In summer, you want to spend as much time as possible outdoors. This also applies to visiting restaurants, so two terraces from the La Vue restaurant are a must-see not only for tourists, but for all residents of St. Petersburg.

By the way, one of them is glazed and sheltered from the weather, and the second is open to the sun, wind and summer, and therefore promotes tanning. Both terraces are panoramic - from a sixty-meter height, guests are provided with an outstanding view of the Neva water area, four bridges from Liteiny to Blagoveshchensky, the symbol of the revolution - the cruiser Aurora, the spire of the Peter and Paul Fortress and other sights of St. Petersburg.

Both terraces are panoramic - from a height of sixty meters, guests are provided with an outstanding view of the Neva water area

The view restaurant La Vue (translated from French means “view”) was built in the summer of 2017 on the roof of the St. Petersburg Hotel by Citytel Group. The restaurant is two-story: the lower one is divided into five halls, including a wine cellar, a tasting room and a living room. The Swedish architectural bureau Lundwall Architects was responsible for the design of the upper floor: here the interior is lighter and lighter, designed in pastel colors, with bright color accents in the form of red armchairs and turquoise poufs.

At the back of the hall is an open kitchen with a josper, a pacojet and an Alto-Shaam smoker. Gastronomic management of the restaurant and both terraces is carried out by Nikita Sechin. The track record of the chef is work in the Ginza Project holding for twelve years (Volga-Volga, Spices and Joys, Gastronomics). In 2016, Sechin had an internship at the Terminal#1 gastronomic bistro in Montpellier, southern France.

The a la carte menu offers a modern author's view of the cuisine, appropriate in a restaurant at a large hotel, designed for foreign guests, Russian tourists and St. Petersburg residents. There are dishes based on Italian, French, Asian, Russian trends: among the hits are tuna tataki with mango sauce, spicy salad with roast beef, gazpacho with avocado and strawberries, signature borscht with veal cheeks, lard and garlic donuts, steamed sea bass with parmantier from carrots and spinach, gnocchi with parmesan. The menu is updated regularly, the last one happened at the beginning of this summer: among the latest new items are salad with squid and smashed zucchini, dorado tartare with seaweed cream, sorrel soup with rhubarb ice cream, striploin with chanterelles, dessert "Chocolate Currant".

Many items on the menu are dedicated to fish and seafood: connoisseurs of sea delicacies are offered a seafood plateau with crab phalanges, king prawns and scallops from the Kuril Islands. The sweet menu includes homemade ice cream and sorbets of unusual flavors from rhubarb to ryazhenka and author's desserts "Drunken Cherry with Gingerbread Cream", baked milk tres leches with goat cheese mousse and cherries. The restaurant has a large collection of wines from the Old and New Worlds, including biodynamic wines; the price for a glass starts from 250 rubles. Sommelier - Dmitry Kizeev.

In addition to the a la carte menu, the restaurant and both terraces offer two original sets: vegan and Russian. The vegan set (1900 rubles) includes five courses, not a single dish contains ingredients of animal origin: broccoli tempura with garlic chips, cauliflower steak, granola with coconut cream. The Russian set (3900 rubles) consists of nine courses and is made mostly from Russian products: they offer sprat pate in a Borodino bread cone, rabbit terrine with sagging sour cream and carrot ice cream, potato cream soup with crab and red caviar , smoked venison with buckwheat, cranberries and spruce jam. Alcoholic accompaniment of the Russian set is offered for a fee: among the drinks, only Russian positions, including cider, sparkling, vodka.

The only negative: wild boars come to the vineyards and eat grapes. "And how to deal with it?!" - sommelier Dmitry, telling another story from the life of Tuscan winemakers, already settled down on the armrest of the chair opposite in his own way. What can be answered to this?! Only offer to open the production of biodynamic sausage. The choice and tasting of wine in the new restaurant La Vue most of all resembles some kind of informal gatherings.

