Paying homage to the Russian North, Teriberka is named after a village, which became famous a few years ago after the film Leviathan became a major international hit making it as far as the Oscars. Traditional Northern cuisine became trendy at about the same time, possibly, courtesy of the film as well…
The chef resorts extensively to the bounty of northern nature wild: mushrooms, berries, root plants, mixing in fish, seafood, and venison in creatively delectable combinations. The sauces are amazing, and the desserts are truly a special treat — everyone who’s been to Teriberka restaurant is unanimous in ecstasy over their fried white chocolate mango cheesecake and truffle with cognac and blackcurrant. Even though the menu is rather small, every dish on it is the chef’s specialty, so dive right in and get ready to be amazed by the flavour, the stunning presentation and even the elegant tableware, adding that extra touch.
The restaurant takes up an entire 4-floor building, but most of the time only the first-floor actually functions as a restaurant. Its tiny and only fits six tables, so reservations are recommended, especially in the evenings. The interior is light, restrained, with a school of fish floating by on the ceiling, deer mural on the wall and an original bar counter made of salt, doubling your restaurant visit up as a spa procedure. The second floor is far more spacious but it’s mostly used for special events and chef’s masterclasses.
Tue-Sun: 12 PM – 11 PM
Chopped trout with cream of avocado and seaweed ≈$9
Open-fire grilled venison with beets and black currants ≈$16
Fried white chocolate and mango cheesecake ≈$6