Swan is not for nothing called gastrobarom – kitchen and bar are equal and perfectly complement each other. Young chef Eugene Larin tried to make sure that every dish was not only delicious on the menu, but also beautiful, so much attention is paid to serve. As they say the owners – in Swan serves no food, and emotion.
The bar is located on the ground floor of a beautiful old building. At first it was planned to open a classic Irish pub, but clearing the brickwork and wooden beams from dust and dirt, and decided that the place is much more suitable for the fashionable bar.
Menu basis – meals of poultry: guinea fowl, duck, rooster, quail and foie gras. One of the must-eat – rooster stewed in wine in Burgundy. This is a classic French recipe, which is slightly altered the recipe sauce and serve. No less worthy of attention quail, stewed with truffle honey, duck fillet sous-vide and salad Guinea fowl Tryufale.