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Video tags
Subtitles
Russian
00:00:00
[music]00:00:18
Hello everyone My name is Max Brand And you00:00:21
are watching the ninth film from the series of foot00:00:23
bloggers in the city in this project I00:00:26
study the gastronomy of Russia I show what00:00:28
the city is full of How it works in a special00:00:31
post in my Telegram channel subscribers00:00:33
recommend an establishment And I select about00:00:35
10 of the most popular which I’ll go around in00:00:37
a few days. It’s been a long time since we00:00:39
looked at the ranking of cities’ activity00:00:41
based on likes. It’s a popular project. And a lot00:00:43
depends on subscribers, including the place of the00:00:45
city in the ranking. At the moment,00:00:47
the table looks like this.00:00:49
Voting is unlimited in time,00:00:51
so you can give your like to00:00:53
the city in any moment, for example, after00:00:55
watching this film, the previous00:00:57
eight videos are in the corresponding00:00:58
playlist, I will leave the link in the description.00:01:00
Today we have Tver, a city between00:01:03
St. Petersburg and Moscow. The birthplace of Afanasy00:01:05
Nikitin and Mikhail Krug, the location is as00:01:08
convenient as possible now from Moscow on00:01:10
Sapsan and three to St. Petersburg they say that the00:01:12
locals they say to themselves closer to Moscow00:01:14
but with a soul towards St. Petersburg, moreover, the Tver00:01:17
region has always been considered the most delicious00:01:19
on the sovereign's road due to its00:01:21
Upper Volga cuisine The problem is that00:01:23
this cuisine is very rare now00:01:25
I hope we will be able to try it,00:01:27
for example, zhben bread crumble churak00:01:30
fish crusts Dead stave pies00:01:33
and Pozharsky cutlets before watching,00:01:35
please like and subscribe to the00:01:37
channel, the film is long and then you will definitely forget00:01:39
and one more request I have a second00:01:42
channel with restaurant reviews this year,00:01:44
I set myself the goal of gaining a million00:01:45
subscribers, the task is difficult, but00:01:48
we must keep up if you there is not enough content on this00:01:51
channel Welcome to the second link00:01:53
will also be in the description all the conventions are00:01:55
met the door meet the guest performer And00:01:58
you enjoy watching and eating00:02:02
[music]00:02:21
[music]00:02:28
Where are the best breakfasts in the city? Twerks00:02:31
don’t have a question, everyone unanimously repeats00:02:33
that in Breakfast Band It’s not that I don’t00:02:35
believe it, but I have to check it out00:02:41
[music]00:03:01
[music]00:03:03
Apparently, this really is the best00:03:05
breakfast in the city. The queue is something I have00:03:08
n’t seen in a long time. It’s small, but there’s still room for people to00:03:10
sit down at the tables. The staff is00:03:12
friendly, young couples with a sparkle in them.00:03:16
my eyes were transported00:03:18
and I realized that here it was mentally healthy and00:03:23
professional00:03:26
So breakfasts a large sheet with sections00:03:31
light breakfast waffles eggs sweet00:03:33
breakfast sandwiches more than breakfast and00:03:35
each dish has its own name, that is, and00:03:38
because of Kazimov Osip Mandelstam shleto00:03:41
Mazina Ronaldinho most likely just00:03:44
so they were poured randomly because00:03:46
well,00:03:48
like cheesecakes with Chekhov00:03:50
are associated with ricotta, or cheesecakes with braided00:03:53
shavings with Valery Bryusov In general, we’ll00:03:55
ask and maybe there’s some kind of00:03:56
secret connection, there’s a lot of choice00:04:00
in another country, it’s still sweet about dessert in a00:04:04
jar Ryan Gosling calls00:04:07
the cake Arnold Schwarzenegger red velvet,00:04:10
like different heats, but maybe after00:04:13
all there is some kind of connection between cupcake and00:04:18
Saint Laurent chocolate. I have an association,00:04:21
but I won’t say it. By the way, they gave me a00:04:24
compliment, that is, we haven’t00:04:27
ordered anything yet. Nothing simple We sat down And we were already00:04:29
served water, as they told everyone, not only00:04:33
because00:04:37
Pashka’s dinner is beautiful, but it’s still better than the locals00:04:40
Write Do they give everyone water or not? We’re00:04:46
pleasantly waiting for the waiter Yes, here00:04:49
the waiters come over That is, this is not00:04:51
a coffee shop where you order at the checkout, but00:04:53
directly service00:04:55
In general, let's go waiter and order00:04:57
again, hello, first question for00:05:00
filling But that's it Scattered in random order00:05:02
among the dishes or somehow00:05:04
associated No, each one is somehow00:05:08
indirect or even somewhere directly still00:05:10
relates to the dish to the composition of the dish00:05:13
or00:05:14
These people loved something from this And now you00:05:18
remember every person on the menu who is00:05:22
somehow connected specifically we try to00:05:25
try00:05:27
everything is good Ryan Gosling how he00:05:30
feels about dessert in a jar with a coffee00:05:33
sponge cake and so on it00:05:35
turns out it was00:05:39
about a bank robbery with this connected So the00:05:43
bank is00:05:46
some more directly so00:05:51
consciously understood But Red Velvet is00:05:54
apparently Red Heat00:05:57
Well, then let’s talk about food I think that00:06:02
position 3-4 is enough which are the most00:06:04
popular favorites among people So they haven’t been00:06:07
found for years from the menu there is such a00:06:11
section of waffles very popular00:06:13
waffles with fried bacon and cheese00:06:16
sauce00:06:18
and girls00:06:22
[music]00:06:30
Yes, of course,00:06:39
next is Jack Lemon, so we’ll take00:06:42
Clint from labor from eggs,00:06:47
if we took waffles with bacon, then00:06:49
I’ll recommend you a week of00:06:51
trout. They’re also very popular,00:06:54
they go on bread sauce two poached eggs and next to the00:06:58
fish on top, hollandaise sauce.00:07:01
Let's00:07:05
take it00:07:14
with the tip.00:07:20
Let's try this, of course. It's00:07:22
too much for a first meal. But we00:07:24
can handle it.00:07:27
Customer focus. I may have advised you to00:07:32
take one with white stock and00:07:33
peaches instead of waffles and then take hashbrowns instead of bacon.00:07:39
can I really be against it? let’s00:07:43
drink like this, it’s really00:07:45
very tasty and has the smell and00:07:49
taste of a cookie, let’s go ahead and here’s the00:07:52
cover for the menu that the00:07:56
neural network drew, it’s00:08:02
very beautiful, it’s really beautiful. For a more00:08:06
pleasant, uniform picture, we decided to00:08:07
change seats because there was a window behind there00:08:09
and there was some light. Here, it seems like00:08:11
everything is more decent, they brought us the first00:08:14
course: Angus Young hashbrowns with beef00:08:17
patty, cheddar cheese, mushroom sauce,00:08:19
Iceberg lettuce, pickled cucumbers,00:08:21
tomatoes, green onions and marita sauce00:08:25
450 rubles,00:08:27
the portion is hearty because I can imagine00:08:30
how much you can eat from these hash browns,00:08:34
so remove the skewer, remove the micro greens00:08:37
and let's cut it, they don't eat it00:08:43
like a burger, not with their hands Oh guys,00:08:47
I'm cutting it and the aroma of potato cheese sauce just gushed out,00:08:55
look what's here,00:08:58
look what's the00:09:02
stretchy cheese here, well, let's start with00:09:06
the meat, but listen, the minced meat is really meaty, you ca00:09:10
n't even see the newspaper paper and so on00:09:14
for your health, gentlemen,00:09:17
this is gorgeous meat,00:09:19
salty for the sauce, but00:09:23
nothing can beat the funny taste of the meat spirit, the00:09:26
quality00:09:28
and the cheese are great in taste. I had no doubts,00:09:32
but I had to check it out in our00:09:34
browser; the00:09:35
delicate center and slightly crispy00:09:38
edges are also tastier; it’s impossible to eat, of00:09:41
course not. it’s very convenient to let00:09:43
it cut, everything crumbles and needs to be00:09:47
collected somehow, but individually the ingredients are really00:09:49
cool, we’re trying to put together a mini version00:09:54
so that we have everything on one fork.00:09:57
But after what time, it’s a matter of time,00:10:01
look what I said, you need to00:10:04
see two slices of the00:10:07
ripe velvety tomato Let's00:10:10
take it and do it in the following way,00:10:15
this is already quite complete.00:10:19
This is amazing, I advise you to have as00:10:23
many ingredients as possible. That is, everything you have,00:10:25
essentially, to take for one squirrel is00:10:30
nourishingly tasty and you want one dish to00:10:34
fill up, well, for about 5 hours we also have00:10:39
sandwiches dessert Benedict drink00:10:44
okay that’s later and now Olya’s00:10:48
Cole Slaw salad,00:10:50
what extra did they add to it, it’s too00:10:53
salty,00:10:55
it’s a Nutty Note00:10:58
Why corn, that is, the author’s salad is00:11:01
good How will it be a side salad, but I think00:11:04
that if you eat all the Brown hash with the filling, you wo00:11:05
n’t want it anymore, I’m sure there00:11:08
will be lovers but I don’t know such a00:11:11
very specific let’s say salad00:11:14
section sandwiches we have Richard Hammond00:11:17
with turkey bacon Ben00:11:21
sauce cranberry sauce mozzarella cheese Iceberg lettuce00:11:23
on ciabatti00:11:25
340 rubles for these two essentially00:11:29
ciabatta sandwiches very tender and00:11:31
pleasant to the touch I won’t surprise you it’s also00:11:34
very tasty, balanced and bright, and the00:11:37
sauce is sourish, it’s00:11:39
as if it’s on its way,00:11:46
it’s very soft, fresh, but the00:11:50
crust is crunchy and gives a special charm,00:11:53
and of course it’s worth taking either this or00:11:55
Angus Young, because two people are unlikely to handle it,00:11:58
of course there are craftsmen, but an00:12:00
ordinary normal person has one the dish is a00:12:03
congress and definitely doesn’t want it anymore.00:12:07
Let’s be barbarians for the sake of the experiment00:12:10
and look at it from the inside. Apparently the00:12:13
Band sauce based on cranberry mustard is00:12:16
almost not felt. Although we can00:12:18
see its inclusions00:12:22
on the other side, as I understand it. Oh yes, the00:12:25
same thing, only now the mozzarella is00:12:28
fatty, satisfyingly balanced and it’s cool the00:12:33
breakfast section subsection eggs this is our00:12:36
eggs Benedict Jack London with brined00:12:39
trout radishes and lettuce on00:12:42
millet bread with hollandaise and00:12:44
cream sauce 420 rubles00:12:47
nice this is apparently our trout is00:12:49
loose, apparently due to the brining00:12:52
Let’s try it separately right away00:12:54
how brined it is quite00:12:57
pickled and still needs to be eaten00:12:59
with bread and 5 let's check the Benedict00:13:04
for correctness and this is the most00:13:08
correct type of this egg00:13:12
they make coffee there so it can be a little00:13:14
noisy But I'll tell you that combining is00:13:18
simply gorgeous and Let's also take00:13:20
all the layers and try to combine them so00:13:26
the egg was just00:13:29
successfully separating the trout00:13:35
and somewhere there was a radish We were promised it I00:13:38
somehow don’t see something00:13:40
better I think it was written down00:13:44
Where is my radish gentlemen00:13:47
from this even the egg fell excuse me00:13:52
cool and it’s rye bread that is00:13:55
suitable here the brioche would have been as much as00:13:57
possible anyway, maybe it would have been delicious,00:14:00
I repeat,00:14:03
the bread here is chosen perfectly, it’s00:14:05
interesting that the00:14:06
trout should be like this after00:14:08
they went with pickle or it00:14:11
was disguised like that, after all, everything is00:14:14
correct here. So now, you know, in Moscow00:14:16
they brine trout, but the question is Regarding00:14:20
the radishes, he says00:14:22
that it’s only because it’s00:14:24
still listed there, I’m trying to find it until I find it, I00:14:28
can’t calm down. I see a00:14:31
lot of lettuce leaves, a lot, but somehow the radishes were00:14:34
n’t delivered; they can’t even00:14:37
be00:14:38
ground so finely into the sauce that00:14:41
I’ll ask.00:14:44
That’s great. and now I want to compare00:14:46
1 2 3 search So I advise that Brown00:14:51
started it there, but I can’t Three different00:14:54
dishes, yes, they pursue one goal, they00:14:57
