Hotel address:
191119, St. Petersburg, Socialisticheskaya st., b. 11-A
Hotel Location
Онлайн бронирование
 | Book by phone: +7(812) 335 11 85 |
| Restaurant | |
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Restaurant "The Brothers Karamazov" is opened from 7:30 am till 12:00 pm. Here we offer Russian and European cuisine.
Restaurant and bar services
- Breakfast (buffet) 7:30-10:00 in the morning;
- Restaurant chef's menu designed in the best traditions of 19th and 20th centuries;
- Business- lunch 12:00- 16:00 daily with the news on big screen TV
- 3-course lunch - 170 rbl.
- 2-course lunch - 110-140 rbl.
- The business-lunch menu you choose yourself + a cup of tea!
- Conferences up to 40 persons. Restaurant's hall rental from 20 € per hour. Coffee - breaks (5-10 € per person), press-lunches (8-10 € per person). Projector, big screen TV, DVD, VHS, air- conditioning, guarded parking are at your service;
- Cocktail - parties, banquets, corporate parties( up to 40 persons);
- Tourist groups service.
We accept credit cards.
You can book a table in our restaurant in advance. Tel: 335-17-14, 335-17-21
Chief's menu
| Caesar salad Classic Caesar Cardini salad; your choice - with chicken, salmon or callop | 250 r. |
| Insalata Estiva Salad mix, vegetables, mozzarella cheese, balsamic dressing | 200 r. |
| Borodin salad Bread salad with pickled Perm's chanterelle mushrooms, cannelini beans, leek and olive oil | 130 r. |
| Messicana salad Fresh vegetable salad with oranges, balsamic vinegar and tabasco sauce | 110 r. |
| Armeritter salad Tired knight snack - beef tongue and cucumber, with adjika sauce - perfect taste | 150 r. |
| Karamasov salad Salad with an unforgettable taste of smoked bacon - made of beans, potatoes, fresh cucumber and bacon | 100 r. |
| Kobb salad Salad with Dutch cheese, ham and tomatoes, Dor blue mayonnaise sauce | 110 r. |
| Salmon tartar Fresh salted salmon, capers, onion, eggs, fresh vegetables, three kinds of dressing - make it right on your dish according to you own taste | 280 r. |
| Carpaccio: beef, duck or salmonChoose it yourself - from thin slices of beef, duck or salmon; it will be done correctly: with parmesan, herbs and olive dressing | 190 r. |
| Meat delicacy Choose any three types for yourself: cold boiled pork, tongue or ham, sausage | 150 r. |
| Fish delicacy Salmon, sturgeon, halibut (turbot), caviar | 200 r. |
| Pickled mushrooms Assorted pickled mushrooms | 230 r. |
| Appetizers | |
| Kassule in cheese cup Zucchini, celery, paprika in creamy wine sauce, mushrooms | 140 r. |
| Mussels in blue cheese sauce Mussels in hot sauce | 360 r. |
| Shrimp in carry sauce Hot shrimp in shell, for beer | 170 r. |
| Tiger shrimp in Pernod sauce with asparagus Big shrimp with tails in delicate creamy-anise sauce with paprika and green asparagus | 380 r. |
| Soups | |
| Potato cream soup Cream soup with smoked bacon | 80 r. |
| Salmon cream soup Cream soup with salmon fillet, wine and onion | 150 r. |
| Mushroom cream soup Creamy soup with field mushrooms | 100 r. |
| Onion soup Classical onion soup with cheese toast | 80 r. |
| Fish soup Karamazov-san Japanese-like Rostov fish soup | 130 r. |
| Fish dishes | |
| Pike perch fillet baked al forno Pike perch in a leaf of lettuce, baked under a cheese hat on a ratatui'pillow | 300 r. |
| Steamed salmon rosette Rosette from delicate salmon with cream spinach sauce with duchess pear potatoes as a garnish | 220 r. |
