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Priyemsky’s Blog



    18 Апреля 2014
    Today I want to talk about fish. Do you know that lately exotic varieties of fish are not in favor among masters of haute cuisine? Too expensive, not eco-friendly... Hit of the season is inexpensive local seasonal fish. Moreover, it's a wild fish, not artificially grown. On a trip to Odessa we got acquainted with the best suppliers of fish from the Privoz and are working with them now. To lunch or dinner our guests may have gobies, red mullet, or turbot which were bathing in the Black Sea in the early morning. Such fish is both easy and hard to cook. Perfect simplicity, I would say. Crisp and tender fish, nothing extra with focus on the rich original taste. There is no disputing about tastes, of course, but I would dispute about the taste of the freshly cooked Odessa turbot. Visit Odessa on the Fish Days — Wednesday and Thursday, let's taste and dispute! The season of the Black Sea turbot is in the height!

    11 Апреля 2014
    Yesterday one of the guests of our restaurant asked me a frequent question about what inspires me. I'm always glad to hear such questions, as it means that we're on the right track. "Amazingly delicious!" — these two words contain the essence of my original cuisine for Odessa restaurant. I want not only to please the taste of our guests, but give them an unforgettable experience as well. To have such experience myself I often travel. One of my latest culinary inspirations is Denmark and Scandinavian cuisine by its trend-setter Ronny Emborg. Minimalism, color saturation, and an amazing combination of flavors. Very soon you will be able to try it in one of our tasting menus. Well, I can't disclose all the secrets of the upcoming masterpieces of Odessa restaurant. So, follow our news and Facebook posts. And live deliciously!

    25 Сентября 2013

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