La Vue opened on the top floor of the St. Petersburg Hotel, or rather, on the last two floors, or even on two and a half. Someone else remembers that at the turn of the 1990s there was a fire in the hotel, since then there has been no high-rise catering here. Which is strange, because behind the windows, which are from floor to ceiling, there is almost everything that is most important for which Petersburg is valued - the sky, water and bridges. And, of course, "Aurora", it is here just like in the palm of your hand.

With all these undeniable panoramic advantages, the restaurant for some reason retains the status of "for its own". It is almost impossible for an outsider to guess about its existence. The hotel is gigantic, like all the main construction sites of socialism, it has kilometer-long advertising letters that form the names of Western brands. In front of the entrance there is an ineradicably persistent smell of nicotine, Asian tourists are rolling endless parallelepipeds of plastic suitcases in the hall. There are no signs or signs for La Vue either outside or inside, there are only small brass plaques above several elevators. Moreover, even next to the floor buttons, it is not yet written where to look for an institution. Intuitively, you press the largest number available here - 9.

To say that La Vue is a great restaurant is to say nothing. To be honest, it’s not even clear why there is so much space. On the first level there is a multi-room brick loft with multi-colored armchairs. Everything would be fine, but there is not a single window here, and as a result, not a single person, except for the staff. A glass staircase leads to the level with a glass wall. Not all panoramic restaurants in St. Petersburg hide their guests from bad weather. The disadvantages of La Vue are, in this case, a continuation of its merits. Yes, it doesn’t drip here, it doesn’t blow, but if it’s a classic St. Petersburg rain, then there’s not much point in looking out the window - you still won’t see anything. Perhaps it is for this occasion that pictures with a black-and-white cruiser of the revolution and other landscape sights are broadcast on the wall.

The interior of the main hall of La Vue - a la 1970s. It’s just not clear why they made an open kitchen here, if almost no one appears on it anyway. It is clear that all guests tend to get closer to the window, so it is better to book these tables in advance.

The staircase in the corner leads even higher - to a small banquet hall, again without windows, but with a transparent roof.

La Vue chef Alexey Ermakov proved to be an absolute cosmopolitan: his menu included smorrebrod (300 rubles), ceviche (520), borscht with smoked duck (380), and risotto with stewed rabbit stew (720), etc. When you see that they are asking for 820 rubles for a Nicoise salad with a poached egg, it remains to reassure yourself with the thought that good views are expensive. The wine list is drawn up, as is now customary, intricately. There are sections "Known to everyone", "Not known to everyone", "Know the unknown", etc. Prices start from 250 rubles per glass.

The service is still from the category of "how lucky": it can be exemplary-precautionary, and endlessly tedious. It is strange to observe how in the hall, in which many seats are occupied, at some moments there is not a single representative of the institution at all. After the words: "I would not recommend the squid to you, because very often our kitchen cooks it a little rubbery," the waiter wants to add a point for honesty. But when he sings praises of grilled watermelon with three types of cheese and mustard dressing, and then it turns out that he is not there today, a desire arises to return the assessment to its original state: you can’t be so cruel!

At least half of the guests that evening preferred drinks to food, but the kitchen still could not keep up. It's best to be patient right now. There is definitely more work to be done on the presentation as well. A spicy-sweet salad with "bloody" roast beef, crispy eggplant and tomatoes isn't bad at all. But who managed to cut farm cheese into such cubes that the result began to resemble a Greek salad from a mediocre cafe? Ceviche from Karelian trout definitely had nothing to do with its Peruvian progenitor. Of course, any chef has the right to the author's variation, but it should also be recognized as unsuccessful. Onion cream soup is almost dessert-sweet, and topped with sun-dried pear chips.

The La Vue chef is trying to experiment. One of the results of these searches is a fondant made from Bryansk oxtails. Outwardly, the dish really resembles two different-sized small cupcakes, but nothing more. Real fondant is, first of all, an explosion of emotions arising from the difference in the textures of a crispy biscuit and a melting filling. There is no explosion here, but just mashed meat with onion confit, nuts and celery in a variety of forms.

Stewed beef tongue in a grain mustard sauce with grilled corn (810) and duck breast (970) with a sauce where cherries were next to beets evoked the idea that the substance always turns out to be better than the form.