fulfill it, but here it’s a matter of taste, who00:15:01
likes what,00:15:02
different positions, you yourself, in my00:15:04
review, can understand what suits you But00:15:07
still, where are the radishes, I didn’t find the radishes00:15:10
How so, where should they be? I understood, I00:15:16
understood00:15:21
micro radishes, they have these microgreens on top,00:15:24
these are radishes, nothing00:15:26
has been penetrated here, they write, they write radishes and the faces of the00:15:29
salad, the salad was a radish, too, but in the wrong00:15:33
form factor, century zhivik learn00:15:38
And now I will know that it is not necessary that00:15:40
round pieces of00:15:43
fruit are sliced like a root vegetable,00:15:47
a root vegetable, most likely Yes, in general, not the00:15:49
radish itself in the usual way, but00:15:52
greens, we are00:15:54
waiting for a drink and dessert dessert reward For00:15:57
food and we always refresh the receptors in front of00:15:59
it, but today we will have them load00:16:01
because it's a glaze tangerine cookie00:16:03
with peach puree and two nut00:16:07
syrups 280 rubles00:16:09
look how beautiful it is, we see00:16:13
rosemary and a cinnamon stick Let's smell the aroma,00:16:17
this is actually a cookie, smelling different than00:16:21
tangerine, first here's the base like a00:16:25
classic cookie and then a little bit of a00:16:28
citrus note with rosemary too00:16:30
there is a00:16:31
rich sweet heavy close to00:16:34
cloying aroma, but for your health,00:16:37
gentlemen, the00:16:39
taste and lightness of enthusiasm are unexpectedly00:16:42
here citrus sourness is in the first00:16:46
place, that is, tangerine comes immediately00:16:48
next comes sweet cookies And then there is additional00:16:51
cinnamon rosemary00:16:54
and the aftertaste is nut, I don’t know which00:16:57
of the two syrups, but the general nut guard, the00:17:01
story is sweetish and I think that instead of00:17:05
dessert it would be good to take it because00:17:07
son, dessert may be a dedication,00:17:13
but in itself it’s not bad, to put it mildly,00:17:16
that is, we are like all dishes. This00:17:18
can be taken, the00:17:20
most important thing is to understand their compatibility.00:17:24
Perhaps this is with something light easy than00:17:27
we took for ourselves, look, I explain for00:17:30
each dish you are already deciding00:17:34
tangerine cookies, they are very unusual,00:17:37
cool00:17:40
and try it at the first cut00:17:42
because I have00:17:44
never seen such a position anywhere else, the taste is voluminous with00:17:46
two or three bottoms, that is, now we00:17:49
feel it then 2-3 and another aftertaste00:17:52
dessert reward For the food we have00:17:55
Vera Mamontova waffles with white chocolate00:17:57
peaches and raspberry sorbet 34000:18:00
rubles generally inexpensive for Moscow Yes, we are00:18:03
not in Moscow But we are from Moscow so we00:18:05
evaluate our feelings we have a canned peach, the00:18:10
same one jars and try the rich00:18:16
sourish sorbitan with a natural00:18:19
raspberry taste and separately try white00:18:22
chocolate in this Factor. That is, it is a00:18:27
very dense cream,00:18:29
denser than sour cream and even closer to00:18:33
cottage cheese, but the taste and spoon Don is super00:18:37
sweet it will be super satisfying if this is a00:18:40
dessert component, that is after00:18:42
lunch Then you will have a battle with a huge00:18:46
amount of food, we can handle it, this is our00:18:49
job and00:18:55
so far individually, it’s gorgeous Well,00:18:58
let’s combine it as00:19:01
Vera Mamontova intended.00:19:07
I don’t know if it will be comfortable after a00:19:11
full meal that will fill you up, there’s00:19:13
also this, I think that it’s good to share00:19:17
with friends, but not like in cases when it’s00:19:20
not tasty, when it’s a lot for one person for00:19:23
two, he himself says00:19:25
that there are no problems. So00:19:29
this whole thing is absorbed by two00:19:33
not hungry people,00:19:37
naturally they are ready for the fact that it’s really very00:19:39
sweet00:19:41
if it weren’t for the Sweet tooth even look,00:19:44
get something else there, something satisfying,00:19:47
not sweet, leave it to those who like00:19:50
sugar,00:19:53
in the first place in the list of your00:19:55
recommendations, with a colossal lead comes00:19:57
Chicken House, a local Tver fast food establishment00:20:00
founded 17 years ago, the locals still00:20:04
love it, praise and recommend it, and even00:20:06
say it’s better than in I haven’t been to KFC and I00:20:08
haven’t seen the doors in Chick Let’s go check it out00:20:12
[music]00:20:29
I haven’t been here for three or four years00:20:32
I feel like everything has changed for the00:20:34
better clean neat00:20:37
modern music Youth music but it does00:20:40
n’t scream we can hear it well and it makes you00:20:44
really linger but at the same time there is no00:20:47
discomfort immediately the light is pleasant00:20:51
[music]00:20:54
they can practice of course I’m now00:20:58
beginning to understand why Chicken House00:21:01
is in first place among your00:21:02
recommendations because it’s cheap here I’m00:21:04
already [ __ ] the prices here are delicious00:21:07
Apparently that00:21:08
’s why we’ll check the feeling of00:21:12
something of my own, not homemade food, I’m not here for00:21:15
this, but for something familiar and00:21:18
desirable when you come from the street, cold00:21:21
hunger, you’re still00:21:23
blooming, you’re getting ready for that, now you’re00:21:26
eating deliciously and you’re making soup.00:21:29
In general, we place an order and Come here to eat.00:21:31
Tver is, by and large, a unique city. a00:21:34
place where shawarma should00:21:37
turn into shawarma and vice versa, but it00:21:40
turns into shawarma and here in this00:21:43
establishment it costs 170 rubles. It’s true,00:21:45
it’s a little cold, I thought it would be a little00:21:47
talk. So we already have sauce here, we00:21:52
got it dirty, but I want to praise00:21:54
the packaging, it’s not just paper there or00:21:57
some kind of it a little bit about cellophane,00:22:01
that is, quite dense of course00:22:04
I didn’t expect it to be so dirty Although it00:22:07
looks like it’s shabby and the Lava is something00:22:10
damp or something like that, you know, not00:22:13
presentable But the main thing is the taste00:22:16
of pickles This is a plus and cool00:22:19
date garlic sauce chicken There are none yet00:22:22
Of course If it were warmer it would be00:22:25
super cool00:22:26
Shalamov Tver fast food fire00:22:31
basically from the train from hunger 7000:22:34
rubles adequate money for tourists00:22:38
What we have from the filling we see cabbage we see00:22:42
cucumbers tomatoes chicken pecks a little00:22:46
Listen to this, even in a cool form, it’s00:22:49
very tasty, I do00:22:51
n’t want to compare the St. Petersburg shawarma00:22:54
you usually do, that is, here it’s00:22:56
original, it’s called differently according to taste,00:22:59
but it’s00:23:01
just fashionably delicious,00:23:04
my respect, another specialty with00:23:07
acibel for 169 rubles, it’s essentially00:23:10
shawarma only with a different filling Oh00:23:13
By the way, the composition on the packaging is00:23:17
better thought out and00:23:19
the wrapper is still very cool and the wrapper is still very00:23:22
dirty. The branded napkins00:23:27
in Chicken House are very original and pleasant,00:23:30
that is, this is not an attempt to adapt to00:23:33
copy, but an attempt to make your own on the00:23:37
basis of what is already00:23:40
very successful. So satsibela a little warmer00:23:43
than shawarma, but of course I can’t argue with00:23:46
the heat, it’s00:23:47
a bit dry, we took it spicy, but it will cool down. I do00:23:50
n’t feel it00:23:51
starting to grow and pulsate yet.00:23:55
This dish has potential. But in this00:23:56
case, the specific portion is not very00:23:59
successful because it’s a little cold, and00:24:01
somehow it’s laid out clumsily. Although to00:24:05
taste, I00:24:07
feel that I like a little00:24:10
piquancy, competent composition and00:24:11
quantity of ingredients. It’s quite00:24:13
filling, inexpensive, but it would be warmer and there would00:24:17
n’t be any00:24:20
torn words. It would, of course, be absolutely00:24:22
wonderful. Well, even so, it’s not even in the00:24:24
best shape; it’s a solid B; the00:24:26
next dish is00:24:28
hot Chicken smoller for 55 rubles, I00:24:32
understand that this is an allusion to the longer00:24:35
that was in KFC, this is what00:24:38
the bun looks like as if after a00:24:41
bath, basically for 55 rubles, the size00:24:45
is adequate, the00:24:46
pleasant aroma of the bread is interrupted by such a00:24:49
pungent smell of cucumbers in the taste there is a lot of00:24:53
bun00:24:55
First courses today, which is not00:24:57
balanced, look00:25:00
the bun is quite thick, although it is fresh, and00:25:03
this one strip is not enough.00:25:07
If I started with it, I would say that00:25:09
it is not bad, but I already know the taste of shawarma and00:25:12
satsebel, and for now we are going, as it were, in a descending manner,00:25:15
not the chicken, the only one is full, the spinster, this is our00:25:18
Leo burger King, but the packaging is00:25:21
universal and the padding is also for Marvel00:25:24
beef, that is, Batman fans can also rejoice00:25:28
Wow, look what kind of bun this00:25:33
bagel practically costs 227 rubles and00:25:37
probably weighs Well, 300 grams, they say that it is00:25:41
somewhat similar to a Big Tasty sauces onion00:25:45
salad Two pieces of cheese a tomato and a00:25:48
seemingly very thin cutlet, I00:25:51
wonder if it will play a role in taste here00:25:53
and of course cucumbers00:25:57
are of course far from a Big Tasty and00:26:00
what I was waiting for One to one at least something00:26:02
approximate here the bun is00:26:04
radically different and accordingly00:26:07
changes the whole taste of perhaps familiar to00:26:10
authentic I think that someone00:26:13
likes it, but so far I haven’t felt anything other than the bun,00:26:16
it’s a little bitter,00:26:19
sometimes it’s bitter not because it’s00:26:21
burnt because of the grains, as I thought,00:26:24
the sauce can be felt, the cutlet is lost, the00:26:26
cucumbers if you try they are really cool, strong00:26:29
cheese, not bad sauce and cool00:26:33
bun, but it’s00:26:36
also a decent cutlet, the00:26:40
only thing is that for such an amount of00:26:41
gasoline it’s small. Let’s00:26:44
take it separately too. Well, it’s ok, and yet in this00:26:47
establishment you need to take the chicken; we took it,00:26:50
bright, cool, cool this is a video about00:26:53
Chicken House king wings00:26:55
minimum portion 6 pieces and they were spicy00:26:58
And I took garlic ones that is like this I have00:27:01
n’t tried very light almost weightless00:27:04
but look familiar 1 I’m trying to understand where the00:27:08
juiciness is because it’s not here, it’s not00:27:11
visible and the second they are remotely00:27:15
garlicky, not that I was expecting a really00:27:17
super sauce of some kind,00:27:19
although stop, they gave me garlic sauce, that is,00:27:24
maybe that’s the point, they should be00:27:26
a little bit garlicky,00:27:28
generously coated with garlic, so00:27:32
the sauce here is amazing, the chicken was waiting for us00:27:35
a little, what we tried, but other00:27:37
positions so it may00:27:38
have dried out a little, but let's take this juicier one.00:27:46
Still, this particular case was00:27:49
unsuccessful,00:27:53
cool without comparison with KFC because00:27:58
there they did their thing differently and objectively00:28:02
speaking, it’s no worse. If you know, you love00:28:04
that taste and nothing else if you don’t accept it, then it will00:28:06
seem like a parody. However, if00:28:09
he speaks objectively, this is a local flavor00:28:12
that you can order when coming here. I00:28:15
think that the locals eat this thing with pleasure.00:28:16
Another plus is that there is00:28:18
garlic, that is, everyone has different00:28:21
classics, in the end, whatever you like, I recommend eating them00:28:25
right away, they got to wait Well, I00:28:28
couldn’t pass by this: we have00:28:31
cabbage salad 150 grams with mayonnaise for 6000:28:33
rubles00:28:35
Cole Slow like in KFC I want to believe me,00:28:38
but even the locals said that it’s not like that,00:28:42
but take it Try it Compare00:28:44
Check it’s necessary to mix so that00:28:48
