New Menu at RED WALL.

Igor Shiyanov has refreshed the menu at restaurant RED WALL, putting the emphasis on ingredients from the Nizhny Novgorod region. New items have joined the menu, featuring pike-perch, stracciatella, duck, quail, and ostrich. Breakfast now has five dishes, and the main menu more than twenty. Each is built around a combination of local ingredients and original flavor choices, some of which surprise even regular guests. The chef continues developing the zero-waste concept and opening up new culinary horizons within the bounds of his home region.

Breakfast offers stracciatella from the Kurtsevo dairy, scramble, shrimp, and mayo with chimichurri sauce, or fried eggs from the restaurant's own Pavlovo farm, rounded out with Tambov ham and mushrooms. In the evening, the menu has a pike-perch cutlet with Brussels sprouts and young peas, foie gras with peaches and raspberry, an ostrich-meat steak with a fried egg and a parmesan mousse. There's also an ostrich pie, garnished with mushroom caviar and morels. Pavlovo ostrich meat has, in recent years, become the restaurant's signature culinary find.

Seasonal ingredients are another important part of the menu. Igor Shiyanov unlocks summer flavors through vegetables and fruit. Wild garlic goes into the tartare, artichokes with lemon ricotta into the carpaccio, and roasted zucchini, asparagus, and kale accompany the trout. The chef isn't afraid to experiment with fruit in savory dishes: pear is added to the duck-and-sheep-cheese salad, soaked nectarine to the duck legs with carrot, and a peach sauce and raspberry become an unexpected accompaniment to the farm-duck pâté.

RED WALL remains the first restaurant in Nizhny Novgorod operating in a zero-waste format. That means every part of an ingredient finds a use in the dishes, and the menu is assembled on the principle of fully processing every ingredient. Because of that, every new menu update doesn't just reflect the season — it builds an idea around it, one where gastronomy works hand in hand with sustainability and respect for local resources.