The most original La Vue dessert is brownies accompanied by porcini mushroom sauce. But it turned out to be much more sweet than mushroom aromas ...

The rain has stopped, St. Petersburg lights up, and the elevator lifts the next romantic couples to the floor. Everyone wants to see the Aurora.

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La Vue is a restaurant located on the roof of the St. Petersburg Hotel. Fine-tuned cuisine, a high level of service and a unique panoramic view make La Vue a must-visit place for both city guests and citizens.

The talented chef Nikita Sechin is working on the concept of the kitchen. The laconic menu is represented by both original gastronomic and classic positions with elements of the author's vision. For example, the author's version of the traditional "Caesar" with warm Iceberg salad with chicken or shrimp to choose from, Asian-style vegetable salad or octopus tentacles with vegetables and pepper sauce. Delicate but savory dishes will be appreciated by connoisseurs of good cuisine. By the way, the restaurant's menu is regularly supplemented with specialties, following seasonal and local trends. Desserts that are non-trivial in the establishment, for example, an unusual combination of apple and rhubarb or the addition of lime to the traditional combination of strawberries and basil.

Exclusive wine list - a project of the famous sommelier Dmitry Kizeev. Unlike classical canons, where positions are arranged according to geography, the La Vue wine list is conceptually represented by logical blocks, such as: "Known to everyone", "Not known to everyone" or "Know the unknown". The sommelier will not only help you choose the perfect wines for the ordered dishes, but will also be happy to share some of the intricacies of the rich wine culture. It is worth noting that there are also extremely rare positions presented only in a few institutions of the city. Connoisseurs should pay attention to the “orange” block, which presents special white wines made using the “red” method. The bar list is a classic of cocktails, spirits and liqueurs, including sherry, grappa and calvados.

La Vue is a meeting place for status people or romantic dates. It hosts atmospheric social events, enogastronomic dinners, master classes from leading winemakers and chefs of the world, presentations of premium brands, poetry evenings, master classes for emerging artists, StandUp parties.

The impressive space of the restaurant is original and thoughtfully zoned. The pan-casual and loft-style interior was designed and designed by the Swedish architectural firm Lundwall Architects (known for its work with the Hilton and Radisson hotels). The restaurant is divided into several diverse halls and zones: the main hall with panoramic windows and exceptional views of St. Petersburg, a mezzanine with a glass roof, a contact bar with a lounge, a separate open kitchen, chamber spaces for tasting and serving specialties and a private VIP room behind the wine storage. From the hotel lobby in La Vue leads its own branded elevator.

In June 2018, a complex of terraces was opened in the La Vue restaurant - all-season and open. The all-season terrace has panoramic windows and a ceiling, a set of lighting equipment, and climate control. Green plants, wicker furniture, soft pillows, friendly staff - our terrace is designed for a pleasant evening in the company of friends and business partners. The outdoor terrace is popular for organizing offsite wedding registration. From a height of 60 meters, a unique view of St. Petersburg sights and the Neva water area opens up.

Text provided by the institution

After a couple of weeks of “work”, the restaurant began to try to get through. How? As far as I can. Called. I decided not to go. They didn't pick up the phone for almost a day, and it was only possible to get through to the hotel reception, the next morning. The receptionist heard the man, he assured that the restaurant was working and the phone was working. From the third time, we managed to establish a connection: they did not take it by internal phone either. And he tried in vain: “We kind of opened up, but the view room is under repair again.” Promised in a couple of days. Five more passed - "no, still not accommodating or booking." OK. In a couple of weeks, three reviews of colleagues came out. With a mention of species. Maybe they are working now? No, I'll wait another "control week". Or two.

How to find a restaurant? I thought I would habitually apply for a hotel accommodation desk. It turned out not to be a problem: three elevators are equipped with a sign, they are immediately visible from the entrance. And another one stands with the doors open invitingly - as if a cab driver was specially driven in: it only works for a restaurant, with two buttons in the assortment - you won’t get confused. And while you are rolling, you are looking at the four hits of the menu on juicy posters from both sides. So, to be sure, to be sure. Are these hits? You have to compare it with what you get.

