The irreplaceable head chef of Troekurov, Mikhail Kovalev shapes his kitchen around the combination of a gastronomical heritage of a time when French was spoken more than Russian and modern trends.
The chicken and rabbit bred by Mikhail’s friends that moved to the countryside are cooked in a sous vide technique at low temperatures. In addition to the traditional fillings for pelmeni like beef, lamb and pork, Mikhail adds a salmon filling. For only a few months during the year in Autumn, he serves tugun caught in the North of the Urals. Misha also has a talent for combining great wine with Russian cuisine and brings still water from a home spring near Ekaterinburg.
In order to accommodate 80 people at one table, Troekurov built a special grand dining room considered one of the best banquet halls of Ekaterinburg. For example, Russian president Dmitry Medevev and Chancellor of Germany Angela Merkel have eaten octopuses here.
For even bigger events, Troekurov offers delivery service. We are prepared to deliver dishes from our menu to a private plane, a celebration or family lunch. It would be unfair to limit our hospitality to just one, even pleasant, restaurant.