all the juices are evenly distributed00:28:53
we've doused this thing like this and we're trying it.00:28:58
Well, of course, no word, it's more like00:29:01
Spring salad or cabbage salad, it00:29:04
's a good table salad, it's00:29:08
very sour,00:29:11
it's even sour. We're not comparing it to kauslug. If00:29:14
you want vegetables in mayonnaise, take it, I'm not00:29:18
a fan,00:29:21
but of course I want to check this out. with00:29:24
pleasure cocktail 05 in assortment00:29:27
117 rubles Bubble Gum I admire Chicken00:29:30
chaos they have all branded glasses00:29:33
straw wrapper each package for00:29:36
any position00:29:38
level you understand00:29:41
and this is done00:29:45
class00:29:48
Oh yes bubble gum the smell of childhood the end of the 90s00:29:55
and here is chewing gum with a classic aroma And the00:30:00
taste of Bubble Gum00:30:03
stretches heavily00:30:07
sweet dense00:30:11
but pleasant infection calorie harmful but you00:30:17
need to pamper yourself when while00:30:20
eating on the fifth sip you realize that it’s00:30:22
cloying to take it for the fifth time on the00:30:26
sixth time when visiting this establishment you00:30:28
can if you take each then of course00:30:30
the press is better Tasty but rare this00:30:33
proverb applies00:30:35
[music] it00:30:37
will be difficult to finish drinking after an abundance of food but00:30:40
we can handle it two00:30:42
[music]00:30:45
their continuation of the conversation about the local00:30:47
specialty shawarma We reached00:30:49
Russia, a legendary cult place for00:30:52
the townspeople, many before going to the cinema00:30:54
Star who actually dined next to each other00:30:56
there, let us try00:30:58
local shawarma00:31:00
[music]00:31:10
[music]00:31:19
Yes, gentlemen, it feels like you’ve plunged00:31:22
into a past establishment that’s been open since ’93,00:31:26
that is, for 30 years now, and something00:31:28
tells me that not much00:31:30
has changed here. I’m sure that the00:31:32
locals, who remember both their00:31:34
formation and development, will get high of this00:31:36
establishment about the attitude of the twerks who came00:31:38
here I can only guess If I00:31:40
was in a similar establishment in St. Petersburg where00:31:42
my youth took place I would tell you00:31:44
exactly how I feel now about the skin00:31:46
to fantasize, but we came here for00:31:48
a shawar and we will order it Yes, and the truth is everything is like00:31:51
in the old days, like barefoot and youth tray00:31:54
red classic paper Well, by the way,00:31:56
the paper here is fresh white thick and two00:32:00
shawarmas are classic for 175 this is Arzi00:32:05
for 215 and Let’s figure out what’s what00:32:08
some will say classic very00:32:10
thin And I’ll say the composition is comfortable for the mouth00:32:13
fried chicken fillet fresh00:32:15
vegetable salad lavash branded garlic sauce, that00:32:18
is, there’s really nothing extra, I think that the00:32:20
top pita bread can be removed because there is00:32:25
a bit of it and it’s only to00:32:27
hold everything back; we’ll bite into it all at once; I do00:32:31
n’t know about the filling; to be honest, I’ll say it’s very similar to the St.00:32:34
Petersburg shawarma from the early 2000s00:32:37
near the metro;00:32:39
light garlic sauce, fresh cucumbers00:32:42
fried fillet of death00:32:46
a little00:32:47
tomatoes and cabbage everything is really nothing00:32:51
superfluous and the taste00:32:52
is familiar, of course the sauce is a little lacking in00:32:55
brightness but by and large One00:32:59
in one with the old St. Petersburg now in00:33:01
St. Petersburg they make it differently Here00:33:03
it used to be just like this here, see00:33:05
nothing has changed therefore, it holds its mark,00:33:08
it’s time for Arzi’s signature shawarma,00:33:11
it costs 215 rubles, its composition is fried00:33:15
chicken fillet, tomato, fresh cucumber,00:33:17
pickled pita bread, cheese, signature00:33:20
garlic sauce, that is, essentially00:33:22
cheese is added and it costs 30 rubles more.00:33:25
Let’s also get rid of a little of the pita bread00:33:29
and a piece of cheese Yes so I think that00:33:33
it will be clear that the00:33:35
cheese is felt in the first rows, but has00:33:38
it become better? I think that no,00:33:42
but no worse for an amateur and for someone who00:33:47
can pay 30 rubles for cheese, which00:33:49
here you really feel, that is, a little,00:33:51
but00:33:54
but they made it so rich, it was00:33:58
recognizable you know what I thought I need00:34:02
to make a film about shawarma shawarma shawarma00:34:06
shwarma enemy Doner and so on That is,00:34:09
travel around 9 countries before street food is00:34:10
developed and compare because I don’t00:34:14
really understand why it’s called00:34:16
shawarma, that is, only the name, then Okay,00:34:19
if there is any is there a00:34:22
certain philosophy or composition00:34:25
then I didn’t understand if shawarma and shawarma00:34:29
there plus or minus there is a concept that is00:34:33
carrots in Korean tomato sauce00:34:35
instead of garlic or together with it then it’s00:34:40
just delicious I would say so without00:34:43
frills But this is street food which is not00:34:45
should, firstly, be expensive, and secondly, it does00:34:47
n’t have to surprise you in any way, delight you,00:34:50
came here before a movie show, ate00:34:54
inexpensively and then went about your business, the00:34:58
ingredients are good, the surroundings are00:35:01
specific, nostalgic If you’re00:35:03
here for the first time, then think about how you’ve been here,00:35:06
nothing has changed And if you remember those for00:35:08
years somehow nothing has changed here00:35:11
Tell me what is the history of the00:35:16
Manilov cafe, the only establishment in00:35:18
the film that I chose without your00:35:20
prompting Russian cuisine should also00:35:22
be about a specific Upper Volga cuisine Let00:35:24
’s ask Perhaps and try00:35:27
[music]00:35:41
there are similar restaurants in every00:35:43
ancient city of Troekurov Pyatkin Palkin00:35:46
Pushkin and here is Manila, a 17th century mansion and00:35:50
it feels like you came to visit a00:35:52
rich merchant Here is his family here is a new00:35:55
acquisition from the Itinerant artists00:35:56
statues Angels buffet or shot00:36:00
made rather just antique furniture00:36:02
What we have on the menu here Russian cuisine00:36:05
cold dishes appetizers hot salads00:36:09
various Russian overseas breads actually00:36:11
cooking bar on counters naturally00:36:15
which we will definitely take we will communicate00:36:18
and see what is so primordially00:36:20
Russian here Or maybe even something00:36:22
from the Upper Volga there is little hope but it is still00:36:25
there I can’t help but00:36:27
ask you Although I’m already on the menu I didn’t00:36:29
find this. If you have something from the00:36:31
Upper Volga Cuisine, Zhen Tver00:36:34
stew, there may be00:36:37
no crust or fish charm, nothing00:36:41
like that,00:36:42
you know where you can00:36:45
try that same thing in Tver00:36:49
and then let’s start with00:36:51
some tincture to start with00:36:53
excite the receptors remember00:36:56
sour or stronger stronger it’s either00:36:59
horseradish or pepper sour it will be00:37:04
so Well then, let’s have00:37:07
cranberry and right away Let’s give a digestif00:37:11
something sweet sweet, apparently mint00:37:15
or raspberry00:37:18
Let’s then be framed with berry00:37:22
liqueurs and What’s our dish? I think it’s00:37:25
Manilov salad because after all,00:37:28
what is named after the restaurant needs to be taken00:37:31
from soups,00:37:34
tell me what is the most popular cool00:37:39
and why not traditional merchant’s ear00:37:43
with fish stretch with Fish pie Well00:37:46
then, let’s have traditional merchant’s ear00:37:48
from the main dishes What can you00:37:51
recommend00:37:55
Let’s give Pozharsky cutlet after all To00:37:58
at least00:37:59
a little local to catch on I think00:38:04
not. Here we are, just something either in a00:38:07
pot or in a frying pan.00:38:16
Let's have a Russian frying pan with beef and00:38:21
dessert, I say a00:38:27
non-alcoholic drink. Do you have00:38:31
homemade lemonade?00:38:33
Well, since we didn't order mint tincture,00:38:36
then let's have mint ginger lemonade00:38:38
Aperitif00:38:41
Lafitnik which has just been00:38:43
steamed with cranberry liqueur 17000:38:47
rubles for your health gentlemen00:38:52
Wow, listen to the smell, it’s just so00:38:55
zealous with character,00:39:03
no friendly good neighborly, I really00:39:11
want hot00:39:13
potatoes with mushroom pickles now,00:39:17
of course I had to wait, but you also know00:39:20
well the section on various Russian00:39:23
overseas salads it's called our Manilov with00:39:26
spicy pork tenderloin, tomatoes,00:39:28
pickled mushrooms, fresh cucumber and leek00:39:30
costs 300 rubles, in fact00:39:32
the price is nice we see pork mushrooms00:39:37
said we see00:39:39
So well, let's try00:39:42
David looks like Chinese food, that is,00:39:47
pork ears that there is something00:39:49
pickled cucumbers let's try the warm salad00:39:52
because of this Manilov seems to be a00:39:54
relative of someone Chinese because00:39:57
yes, the taste is like the dish in the room. It's00:40:01
not warm, pleasant pork, crispy00:40:04
vegetables, mushrooms, the taste is generally familiar and00:40:08
practically does not relate to Russian Well,00:40:10
actually, it's00:40:16
okay, it's cool00:40:18
and the skull is cold drive from the refrigerator00:40:21
because of this, there is some00:40:24
confrontation between the warm salad and the00:40:26
Cool entourage, 300 rubles is00:40:29
definitely worth the soups section, we have00:40:32
traditional merchant’s fish soup with fish00:40:34
pie for 320 rubles, the fish spirit00:40:37
of course is here, just my respects, but00:40:40
you know what, it’s still not a pie And an00:40:44
ordinary pie with fish because there00:40:45
are no prophets here, as he said, there00:40:49
should be an open center, an open00:40:52
middle, the filling is here. But unfortunately, they00:40:54
just wrapped it up, maybe it’s delicious, I don’t00:40:57
argue, but it’s still a pie,00:41:01
but the dough has a very pleasant aroma,00:41:06
only from the oven with half-baked,00:41:11
it’s delicious and how always from the broth, a00:41:15
very rich, rich, delicious00:41:18
fish soup, this is the one that your mother00:41:21
lovingly prepared for you only in what merchants00:41:24
I don’t yet know00:41:26
the number in general for beauty for the00:41:28
catchphrase Well, the soup is00:41:31
very good, but still the name also00:41:34
has questions. That is, how is it not00:41:36
pie So it’s not fish soup, it’s just00:41:39
cool fish soup Call it that and I think it00:41:41
will be no worse But of course the merchant’s one00:41:44
sounds brighter if they prepared it like that in Moscow00:41:48
and at such prices it was generally00:41:51
wonderful, but a similar court in Moscow00:41:53
costs 500-600 rubles00:41:56
800 in essence very high level but00:42:00
homemade fish soup section cutlets this is00:42:03
our local Pozharskaya00:42:05
sauerkraut for 330 rubles why is it local00:42:07
ask me you, well, first of all Let's start with00:42:09
the fact that this cutlet has nothing to do with Dmitry Pozharsky with the00:42:11
driver of Moscow00:42:13
that it was00:42:15
invented in Torzhok,00:42:18
that is, in the Tver region at the beginning of the 19th00:42:22
century,00:42:24
Daria Pozharskaya Daria was the daughter of00:42:26
Evdokimov Pozharsky, who actually00:42:28
owned a tavern And came up with a similar00:42:30
cutlet But from veal and then the00:42:34
business already made the first recipe from00:42:38
chicken and in fact it was possible00:42:41
to see how juicy00:42:46
greens it is, butter chicken is the00:42:51
most tender00:42:53
magically00:42:56
Russian cuisine is very tasty and the local00:43:00
Russian cuisine is literally endemic00:43:03
in general, it00:43:05
was wonderful to take a side dish, but I think that00:43:07
sauerkraut is quite enough for us here,00:43:13
vigorous, we don’t need a lot of it and let’s00:43:16
make a mix00:43:19
of the most excellent Pozharskaya cutlets I do00:43:21
n’t taste better food, it seems like00:43:23
nothing complicated but Everywhere00:43:27
I tried it, they didn’t finish it,00:43:29
they somehow tried to re-invent it But it’s a00:43:31
classic, delicious, you don’t need to invent anything00:43:34
330 rubles one of the most pleasantly00:43:37
spent section main dish00:43:39
