More Culinary Delights in St. Petersburg

By the time we were seated for dinner on 15.09.2025, it was around 8:30 pm. This was our first meal in St. Petersburg, following a cruise in Neva River and a train journey from Moscow earlier that afternoon. We dined at Katyusha, a basement restaurant whose interior immediately caught our attention. Soft green walls, adorned with delicate floral patterns, created a warm, inviting and homely atmosphere that set the perfect tone for our evening. Unfortunately, I did not manage to capture the main course of my meal.

For desserts, we had berry tart presented in a crisp, cylindrical pastry shell. Its crust holds a smooth cream filling, topped with ruby-red berry granules.

The second dessert was a chilled mousse cake shaped into a neat round. It was embedded with fresh strawberry slices and crowned with small, glossy, pearl-like sugar sphere and slices of strawberries.

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After touring Catherine Palace on 17.09.2025, we proceeded to Hlebnikov (English translation) Restaurant to have lunch. Hlebnikov in the historical town of Pushkin is just about 1km from Catherine Palace.

The main course was pan-seared chicken breast served with creamy mashed potatoes and a light cream sauce. The dish is garnished with a fresh sprig of dill.

Pan-fried fish accompanied by portion of small roasted potatoes. Th dish was also supplemented with grilled carrot slices and a piece of deep purple beetroot and a dollop of creamy white sauce.

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After our visit to Peter & Paul Fortress on 17.09.2026, we adjourned to Severyanin Restaurant to have our dinner. This is a refined dining spot nestled in the historic heart of Saint Petersburg. Its elegant entrance, framed by climbing greenery and classical stone architecture.

In this restaurant, we were served beetroot soup, known as borscht in Russia. Earlier on in Moscow, we had it in one of the restaurants in Moscow (Read here). I discovered that this soup is very popular in Russia, and other Eastern European countries. Borscht has cultural significance and is often served during family gatherings and holidays, much like the Chinese eating Tang Yuan during CNY. Borscht is considered a staple of Russian cuisine and comes in many regional variations. Traditional Russian borscht is made with beets, cabbage, potatoes, carrots, onions, and often meat (like beef or pork), and it’s usually served hot with a dollop of sour cream and sometimes fresh dill.

The main course featured a thick, well-seared beef patty served over roasted potato wedges and vegetables. It is finished with a generous spoonful of lingonberry sauce, whose deep red color adds both visual drama and tangy sweetness.

The final dish was a creamy, mousse-like dessert served in a decorative glass goblet. Topped with dried berries, golden crumbs and fresh parsley.