The latest restaurant from Arkady Novikov, an entrepreneur at the vanguard of Russia’s culinary landscape who owns over one hundred restaurants around the world. At Artest, chef Artem Estafiev uses Russian produce and fermentation to turn out modern food rooted in tradition. Dishes include Far Eastern crab with black quinoa and portobello mushrooms in carrot oil, followed by halibut and cauliflower in champagne sauce, then classic shoyu or filet mignon with parsley root, nettle, mustard, blackened vegetable glaze and beef garum. He also masters vegetarian cuisine with dishes such as oyster mushrooms and potato dumplings with cauliflower and guinea fowl egg yolk in a cheese sauce.
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