Pyatkin restaurant menu and prices

Name: Pyatkin
Telephone: +7 (831) 430-91-83
Price range: 2000 RUB

Average check — RUB 2,000

Classic Russian cuisine with tavern recipes. Pyatkin offers cold fish and meat starters, aspic and offal, with a separate caviar section. Buzhenina is slow-cooked with seasonings, while veal tongue is made into a salad served in a crêpe basket. Soups, from borscht to rooster-based ukha, are rich, and cabbage rolls in tomato sauce are also available. The bar serves cranberry infusion and khrenovukha alongside wine. Our restaurant guide team recommends the buzhenina and Volga ukha with rooster.

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Main menu

Summer specials Chanterelle season

Cold fish starters

Baltic spratRUB 490

Northern-catch herring, Pyatkin's own recipeRUB 570

Smoked catfish with a whiff of smokehouse and horseradishRUB 650

Lightly smoked pike pâté with Borodinsky toast and fragrant butterRUB 590

Cured fish with lemon wedges — SalmonRUB 450

Cured fish with lemon wedges — Lightly smoked butterfishRUB 350

Cold meat starters

Buzhenina slow-cooked with special spices, under a punchy sauce for good measureRUB 290

Sormovo-sourced salo — Home-curedRUB 220

Sormovo-sourced salo — Hungarian style with paprikaRUB 220

Sormovo-sourced salo — Special, with black pepperRUB 220

Sormovo-sourced salo — Smoked pork brisket with meatRUB 220

Beef tongue sliced paper-thin, with homemade horseradishRUB 350

Aspic and offal

Beef tripe cooked a special way and rolled up for extra convenienceRUB 470

Studen (meat aspic) of assorted meats, dressed with horseradishRUB 470

Nizhny Novgorod-style zeltse (headcheese) with mushrooms and chickenRUB 550

Homemade saltison from pork knuckleRUB 470

The Caviar Chapter

Pike caviar, "top grade," with Borodinsky bread, green onion and Vorotynets sour creamRUB 730

A quartet of halibut, herring, cod and pike caviarRUB 1,300

Herring skein roe, "burgher style," with boiled potatoesRUB 470

Kamchatka red salmon caviar, presented in styleRUB 850

Homemade pickles

Marinated tomatoesRUB 220

Salted cucumbersRUB 220

Sauerkraut with cranberriesRUB 220

An assortment of pickles on one platterRUB 730

Salted milk-cap mushrooms, black or whiteRUB 570

Marinated porcini mushroomsRUB 570

Salads

Salad with red fish, vegetables and French-style dressingRUB 630

Olivier salad, original recipe, with three kinds of meatRUB 590

Beef roast-beef salad, Italian styleRUB 590

Chicken liver salad with tartare sauceRUB 550

Salad with tongueRUB 560

Salad with duck breast, Chaliapin styleRUB 590

Vinegret of odds and ends with Baltic spratRUB 490

Salad of assorted vegetablesRUB 490

Hot starters

Pig's ears, served with due respect to the companyRUB 510

Starters in rye-dough pots

Mushroom coquilleRUB 530

Veal kidneys, small-town style, braised in sour creamRUB 530

Chicken giblets stewed in sour cream with porcini mushroomsRUB 530

First courses

Little-Russian borscht with assorted meats, served with buckwheat kasha, salo and croutonsRUB 670

Hearty aged shchi with assorted meat and beef shank, pork brisket and sauerkraut, baked in a pot under a pastry capRUB 670

Pea soup with smoked meats in a little rye potRUB 710

Volga-style ukha made the proper way with rooster, zander, catfish, vodka and lingonberries, served with a rasstegaiRUB 690

Solyanka of assorted fish, served with golden crucian carpRUB 750

Mixed meat solyanka with sour creamRUB 670

Thick mushroom soup with porcini and honey mushrooms, rounded out with a pirozhokRUB 550

Pelmeni

Siberian-style pelmeniRUB 510

Pike pelmeni under a caviar sauceRUB 510

Vareniki with sauerkraut and mushroomsRUB 510

Meat dishes

Pork loin with baked carrots, marinated onion and a special tomato-cream sauceRUB 760

Beef stew in a pot with thick sour cream, made to the very best tasteRUB 790

Beef Stroganoff with mashed potatoes and a small pickleRUB 830

Ox cheeks with pea purée, long-simmered in a rye-wort sauceRUB 730

Fried pork ribs glazed with honeyRUB 820

Meat golubtsy, a new presentationRUB 650

Sliced lamb ragout on a sizzling skilletRUB 1,400

Beef tongue under a "vin blanc" sauce with roasted potatoesRUB 750

Duck breast with apples and berry sauceRUB 850

Meat and fish cutlets

Hand-chopped beefsteak, Pyatkin recipe, with egg and mashed potatoesRUB 790

Chopped cutlet, Pozharsky recipe, with lightly roasted potatoesRUB 810

Chicken Kiev with mashed potatoesRUB 690

Gatchina-style cutlet with pearl barley in cream with cheeseRUB 820

Juicy pike cutlets, fried to golden on both sidesRUB 750

Fish dishes

Volga sterlet, wild-grown, golden as gold, with a creamy pour-over sauceRUB 750

Lake crucian carp pan-fried to a golden crisp, with potatoes and sour cream, served in a skilletRUB 790

Whole Volga zander baked, with fried potatoes and mushroom sauceRUB 350

Zander fillet on potato fritters under a porcini sauceRUB 790

Salmon with spinach braised in cream and parmesanRUB 1,200

Blini

Thin, golden-brown bliniRUB 350

Salmon roeRUB 425

Lightly cured red fishRUB 280

Sour creamRUB 140

Pirozhki

Piping-hot pirozhki with assorted fillingsRUB 130

Bread

Assorted bread made to order on a monastery sourdough starterRUB 120

Rye croutons with garlic sauceRUB 350

Side dishes

Boiled buckwheatRUB 170

Fried potatoesRUB 210

Mashed potatoesRUB 210

French friesRUB 350

Grilled vegetablesRUB 470

Steamed vegetablesRUB 320

Boiled potatoesRUB 210

Saracen grain (rice)RUB 170

Fried potatoes with mushroomsRUB 510

Desserts for tea

"Truffle" dessertRUB 510

MedovikRUB 450

House-made lingonberry dessert, a specialty of the tavernRUB 350

Pie with lingonberry or another berry from the Kerzhensky districtRUB 410

Prices and dishes on the Pyatkin restaurant menu were updated on October 18, 2026. Please confirm prices when ordering. Source: pyatkin.pirnnov.ru

Pyatkin