Our menu is built on local produce and select delicacies. We use farmer's meat and poultry from local partners, and trout from the legendary Adler trout-breeding farm — the No.1 trout farm in Russia, operating since 1967. Seafood lovers can order boiled crayfish and Magadan shrimp. And the main rule of the БАНЬСКЪ kitchen — nothing frozen.
The БАНЬСКЪ kitchen is led by Ekaterina Bunina — a certified nutritionist and Pavel's wife. She is responsible for the menu, the produce and the balance of every dish.
At its heart — local produce: farmer's meat, trout from the Adler farm, greens from our own garden. Nothing frozen.
The menu is seasonal; some dishes are by pre-order (one day ahead). We confirm the current selection and pre-orders when you book.
A restaurant inside the estate — no need to go anywhere. Between steam sessions and the pool — hot dishes, morse, house pickles, and silence.