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

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

Restaurant
Thoughts on a page

Zhazhda Krovi is 7 years old

Restaurant
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Behind Zhazhda Krovi is a large team

Restaurant
Thoughts on a page

Join the team at Zhazhda Krovi

Restaurant
Thoughts on a page

Zhazhda Krovi team

Restaurant
Thoughts on a page

Filet Mignon Blue

Restaurant
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Dinner at Padron Restaurant

Restaurant
Thoughts on a page

Egor Tarnakin’s film

InterviewRestaurant
Thoughts on a page

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

Thoughts in a lineRestaurant
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

Urien Loza Argentine beef

Thoughts in a lineRestaurant
Thoughts on a page

A charity dinner at the Old Cow

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Thoughts on a page

The barbecue season never ends

RestaurantMeat 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
Thoughts on a page

The Zhazhda Krovi book

Restaurant
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
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Three dishes that say a lot about Zhazhda Krovi

Restaurant
Thoughts on a page

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

Restaurant
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

Luigi’s Garden. New Italian cuisine

Restaurant
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