Mamai-Calé, Sochi

The main idea behind the autumn menu of the restaurant in the protected forest is gastronomic hügge. This does not mean an emphasis on Danish dishes. Chef Andrey Koshkodan and concept-chef Maxim Mikshis collected recipes from different cuisines, following the principles of this philosophy, namely those that create a feeling of contentment, cosiness and pleasant satiety literally from the first spoonful. Thus, the menu includes George V style cream-soup with sturgeon caviar, cream-fresh and baked pumpkin pieces, and forest soup from fresh porcini mushrooms is supplemented with Crimean truffle. Vienna-style tafelspitz with veal and brain bone is served with spinach, roasted potatoes, creamy horseradish and apple sauce. Baku kutabs filled with pumpkin, chestnuts and bacon served with farmer's sour cream. The sweetness of muscat pumpkin in the brain-bone risotto is accompanied by the flavour of black truffle. The pumpkin is also combined with roasted scallops with truffle and chestnut cappuccino foam.