"TITULART" at Just WOOD.

A restaurant has appeared in the Tula region that draws not just locals but guests from far away too. "TITULART" opened at the Just WOOD hotel and has become a new point of attraction for those willing to travel for an unusual flavor. Its chef, Anton Krupenin, has rebuilt Russian cuisine, gathering recognizable but deeply reworked dishes on the menu. The restaurant's name is a play on words, referencing the Tula region, art, and pre-revolutionary heritage all at once. That same approach comes through in the food too: subtle wordplay with meaning, seasoned with visual aesthetics.

The "TITULART" menu is built on local ingredients, and the presentation is deliberately artistic. Even the meat aspic here isn't just a starter — it's a whipped composition with smoked lard and marinated plum, one people are already willing to drive 200 kilometers for. Borscht, escolar, millet porridge, buckwheat, and beet — none of this is just a list of familiar dishes but culinary constructions where traditional elements sound new. Escolar, for instance, is served with a carrot-apricot purée and a zucchini cream for 1380₽. Rice porridge is rounded out with chicken pâté and clarias catfish — that plate runs 1190₽. There's a dessert variation too: buckwheat with chocolate and beet for 890₽. Every dish sounds simple, but behind the spare names lies real work on texture, presentation, and flavor.

The interior rounds out the sense of thoughtfulness and coziness. Panoramic windows in the spacious wooden house look out onto birch trees, the Osyotr River, and an endless sky. Inside: carved figures inspired by Slavic imagery, felt light fixtures, and wood textures set with hardened amber resin. Everything breathes quiet and attention to detail. It's a space that makes you want to linger, take in the details, unhurriedly try the food, and drink wine by the fireplace.