Meeting ... with a bartender who replaces both the absent hostess at the post and the absent cloakroom attendant in the cloakroom, undressing and inviting you to go upstairs. There I see the hostess-administrator and my waiter. Three times, it turns out, you have to repeat that “hello”, that “I am alone”, that “I have lunch”, that I agree with the restriction ... The word “restriction” is unusually comical when one table is occupied for all the halls. It doesn't matter, but practically the only "splinter" in the service of the first day. Although no, it still looks great with a wine list:

Where are the drinks?

On the wine list.

I give you a wine list. "Yes, indeed, pulled out." Brings another. This is just a case, but it well reflects the whole impression of the service. Diligently, almost according to all the rules that I write about from time to time, but even after two months it is clearly felt that there is little work experience. You go to the toilet - for example, they say goodbye to you with “dosvidos”. The water ordered immediately arrives in about ten minutes, already after a complement of meat and bread baskets. When the kitchen was already, and it was half open here, I called the waiter to take my salad from the distribution.

The second day is the opposite. The meeting is perfect for everyone. But the waiter is three - three and a half points behind his colleague. Only one approach for an order from the guest's back ... I was not only scared, I was sure that we had already won everywhere. For a long time and everywhere, the more there is plenty of space in a completely empty restaurant to approach with plates not from the back. For dishes - basic knowledge, at the level of the menu, and no questions about the returned on the plates. Changes are different. Here it is: for example, on Saturday they didn’t give an offer for josper, on Monday it turned out that it was, and against the backdrop of the prices of the main menu, it’s just pleasing (from 250 for 100 grams of “alternative”). It's like an example of "management".

Menu - you can discuss the composition, but I'm more interested in emphasizing what is not there. There are no standard "hotel hits" that are most often required to include hotels: burgers, Caesar, club sandwiches. Only borscht and steak are available conditionally. This is worthy of respect, and, perhaps, I will cross out the word “hotel worker” a couple of times as a thank you. As a hate - what does risotto do on a main course menu? It’s not even about grammar nazi, it’s about the fact that you immediately begin to doubt the cook’s understanding of other issues. And I immediately want to ask: why “beef stroganina” and not carpaccio? And the millefeuille will definitely have three layers?.. The average check for salads and snacks, which are (mostly) in the range of 700–1000, turns out to be 2600. After all, drinks cost a lower echelon: water - 200, however, there are only small bottles. Tea - 350, coffee - 150, fresh juices - 150–250. For a "hotel guest", even if not "five stars", it is very cheap.

Beautiful, but only tables turned sideways to the "view". Why they don't put it that way, I don't know. Either the sun is in your eyes, or the shadow from it spoils the view on plates and photographs. Nice. And I'm not talking about the glorified views and smooth sides of the Aurora - I really liked the restaurant itself. And the first level, and the glass staircase - it is here that especially plays with the concept, and the light design of the hall. Even gold on white does not look philistine or oriental. Almost unique. Also comfortable to sit on. And no hookah sofas on this tier! Value, uniqueness!

However, let's get back to Tartar (720): normal meat, lightly smoked, with mustard grains as the main accompaniment. Expensive, of course, but without reproach. They give him a quenelle made of something similar to sorbet ... it turned out to be an ice. I could hardly separate it with a knife and fork. There is no mention of consumption. They took it away without question. I wonder what the chef intended in this case? Hopefully one day marriage. Then I read the review at home and found out what it was: “served with a chilled fig cream, in perfect harmony - both in color and taste - with dark smoked meat.” You can write the Results of the Year and reward for a “mistake”.

Boris asked the waiter about anchovies in Nicoise (820) and got the answer that the sauce is on them. And now, serving, the waiter says: "We added anchovies for you." If my head is right, this is the first such case in 3000 reviews. Probably, some other words should be used, not “cool” or “chic” restaurant. He is simply Another, because with this little thing you feel yourself not in a crowd of guests, but as the One and Only. Like a regular greet: "You like always?" And this must be earned by visiting the turning point correctly. Highlighting, showing attitude. Indeed, the fillets were added. There is almost no sauce, only a completely quivering poached egg, absolutely everything, without a trace, becomes liquid, binding all parts, except for the leaf. Bean pods, tuna and warm baby potatoes. Good version. And the notes are correct. It was on a good shift, I guess I don't need to explain?