subsection on frying pans this is our00:43:42
Russian frying pan beef tenderloin with00:43:44
mashed potatoes mushrooms onions and cheese00:43:47
baked under crispy crusts of00:43:49
salted dough costs 520 rubles the most00:43:52
expensive thing for today, let's00:43:54
take the greens for now and see what reveals itself under the00:43:56
puff pastry and there we have Oh, the radiant00:44:01
splendor of the aroma, unfortunately you00:44:05
won’t feel it now, but we’ll figure out what’s00:44:09
what and convey to you through my00:44:12
voice the feeling is very appetizing00:44:15
it smells very aromatic beef and00:44:18
vegetables and there is a little mushroom spirit00:44:21
very hot00:44:24
bad tender garrinka and very juicy00:44:26
because everything is mixed there the dish is00:44:29
hearty But 520 rubles for this restaurant00:44:32
seems a little expensive yes There are more00:44:35
expensive items on the menu but it seems it would be very00:44:38
miniature, but as I said,00:44:41
therefore, it is quite possible that the price is00:44:44
justified00:44:46
a lot. Here it comes first until the vegetables00:44:50
are present and they give juice, there is also puree,00:44:53
but they don’t spare the beef. Here00:44:58
it is in the middle00:45:00
along with onions,00:45:03
carrots and potatoes00:45:07
when we tried the warm salad Manilov00:45:09
there, the skull was cold, here apparently it00:45:12
performs the same function, it00:45:14
cools the dish a little to make it more00:45:17
suitable Because when it’s very hot,00:45:18
after all,00:45:22
we’ll take some of the potatoes00:45:26
and just now the cheese appeared. I00:45:28
forgot about it already in the middle of the meal. Well,00:45:30
now I remember, I’m glad00:45:34
great, tasty and satisfying in Russian This is00:45:38
the price I like very much 0.4 liters of00:45:41
homemade lemonade 180 rubles we took00:45:44
mint ginger and a liter costs 36000:45:50
everyone understands everything Let the aroma of mint00:45:54
be felt in the first place00:45:56
and it’s as if there is no ginger, it’s hiding behind it00:45:58
but in the taste I am sure that it00:46:00
will open up Yes, there are familiar peaceful notes, but00:46:03
only on the aftertaste in the beginning there is sweetness00:46:06
and mint, that is, you know, a mojito in the00:46:10
Russian way is00:46:13
good Not cloying because00:46:17
here, bypassing the mint paint,00:46:19
ginger fights with the sweetness, a00:46:21
traditional sweet dish of Russian cuisine00:46:23
straight from 19 century Guryevskaya00:46:26
semolina porridge with the addition of cream, candied honey00:46:29
and everything else in such a pot with00:46:33
film How long has it been since I ate semolina porridge00:46:37
Although in childhood I really loved it from lumps,00:46:40
of course, and my mother made it without Well, especially with00:46:42
dumplings, eat first what has already cooled00:46:46
at the edges then you go to the center to see00:46:49
her No complaints, it was00:46:52
delicious in the kindergarten, it was of course of00:46:55
average quality, but in the end I also ate it00:47:00
for my dear soul, for your health, Gentlemen,00:47:04
Russian dessert,00:47:08
semolina porridge with prunes and nuts,00:47:13
hot, sweet,00:47:16
good,00:47:18
but I won’t follow it because everyone has their00:47:21
own relationships with semolina porridge and you wo00:47:24
n’t convince anyone if you00:47:26
liked it as a child, then you will love it now if you did00:47:28
n’t like it, you’re unlikely to move yourself00:47:30
Because people have a specific00:47:34
raspberry digestive tincture00:47:38
Oh, it’s like opening fermented00:47:41
raspberry jam,00:47:49
it’s good, it00:47:50
smoothes out I do00:47:57
n’t want to say nothing,00:48:00
discuss nothing I just00:48:02
took and so to speak my hugs and00:48:05
you wait a little for the feeling of yours00:48:08
to digest,00:48:11
not very loosened by the movement of your legs, but00:48:15
it doesn’t relax you, just after00:48:17
it you’re ready for a new achievement, we have00:48:19
a few more restaurants and now the paint00:48:21
could cheer me up a little, yes it00:48:23
fulfills its function after eating, but then00:48:27
after a while you can00:48:30
start eating again;00:48:34
in fact, the only delicacy that00:48:36
connects modernity and the past in00:48:38
terms of Volga cuisine is gingerbread,00:48:41
this is such a prototype of gingerbread, the recipe00:48:43
is known from the 12th century and before it was the most00:48:46
important dessert, honey spas, they prepared00:48:48
a lot now you can buy in a00:48:50
regular Tver store the composition is certainly00:48:53
impressive 10 lines starting from00:48:56
wheat flour and ending with emulsifiers of the00:48:58
confectionery product gingerbread gingerbread00:49:01
Honey with raisins 180 rubles for 44000:49:05
grams in fact I00:49:07
associate gingerbread with the meme where on the pulse00:49:09
such a woman says gingerbread I haven’t00:49:13
tried it look00:49:15
how interesting it is And now00:49:18
the aroma is already felt on top, we have00:49:21
white and dark glaze and we see the raisins00:49:24
aroma Magically sweet, such a00:49:27
confectionery dessert Gingerbread and honey for00:49:31
your health Gentlemen Well, of course it’s good, is it00:49:37
tasty at all of course yes, but the00:49:39
product is not independent, without tea00:49:42
there is a complexity very sweet very00:49:44
viscous but with something hot Oh well, if it will00:49:47
come in, in general, we paid tribute to the00:49:49
Upper Volga cuisine Let's move on to00:49:51
modern restaurants00:49:54
in Tver there is no so-called heavy00:49:57
restaurant luxury, at least you didn’t00:49:59
recommend it, I haven’t found it myself, but there are a number of00:50:01
cozy, nice establishments where not it’s a shame00:50:03
to invite an important guest or your significant00:50:05
other to one of these establishments, an eye00:50:08
restaurant [music]00:50:18
Gentlemen, this establishment is strikingly00:50:21
different from what we00:50:23
saw today, modern with gloss, many details00:50:27
in the interior but without excesses, pleasant00:50:30
musical accompaniment,00:50:31
interesting lighting solutions,00:50:34
waterfalls on the walls, paintings with a twist00:50:38
with style00:50:41
nice really very modern but00:50:46
never in a good way And let's00:50:49
come up with something new so that everyone's eyes00:50:50
pop out a lot no style00:50:54
I would characterize it this way, that is, there is00:50:57
brick and there is wood, such00:51:01
Velvet but not not post-Soviet not from00:51:06
90 -x is just modern, again, a small thing00:51:10
few will notice, but the pepper shaker salt shaker00:51:14
is clear That is, there is no saving on the00:51:17
actual cutlery Yes, the chopsticks are00:51:21
good cutlery,00:51:24
fabric napkins are interesting and let’s get to the00:51:28
main menu The concept is miditaration, that00:51:31
is, Mediterranean and Asian breakfasts But00:51:34
we already in general We had cold00:51:36
appetizers tartars to plants pate salmon00:51:40
burrata Carpaccio tarine antipasti salads00:51:45
First courses warm appetizers by and00:51:49
large this is good Such European00:51:52
classics as European classics in Russia we have00:51:58
hot dishes pasta desserts also00:52:02
neat Here is the menu quite large in00:52:06
size but at the same time positions a little and00:52:08
there is a feeling that you need to be verified00:52:10
because when you have a huge Talmud it is more00:52:11
difficult to monitor the quality, but here00:52:15
experience tells me that it will be tasty,00:52:18
at least they restaurant workers are00:52:23
trying very hard, so Japanese cuisine sashimi00:52:26
sturgeon00:52:28
rolls without rice author's rolls for children00:52:32
Papus Masya Simka spool all our pokies, a00:52:36
separate section of nigiri gunkans00:52:40
and rolls are not running out yet, that is, there are still00:52:42
all sorts of totaki oshi and so on,00:52:45
classic warm ones, the choice will be difficult,00:52:49
but in fact there are professionals who00:52:50
will tell us about cold appetizers, I can00:52:52
offer you Fool, it will be00:52:54
served with us and pesto sauce as well00:52:59
you can try very tasty00:53:02
salmon, it will be raw,00:53:04
it will be served on salmon scales and there will also00:53:09
be a sauce based on wasabi,00:53:13
also gels with evil mayonnaise Yes Wasabi00:53:16
mayonnaise pike00:53:18
caviar gel from limes Yes yes it will be used00:53:20
for decoration00:53:21
Interesting, but this is Beetroot Carpaccio00:53:25
legal Yes00:53:27
thinly sliced very tasty soups soups00:53:32
well here You can try Tom I'm00:53:34
classic00:53:36
spicy00:53:39
classic I think we'll skip it but00:53:41
creamy zucchini soup with mascarpone cheese and00:53:44
crackers we also00:53:47
add00:53:50
zucchini inside and the crackers come separately we00:53:53
also have a seasonal menu very00:53:57
tasty pumpkin soup it will be00:53:58
given out with bacon00:54:00
pumpkin soup with bacon00:54:03
When the seasonal offer ends00:54:06
I think this film will be around for another two weeks00:54:10
For centuries so Let's00:54:12
change something that is unlikely to00:54:15
go to waste after all creamy zucchini soup00:54:17
hot dish or pasta that's it - I think00:54:20
that I should download what you recommend here The00:54:24
tape is made from corn flour and the00:54:28
sauce needs the sauce can and will be00:54:30
based on balsamic vinegar tomato00:54:33
water green oil like this00:54:37
[music]00:54:39
interesting interesting yes I think that00:54:42
if I had a sister you advise several times00:54:45
already then you still need to take it because00:54:46
it will be in desserts and it’s better I’ll take it00:54:50
in hot dishes from the main course you can00:54:51
try00:54:52
lemmignon it will be00:54:54
sous vide with us due to this it will be very00:54:55
soft very tender it will be00:54:58
served with vegetable puree with asparagus and00:55:00
sauce from desserts you can try the00:55:03
very tasty Nut chocolate roasted cake00:55:05
there will be a sponge cake with milk00:55:08
chocolate cream between them there will be00:55:11
dark chocolate discs there will also be a sponge cake with00:55:13
nuts added you can also00:55:15
try a light mousse dessert00:55:17
twist it will be creamy coffee there00:55:19
will be a husband cheesecake coffee mousse on top there00:55:22
will be a glaze rolled and inside00:55:24
there will be a caramelized pear, but according to00:55:27
my personal physiological sensations, I00:55:30
would take light garbage, but on the other hand,00:55:34
nut-chocolate is just right. Well, you00:55:36
described it in such a way that it needs to be taken,00:55:38
no matter how hard it is, after everything00:55:39
you’ve eaten, let’s still have00:55:41
nut-chocolate I see your prices are00:55:44
not Tver prices for rolls without rice 1200 for 600:55:48
pieces00:55:50
840 for 4 pieces 1700 I see black caviar00:55:56
avocado red scallop00:56:00
it’s a pity that’s how I wanted to take it,00:56:10
I understand you can try there are interesting ones00:56:13
with salmon tatake, that is, they will00:56:16
first be issued in wooden00:56:18
mold, secondly, the sauce on top that00:56:20
will go on top, it will be scorched in front of you, in front00:56:22
of me, yes,00:56:24
but only the salmon will be scorched, or00:56:34
we will have something else on top,00:56:38
but there are eight of them, there are more of them, there are00:56:41
five of them00:56:42
[music]00:56:44
You give it, yes of course the section cold00:56:48
appetizers dishes salmon tartar composition00:56:51
salmon fillet salmon skin chips salt00:56:55
mayonnaise lime gel00:56:58
pike caviar For some reason I had no doubt that the00:56:59
presentation would be difficult caper berries00:57:04
sheets chips by the way looks very nice00:57:08
Oh and they didn’t spare the roof 720 rubles I’m in00:57:13
Moscow I tried more expensive more ordinary00:57:16
tartars, here you see how cleverly the00:57:19
author’s presentation is and everything I00:57:23
said Well, let’s try the fish separately,00:57:28
fresh, oily, pleasant,00:57:31
this is separate I think that the whole thing00:57:35
will be a complete whirlpool, let’s try it00:57:39
and you need to dip it in lime gel00:57:43
But this, of course, is beyond all praise both in00:57:46
appearance and in taste, in all sensations, too,00:57:50
everything is tender, everything is smoothed out like that.00:57:53
Delicately, but at the same time, every00:57:56
