Biologie

A culinary project in Ilyinskoye with its own flavor lab. The team travels extensively, discovering new local ingredients and ways to prepare them. Through culinary experimentation, the lab gives rise to new dishes and cooking technologies. Biologie takes an active interest in seasonality and flavor pairings, uses fermentation, and works with plants, mushrooms and even bacteria.

Massive tables pair beautifully with woven lamps; a wine rack and a piano stand against the wall, and large panoramic windows fill the room with sunlight.

A close connection to nature runs through the interior too. The finishes lean on warm tones and wood, which pairs with reflective metal surfaces. The team takes environmental care seriously, giving interior pieces, furniture, equipment and decor a second life.

The menu is an original take on Mediterranean and Italian cuisine by chef Ekaterina Alekhina ("Vindzor," Meatball Heaven). It's built on traditional recipes transformed through elaborate techniques like fermentation. Order the chef's tasting set or choose from the menu: pasta with porcini or salmon, scallop with foie gras and cauliflower, halibut with a Dutch-style grain porridge, seaweed and enoki mushrooms. Waste is kept to a minimum, in keeping with a conscious-consumption principle.