Red Wall

Red Wall is Nizhny Novgorod's most eco-conscious culinary project.

The restaurant's concept is zero waste, a consumption model aimed at minimizing waste.

The team has cut out plastic packaging, replaced straws with wheat stems, and takeout containers are made from cornstarch or recycled cardboard. The menu focuses on Russian and European cuisine.

The restaurant's chef, Igor Shiyanov, serves campfire ukha with baked potato, Volga zander and sterlet; filet mignon with potatoes, mushroom caviar and morel sauce; a warm pie with farm duck and greens. The wine list includes labels from Red Wall's own winery in Tuscany. The restaurant spans four floors, and in summer a spacious terrace opens with views of the Kremlin and the Volga.