OGONYOK embodies the latest trends in the restaurant business: openness, naturalness and sustainability. A uniquely-designed menu with an emphasis on local and seasonal produce, a trendy unobtrusive design, and a warm atmosphere. People like such places.
The restaurant is located in the Astoria Hotel, but it is so distinct and original, that it can stand on its own. The fashionable interior in a loft style was developed by a local designer. He successfully exposed the existing brick walls, which were left from the workshop of the old toolmaking factory and settled guests on comfortable leather sofas. In the main hall a there is very high ceiling and plenty of light.
The large open kitchen catches the eye, which is hosting Evgeny Bereznuk and his team for all to see. The chef embodies the restaurant’s fresh-from-the-farm concept: he cooks with ingredients grown in the Primorsky Kray.
Evgeny has developed a simple, concise menu that allows guests to acquaint themselves with traditional Far East cuisine. The most exotic dish for tourists may seem skoblyanka of sea cucumber. Also, the chef offers his variations of world-famous dishes: he prepares lasagna with Kamchatka crab and ravioli with black dough, filling it with red caviar and halibut.
The restaurant holds true to the farm-fresh concept down to the details: even the butter is not from the store but from one Galina Ivanova, not to mention the suppliers of meat, fish, seafood, vegetables and mushrooms. Their names are all listed on the menu. The owners are proud of their finds. Ussuriysk resident Elena Pakhomova prepares mozzarella, parmesan, and other cheeses using Italian techniques.
The kitchen uses Josper and Wok. You do not need a pan to cook on the Wok, and the Josper is a closed oven-grill for cooking on charcoal at a high temperature. Food cooked in the Josper retains it juciness and has a smokiness. OGONYOK uses it to bake quail, squid, venison, and tiger prawns, but most of all they recommend the chef’s juicy veal tenderloin.
The restaurant is happy to serve families with children: for the younger guests there is a nice play area on the second floor.
If you liked this article, share it with friends:
The yachting heart of Vladivostok; a place for ideal sunsets and fresh seafood.
Seasonal menus, oysters and scallops, wild game, fresh herbs and vegetables from their own greenhouses. And the sea that is a few steps away!
Culinary delicacies of Dmitry Lyubimov and the atmosphere of Provence in the historic center of Vladivostok