Maison Dellos’s most adventurous restaurant got itself a new chef.

Viktor Titov, earlier spotted working for Mushrooms restaurant and Tehnikum gastrobistrot, playfully leads capital’s foodies to the new horizons of epicurus pleasures. New chef believes that proper ingredients are more than half of success of a dish.

Quality produce with exciting and sensational tastes – is everything that you need, and chef’s job is to gently highlight the taste and properly combine components. For example slightly spicy tomato soup with burrata cheese gets complete transformed by fire-kissed eggplants; quite boring colrabi becomes a real catch when seasoned with ponzu sauce and served with raw scallops; or duck leg confit turns modern dish when paired with optimistic green apples pure.

Titov’s dishes give a lot to think about, but most importantly they stay solid and hearty fair since Chef always keeps in mid that guests love dishes of a proper size. After all, we all want perfection to last as long as possible.

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