“We opened the kind of restaurant we would want to visit ourselves:
thoughtful cooking, elegant presentation, a warm atmosphere,
expressive art and a carefully curated playlist.”
At the heart of the project is the distinctive cuisine of Oleg Perfilov,
a graduate of Le Cordon Bleu Paris, built around exceptional ingredients
and a contemporary interpretation of French classics. The menu features
farm-grown vegetables and poultry, pike-perch and pike from Lake Ladoga,
scallops and prawns from the Russian Far East, Atlantic turbot
and sea bass, chilled tuna from Sri Lanka, as well as a thoughtfully
curated selection of wines and other drinks.
Co-founder Alyona Melnikova brings genuine hospitality
and a sense of home to the restaurant, making Bergamot a place guests
will want to return to time and again.
