It is time for sizzling news in Caviar Bar restaurant: the Grand Hotel Europe’s executive chef Marco Alban has breathed new life into the restaurant’s menu.

The restaurant’s main menu has been updated, and a tasting menu has been devised, presenting the establishment’s signature dishes. The hit of the season is two new set menus, comprising the finest caviar dishes.

The main menu has been enriched by an assortment of fish dishes, each of which is served with various kinds of authentic Russian vodka, enabling diners to take advantage of a unique service offered by the restaurant: the only vodka sommelier in Russia, who guides guests on an excursion around the world of vodka with a complementary culinary accompaniment. Meanwhile, the dessert section of the menu now includes Pavlova cake, an innovation inspired by the hotel’s general manager, Leon Larkin. Mr. Larkin is from Australia, the birthplace of this meringue and fresh berries dessert, which is very popular there. But that was not the only reason for the introduction of this dish named in honor of Anna Pavlova - the ballerina was a regular visitor to the restaurant, and frequently celebrated her premieres surrounded by devoted admirers in the marble hall of the Grand Hotel Europe.

The tasting menu consists of six dishes. The menu allows diners to sample the most outstanding dishes offered by the restaurant’s chef.

The other innovation is the set menus of caviar dishes. The first menu consists of six exquisite caviar dishes and a dessert, while the second comprises four dishes and dessert. Both menus feature an unparalleled dish with the intriguing name “Egg in egg” - osietra caviar atop scrambled egg with truffle oil, served in a whole eggshell. The ensemble is served in a shot glass, elegantly lined with sea salt. The dish is so spectacular that many guests ask for it to be served in an ostrich egg next time.