Summer Update at "Futurist".

For the third summer running, restaurant "Futurist" is marking the new season on its terrace. This year it's grown noticeably more spacious, and the landscaping resembles a carefully planned garden. Miniature trees, a cascade of trailing plants, rock gardens, and elegant clusters of flowers make the space cozy and visually engaging. The terrace reads as a project in its own right — not just an outdoor dining area, but part of the gastronomic experience.

Chef Alexey Alekseev's summer menu continues the idea of visual and flavor richness. Even the oysters here aren't served plainly, but with unusual sauces and accents. Alongside the classic oysters with tapioca, new versions have appeared: with a basil-and-spinach sauce and lemon jelly, or with yellow-tomato gazpacho and onion turned into transparent spheres. You can also order gazpacho as a standalone dish — served with king crab meat, a vegetable tartare, and fresh stracciatella from a local producer.

The meat and fish items don't repeat the usual either. Marbled beef tartare comes with parmesan mousse, mushroom powder, and fried spinach leaves. Halibut is served with a minty zucchini cream, and salmon with beurre blanc sauce and green peas. The menu is built on a play of textures: crunch, cream, mousse, salsa — all of it helps reveal familiar flavors from a different angle.

Among the rarer items: chicken hearts fried with hoisin, cilantro, and garlic, served with creamy semolina. Or, for instance, a tataki roll of paper-thin ribeye slices with tomato salsa. And for dessert — an unusual banoffee cookie. It's not just banana pastry, but a full-fledged dessert with white chocolate, cream, amaretto, and passion fruit sorbet. On the menu it reads light, but in practice it's rich and layered.

The bar menu keeps pace. Roman Kachanov dedicated the summer cocktail collection to the Russian Futurists and early-20th-century artists. "Acapulco," for instance, refers not to the resort but to a vivid painting by David Burliuk. The cocktail turned out spicy: aged rum, banana liqueur, vermouth, and cocoa. Another drink, "Yellow Blouse," alludes to Vladimir Mayakovsky's poetry and is made from gin, yuzu, pineapple, and smoked rhubarb. And "Futuro" is a minimalist yet expressive mix of vodka, pear, tarragon, and soda.

There are also two versions of sangria. Red: rich, grappa-based, with red wine, cherry, and almond. White: lighter, with tropical notes, rum, and vanilla. Each has its own mood — one for an unhurried evening, the other for a hot day.