This contemporary restaurant’s menu is based on local farm products. The main concept is «seasonal»: in the harsh winter season, root crops, cereals and harvests are used, and summer and autumn are rich in fresh herbs, vegetables and berries, which are rapidly replacing each other – this is how up to 20 menu updates occur in this luxury restaurant in a year.
Thanks to the courage, perseverance and faith in the result for seven years, Kokoko has come a long way, becoming a real attraction and an occasion to visit St. Petersburg.
This restaurant of modern Russian cuisine is just a short walk from the St. Isaac’s Cathedral and worth the small detour. Here you can try a wide variety of real Russian cuisine.
The head and heart of the Kokoko cuisine is the Excecutive Chef Igor Grishechkin.
A bold innovator and ironic experimenter, he deftly crosses modern technologies, traditional Russian cuisine ingredients and memories of childhood tastes.
A bit of madness, a lot of humor, love for native products and unpredictable combinations are the hallmarks of his fine cuisine.
