Dinner: INNER and Kostroma's "Groza".

On August 15, restaurant INNER welcomes guests from Kostroma. That evening, a dinner takes place featuring chef Anton Rubtsov and the team from restaurant "Groza," located in the "Ostrovsky" hotel. The project continues its series of gatherings dedicated to different regions of Russia, and this time the focus falls on Central Russia, with its ancient traditions and the ingredients that shaped gastronomic culture along the Volga's banks for centuries.

The evening's menu will be built on authentic ingredients and recipes, carefully restored from old sources and reimagined with a modern presentation. Guests can expect wild Volga catfish glazed in kvass wort, with a guslyanka of fermented cream, fresh sorrel, and crispy seaweed chips. Another highlight: farm-duck pâté styled as an egg, where mead jelly hides in place of the yolk, condensed milk stands in for the shell, and leek "hay" serves as the decorative element.

Traditional baking won't be left out either. The dinner will feature vekoshniki — old Russian pies with salted saffron milk caps and Jerusalem artichoke, accompanied by a varenets (baked-milk yogurt) sauce. Kologriv goose will be prepared with buckwheat katanka following an old recipe, served with sides that bring out the meat's rich flavor. The menu will also feature Romanov lamb with a root-vegetable porridge, a vivid rhubarb sauce, and gooseberries marinated in red wine.

The evening closes with a dessert based on elk milk from a farm in Sumarokovo. Its dense, rich texture and light woody aroma will give the crème caramel an unusual flavor, and pairing it with soaked lingonberry and horseradish meringue will make the presentation contrasting and memorable. This dinner will let guests not just taste dishes of Central Russia, but feel their connection to the history and place where they were born.