Like any other sphere, restaurant industry thrives because of people who need no introduction: Aram Mnatsakanov is a famous Russian restaurateur, chef and TV presenter, a man whose name in gastronomy is synonymous with the word “quality”.
The first Aram Mnatsakanov’s restaurant and also the first wine bar in St. Petersburg was Probka on Belinsky Street, which gave the name to the entire Probka Family restaurant holding, celebrating its 20th anniversary this year. Currently Aram Mnatsakanov owns 4 restaurants in St. Petersburg, 3 in Moscow and 1 in Berlin. While being in St. Petersburg, in addition to the legendary Probka and the countryside “Ryba na Dache”, you cannot skip these two must-visit gems — R14 and “Mama Tuta”.
R14
For 15 years “Ryba” fish restaurant in St. Petersburg has enjoyed unchanged popularity: leisure weekends by the panoramic windows have become a real tradition for many guests.
But the world has changed, and in 2020 the restaurant was relaunched in a new format called R14. Several meanings are encrypted in the name at once: the letter “R” reminds of Ryba and hints at the name of the business center where the restaurant is located, while number “14” — to the radius of the pizza and the number of the floor, from the height of which you can enjoy stunning views of the city.
From a classic Italian restaurant R14 has turned into a modern dining space and pizzeria serving one of the best pizzas in St. Petersburg: Pizzaiolo Manuel Suraci constantly creates new recipes, which are also featured in other Probka Family restaurants.
But R14 is worth visiting not only for pizza and panoramic views — the rest menu deserve no less attention.
One of the most popular appetizers here is Tonnato Peppers (390 rub), which will appeal to lovers of savory combinations. For fans of more delicate flavors — the classic of Italian cuisine — Caprese with burrata (790 rub).
Or a refreshing Citrus salad with shrimps and avocado (620 rub).
Among warm appetizers, Parmigiana Melanzane — eggplant grilled with parmesan and mozzarella (650 rub), which can easily replace a main dish.
Without Prosecco or Aperol Spritz (590 rub) no Italian summer lunch is complete — at R14 it’s prepared according to the recipe of Aram Mnatsakanov: freshly squeezed orange juice is added to the aperitif and Prosecco. You can also order a classic recipe, try both options and decide which one you like best.
Still, the main feature of the R14 is Pizza. For its preparation a real wood-burning oven Valoriani Forni was installed at a height of 14 floors, the best oven for Neapolitan pizza, which heats up to 500 degrees and allows you to make pizza at the same level as in the most popular pizzerias in Italy. The base of the pizza is airy dough, more than 70% water, made from special fermented flour.
In the photo: Neapolitan pizza from a wood-fired oven on airy dough — Parma ham, fresh rucola and mozzarella (900 rub)
The fantasy plot on the Italian gastronomy theme continues in the Pasta section.
Linguini is served here with Kamchatka crab (990/1350 rub), and traditional Roman pasta — with oxtails (790 rub).
The traditional end of the Italian lunch is a cup of espresso and Tiramisu (490 rub).
Alternatively, you should definitely try Crispy Apple Tart (490 rub) or Homemade Ice Cream (200 rub / scoop).
In the photo: Ice cream — Milk chocolate, Pistachio, sorbet — Red orange
Address: Akademika Pavlova Street, 5
Opening hours: Daily 11:00 – 00:00
Reservations: +7 (921) 918-69-69
Instagram: @r14_rest
Mama Tuta
In the spring of 2021, the third in a row “Mama Tuta” restaurant opened its doors in St. Petersburg, on Bolshaya Morskaya street, 36: the most intimate and atmospheric of all, with invariably the best Georgian cuisine in both capitals.
The name of this restaurant also has a hidden meaning: “Tuta” is the Georgian name for mulberry, a mulberry tree — a symbol of wisdom and fertility for many ancient peoples. The name seems to hint that you should never rush, and even better — to spend time around the table with traditional Georgian dishes.
The menu of “Mama Tuta” was made by a young chef Gia Khuchua, a native of Tbilisi, who knows everything about Georgian cuisine, and together with Aram Mnatsakanov worked on the concept of a restaurant — an interesting one that pays tribute to traditions, but not folklore.
Looking at the interior of the hall, there is no doubt about its true origin: Georgian white hats over the bar counter, walls decorated with paintings by Georgian artists.
At the same time, the furnishings are lively, modern, and created with great love. The hall is designed for 28 guests, and a terrace overlooking St. Isaac’s Square was opened by the summer season.
The wine list of the restaurant was compiled by Aram Mnatsakanov himself, including only those wines that he personally appreciated.
Rare items from the best Georgian winemakers, such as the white Khikhvi Rcheuli Qvevri by Tchotiashvili or tangy and aromatic orange Qvevri Dry by Besini.
Or also a noble red wine with notes of plums and dried fruits from Kakheti — Saperavi Tavkveri by Tchotiashvili Wineyards.
You need to try everything in “Mama Tuta”, the menu is verified to the smallest detail, and no position loses to another. It remains to rely on personal preferences or the advice of waiters — real connoisseurs, who are totally in love with their job and Georgian cuisine. Unobtrusive, but very professional and sincere service is a distinctive feature of Probka Family restaurants: restaurant guests are always welcomed here as dear friends.
Fans of spicy appetizers at “Mama Tuta” will definitely enjoy Home-style pickled Peppers (400 rub).
Shotis puri Freshly baked in tone (250 rub) — traditional Georgian bread, which is no less successfully complimets Satsivi with chicken (450 rub).
As well as aromatic Hummus with baked eggplant (650 rub).
A great start will be the Georgian salad with Kakhetian oil and nut dressing (590 rub), after which you will definitely forget that outside the window is St. Petersburg but not the narrow streets of Tbilisi.
Khachapuri, a symbol of Georgian cuisine, is the best in “Mama Tuta” outside Georgia.
Adjarian — traditional with egg and hot, stretching cheese over the finest dough (550 rub), Megrelian — a light version with less dough, and rich amount of cheese, which is even in ruddy sides (550 rub).
In the Photo: Grand Reserve Saperavi — Konstantin Dzitoev
You should definitely try Khinkali: classic or already legendary branded Mini-khinkali with beef in pepper sauce (690 rub). They always disappear from the plate before they cool down!
The most famous Georgian soup Kharcho in “Mama Tuta” is served with beef brisket (550 rub) — spicy, aromatic, thick and moderately spicy.
Chick tabaka (1100 rub), cooked with garlic and butter — very tender and no less aromatic.
And of course, any good meal must end in a proper way — with hot coffee or tea and a delicious dessert.
Desserts of “Mama Tuta” are truly home-made and instantly take you to childhood, whether it be classic Duduk (490 rub), Napoleon with custard (490 rub) or Nut Pie with whipped cream (550 rub).
In the Photo: Nut Pie with whipped cream
Address: Bolshaya Morskaya Street, 36
Opening hours: Daily 12:00 – 00:00
Reservations: +7 921 918 69 95
Instagram: @mamatuta_am
Probka Family: www.probka.org
Editor-in-chief: Patricia Kolari
Text Writer: Victoria Stashkevich
Technical Director: Evgeny Fedorov
Photos: EATWEEK GUIDE