ingredient and caviar is felt here, not to00:57:59
increase the price of the dish. More precisely, not only for00:58:01
it, in order to emphasize making the00:58:05
overall salty theme of taste more so.00:58:10
No matter how much everything but nothing and the retinue does not00:58:13
overwhelm the main ingredient of salmon00:58:17
mastery to the highest degree And let's00:58:20
try the chips separately the chips are crunchy00:58:24
has a slightly fishy distant taste00:58:28
again it looks good and the taste is also00:58:32
smoothed in its place The only00:58:34
thing I was missing in the taste was the00:58:38
lime gel But maybe you didn’t take enough of it because the00:58:41
caviar grabbed00:58:46
each fork perfectly more you took00:58:49
less lime sauce it doesn’t matter anyway00:58:53
you’re on different paths but you’ll come to one00:58:56
point to the point of maximum pleasure from the00:58:59
taste00:59:01
it’s impossible to make it tastier so that they00:59:05
don’t add a type here for improvement it won’t00:59:09
help00:59:10
verified cool and talented section00:59:14
First courses - creamy zucchini soup composition00:59:17
potatoes zucchini cream cheese Mascarpone00:59:20
cracker with cumin and it all costs 42000:59:23
rubles restaurant serving decent in its00:59:28
pure form haute cuisine00:59:33
it should gradually thaw And this is00:59:37
such a thick mass the00:59:40
aroma is pleasant potato-zucchini and00:59:43
Let's try broth00:59:46
if this soup was fed to children who00:59:49
hate zucchini, they would sweep it00:59:53
all away in 3 minutes00:59:58
again perfect Although I understood from the first01:00:01
spoon Because here, in principle, all this is01:00:04
essentially broth,01:00:06
or rather the cream is01:00:10
very light, so ephemeral and the balance01:00:14
is unclean zucchini and potatoes01:00:17
on an equal basis01:00:20
and It’s wonderful, as creamy as01:00:24
tender and airy as possible, but at the same time satisfying and not like01:00:27
what I ate. Before that, it was there for 15 years, but01:00:29
because everything here is thought out to the smallest detail,01:00:36
I didn’t expect that in Tver there are01:00:39
similar restaurants of this level, it’s like01:00:42
Red Wall in Nizhny Novgorod that is,01:00:45
there are also just average restaurants, there are good ones, there are01:00:50
perfect01:00:54
crackers with minus words, crispy like a01:00:59
snack. Also not bad. I don’t know. That is,01:01:02
I want to eat and eat. Let’s try01:01:04
Mascarpone,01:01:07
this is butter01:01:10
with caps, apparently inside for tenderness, it’s01:01:12
really butter and you need to stir it here.01:01:15
question Let's stir it so that it01:01:17
melts, will it be better, I don't know Well, it01:01:21
quickly grabbed hold of the butter, so to speak,01:01:24
they took away the cream soup,01:01:26
it looks Maybe unpresentable, how to01:01:29
recognize the01:01:30
swamp,01:01:33
it's just amazing01:01:36
By the way, nothing has changed in the taste,01:01:38
this feeling may have become a little more01:01:40
tender and less noticeable here are01:01:43
the vegetables,01:01:44
but at the same time the enemy of the good is better. I think it’s01:01:48
whoever wants it, leave the butter as you want,01:01:51
if you want to stir it, I don’t01:01:55
think I’ll say this, but I really01:01:57
liked the cream with zucchini falling out without a review,01:02:01
just here. I would hardly take it, so01:02:05
thank you very much for what I01:02:08
I’m discovering new horizons for myself; I01:02:12
can also recommend this; there’s a01:02:14
hot dish of sturgeon fillet on the table, as it’s written,01:02:17
with grilled polenta and needy sauce 25001:02:20
grams for 840 rubles; this serving01:02:24
no longer surprises me. That is, I’m already01:02:25
used to it here and in fact, that’s when we in the01:02:27
next breeding I will already be waiting for01:02:29
something like this, we have sturgeon, this is a01:02:32
spicy Romanian muzhdey sauce with01:02:36
vegetable oil and a lot of01:02:38
garlic and, accordingly, this polenta in01:02:41
the form of a crust of bread. And of course, where without01:02:44
the skate, you do01:02:47
n’t even want to eat tomatoes and that’s why that there01:02:50
has already been a lot of things and because01:02:52
the beauty Oh, the polenta crunches a little and01:02:55
look at the texture, the01:02:59
aesthetics guys, what’s01:03:02
in the design, what’s in the presentation of the dishes, I went through everything,01:03:06
no big deal That’s how01:03:08
delicious it is, delicately grainy with the texture of, in01:03:12
principle,01:03:21
kissy warm tomatoes. I would separately01:03:24
try the sauce that I’m meeting it01:03:27
for the first time.01:03:29
So, it’s01:03:31
oily, garlicky, but not spicy, as01:03:33
they write on these internets. This would be a01:03:36
good sauce to season a salad with, cucumbers,01:03:38
tomatoes, radishes, you should take it into service,01:03:41
and in general, the king of this dish is sturgeon,01:03:47
naturally tender, pliable,01:03:51
perfect texture to taste. I think that it01:03:57
will also be very tasty Look at the01:03:59
aesthetics, the01:04:02
juiciest, most ruddy, it’s easy to cut into01:04:07
pieces01:04:10
and the smell is a little husband Yes, and01:04:14
such a garlicky aroma was transferred to them01:04:21
and Restart01:04:24
I give up, I want to live here at this01:04:28
restaurant right in this sofa, or I01:04:31
was so caught by the order that I already three dishes in a row are01:04:35
perfect or you don’t know what’s01:04:40
here for the first time01:04:42
if I’m in Tver Why When I’m in01:04:45
Tver I’ll stop by here01:04:47
even though we went and tried Japanese cuisine01:04:49
Maybe there are some mistakes there But from the01:04:51
classic, so to speak,01:04:53
Mediterranean, it’s all very worthy,01:04:56
cool,01:04:57
well thought out also professional and01:05:01
talented, that is, they didn’t just01:05:03
make the dish according to the canons, they also01:05:06
added the author’s class, they added a01:05:09
class separately, everyone has already tried it,01:05:12
they understood, and now let’s put the sauce on the01:05:16
fish together and don’t forget about the concas Oh, just01:05:21
like that, nothing is falling apart for01:05:23
your health, gentlemen,01:05:26
I have no words True, I haven’t01:05:30
tried something like this for a very long time01:05:33
no I mean sturgeon and polenta but I mean,01:05:37
you understand and it would be okay It was01:05:39
an accident, that is, the cook learned one01:05:41
dish and serves it as a specialty, but there were01:05:44
already a number of dishes with a similar structure and01:05:47
of a similar level01:05:51
5 restaurants in top 10 of my recommendations01:05:56
for the country in my hands axis Bori warm01:05:59
wet towel to01:06:01
prepare your hands for the rolls and on the table01:06:05
Chili avocado roll section author's rolls01:06:08
and composition salmon cream cheese avocado01:06:11
Chili pepper spicy sauce 6 pieces for 62001:06:15
rubles a little expensive you say I agree01:06:18
more for the door but01:06:20
if it’s delicious here Everyone chooses01:06:23
whether to go above the restaurant or go to some01:06:25
cheaper affordable establishment very01:06:27
bright paste Wasabi roll we are decorated with01:06:31
Chili pepper spicy sauce threads Chili01:06:35
avocado naturally uncolored ginger I01:06:38
would be very surprised and look how01:06:41
big Well, okay, then we’ll adjust the large01:06:45
amount of cream cheese and the freshness of the01:06:48
salmon, so it’s generally constant then, and then01:06:52
we’ll try it01:06:53
untouched, a little stuck to the platform,01:06:57
it seems like the ingredient is nothing01:07:00
new, super interesting,01:07:03
done carefully,01:07:05
first try without soy sauce,01:07:09
I think it will be a little spicy, that is,01:07:11
but I trust them Yes, Chili avocador, but I did01:07:17
n’t know that they taught so vigorous01:07:22
and correctly that there are not many01:07:24
ingredients. That is, there is enough filling, there01:07:27
was crab, then there was none, and so on. That01:07:30
would have clogged the taste of the01:07:35
first dish, which, more precisely,01:07:38
has questions. Not in terms of quality. no one is01:07:42
serving in terms of meaning, that is,01:07:47
Tom Yum, I understand why it’s spicy, but01:07:50
how to eat the rolls and you will feel01:07:54
some tender salmon and cream cheese inside01:07:58
if we have01:08:01
such a hot01:08:03
bathhouse upstairs honestly I didn’t expect it Let’s01:08:08
take the next roll without this here leave the pepper01:08:11
and leave only the spicy sauce, the threads themselves,01:08:17
here there is already harmony here and01:08:21
piquancy at the beginning, but at the same time you01:08:24
can get through it and01:08:26
feel the tenderness of the cheese, the freshness of the01:08:30
salmon, the rice which is only to01:08:34
frame it all on the taste. It practically does01:08:36
not appear01:08:39
And just like that of course01:08:41
this way, of course it’s more pleasant, better01:08:44
balanced, but again If you like01:08:47
spicy food and cook with rolls, then this is your01:08:51
option. If not, I’ll recommend it because01:08:54
objectively it’s cool, but still,01:08:56
try to remove this slice of pepper01:09:00
because it’s very pungent And01:09:04
you’ll even feel it not ice And01:09:09
according to the understanding of this, the01:09:13
first one, in any case, I advise you to eat without01:09:15
soy and without the top slice. But of course01:09:19
the ingredients are gorgeous and I’m already afraid01:09:22
to try Wasabi, but my eyes are afraid and the01:09:25
chopsticks do what you think, there01:09:29
will be a lot of it.01:09:33
I think that yes01:09:35
[music]01:09:37
can’t compare with Chile Yes, the function performs a01:09:40
kind of restart of the receptors. But if01:09:45
you want it to go straight to zero when01:09:47
starting up, then take Chili, which doesn’t01:09:51
give us such a very dense package,01:10:00
here it’s generally lafa,01:10:02
sour crunch,01:10:06
even01:10:08
gentle, smoothing out the result, the roll is01:10:10
interesting and I haven’t been so fascinated by food for a long time01:10:13
and I I didn’t think about it that way01:10:15
That is, it’s good It’s bad01:10:17
Correct It’s wrong to do this and here you01:10:20
can really enjoy and argue01:10:22
it’s not ideal for everyone and this is the01:10:25
first dish that I don’t recommend to everyone01:10:29
subjectively but removing the top from above and01:10:33
leaving Yes, this is splendor I understand that01:10:36
here, again, he cares about the reputation of the01:10:40
products and the guests, avocado, ripe rice,01:10:44
properly cooked, does not spare01:10:47
high-quality salmon, and of course, great01:10:49
cream cheese01:10:51
[music]01:11:00
[music]01:11:02
in general, fire tataki rolls, we have01:11:06
8 pieces with scallop for 960 rubles scallop01:11:10
salmon cucumber cream cheese and ayol sauce01:11:14
looks01:11:16
amazingly delicious Let's figure out01:11:19
what exactly we have inside scallop here at01:11:22
the top letters p cucumber salmon cream01:11:27
cheese Well, that is, everything is clear And let's01:11:30
try, but first the aroma Although, of course,01:11:33
it is not necessary to bring it so close to the nose01:11:34
because and even At such a01:11:36
distance you can feel the01:11:39
aroma of scorching,01:11:42
now I’ll say a strange thing, just a01:11:45
cool roll, no more than the01:11:47
previous dishes, they were surprising, perhaps I01:11:51
was getting used to this restaurant for serving,01:11:54
here, objectively speaking, there is no way to01:11:57
improve it, that is, high-quality01:11:59
ingredients, competently cooked rice,01:12:02
rolled rolls Also professional, and01:12:06
pollination played a role Well, you eat and it’s01:12:09
just delicious. I don’t know wow, it’s01:12:14
something incredible. I don’t even01:12:17
know how to explain it, either in comparison with the01:12:20
previous dish or in general, that is, I01:12:22
wouldn’t order it again every time for a01:12:25
while. it’s01:12:28
just very tasty, there’s just no delight,01:12:30
should every dish delight you or01:12:33
just if it’s done perfectly, that’s enough,01:12:36
most likely I’m already full, but01:12:39
this place has spoiled me so much,01:12:42
spoiled me, and the sauce here01:12:46
matches the roll01:12:48
Well, objectively, I say that I like01:12:50
the rolls, take it, you won’t regret it01:12:53
