Ivan and Sergey Berezutskiy | Image: TwinsGarden
The recipe for success seems simple: quality. âFor the best cuisine, the best dishes, you need the best products,â explains Ivan Berezutskiy. Since these come from their own farm, quality is guaranteed. However, it has an even deeper meaning. âThis way, we can also bring our childhood memories to the guests,â says Sergey, referring to the familyâs southern Russian homeland. âThose were the days when we went to the garden and picked fresh fruit and vegetables and could eat them right away.â
Image: TwinsGarden
Active sustainability rather than hollow phrases
A restaurant with its own farm â does this also involve sustainability and the issue of zero waste? What role do these concepts play at Twins Garden? Indeed, the twins greatly value sustainable management and closely monitor all processes as well as waste consumption. However: âWe don’t talk too much about sustainability and zero waste,â says Ivan Berezutskiy. “We simply do it!”
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Digitalization is the future â also at Twins Garden
The restaurateurs spend a lot of time at their farm. “Our farm is a source of inspiration for new dishes at the restaurant,” explains Ivan Berezutskiy. One of many, that is. They find inspiration everywhere, says the young restaurateur. âEvery day I take two hours to develop new dishes with my brother,” he says. The two have set up their own laboratory for this purpose, where they experiment with the latest technologies. âWe are creative every day,â says Ivan Berezutskiy. But he also admits, “Thatâs not easy.” Speaking of technology, it goes without saying that Twins Garden focuses on digitalization. âDigitalization belongs to the future,â says the young gastronomic star with conviction. “Itâs important because it helps people.”
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Beetroot beer and artichoke cola
The symbiosis of nature and science yields unique creations. Plant-based chicken legs and dry-agent plum tartar smoked on algae, beetroot beer and artichoke cola â the twins never run out of ideas. Then there is another crucial source of inspiration: Russian cuisine.
Image: Twins Garden
The two brothers often travel around the country to discover new things on site and talk to the locals.
Rediscovering Russian cuisine
Twins Garden offers two very different menus. The vegetarian menu showcases the entire life cycle of vegetables, from their starting point out of water and seeds to the skins. The wine is also made from vegetables, mushrooms and herbs â they serve 14 different kinds, all homemade of course. In the Rediscover Russia menu, the twins present the best from their discovery tours and show off Russian cuisine in all its glory. Naturally, this one is paired with Russian wines, which were also discovered along the way.
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Food from the 3D printer
In addition to the menus, Twins Garden also offers A-la-carte selections. There are snacks such as fried aubergines in Kwass with tomatoes and algae or bean “squid” from the 3D printer with cauliflower and caviar, main dishes such as quail with carrots and physalis baked on coffee or tomatoes baked in salt with smoked grapes and ricotta and desserts such as airy buckwheat cream with caramel, porcine ice cream and birch vinegar or chocolate, yellow tomatoes and pistachios. However, the printed squid made of white bean protein, which many guests say can’t be distinguished from the original, is more than just a gimmick. Guests with allergies can enjoy the taste of seafood again, as Ivan Berezutskiy explains.
Image: TwinsGarden
Food is like a language
The guests in general â the twins are convinced that they are the only ones who make the offer truly complete. “The people who come to the restaurant, they are like family, like friends,”gushes Ivan Berezutskiy. “Food is like a language you speak to guests and friends. Itâs important to us.”
