TROYKA’s cuisine

With a great eye for sustainability, chef Alexander Wulf only works with fresh and organic ingredients from the region. In fact, he even grows the herbs and vegetables for his dishes himself, in the restaurant’s own garden. His rules are strictly followed in the kitchen: lots of olive oil instead of butter, only the freshest fish and crustaceans, and homemade bread.  Honouring his cultural heritage, Alexander aims to show how refined and delicate Russian haute cuisine can be. This results in seasonal, light, modern and, above all, artistic creations. His signature dish? His “Siberian vegetable garden”: an aromatic, sweet and sour revelation with different types of vegetables.