Everything cool Everything is brightly expensive for Tver But01:12:57
if you are from Moscow and suddenly don’t know where to01:12:59
go, come here and you won’t regret dessert01:13:03
reward For food but before it we always01:13:05
refresh the receptors this is our01:13:08
cactus strawberry lemonade, this is a liter01:13:11
carafe in the form of a tube and costs 880 rubles01:13:17
Well and what do you want Tver,01:13:21
look how thick it is, that is, there is01:13:23
straight strawberry puree and cactus juice,01:13:27
you can feel the strawberries and some kind of01:13:30
addition. That is, I know which one but01:13:32
identify it. That’s exactly what01:13:37
I would not dare to do without a description of the composition;01:13:41
cold, dense, refreshing,01:13:43
non-trivial01:13:45
strawberries are responsible for the base here And01:13:49
the cactus for01:13:51
the authorship for the interest of the drink is refreshing01:13:55
and it’s good at the very beginning as an01:13:58
aperitif to cheer up and before01:14:01
dessert a01:14:02
unique universal lemonade01:14:06
dessert rewards for food this is a nut you01:14:09
chocolate roast for 360 rubles we see01:14:12
the berries we see the berries chocolate cream01:14:15
And as they said01:14:17
layers of dark crunchy chocolate01:14:22
Well, listen quite tightly, that’s why it’s01:14:27
wonderful chocolate nutty aroma,01:14:29
it feels like you’ve entered a01:14:31
Belgian or Swiss chocolate store01:14:34
nobility01:14:36
Well, you know, chocolate lovers of nuts should01:14:39
take it one hundred percent01:14:41
those who love01:14:43
creamy, creamy, I think it’s not01:14:46
necessary You can step aside, but01:14:48
if you’re a connoisseur and lover or a chocolate professional01:14:53
is yours inexpensively Let the portion be small01:14:57
but just as well-calibrated as almost everything here01:15:00
and there are crunchy moments and soft01:15:05
smoothed ones and of course there is an overall01:15:08
noble taste like the smell01:15:10
that our ripe berries are just very01:15:14
ripe,01:15:16
more of course for decoration and for a01:15:18
shading effect Well, however, what are they01:15:22
needed here? I think it’s an excellent ending to a01:15:25
perfect lunch. The first three dishes were simply mind-01:15:29
blowing.01:15:31
Japan was of great quality, but01:15:36
somehow01:15:37
not impressive,01:15:40
not that it wasn’t enough. Well, without much of01:15:43
an effect. Just cool, just delicious01:15:46
food, maybe without a camera.01:15:49
enjoy And the first ones are also aesthetics01:15:52
and the first impression is unusual And when I01:15:56
try again The first courses from the01:15:58
European menu will probably01:16:00
feel like Japanese That is, just01:16:04
perfect It’s just cool01:16:06
I hear myself and I got drunk but it’s not my01:16:11
fault it’s01:16:13
real01:16:14
you all saw it you heard everything you understood everything01:16:20
So we still have time01:16:23
for a decent number of restaurants,01:16:29
I decided not to choose between two The most01:16:31
popular city restaurants of Tver I01:16:33
hope the decision is correct and I01:16:36
will like the locals as well as Vaime01:16:37
[music]01:17:01
as I thought it’s modern youth01:17:05
urban stylish the cafe is typical, but01:17:09
also in its own way, and the music01:17:11
and light are all as needed in01:17:17
our time, a neat menu on a boiling01:17:20
white piece of paper, snacks of course,01:17:23
olives, hummus, rose salads, soups, you can01:17:27
take it If you happen to be on a diet, hot01:17:30
pocky rolls, pizza, without further ado, two01:17:33
sizes of desserts there already drinks01:17:37
lemonades smoothies and this01:17:41
leatherette bag and there are some special01:17:43
offers wine and other pleasures01:17:47
sparkling white wine pink orange01:17:49
there is RKC or Orange I think01:17:53
we’ll get a glass for 290 rubles the prices are01:17:56
generally nice very cool01:18:01
shots I think no shots today01:18:04
because there’s also a bar story, so here’s some01:18:07
elegant wine and some snacks.01:18:10
Well, grab something hot,01:18:13
let’s talk, let’s see what I know for sure,01:18:16
this is accompanied by an Orange rc4 glass.01:18:21
So, you should guide me on the food.01:18:26
I would like to try about 3-4 dishes but01:18:30
they should be just the most popular, that’s why01:18:31
people come And in general,01:18:36
look, I can definitely advise you pocky to the01:18:38
world’s chickens, the01:18:41
juiciest our most popular dish is that it’s01:18:44
39 rubles, it costs01:18:46
390 for pocky with mango meat and to mom01:18:51
For me, this is very little and what's the catch01:18:54
Why01:18:55
Why do01:18:59
I see but not the same smells of chicken01:19:04
and mango this is very important here01:19:12
we are and in general the locals are open01:19:15
for the locals that is, I should leave01:19:20
for the locals01:19:24
who they will like to01:19:26
try any dish That is, this place01:19:29
Everything is open and we want to show when01:19:31
we opened that we did not01:19:34
inherit a lot of money to leave And that we01:19:36
wanted to do good things for meat, so01:19:38
we are in the center so that everyone can01:19:40
enjoy such a wonderful treat Let's01:19:42
treat ourselves to ginger chicken Manga and01:19:46
there is nothing at home I would probably advise you to01:19:47
go for the duck breast with mashed potatoes with01:19:50
organzola sauce is quite an01:19:53
interesting dish and also, as you said,01:19:56
when there is soft duck there because01:19:58
it is cooked, everyone saw a very delicate01:20:01
organzola sauce with cream and here is01:20:04
the butter, everything is so beautiful,01:20:08
we take the01:20:10
pizza, it makes sense to take it without further ado,01:20:16
this is the main01:20:21
way for that so that the visitor,01:20:27
but we have one Pizza slot, you need to be01:20:30
careful Which one to take01:20:32
I would read01:20:35
with sun-dried tomatoes this is pineapple Where is the01:20:39
latest01:20:42
and01:20:44
what dessert Recommend here01:20:56
[music] I01:21:01
don’t really want to name anything What a01:21:05
nice lady took my order01:21:09
good-natured, responsive, professional01:21:12
here Even despite the fact that the food will be01:21:17
20 percent of the bill, I’ll leave it as if I’ve01:21:24
already brightened up everything that was possible01:21:30
Aperitif dash accompaniment Orange01:21:35
raco4 Asconnel brothers Georgia01:21:37
290 rubles per glass01:21:42
richness sweetish, close to a01:21:45
dessert aroma in which you can guess01:21:46
both peach and apricot01:21:50
and not red berries01:21:57
rich voluminous pleasant01:22:01
drinkable light01:22:03
bringing spring closer so to speak I understand01:22:06
that there is still a month until March But this is01:22:11
Georgian orange it warms01:22:14
from the inside and actually outside with its01:22:18
amber color01:22:21
Thank you01:22:23
ginger chicken mango and at home We for 39001:22:27
rubles01:22:28
everything here is good except the chopsticks so01:22:32
decent modern an establishment, but01:22:34
cheap sticks in a wrapper. I’m not saying01:22:39
that you need some kind of I don’t know stone01:22:41
metal ones, but at least remove01:22:45
the packaging and this will be01:22:47
more practical, yes, safety and health has been01:22:50
canceled, but to01:22:52
get out of this is positive or01:22:56
paper branded No, it doesn’t matter, but it01:22:59
looks like that cheap But here it is, the01:23:02
sticks themselves look fine,01:23:04
in my opinion, if you buy a pair of sticks in bulk it01:23:07
turns out to be around two rubles01:23:11
for this level of establishment it’s not so01:23:14
difficult If the sticks were served like that I would01:23:17
n’t say a word here after all01:23:23
and Let’s see what these are the pictures, this is the01:23:27
tender juicy chicken Nuria has01:23:32
a lot of Mango sauce at home, I would try it separately,01:23:36
of course, it’s fresh to the touch,01:23:38
just nectar, just the01:23:43
Porto spruce oozes01:23:46
riper than this Mango I can’t think of anything else, if01:23:49
he continued to sing, then he was already01:23:54
the most01:23:57
if there is a dessert with You should definitely take mango with this01:24:00
Let's mix it up01:24:02
and see what the coca01:24:05
will be like together The rice is dense because of this it's01:24:09
difficult to mix with chopsticks Let's01:24:11
take a fork as it will be more convenient The portion is huge01:24:14
for that kind of money even in01:24:17
Tver it's generally just almost a gift01:24:20
look how much chicken how much rice you01:24:23
're hungry after this portion you won’t leave,01:24:25
but something tells me that there won’t be enough sauce for the01:24:29
rice and even Manga won’t save you,01:24:33
again, it looks like one tastes the01:24:36
other, I’m afraid for the rice, of course it’s too01:24:39
dense, hard and stuck together,01:24:44
the pillow should be a little looser01:24:48
than here01:24:49
Okay enough chatting Let's try01:24:54
and let's start with everything actually let's01:24:57
start right away the01:25:01
chicken is spicy, spicy, close to01:25:03
spicy, that is, this sauce on01:25:06
it is just peppery and be01:25:10
prepared for the fact that it will burn a little01:25:12
rice is not ideal but01:25:17
Mango is trying his best dilute it and rest01:25:20
life lethality does not always work out and01:25:23
Manga won’t have enough sauce for the whole portion01:25:27
Manga is also trying to help but the rice01:25:30
is not broken01:25:32
knitting dry there is a lot of it even if you01:25:36
make the fork as01:25:38
varied as possible, that is, put one01:25:40
second third on it, then you will be comfortable but01:25:43
at the end you will still have half a port01:25:46
of service but Mango passes but still01:25:49
I grabbed the chicken the01:25:52
hot section is ours Duck breast with01:25:56
mashed potatoes Gorgonzola sauce and01:25:59
jam and chokeberry 590 rubles This is01:26:02
such a humiliated duck that is cut badly01:26:06
because I took a knife wrong, but01:26:10
now another thing is much better.01:26:13
Look how it all works inside. Let’s01:26:17
cut it, it’s just not very convenient on a01:26:21
flat plate. It would be better to cut it.01:26:33
Pleasantly01:26:35
surprising. The gorgonzola sauce in stock is01:26:37
such an aged cheese and01:26:39
chokeberry with character.01:26:45
I join in the birthday congratulations.01:26:48
and to your health, gentlemen.01:26:54
Very cool and versatile sauce, it01:26:58
immediately envelops the receptors,01:27:03
rich, wonderful,01:27:07
perfect for jackets and with01:27:10
berry sauce, I understand why this01:27:12
dish is ordered quite often because01:27:15
it is01:27:16
not hackneyed because it is tasty01:27:20
because it is inexpensive to01:27:22
serve By the way, yes you can there was01:27:25
something that didn’t work out that she herself01:27:31
was soft if the veins but not because of them01:27:36
the press is uncomfortable let’s make it beautiful the01:27:39
mixture of sauces01:27:45
is ready01:27:47
[music]01:27:57
we’ll do it like this It would seem easy to01:28:03
come up with something brilliant01:28:13
[music] it’s01:28:16
wonderful to prepare and combine01:28:21
very easily of course why doesn’t everyone01:28:23
make mint potatoes, no matter what it means in01:28:26
this case, they are very densely01:28:28
compressed01:28:31
and there is a feeling that the01:28:33
mood will be similar to rice and spoky01:28:38
like everything was below before and you01:28:40
will have to really wish for potatoes, but maybe01:28:43
the device just can’t handle it. But here01:28:46
as if it wasn’t invented, it would be better01:28:49
to make not just mint potatoes, but01:28:51
let’s say there01:28:52
is butter, the menu would be richer, more01:28:57
interesting, it’s too simple in this dish with01:29:02
interesting sauces,01:29:07
or you need to uproot it from here,01:29:10
cut it like this, take it and again01:29:13
dip the sauce, I don’t know, maybe Well, just01:29:18
potatoes01:29:22
A chokeberry would be nice here, a very good01:29:26
combination01:29:27
[music]01:29:28
pizza without further ado meeting the body with01:29:32
real tomatoes small size 2001:29:34
centimeters for 490 rubles and sauce for the01:29:37
crusts for 70 for the crusts with Parmesan01:29:40
to your health My Lords Lords01:29:44
simple cool perfect pizza01:29:48
about 4 ingredients01:29:52
when they are all of high quality they turn out01:29:54
perfect orchestra01:29:57
thin crispy dough rich01:30:00
