. The concept is built on food that never lets you get bored. Plenty of new starters have joined the menu — meat, fish, and vegetable — so everyone can find a dish to match their mood and their drink.

Now every lunch or dinner at Brodo is meant to start with bread, served with whipped butter with lemon and fragrant citrus powder. That emphasis on a simple but important detail sets the tone for the whole evening, filling it with warmth and care for flavor in every small thing.

Among the starters, there's a long-awaited comeback — beef tataki with a tamarind, rose water, and sesame oil sauce is back on the menu at 870₽. This dish was a real hit back in 2020, and after numerous guest requests, the chefs decided to bring it back. The beef tartare has also changed — it's now served with barrel-fermented tomatoes, fragrant sunflower oil, crispy onion, and mashed potatoes, at 850₽.

Those looking for lighter starters should check out the new cured duck carpaccio at 560₽. The breast is first cured, then sliced thin and seasoned with olive oil and Turkish (piri kara) pepper. It's the perfect match for cocktails or a glass of sparkling wine.

The fish and seafood section has also had a significant update. Scallops, for instance, come in two versions: a vivid ceviche with a kiwi-and-jalapeño sauce at 920₽, or a creamy fricassee with rapana, white wine, pickled wakame seaweed, and parmesan at 1200₽. With the fricassee, ordering bread is especially recommended so as not to miss a drop of the delicate sauce.

Mackerel, an ingredient often passed over, has become the filling for a new kulebyaka. For 870₽, guests get a golden-brown puff-pastry pie filled with mackerel, roasted sweet potato, and potato. It's served with thick sour cream with herbs and a lightly salted pickle. The dish came out both cozy and original.

Unusual vegetable dishes have joined the menu too. Doughnuts filled with white and cauliflower cabbage cost 680₽. They're served with a ryazhenka-and-herb sauce that ties the flavors together into a delicate, balanced whole.

A new dessert born from a joke by the Brodo team deserves special mention. Before the venue opened, the chefs used to joke about the combination "vanilla and horseradish," and now they've turned it into a full-fledged dish. The "Vanilla and Horseradish" dessert costs 570₽ and consists of a vanilla cream with a caramel crust, a horseradish crumble, vanilla ice cream, and pieces of juicy pomelo. Fresh horseradish is grated over the dessert right in front of guests, adding a touch of surprise and fun to the end of the meal.