"Salo with bread and crab with caviar can be equally delicious." This restaurant is the talk of Instagram
The Zizú restaurant has opened on the Svislach embankment near Gorky Park. Its brand chef is Sergey Voroshilov, who previously worked on a Vilnius project mentioned in the Michelin guide, and is also the permanent brand chef at the Italian restaurant Dialoghi, "Chicken Club," and the gastronomic project "AmAmAm." Getting into Zizú in the evening is already difficult: tables for weekends are booked several weeks in advance, Onliner reports .
About the concept and food
Sergey Voroshilov says he didn't set strict boundaries or formats for the restaurant.
"The concept of the restaurant is that there is no concept. It's just a place with modern, stylish, great food, where you want to come for any occasion or no occasion, with a beautiful view and a beautiful interior."
The menu was assembled around the chef's own travel geography and personal preferences: it includes Mediterranean dishes, pizza from an Italian oven, and Peking duck.
"The magic of food is in its diversity. I equally love eating salo with bread and crab with caviar, washing it down with champagne. Both can be delicious."
Zizú deliberately avoids terms like "haute cuisine."
"That's not close to us at all. We don't want people to open the menu and feel like they're taking an exam. We are professional hedonists: we like to simplify everything and not stress. And we want guests not to stress either."
About prices
The menu has a large section of aperitifs.
"This section also came from our own experience. When you travel and go to restaurants, sometimes you order so many small appetizers that you don't even get to the hot dishes," says Voroshilov.
Prices on the menu range from moderate to very high: alongside turkey cutlets or pizza, there's langoustine tartare for 135 rubles, pizza with black caviar for 190 rubles, and a seafood platter for 350 rubles.
The most popular items are beef tartare (43 rubles) and pizza with truffle and stracciatella (69 rubles).
"I advise people to work more. But seriously, prices don't come out of thin air. Chilled langoustine costs like an airplane wing, and we can't sell it cheaply," Sergey explains the prices.
About the buzz and atmosphere
The restaurant has 134 seats. The space includes a main hall with an open kitchen and oven, a bar, and a VIP room with a fireplace. The interior was designed by the Moscow studio Veter, and works by Belarusian and Russian artists were used for decoration.
All paintings were created specifically for the restaurant. Part of the works based on designer sketches were painted by Belarusian artist Olga Stabrovskaya. She finished a large work, approximately 4x2 meters, on site.
Ceramic vases inspired by the paintings were custom-made by Belarusian craftswoman Ekaterina Zhiznevskaya.
Due to the large flow of people, booking has become the main problem. People complain that they cannot make reservations.
"We get calls from about two hundred people a day. We simply cannot physically answer everyone," comments PR director Liza Kalamiyets.
Describing the evening rush, Sergey Voroshilov jokes that he himself hasn't been able to book a table for himself in the evening for two weeks.
Sergey says there is no dress code in the restaurant and no rules at all:
"Come as you feel comfortable: with children, with dogs, with family, with friends. The restaurant is quite large, and we need different kinds of people. Someone comes once a month to eat delicious pizza. Someone holds a business meeting and orders expensive champagne. Someone orders seafood. If everyone is comfortable, then the goal is achieved. No one will look at what you came in, with whom, or why. In a good way, no one cares. Not in terms of service, of course, but in terms of judgment. If you came to relax, then relax. From eight to ten, it's so noisy that people say, 'It's like we're not in Minsk.'"
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