Flor

451 notes

N°107 de 1510 restaurants de fruits de mer à Saint-Petersbourg

Européen, Portugais

FerméOuvre à 11:00

₽₽₽₽ Fourchette de prix par personne RUB 1,500 - RUB 2,000

Rubinshteyna Street, 14, 191025

Saint-Petersbourg, Saint-Pétersbourg, Russie

Dostoïevskaïa (métro de Saint-Pétersbourg)

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Les clients réservent une table pour un repas délicieux ici et apprécient la vue sur Anatoly Sobchak Museum of Democracy in Contemporary Russia. Tous les invités aiment bien la superbe cuisine portugaise de ce restaurant. C'est vraiment une excellente idée de commander un poulpe cuit à la perfection. Flor vous garantit des brioches à la cannelle délectables. Beaucoup de visiteurs commandent un porto délicieux.

Un propriétaire de café mignon vous recevra chez ce lieu tout au long l'année. Les utilisateurs de Google qui sont allés à cet endroit déclarent que la note la plus appropriée est 4.4.

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a must visit

the most delicious

i don’t know

fruits de mer poulpe bœuf fromage frit escalopes porc caviar

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(4,5/5)

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Service Temporairement Indisponible Merci de réessayer plus tard.

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فهد الشهيب 2 mois plus tôt sur Google

One of the best restaurants on Sant Petersburg. Don’t miss Shrimp Salad and Beef steak. If you like them give me like Food: 5 Service: 5 Atmosphere: 5

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адольф рада 7 mois plus tôt sur Google

I have no idea what the food is like, the service was one star, the place opens at 10:00, I arrived at 10:30 and the manager told me that it opens at 11:00. Star service Service: 1

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Александр Лапин un an plus tôt sur Google

Modern Portuguese cuisine in Flor Let's refresh our impressions of the street. Rubinstein with a direct immersion into the author's Mediterranean cuisine. The fact that the main emphasis on seafood in the menu is hinted at right from the entrance: turquoise tiles, which I strongly associate with the sea and swimming pools, and drawings of fish and octopus tentacles on the wall of one of the halls. What to look for on the menu: Tapas and snacks: I suggest you kill the worm with tartine with butter and grated Iberico jamon (here it is called Iberico snow). We really liked the creamy and salty taste on the fluffy bread. An option with pate, cherries and truffles on a toasted brioche bun - as a more filling alternative. Bull tartare is also an appetizer, but it deserves to be taken out separately. Served with truffle oil and foie gras cap. The combination is a bomb Pasta with pink shrimp - or “tagliatelle with langoustine”, whichever you prefer. It is seasoned with an emulsion of milk proteins, milk fat and water - in general, Bermonte sauce. Octopus - the menu says “with potatoes”, but to be more precise, it’s potato mousse. Dressed with beurre blanc sauce based on fermented tomatoes. I decided to record the presentation on video, because a photograph wouldn’t convey all the deliciousness. Dessert from the regular menu - blackcurrant with cherries on a brioche bun under a large cap of white wine mousse. It looks very impressive. The combination of sour berries and white wine is absolutely brilliant! Dessert from the Farm to table menu - tart with seasonal nectarine from the Chistogoda farm. I would hurry up for him As a compliment, they treat you to pickled grapes with olive oil.

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