| Grilled salmon Fried salmon steak with hollandaise sauce and chateau potatoes as a garnish | 210 r. |
| Seafood fricassee Seafood with salmon and smoked sturgeon in a cream sauce on a risotto pillow | 300 r. |
| Trout o'naturelle Whole river trout with caviar sauce and Pushkin potatoes | 240 r. |
| Meat dishes | |
| Half pound steak Huge beef steak with pepper sauce and Idaho potatoes | 380 r. |
| Boeuf bourguignon Sliced beef fillet in wine sauce and Gratin potatoes as a garnish | 270 r. |
| Karamazov cutlets Two cutlets on fresh bread with narsharab and blue cheese sauce and cauliflower | 230 r. |
| Viennese fillet Pork fillet in dried crust with capers and concasse tomatoes | 180 r. |
| Baked lamb Lamb on bone under cheese-and-bread pillow and ratatui as a garnish | 700 r. |
| Chicken fricassee Sliced chicken in cream sauce with Bavarian mustard and cauliflower as a garnish | 150 r. |
| Karamazov grilled chicken Grilled whole chicken with rosemary | 280 r. |
| Duck with honey sauce Duck fillet with risotto as a garnish and original honey sauce | 370 r. |
| Dessert | |
| Cheese plate Choose three cheeses: Mozzarella, Parmesan, Maasdam, blue cheese, Camembert | 150 r. |
| Apple pie Classical apple pie with ice-cream ball and chocolate sauce | 110 r. |
| Cheesecake New York Cheesecake with caramel and strawberry sauce | 140 r. |
| Elena pear Pear marinated in mulled wine with honey-nut sauce | 170 r. |
| Iceberg apple Baked with ice-cream apple in sweet omelet with jam | 130 r. |
| Ice-cream ball Vanilla, chocolate or strawberry | 30 r. |
| Peach Melba Classical dessert with vanilla ice-cream, peach and pomegranate syrup | 110 r. |
| Fruit plate Orange, pear, grapes, peach and pineapple under two sauces | 150 r. |
Business lunch menu
| Salads |
| Insalata Mista 100 g Fitness salad - Iceberg with tomatoes, cucumber, fresh mushrooms and young Mozzarella, olive oil and Balsamic vinegar |
| Kobb 130 g Salad with Dutch cheese, ham and Dor blue cheese sauce |
| Chita 130 g Salad with boiled tongue, salted, cucumbers, mushrooms, prunes, green peas and mayonnaise |
| Meat delicacy salad 130 g Salad with ham, paprika, green peas and cucumber, boiled tongue and tomato sauce |
| Caesar 90/5 g Caesar Cardini classic salad: Fresh tomatoes, eggs, Parmesan cheese and croutons on lettuce with Caesar sauce |
| Curacurry 130 g Salad with chicken fillet, pineapple, Romaine lettuce prepared with curry |
| Soups |
| Onion soup country like 250 g Creamy onion soup with white wine |
| Mushroom cream soup 250 g Creamy soup with mushrooms |
| Potato cream soup 250 g Cream soup with smoked bacon |
| Mushroom soup 250 g Classic mushroom soup with forest mushrooms |
| Consomme 250 g Chicken broth with chicken fillet, wine and poached egg |
| Borsch 250 g Authentic Ukrainian borsch (cabbage soup with beetroot, beef, garlic and lard) |
| Main course |
| Spaghetti Carbonara 250 g Spaghetti with bacon, eggs and creamy sauce, bacon and cheese |
| Milfoil 125 g Milfoil from grilled vegetables and young Mozzarella cheese |
| Salmon in creamy sauce with boiled potatoes 100/100 g Salmon fillet in delicate creamy sauce and boiled potatoes as a garnish |
| Chicken fricassee 100/100 g Sliced chicken in cream sauce with Bavarian mustard and cauliflower as a garnish |
| Beef steak with pepper sauce 100/100 g Beef with pepper sauce and Idaho potatoes as a garnish |
| Pike perch with Hollandaise sauce 100/100/30 Pike perch fillet with mashed potatoes and delicate Hollandaise sauce |
