Thoughts in a line

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 in a line

Meat Craft Masterclass — an Author’s Course by Zozulinsky & Potseluev

Meat atelier
Thoughts in a line

Themed Dinners at the Zozulinsky & Potseluev Meat Atelier

Meat atelier
Thoughts in a line

Private Events at the Zozulinsky & Potseluev Meat Atelier

Meat atelier
Thoughts in a line

Zhazhda Krovi is 7 years old

Restaurant
Thoughts in a line

Tony’s movie

PeopleThoughts in a line
Thoughts in a line

The Zozulinsky & Potseluev butcher shop

Meat atelier
Thoughts in a line

Behind Zhazhda Krovi is a large team

Restaurant
Thoughts in a line

Hot air balloon flights

Thoughts in a line
Thoughts in a line

Vacancies in the Zhazhda Krovi restaurant

Restaurant
Thoughts in a line

June course Master of meat business

Meat atelier
Thoughts in a line

Zhazhda Krovy team

Restaurant
Thoughts in a line

Filet Mignon Blue

Restaurant
Thoughts in a line

Dinner at Padron Restaurant

Restaurant
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The film by Egor Tarnakin

InterviewRestaurant
Thoughts in a line

About thinking

Thoughts in a line
Thoughts in a line

No one has ever done this before

Meat atelier
Thoughts in a line

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

Thoughts in a lineRestaurant
Thoughts in a line

Rural vibe of a meat atelier Zozulinsky & Potseluev

Meat atelier
Thoughts in a line

Marbled beef from Japan Smeat

Restaurant
Thoughts in a line

Getting to know a new supplier

RestaurantMeat atelier
Thoughts in a line

Service at the meat atelier

Meat atelier
Thoughts in a line

Urien Loza Argentine beef

Thoughts in a lineRestaurant
Thoughts in a line

A charity dinner at the Old Cow

Thoughts in a lineRestaurant
Thoughts in a line

The course Master of meat business, 21.04

Thoughts in a lineMeat atelier
Thoughts in a line

Where to Eat International 2026

Thoughts in a line
Thoughts in a line

Favorite steak on the bone

Thoughts in a lineMeat atelier
Thoughts in a line

The barbecue season never ends

RestaurantMeat atelier
Thoughts in a line

Author’s movie about meat atelier Zozulinsky & Potseluev

Meat atelier
Thoughts in a line

Interview from the FoodBioLab team

InterviewRestaurant
Thoughts in a line

At the same cutting table with the Zhazhda team

RestaurantMeat atelier
Thoughts in a line

Nizhniy Novgorod. Dinner at Dodici Grill

Restaurant
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The book of the Zhazhda Krovi restaurant

Restaurant
Thoughts in a line

Yandex Ultima Guide Award

Thoughts in a line
Thoughts in a line

A declaration of love

Restaurant
Thoughts in a line

Fire Balance

Restaurant
Thoughts in a line

Mr. Beef Wellington is Zhazhda

Restaurant
Thoughts in a line

Zozulinsky & Potseluev Iconic Steak Shop

Meat atelier
Thoughts in a line

The ceremonial launch of the new Grillvett grill

Meat atelier
Thoughts in a line

Three bright dishes of the Zhazhda Krovi restaurant

Restaurant
Thoughts in a line

New Year’s Eve service and congratulations to the team at the Zozulinsky & Potseluev workshop

Meat atelier
Thoughts in a line

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

Restaurant
Thoughts in a line

Happy New Year 2026!

Thoughts in a line
Thoughts in a line

Guest of “Zhazhda” Alexander

Restaurant
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The beef rib “Zhazhda”

Restaurant
Thoughts in a line

The butchers' meeting. Together with Smeat

Thoughts in a line
Thoughts in a line

Eatweekguide Interview

Interview
Thoughts in a line

Master class “Master of meat business” at Zozulinsky & Potseluev

Meat atelier
Thoughts in a line

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

Thoughts in a line
Thoughts in a line

Photos from dinner at the restaurant “History” of the Siberian Federal University

Thoughts in a line
Thoughts in a line

Luigi’s Garden. New Italian cuisine

Restaurant
Thoughts in a line

Together with the team of the restaurant “Selfie” and dear guests.

Thoughts in a line
Thoughts in a line

Vladimir Pogrebnyak — Thirst

Thoughts in a line
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