A FIRST LOOK AT TWINS GARDEN, MOSCOW
Ivan and Sergey Berezutskiy are identical Russian twins, and chefs, who have worked in some of the world’s finest kitchens: Ivan at elBulli and El Celler de Can Roca in Spain, and Sergey at Alinea in Chicago and Varvary in Moscow. Sergey also won Young Chef of the Year at the S.Pellegrino and Acqua Panna Cooking Cup in 2014.
That same year, they opened Twins in Moscow, where they playfully reinterpreted Russian cuisine with modern techniques. The restaurant landed at 92 on the most recent World’s 50 Best Restaurants list.
Now, they’ve relocated the restaurant to a new site in central Moscow and acquired a 150 acre farm in Valuga, two hours to the Southwest of Russia’s capital, which has given them access to fresher ingredients than ever before. In honour of this extended larder, they’ve decided to rename the restaurant Twins Garden. With an aeroponic fruit and vegetable system soon to be installed in the restaurant, the idea is for Twins Garden to ultimately become completely self-sufficient.
The new restaurant also has the largest wine cellar in Russia and a laboratory on site – in which you can actually dine too.
Take a look at some of the dishes and more below.
All images: © Igor Rodin/Vanya Berezkin/Twins Garden
Clockwise from top left: Horsehair Crab and Honey Fungus; Sterlet (a type of sturgeon); Garden Salad
Left to right: the Berezutskiy brothers; Veal Brains and Walnuts
Clockwise from top left: Chicken; Cheeses; Cabbage; Arctic Rasberry
Left to right: the farm; Tomatoes