TITLE ART. Russian cuisine, as you did not know it

In our new restaurant «TITULART», the classics of Russian cuisine get a new interpretation — subtle, refined, with respect for traditions and the passion of an explorer. The name itself is a play on words from the noble heritage and Tula art. Our permanent brand chef Anton Krupenin is behind the signature menu. According to him, these dishes are "laconic, quiet, thoughtful." And, of course, refined.

On the opening day, Anton presented a special set: a gastronomic journey through familiar, but surprisingly rethought flavors. The atmosphere of the evening was spring-like light and warm. The space was decorated with floral arrangements — more than a thousand tulips were collected in dozens of delicate, almost picturesque compositions, setting the tone for the entire evening.

The interior is an amazing combination of classic and modern.

It combines the natural texture of wood, strict lines and artifacts created by local craftsmen. Almost every element is an original work. Thus, the panel above the fireplace went from a sketch to implementation in almost a year, becoming the visual dominant of the hall. Felted lamps, carved details, "golden resin" in the cracks of a century-old pine - all this creates a space in which you want to linger.

The Titulart menu is a gastronomic game with expectations.

Familiar names hide complex taste designs, thoughtful compositions and unexpected presentation. So when you see in the menu"Borscht?" is not a typo. The question mark in this case is an intrigue from the brand chef. To understand why this is so, you need to try!

We will share with you some photos of dishes from the author's menu, in which recognizable names are transformed into exquisite gastronomic works.

Whipped jelly with smoked bacon and pickled plum. Yes, whipped cream. No, we're not kidding.

Buckwheat with chocolate and beetroot. Because life is an experiment. Spoiler - it's a dessert!

Escolar with carrot-apricot puree. This is if you've always dreamed of fish sounding like a dessert.

Rice porridge with pate and clary. Don't ask, just try it. That's why we won't post photos!

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«TITULART» is a place where taste becomes an experience, and dinner is a small event.

Without unnecessary solemnity, but with attention to detail — in an atmosphere where you want to savor both the food and the moment itself.

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