IDEA AND TEAM

The authors of the project did not work together by chance: Timur Dmitriev and Mikhail Sokolov, who have developed more than 25 restaurant concepts under the supervision of Italy&co, have long thought about a collaboration with an old friend and colleague Dmitry Blinov, who is paving the way for modern gastronomy in St. Petersburg with progressive Duoband projects. His Harvest was named one of the best restaurants in the world, ranking 92nd in The World 50 Best Restaurants. Dmitry was always impressed by Italy&co restaurants — the Italian Salone pasta&bar and the Spanish Mexican Atelier tapas&bar. This is how the project turned out, uniting the forces, talent, and professionalism of everyone: Dmitry Blinov took up the restaurant's cuisine, and Mikhail Sokolov and Timur Dmitriev - to create a recognizable atmosphere.

Dmitry Blinov,

concept chef of Ante seafood&bar restaurant:

“Misha and Timur suggested opening a restaurant together – I thought it would be an interesting experience. We tried to make Ante seafood & bar stylish, bright, and tasty, with a cuisine with an emphasis on fish and seafood in the style of a meat bistro.

INTERIOR

The general aesthetic line and source of inspiration for Ante seafood&bar was Martin Scorsese's film "Casino". Its implementation in the interior was entrusted to the designer Ksenia Smirnova, with whom the Italy&co team has already worked on the Salone pasta&bar and Atelier tapas&bar projects. Ksenia's design was based on the deep red color of the walls and furniture, which harmoniously complements the space with panoramic windows overlooking the monumental Neva City Hall. The designer added sophistication to the style by the absence of sharp corners and mirrors framed with baguettes, and in the middle of the hall she gave a place to a bar counter with a lacquered wood base, reminiscent of a croupier's table. On the floor, in continuation of the sea landmark in the menu, there was a place for a large ornament of red corals, which became a symbol of the project and was reflected in bright porcelain dishes.

Space-filling light from panoramic windows, refinement of forms and deep tones made Ante seafood&bar a space that welcomes guests with elegance, lightness and plenty of air during the day and immerses in cinematic luxury at night.

MAIN MENU

Dmitry Blinov has created a menu with an emphasis on seafood and fish from domestic seas, which the chef prepares in a recognizable style, skillfully combining a hint of haute cuisine with a comfort-food format. The fish menu, recognizable for a gastronomic bistro, was supplemented by Dmitry with dishes of vegetables, game, and meat.

Among the favorites of the guests and the team were rapani (720 rubles), which are fried with porcini mushrooms and served with a creamy mushroom sauce and Parmesan mousse, and a rich soup with a bull’s neck based on a rich beef broth prepared using the sous- view. (580 R.) Among the recommendations for the main course - flounder in white wine sauce (1200 R.)

COCKTAIL CARD

Cocktails along with gastronomy at Ante seafood&bar can be a reason for a specially planned visit. The list includes mixes developed by a tandem of young and ambitious chef bartenders Roman Kochanov (48 Chairs) and Igor Antropov (Four Seasons Hotel), and in each drink the duet reveals the theme of passion and victory.

Bartenders recommend starting acquaintance with the cocktail card with Apple Pay (750 rubles), a bright drink that balances the tastes of green apple, ripe pear and fragrant basil. Continue with the Gonzo Quest cocktail (800 rubles) with a mix of pineapple and white rum and the addition of French herbal liqueur. It is a combination of tropical notes, juiciness of citrus and light astringency of wildflowers. The idea to complete the dinner will be the digestif Amber Road (750 rubles) with a mint-nut flavor and a delicate trail of acidity.

WINE LIST

The author of the wine list at the Ante seafood&bar restaurant, sommelier Ekaterina Lavrentyeva (Goose Goose, Lastochki), collected about 100 samples and headed for the compatibility of the drink with fish and seafood dishes. The focus is on the combination of classics, biodynamics, and natural wine from local wineries in Europe. In small wine houses, Ekaterina also picked up premium names - wines from outstanding regions of France: Champagne and Burgundy.