Concept

The first restaurant in St Petersburg with a special approach to vegetables. Chef: Ivan Frolukhin.

The menu features dishes that have long been culinary calling cards not just of Harvest but of the city itself: broccoli pâté with pine nuts, cured beetroot with young cheese, cabbage and other vegetables, brought out through complex techniques, textures and subtle work with flavour.

But Harvest's culinary interests go much further. There's always a choice of fresh seafood and fish, mostly local, alongside poultry, meat and signature dishes where balance, seasonality and care for the produce matter most.

Drinks get special attention at Harvest. Alongside a wine list of classic, biodynamic and natural wines, the team is developing its own fresh pairing concept: freshly pressed juices and blends of vegetables, fruit and herbs. They're designed as a true accompaniment to the food, focusing on acidity, sweetness, texture and seasonal ingredients.

Breakfast is a story of its own, and at Harvest it extends the restaurant's whole philosophy: care for the produce, seasonality and a personal take even on familiar morning dishes. The menu features vegetable accents, local ingredients, fresh pastries and combinations that bring guests back on weekdays as well as weekends.

The interior is simple and light, with an eco aesthetic: pastel tones, pale wood, linen and cotton, and natural light from large windows. In summer there are open and enclosed terraces.

In 2019 Harvest entered the world's top 100 restaurants on The World's 50 Best Restaurants list, the only St Petersburg restaurant to make the ranking.