filling and that’s it there’s nothing else here And01:30:03
this is how01:30:06
the sauce is suitable for lovers of Parmesan I01:30:09
still like to dip garlic and01:30:12
making a few to choose from for makami01:30:15
would also be nice not necessarily not01:30:18
critical but01:30:21
Here too01:30:24
made and01:30:26
cool but then I want a second third01:30:30
option so that I have a choice01:30:35
But objectively Gorgeous that one thing that the01:30:39
second thing that was here before of course on the01:30:42
whole is cool The atmosphere the service is the01:30:45
spirit of the city Youthful and all the01:30:50
young people working are so charged with sleeping01:30:52
eyes and wanting01:30:55
to please more but in a good way and01:30:58
enjoying the work And the boys are01:31:00
also barrooms, you can see they01:31:05
are pouring something there, you can also see that they are01:31:08
enjoying and distributing it,01:31:12
and here for the second third time you01:31:15
will already be your own and you will feel like coming home01:31:17
[music]01:31:19
to this establishment has a soul, unlike01:31:22
many And not only in Tver But in general01:31:25
all over the world if the truth is not about earnings,01:31:28
not so much about earnings as01:31:32
about Atmosphere about mood01:31:37
and pizza Other dishes are also cool And in01:31:41
general I liked everything01:31:45
dessert award For food but before it01:31:47
always fresh receptors This is homemade01:31:50
lemonade grapefruit thyme 220 rubles per01:31:53
glass and here it matches the01:31:56
eco-friendly establishment the straws here in general the presentation is cool and01:31:59
laconic01:32:06
Oh the aroma of grapefruit how I miss you,01:32:10
you know why when your mother01:32:13
cuts it up for you This fruit is naturally all01:32:16
these separate01:32:18
edible segments from everything else and01:32:21
mixes it with sugar Oh and the bitterness and01:32:26
sweetness and juice at the end you drink from01:32:28
the plate01:32:29
now in this West I felt it all01:32:32
perfectly01:32:35
Mom hello And we are starting to try this01:32:39
lemonade the family dilutes the taste of grapefruit01:32:43
which of course is very persistent here the01:32:47
bitterness is thorough and this lemonade01:32:52
can be confused with something Aperol, that01:32:55
is, with something light alcoholic. And in01:33:00
principle, if01:33:02
you drop 20 milliliters of something01:33:04
liqueur here, it will be very good Long,01:33:11
whatever I liked the01:33:16
dessert reward For food, but it seems like they01:33:19
also call it the ring of goodness positive or01:33:21
something like that Let's get down to the sections01:33:26
Oh how tender it is how01:33:30
wonderful it is a lot of cream here we have01:33:36
puree in01:33:39
general a pistachio ring we ordered01:33:43
the rate doesn't appear01:33:47
here it's sweet01:33:49
at all I can't understand01:33:52
maybe pear with orange or01:33:56
something mango01:33:59
That feeling when the taste is there, but it’s new01:34:03
or it’s a mix of berries and fruits, so you01:34:07
can’t identify a little knitting01:34:11
nut-butter cream and pistachio here. If01:34:15
there is, then in first place it’s more like01:34:18
hazelnuts from delicious without question,01:34:22
but reading the name pistachio ring you’re01:34:25
like you just don’t expect it to01:34:31
not be in fact it’s very01:34:34
cool sweet but not cloying even after a01:34:38
hearty lunch it will go in with a bang and I think01:34:42
that you will also enjoy it I recommend it is01:34:46
incredibly tasty and the dough and filling are all01:34:50
at the highest level and it’s clear that they do it themselves01:34:54
with skill and with love, there are01:35:00
certainly cool restaurants in Tver01:35:02
and we have just made sure of this, but01:35:04
in any case there are not many of them and you can01:35:07
count them on one hand, but with bar01:35:09
culture the story is more01:35:11
rosy. You have recommended dozens of01:35:13
drinking establishments, beer cocktails,01:35:17
infused drinks for every taste, and we have already we wanted to01:35:20
rent a Czech beer hall on Friday, but there are01:35:24
not a single free table there, and where01:35:27
we are without me, people know there well, but01:35:30
we have option number two, not by01:35:32
value, but by number,01:35:37
behind me is the Mr. Los bar, or as the01:35:41
locals call it, salty, a chamber01:35:43
establishment with craft beer ciders and a01:35:46
small amount of snacks In general,01:35:47
everyone praises Let's see, maybe01:35:50
I will01:35:51
[music]01:36:04
Well, I underestimated the twerks and this01:36:09
bar turned out to be closed to capacity today,01:36:11
but you know what I thought I could take01:36:15
with me, especially since I heard that in the summer01:36:18
this in general it is practiced, that is, they take01:36:20
drinks snacks these gazebos are relaxing,01:36:24
we will also start with the operation of the01:36:26
legendary 11th tap, this is our Belaya01:36:30
Dacha cider 03 for 170 rubles They say it’s01:36:33
just better Sitting in the area Although the area is a01:36:36
loose concept01:36:39
Yes, the aroma of fermentation is01:36:43
slightly tingling sweetish01:36:46
apple cider01:36:48
is cool Yes I love it like this, you01:36:52
can even drink it and you need to drink it without a snack, you01:36:55
calmly stand up or sit down, ideally I look01:36:58
at the people chewing inside and I’m a little jealous01:37:02
But it’s okay I’m also healthy and01:37:04
not cold, the01:37:07
filter is cool, standard, that is, in01:37:09
principle, Belaya Dacha01:37:11
is also found in Moscow You can find it in St. Petersburg.01:37:13
Therefore, I think you understand what I mean,01:37:15
drink number two, sixth screen, beer from a01:37:19
local brewery, types of beer, that is,01:37:21
wheat, 120 rubles for 0.3 for your01:37:24
health, gentlemen,01:37:27
smell the food and drinks, I conjure you01:37:31
because this is 30 percent of the buzz no01:37:33
less01:37:35
also a standard aroma of wheat,01:37:41
soft, sweetish, pours like01:37:46
the Yenisei Well, or another river that01:37:52
ideally merges Of course, come here in the summer And it’s01:37:56
on the veranda near this bar01:38:00
to stand and chat There’s a01:38:02
drink and a bed, but on the other hand,01:38:05
in any city in the summer it’s better and more beautiful I01:38:10
also liked the sixth tap generally01:38:13
inexpensive for 0.3,01:38:16
also a classic, but I basically said01:38:19
what I love. So, excuse me, I’m just01:38:23
getting high at the end of the working day and at the end itself, there01:38:25
will be another establishment at the01:38:28
approaching end of the working day. Beer01:38:31
is good, cider is generally wonderful, but01:38:34
still necessary don’t forget about the appetizer and01:38:37
this is the most interesting thing in my opinion, so01:38:39
take it away for 350 rubles These are the taco01:38:42
sauce they said to the consame and you need to01:38:45
pour it in.01:38:47
Oh, it’s hot because it got on01:38:50
your finger,01:38:51
let’s for now without the jalapeno a little With some01:38:55
good01:38:57
lemon juice, that’s how it should be, I think01:39:00
artificially but we always check everything01:39:03
crispy delicious to the place Look how01:39:06
much meat there is green onion in its01:39:09
place and the sauce that was inside and01:39:12
which we scorched on top they01:39:13
united further some whirlpool01:39:17
like for steam in my opinion01:39:25
you press the juiciest fit even without01:39:29
jalapeño this appetizer in this establishment01:39:31
I I can personally recommend and finally in01:39:34
this establishment I decided to take something01:39:36
unusual. This is already 0.501:39:39
cider feijoa cucumber costs 270 rubles01:39:44
in the first place feijoa01:39:47
is familiar to me from the bar laboratory of vodka01:39:51
in Yaroslavl that these are jeans and Hua I01:39:54
still have hearts you can say on01:39:56
the receptors and of course the cucumber01:39:57
is also felt for your health, gentlemen, the01:40:03
taste is characteristic, but it cannot be explained to01:40:06
that person. Who has not tried feijoa01:40:08
as well as gooseberries. Try to01:40:10
explain to someone who has not eaten it how it01:40:13
tastes sour, sweet, but it won’t01:40:15
work. Here is the basic taste of01:40:18
feijoa At the same time, the01:40:21
cucumber is only for smoothing,01:40:24
to dilute the taste, it’s01:40:28
not present on the palate so much that it plays well. Well,01:40:31
it doesn’t need01:40:34
a story. It’s interesting to try it for once. It01:40:37
might even be good for a few people. The01:40:44
icing on the cake is a digestif after dinner, the01:40:48
last place in the film about01:40:50
gastronomy, and today it’s the best01:40:52
cocktail bar. barterry if you believe Terry01:40:54
Chans fandak conditional speakeasy Let's01:40:58
go downstairs I'll tell you what's what01:41:00
[music]01:41:17
first impression the following is what a01:41:20
speakeasy from a bar should look like in01:41:22
modern realities when everything is possible01:41:24
basement room almost grabbing the01:41:27
music naturally so dark01:41:31
brutal so serious but01:41:34
professional the bartenders, when we came in,01:41:36
they turned us off with such a look, and actually01:41:40
I realized that everything here is clearly a great01:41:44
variety of cocktails here, both long and01:41:46
medium-sized, there is something I learned But01:41:48
not on the menu, but they pour you according to your requests, in01:41:52
principle, I think that these guys can01:41:54
you can mix anything according to your01:41:57
preferences, this is actually01:41:58
a charm I think we’ll take an Aperitif01:42:01
if the digesti is sweeter and three Longs three01:42:07
cocktails starting from light01:42:10
strength to01:42:11
strong this is the character to01:42:15
this character01:42:17
you understand here of course and there are snacks01:42:20
but purely symbolically, one sheet is with01:42:24
very large spaces bruschettas01:42:26
shrimp chicken corn dog Well, in general,01:42:29
let’s take something purely to eat Yes,01:42:32
everything is real One page in general, we01:42:35
order and wait Aperitif they have a menu of a01:42:39
koala cocktail which consists of01:42:42
blackberry gin and peach and they can make a01:42:44
version of sho there are01:42:48
components of Gin blackberry peach01:42:50
for only 200 rubles Here’s one I think01:42:53
we’ll eat one at first 2 after01:42:57
[music]01:43:00
tropical fruits and this is for your01:43:03
health gentlemen01:43:04
[music]01:43:09
Oh Let’s01:43:11
not eat yet for now just Enjoy the01:43:15
sour one gin with berries and fruit01:43:23
ends well the film you started01:43:29
[music]01:43:31
200 rubles is definitely worth it, yes that’s01:43:36
exactly how you had to drink it01:43:38
first marmalade then base springboard01:43:42
base and then launch In general, you can01:43:48
carry the next cocktail Meller 40001:43:50
rubles composition blackcurrant caramel01:43:54
and coffee like this baby01:43:57
figuratively carved lemon zest salted01:44:01
Caramel in the first place coffee and01:44:03
catches up01:44:05
and sourness here the berry is present01:44:09
[music]01:44:10
I like it here01:44:13
we started with light and we didn’t01:44:16
miss the coffee definitely caramel01:44:22
behind it that is, they swapped places if you01:44:24
compare the smell and again sometimes the market01:44:27
on the finish on the trail is01:44:31
also cool. You drink 3-4 of these01:44:36
and you’ll already be carrying the weight. Therefore, you need to know when to stop01:44:40
drinking water between drinks.01:44:53
Wow, it’s great. Well, really, even for those who don’t01:44:56
like coffee, it will be delicious01:45:01
[music]01:45:03
drinking water, of course, is great between01:45:06
long shots and cocktails, but have a snack It’s also01:45:08
worth it and I was advised to have01:45:11
at least 6 pieces of crispy shrimp with tuna sauce01:45:14
and it costs 600 rubles. Serving01:45:18
is interesting, that is, in the stump of a stuck01:45:21
skewer, these are the01:45:24
shrimp, shrimp batter, and on top, the01:45:27
shrimp breading01:45:29
smells familiar. But it’s delicious for your01:45:32
health, gentlemen,01:45:34
crispy, fatty so in order to01:45:38
smooth out the passage of alcohol01:45:43
even without sauce it comes in with a bang 600 rubles01:45:46
for six shrimp in Tver01:45:50
is close to a high price01:45:54
