Mantra Estate now has its own restaurant format: MART'17 has opened in the wine cluster near Gelendzhik, positioned from the start as a project at the intersection of resort gastronomy, local produce, and wine tourism. Three parties are behind the launch: the Mantra Estate brand itself, the Pinskiy&Co restaurant group, and Simple Group, which joined for the wine side.
MART'17 invites you to see the south not just as a resort, but as a territory of wine, food, and a long, unhurried day by the sea.
The name isn't a decorative sign but a short code for the concept. The third month of the year recalls the three parties behind the project, each responsible for its own piece of the experience: wine, kitchen, and the professional work on the list. In a winemaker's calendar, March marks the start of a new season on the estate, when the coming result is still taking shape. And the number 17 points back to 2017 — when Mantra Estate began.
The partners' roles don't overlap — they complement each other. Mantra Estate brings the winemaking foundation and its own range of wines. Pinskiy&Co is responsible for the restaurant language — clear, comfortable, without excess showiness, but attentive to produce and place. Simple Group contributes wine expertise and helps build the list so it works not as a separate appendix to the menu but as part of the dinner's overall narrative.
The interior logic is also built around shifting scenarios. Inside is a bright brasserie-style dining room where you can drop in during the day, hold a meeting, stay for dinner, or arrange an intimate event. The terrace continues that rhythm outdoors: in a resort town, it becomes not a bonus but an almost mandatory part of the experience. That's why MART'17 isn't tied to a single time of day — it's equally suited to an unhurried daytime visit and a more substantial evening format.
Dmitry Smirnov's menu is built around the southern coast and its produce, but shifts tone over the course of the day. In the first half of the day, light starters, oven-cooked dishes, seafood like oysters and sea urchins, and dishes with the clearest possible flavor make the most sense. Toward dinner, the list gets heavier: meat appears, along with Italian forms like pasta and risotto, octopus, and sea bream. What matters isn't complexity for effect, but compatibility with the glass.
Evgeny Soldatov, head sommelier and ambassador for Mantra Estate and Magnatum, is in charge of the wine journey. His task at MART'17 goes beyond matching bottles to individual dishes: the list has to explain the brand's style, support the kitchen, and leave guests with a sense of a complete journey through the place. Mantra Estate wines form the core, alongside additional selections chosen to suit the restaurant format and southern gastronomy.
For Mantra Estate, this launch matters because the brand gains a space where it can be perceived as more than just a label or a tasting flight. The wines end up inside a full scenario: architecture, view, terrace, food, service, the pace of the evening. Mantra Estate is tied to the Lefkadia valley, sparkling wines, classical technology, and international grape varieties, and the restaurant translates that story into the language of everyday guest experience.
Stefania Mayorova, representing Mantra Estate and Magnatum, frames the conversation beyond a single opening: for her, MART'17 is tied to an image of the south developing through gastronomy, tourism, and Russian wine. So the restaurant matters not only as a new spot for vacationers but as a platform where the bottle sits alongside regional food, service, and a specific landscape.
Simple Group sees its involvement as another way to support strong Russian wine brands and to give guests not scattered elements but a coherent experience. Anatoly Korneev of Simple explains the company's participation through its interest in Russian producers and in formats where dinner reads as one whole story. For Beliy Mys, this adds another layer of meaning: the wine cluster gains a restaurant that helps tell the story of the place through the glass, the kitchen, and the guest's journey.
The resort element works on its own too: the restaurant doesn't ask guests to choose between a light daytime mood and a serious wine program. The same address can serve as a spot for a glass on the terrace, an introduction to the Mantra Estate range, or a dinner where southern produce becomes a way of talking about the region through taste.
In the end, MART'17 looks less like just another new restaurant in the south and more like part of the wine-tourism infrastructure. You can have breakfast on the terrace, stay for a tasting, move on to dinner, and build the evening around a specific wine or a Black Sea regional product. For Gelendzhik, this opening adds one more gastronomic reason to come to the sea — not just for the view, but for a full restaurant experience.
16.07.2026