Relict Unveils Signature Breakfasts.

In July, the BreakFest breakfast festival takes place in various cities across the country. This is already the ninth season of the gastronomic project, dreamed up by Ivan Glushkov and developed together with the "Sol" portal and Maria Tyumeneva's "Appetitny Marketing" agency. This year, for the first time in five years, the organizers changed the usual structure: dishes on the festival menu are now grouped not by ingredient but by culinary idea. The main categories: local, signature, classic, and healthy breakfasts.

Relict, a modern Russian cuisine restaurant in Moscow, is taking part in the festival. For Relict, BreakFest became more than just an occasion to experiment with the morning menu — it's also a chance to announce the launch of breakfast on a permanent basis. Relict's chefs, Alexander Likhovodov and Roman Shilov, have developed four breakfast options that will soon join the permanent menu. All of them are available now as part of BreakFest, and will then be served daily starting at 9 a.m.

In the local category, the chefs offer an omelet with king crab and a bisque sauce made from Volga River crayfish. The dish has a solid regional base, but the presentation and flavor are geared toward guests used to a restaurant breakfast. The healthy category includes a bowl built on green buckwheat. Inside: homemade pastrami, spinach, blanched broccoli, fermented cherry tomatoes, and a poached egg. The recipe is balanced so as not to overload the morning — it has protein, vegetables, grains, and probiotics.

Relict's signature breakfast option is a combination of potato draniki with smoked omul and soft cream cheese. At the center of the composition sits a poached egg, cooked to the right consistency. It's a hearty yet elegant dish, where the fish flavor is supported by the delicate batter and the cheese's fresh texture. The idea behind the dish: to make something familiar in form but unexpected in flavor, just like the whole concept of Relict's kitchen.

For those who prefer to start the day with dessert, there's a sweet breakfast option inspired by childhood memories. The chefs made "oreshki" — the same walnut-shaped cookies familiar from childhood, but with a changed composition. The dough is now made with almond flour, and the filling is chocolate Nutella. The result is a dessert with a dense texture, rich flavor, and a play on nostalgia. These oreshki look simple, but that simplicity hides a carefully honed recipe and attention to detail.

Relict's breakfasts aren't just part of the festival menu — they're a prologue to the restaurant's regular morning program. Soon these dishes will be available any day, with no tie to events. Relict plans to make breakfast an important part of its format, aimed at those who start their day in the city deliciously and thoughtfully.