Onion cream soup (380) seems to be a perfect "modern" and a desecration of the classics. But the game of fine wine sourness is so clearly associated with the classic recipe that this one, low-fat, non-caramel, with wonderful dehydrated pear chips, “comes in” perfectly. Bad places sell calories, good places sell experiences. It turns out good?

I really liked the risotto with rabbit stew (720) - a good risotto, distinct pieces of appetizing baked meat from the leg. After all, unexpectedly filed quite quickly, I thought, hack-work. An no.

Fondant from Bryansk oxtails (870) turned out to be without dough, only in the form of two muffins formed meat from the tails. Again about the superiority of impressions over calories: the former are many, the latter are few. I won't buy again, but the premiere was a success.

A basket with yogurt ganache (290) is sweet, tender, appetizing to everyone, even if it is not rich in forms. Sweet to everyone, except again ice. As in tartar, even worse. They didn’t give me a knife, I couldn’t even cut or scrape off a piece. That is, they are not collected in a “quenelles ball”, are they ready-frozen, in molds? For the first time in memory, such a "sorbet", the consistency ... the hardness of glass. Carried away without question "second".

Against the backdrop of a wave of layoffs, and I'm not talking about full-time positions, but about simplifying formats, when the number of new "restaurants with tablecloths" tends to zero, any classic restaurant is already interesting. Romantic? Yes. With a view? Yes. And this is not the corner of the spire of the fire tower, if, as in a joke, you climb a cabinet. The chafing of appliances, which is immediately noticeable in such a sun, a hot bread basket for five types, albeit similar to the "standard", the distance between the tables matches the spaciousness outside the windows. By the way, unlike the Bering, where I have not been for a long time, here the windows are in excellent condition and do not interfere with the view - the balcony allows you to keep them clean, without the need for high-altitude work. I will continue the set of cons. A somewhat intimidating saxophonist at 2 pm. Apparently, the guests were invited. Precisely for the romance that I'm talking about here, to emphasize this particular day? Guests without culture do not undress at the invitation of the employees of the lower hall, but wear a coat to the restaurant. Causing class hatred. Last but not least, hang the menu in the elevator. People come, gasp at the views, read the menu, gasp again and… leave. Everything would be fine, some kind of movement - but why are these "gulens" in the hall?

Average bill: from 1500 to 2000 ₽

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10 reasons to book a table

1. Table reservation is IS FREE!
2. Possibility to choose a table, for example: by the window, on the sofas, next to the children's room, a cozy corner, definitely not on the aisle and etc.
3. Booking a table, in other words, is a notice to the establishment that you maybe planning to visit it.
4. If you are unable to arrive at the establishment by the specified time or at all, your reservation will simply be canceled after 15 minutes! No one will hold a grudge against you, because there are different situations in life :)
5. If you do not know the exact number of guests, or the exact time of arrival at the institution, then it is better make a reservation and on the day of the visit, correct or cancel it! This way you will be sure that good tables will remain for you.
6. When booking a table, you will be sure that you will not be turned around at the entrance to the institution with the words “no seats”, “one place left at the bar”, “we have a banquet” and etc.
7. You receive an SMS about the reservation, this serves as confirmation for you that the reservation request has been processed and you are expected at the establishment.
8. The reservation SMS includes the name of the establishment, address, date, time and phone number for making adjustments. If you book by phone of the establishment, SMS is not sent in 90% of cases and prove that you booked a table somewhere - will not work!
9. Your mobile number and full name indicated in the booking form are only needed to receive confirmation of the booking by SMS! We do not transfer data to third parties and do not spam mailings!
10. When you book a table attitude towards guests in good establishments is more loyal, for example - "You are expected and will definitely be met", "Landing at a good table".