Thoughts on a page

Sometimes one photo is not enough.
Here I collect thoughts that didn’t fit into the frame, but wanted to stay.

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Thoughts on a page

Master of Meat Craft — a course by Zozulinsky & Potseluev

Meat atelier
Thoughts on a page

Themed Meals at the Zozulinsky & Potseluev Meat Atelier

Meat atelier
Thoughts on a page

Private Events at the Zozulinsky & Potseluev Meat Atelier

Meat atelier
Thoughts on a page

Nicanor Vieyra, Thomas Halpin and I — in the Olluco kitchen

Restaurant
Thoughts on a page

Nikolai Amocucinare came to visit Zozulinsky & Potseluev

Meat atelier
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Zhazhda Krovi is 7 years old

Restaurant
Thoughts on a page

Tony’s movie

PeopleThoughts in a line
Thoughts on a page

Zozulinsky & Potseluev Meat Atelier

Meat atelier
Thoughts on a page

Behind Zhazhda Krovi is a large team

Restaurant
Thoughts on a page

A hot-air balloon flight with Aerovals

Thoughts in a line
Thoughts on a page

Join the team at Zhazhda Krovi

Restaurant
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June’s Master of Meat Craft course

Meat atelier
Thoughts on a page

Zhazhda Krovi team

Restaurant
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Filet Mignon Blue

Restaurant
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Dinner at Padron Restaurant

Restaurant
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Egor Tarnakin’s film

InterviewRestaurant
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About thinking

Thoughts in a line
Thoughts on a page

No one has ever done this before

Meat atelier
Thoughts on a page

Together with my friend Farid (Notes of a well-fed critic)

Thoughts in a lineRestaurant
Thoughts on a page

Country life at Zozulinsky & Potseluev

Meat atelier
Thoughts on a page

Japanese marbled beef from Smeat

Restaurant
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Getting to know a new supplier

RestaurantMeat atelier
Thoughts on a page

Meat Atelier Zozulinsky & Potseluev. B2B & B2C

Meat atelier
Thoughts on a page

Service at the meat atelier

Meat atelier
Thoughts on a page

Urien Loza Argentine beef

Thoughts in a lineRestaurant
Thoughts on a page

A charity dinner at the Old Cow

Thoughts in a lineRestaurant
Thoughts on a page

Master of Meat Craft course — 21 April

Thoughts in a lineMeat atelier
Thoughts on a page

Where to Eat International 2026

Thoughts in a line
Thoughts on a page

A favourite bone-in steak

Thoughts in a lineMeat atelier
Thoughts on a page

The barbecue season never ends

RestaurantMeat atelier
Thoughts on a page

Yana’s film about Zozulinsky & Potseluev

Meat atelier
Thoughts on a page

An interview with FoodBioLab

InterviewRestaurant
Thoughts on a page

Around the butcher’s table with the Zhazhda Krovi team

RestaurantMeat atelier
Thoughts on a page

Nizhniy Novgorod. Dinner at Dodici Grill

Restaurant
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The Zhazhda Krovi book

Restaurant
Thoughts on a page

Yandex Ultima Guide Award

Thoughts in a line
Thoughts on a page

A declaration of love

Restaurant
Thoughts on a page

Finding the balance with fire

Restaurant
Thoughts on a page

Mr. Beef Wellington at Zhazhda Krovi

Restaurant
Thoughts on a page

Zozulinsky & Potseluev Iconic Steak Shop

Meat atelier
Thoughts on a page

Firing up the new Grillvett grill

Meat atelier
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Three dishes that say a lot about Zhazhda Krovi

Restaurant
Thoughts on a page

Before New Year: service and team wishes at Zozulinsky & Potseluev

Meat atelier
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New Year’s steak. Foie gras and black caviar.

Restaurant
Thoughts on a page

Happy New Year 2026!

Thoughts in a line
Thoughts on a page

Alexander, a regular at Zhazhda Krovi

Restaurant
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Beef rib at Zhazhda Krovi

Restaurant
Thoughts on a page

The butchers' meeting. Together with Smeat

Thoughts in a line
Thoughts on a page

Eatweekguide Interview

Interview
Thoughts on a page

Master of Meat Craft masterclass at Zozulinsky & Potseluev

Meat atelier
Thoughts on a page

Charity performance “Marriage” on the stage of the Pushkin Theater

Thoughts in a line
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Dinner photos from Istorii at Siberian Federal University

Thoughts in a line
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Luigi’s Garden. New Italian cuisine

Restaurant
Thoughts on a page

With the Selfie team and our guests

Thoughts in a line
Thoughts on a page

Vladimir Pogrebnyak — Thirst

Thoughts in a line
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