Restaurant “Ikra” in Plyos

No. 1 of 7 restaurants in Plyos

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About the cuisine and menu

The restaurant menu is built around modern Russian cuisine, local products, and seasonal ingredients. The concept is based on reimagining ancient recipes, river fish, farm products, homemade preserves, and signature presentation. The menu combines gastronomic positions and dishes inspired by the cuisine of the Volga region, with special attention to atmosphere, presentation, and dining impressions.

Gastrotheater with Signature Cuisine

The IKRA restaurant is a unique gastronomic project in the chef's table format by the renowned White Rabbit Family team. This intimate gastrotheater restaurant embodies the idea of popularizing Russian cuisine through modern culinary interpretations while preserving cultural heritage and traditions.

The restaurant is located in an old wooden house, just a few steps from the Volga embankment. The authentic setting and cozy atmosphere create a sense of immersion in the past. The house has a veranda where guests can enjoy tea in the Russian style while admiring views of the Volga. The main hall is designed for 20 people, creating an intimate and cozy atmosphere where every guest feels special.

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Set "Burlaks"

This dining set is inspired by the image of burlaks and their daily diet — it's a story about the Volga, the river that gave strength, and the people who lived by its rhythm. The menu features dishes made from river fish, dried meat, vegetables, and berries: simple and hearty, reimagined in a modern interpretation. The set carefully revives old recipes, turning them into a dialogue with the past that resonates in the present. It conveys the harshness and depth of the burlaks' life, allowing you to taste the Russian hinterland through a new gastronomic interpretation.

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Pike-perch marinated in vodka, pressed with moose milk, spelt, and sturgeon chorda

Kvass-soaked bread, rhubarb, and black flaxseed oil

Tartlets with seasonal tomatoes, green peas, and famous smoked bream

Set “At the Dacha”

This set transports you to the atmosphere of pre-revolutionary summer estates and refers to the late 19th century when artists and writers would retreat to Plyos to live simply and spend the summer amidst nature. The menu includes hay puree soup, stuffed pike head, baked eggs with black caviar, beluga ham, berry jelly, and porridge with black currants — eight courses of seasonal products reflecting simple and generous cuisine.

The dishes are prepared in front of guests, in the spirit of old summer traditions, and the set explores the cultural ties between France and Russia, highlighting the influence of French gastronomy. It is not just a dinner, but a gastronomic journey to a peaceful life where simplicity, taste, and the dacha atmosphere are valued.

Baked eggs in oven ash with black caviar and Thursday salt

Drunken sturgeon in a cocoon of Thursday salt