But it’s delicious That is, here only the price01:45:57
can be faulted in terms of presentation,01:45:59
consistency, texture, taste and so01:46:01
on is not allowed01:46:03
the following Let’s dip in mayonnaise01:46:07
tuna sauce If you haven’t liked it yet,01:46:10
then at this point it’s time to01:46:13
look at how01:46:17
tasty this01:46:18
sauce is, cool, perhaps take less01:46:21
to give way to the shrimp, it was a little01:46:23
tired, although01:46:25
it was a little good. In01:46:31
general, balance this dish yourself;01:46:36
this sauce is very suitable for shrimp and is01:46:39
fire in itself I don’t mean that it’s spicy,01:46:42
I mean that it’s cool cocktail Lasi for 42001:46:45
rubles composition white Rum homemade01:46:49
yoghurt liqueur passion fruit curé and lemon and01:46:51
sugar the presentation is pleasant as the01:46:54
big girls said they take it Because passion fruit because it01:46:56
cleans up pretty well That is, it’s an01:47:00
order of magnitude01:47:01
stronger than what you drank before01:47:04
change And at the beginning we’ll take one Bear,01:47:07
then a cocktail and then a second01:47:13
green apple. I didn’t confuse this with anything.01:47:16
You know what passion fruit yogurt smells like?01:47:20
Yes, it’s logical that I01:47:23
listed it in the composition, but01:47:26
for a cocktail to smell like that, I don’t remember01:47:31
white Rum breaking through the sourness01:47:34
emits a slight01:47:37
harshness, so to speak figuratively, this is how01:47:40
Mike Tyson hits you through 200 down01:47:45
pillows, that is, the blow is strong but01:47:46
distant01:47:49
due to inertia,01:47:52
but the inertia just didn’t reach it, it gives01:47:55
after 2-3 of these,01:47:59
but it is very tasty and it’s not for nothing that the residents of Tver01:48:02
say that it is the best cocktail park in01:48:05
the city It may not be better, but at least01:48:08
one of them is for sure, I can say that the guys01:48:11
here know01:48:13
bar culture and cocktails01:48:20
and farrowing. That is, I drank and understand that it’s01:48:24
already so good that I do01:48:27
n’t want to leave. The train is coming soon, but01:48:31
the train will still be there tomorrow, maybe in any01:48:35
case, when else will they come here?01:49:05
In fact, the first cocktail that is on the01:49:08
menu is called Dominican Republic and it has a01:49:10
maximum level of strength01:49:12
aged Rum port red liqueur01:49:15
black currant maraschino liqueur01:49:18
450 rubles Yes, here I understand all the01:49:23
alcoholic components Well, let's01:49:25
bang,01:49:27
but here there is perhaps an orange in the aroma01:49:31
because here the01:49:33
zest is01:49:35
not in any case an orange in the first01:49:39
place, but there is such a spirit here already when01:49:44
Michael Tyson came closer to you by01:49:48
150-160 pillows out of 200 which were01:49:59
just good and berry And such a certain01:50:03
honeyiness01:50:05
and aged rum tells you Good01:50:08
evening I’m here It’s nice to meet you, but at the same time01:50:11
it’s kind of gentle, sweet,01:50:15
but naturally it’s many times stronger than we01:50:19
drank, if you need three four five of those to get out there,01:50:23
then these couple are enough,01:50:26
quickly drunk without a snack without water01:50:28
so you understand that So, of01:50:42
course, I don’t really like How like a pure01:50:46
product, but in this01:50:48
athlete’s cocktail, together with liqueurs, it goes with a01:50:52
bang, after all, of course, I won’t be01:50:54
a hero and will eat another shrimp01:50:57
because I want a drink,01:51:01
but from experience I can say that you01:51:06
need to wait and crunch01:51:15
Well, I’m for the culture of being,01:51:19
booze is of course poison evil But if not01:51:24
often under the control of adults and so01:51:29
wisely, then I can allow it01:51:39
now we will also have Shotik01:51:43
In general, you'll wait a second for now, I'll finish my01:51:46
drink and wait for there to be such a cocktail01:51:51
on the menu It's called a piñata and there's01:51:54
pineapple Rum liqueur Coconut mixture acids01:51:58
and syrup Watermelon they made me a01:52:02
version in shock That is, it is less than 2 times01:52:05
and costs 200 rubles for such a verse01:52:09
[music]01:52:11
Coconut in the first place is not just Coconut,01:52:15
which is exactly the nut there and so on,01:52:17
there is no01:52:18
coconut scent that was in01:52:22
Drakosha’s shampoo in childhood with such a round01:52:25
knob lid, you open it01:52:27
to smell and it’s just01:52:29
that Coconut from childhood from the head01:52:33
no other01:52:35
now01:52:40
hold Steve it must be sweet01:52:42
weakly01:52:50
sour good01:52:52
[music]01:52:56
aftertaste digestively sweet class And01:53:00
here I am with pleasure01:53:01
Long but everything with us is as if01:53:06
from operative through01:53:10
cocktails snacks everything to the end As01:53:13
they say, tell the bartender about your plans,01:53:16
he will laugh in your face This is a01:53:20
classic cocktail of which01:53:22
12 thousand liters have already been drunk during the entire01:53:25
existence of this bar Bloody Mary01:53:29
250 milliliters for 500 rubles there is a01:53:33
large remote for 900 and I think that01:53:35
after the shooting, the boy and I bang another01:53:39
900, served in the company of wild garlic and01:53:44
olives, and the shot01:53:47
opens there, from a special01:53:50
fumigator, smoke01:53:52
on alder chips created a shaft,01:53:57
I again have country flashbacks All I01:54:00
swam, but no, we’re holding on, the last01:54:03
establishment is the last I hope the drink is in01:54:06
the frame and Let's01:54:07
bring it to pour01:54:10
That's it,01:54:14
and Almaz's eye didn't pour a single drop past01:54:19
That's the01:54:20
whole01:54:24
composition of vodka with baked garlic pepper and01:54:29
Mary actually a mix, you know that I caught01:54:32
myself thinking absolutely crazy that I wo01:54:35
n't carry it out in life01:54:41
Although on the other hand, if in in the last01:54:44
film, I took a dip in a bath of beer, then01:54:46
let's do Denchik the way he needs to, of course01:54:51
he needs to laugh. Let's01:55:01
oh01:55:03
well,01:55:04
the vodka tingles the pepper, you can really01:55:07
feel the Bulgarian01:55:09
sweet and finishing tomato,01:55:12
as I found out, this cocktail beats at the very01:55:15
end after all the drinks in order to01:55:18
not be interrupted by anything stay on your01:55:21
receptors You can finish your drink and go home with the01:55:26
aftertaste of this establishment and this01:55:30
drink, it’s01:55:31
not at all strong, it’s just01:55:35
calm, light, but here you can just01:55:39
sit down if you drank a Shotik, if you drained a Long,01:55:43
then here of course you01:55:46
top up, top up, top up, top up,01:55:49
order, top up again you top it up01:55:52
until it’s thawed Now I understand why01:55:54
they drank 12 liters because Pitka01:55:57
because it’s delicious and01:56:03
great and Let’s start with wild garlic01:56:09
So that’s it and01:56:13
then whatever you want Let me say yes01:56:17
this is great And it’s very cool that this01:56:21
place is exactly that because after01:56:23
us already01:56:25
scattered, wobbly,01:56:28
very hard, pickled, well,01:56:33
somehow delicious, and you know that I’m, to put it01:56:37
mildly, a small fan of olives But who is01:56:41
she for me to eat today, especially since I’ll pay for the01:56:47
marinade01:56:51
[music] I01:56:54
really01:56:55
liked pickled olives01:56:58
oh01:57:05
The professional01:57:12
wasn’t good yet01:57:17
here, it’s cool here and in Tver in general01:57:22
No, I didn’t expect anything bad, but the city01:57:25
seemed very advantageous in terms of gastronomy,01:57:27
just an hour by train from Moscow01:57:31
to Moscow, a01:57:33
number of establishments that are well above the01:57:38
Moscow average Yes, no Michelin, no01:57:42
culture,01:57:48
unlike Vladivostok, may have already01:57:51
appeared for a year while we were gone But01:57:53
before there wasn’t much here01:57:56
they feel I would say so and yet01:57:59
They say correctly that it is closer to Moscow but the01:58:01
soul is in St. Petersburg, the bar component is definitely01:58:06
St. Petersburg01:58:07
in a good way01:58:12
and of course the restaurants are cool fast food01:58:15
their own Tver Tver is the top for you I’ll say you01:58:20
haven’t seen this, don’t01:58:23
tell anyone Tver01:58:29
is the last and then01:58:33
let’s go along the same lines01:58:37
Oh good,01:58:42
what kind of results can we sum up01:58:44
gastronomically? I really01:58:46
liked the door for 400 thousand people. Quite a01:58:48
sufficient number of good01:58:50
establishments and its own competitive01:58:53
fast food. Of course, you could also go to a01:58:55
couple of recommended places, but it01:58:57
seems to me that we have collected the best, many01:58:59
of you advised through trans-old01:59:01
Baku, I remembered that I did a review of it Three01:59:03
years ago in the video I eat in three different01:59:05
cities in one day, we only have an01:59:07
hour and a half for the road back and for01:59:09
lunch, so I01:59:10
hope will receive us and feed us a delicious01:59:13
lunch. Well, I would say that tiger01:59:17
shrimps because Nikita and I are very little01:59:19
asked for a cocktail and they01:59:21
brought me a complete blast. And he01:59:24
pleasantly varnished a pink elephant throughout our lunch. It’s01:59:32
definitely worth visiting, which is typical everywhere,01:59:35
even in Manilla, charged01:59:37
young people work. They really love guests and their01:59:39
work, it’s very captivating that01:59:42
Upper Volga cuisine appears. I01:59:44
went into the Tverskaya restaurant without a camera, where, according to01:59:46
information, they tried to revive ancient01:59:48
dishes and the director told me that this menu01:59:50
did not last long. was in01:59:52
demand and the labor costs were colossal,01:59:55
now they cook only by special order01:59:57
and at festivals, it’s sad, of course, but01:59:59
these are modern realities. Perhaps02:00:01
someday, if you have a request,02:00:04
we’ll travel around the villages and film for the history of the02:00:06
disappearing cuisine. But now Thank you02:00:09
very much for watching, like and warm02:00:11
comment and don’t forget to subscribe to02:00:13
this channel and to the second channel Max Brandt02:00:15
reviews of restaurants there we go to millions of02:00:17
subscribers and there is also a lot of content02:00:19
So the subscription for you will not be in vain I will02:00:22
leave all the links in the description Thank you02:00:24
again Gentlemen wait for Food bloggers in02:00:26
your city are the best Max Brandt02:00:28
[music]Description:
Подписаться на канал с обзорами ресторанов: https://www.youtube.com/@BrandtIgraet Господа, это девятый фильм из цикла "Фуд-блогер в городе". На этот раз посетили Тверь. Старинный город с богатой историей гастрономии и высоким современным уровнем общепита. Приятного просмотра и аппетита. Все серии Фуд-блогера в городе: https://www.youtube.com/playlist?list=PL8ScN9x2W4HDYSBgaq7G9wWVcZWFnSxTY Над фильмом работали: Никита Петряев: https://t.me/fastfoodblogger Денчик: https://www.youtube.com/channel/UC77r-MNR6K1MLDYFsONsOyQ Пашка: https://vk.com/id144831958 Телеграм-канал: https://t.me/foodblogger Самые выгодные скидки: https://t.me/skidkomet Обзоры ресторанов: https://t.me/nagradazaedu Сборник лучших рецептов: https://t.me/topretsept Описание шкалы остроты в Никитах Петряевых: https://t.me/foodblogger/1750 Моя система оценки блюд: https://t.me/foodblogger/1525 Моя коллекция часов: https://t.me/foodblogger/1485 По рекламе писать: [email protected] По личным вопросам: [email protected] Подпишись, чтобы не потеряться: Основной ютуб-канал - https://www.youtube.com/maxmakesvideo Обзоры ресторанов: https://www.youtube.com/brandtigraet ВК: https://vk.com/max_brandt Группа ВК: https://vk.com/maxbrandtpublic Яндекс-дзен: https://dzen.ru/max_brandt Рутуб: https://rutube.ru/channel/23754112/ Тик-ток - https://www.tiktok.com/@max_brandt Тайм-коды: 00:00 - Тизер 00:18 - Вступление 01:59 - Тверь 02:28 - Breakfast Band 19:52 - Chicken House 30:43 - Арзи 35:15 - Манилов 48:32 - Коврижка 49:53 - I`m Restaurant 01:16:28 - Locals 01:34:59 - Pitnica 01:35:36 - Мистер Лось 01:40:43 - FunDuck 01:58:40 - Итоги Всем фуд-привет, меня зовут Макс Брандт и я фудблогер. На этом канале я выпускаю фуд-шоу, обзоры ресторанов и кафе. Запасайтесь едой, приятного просмотра и аппетита.
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