{"id":4164,"date":"2026-10-12T11:36:19","date_gmt":"2026-10-12T08:36:19","guid":{"rendered":"http:\/\/89.175.164.251:8081\/?p=4164"},"modified":"2026-10-12T11:42:16","modified_gmt":"2026-10-12T08:42:16","slug":"o2-restaurant-x-russian-restaurant-festival","status":"publish","type":"post","link":"https:\/\/o2restaurant.com\/en\/o2-restaurant-x-russian-restaurant-festival","title":{"rendered":"O2 Restaurant \u00d7 Russian Restaurant Festival"},"content":{"rendered":"\n

O2 Restaurant \u00d7 Russian Restaurant Festival<\/h1>\n\n\n\n

5\u201325 October 2026<\/p>\n\n\n\n

For the 10th anniversary of the Russian Restaurant Festival, O2 Restaurant presents a special set, \u201cThe Best of 10 Years\u201d \u2014 four dishes that bring together the restaurant\u2019s story, the distinctive signatures of Ivan Markov and Nina Nadolinskaya, and flavours that have become part of O2 Restaurant\u2019s gastronomic heritage.<\/p>\n\n\n\n

Edible Shell with carrot yolk and a cream of Valen\u00e7ay and Langres cheeses, from the restaurant\u2019s first signature set. Dacha Salad with Borodinsky bread, once served to presidents and stars. Scallop with cauliflower, one of Ivan Markov\u2019s signature creations. And Nina Nadolinskaya\u2019s mille-feuille, created by the pastry chef of The Carlton, Moscow, with seasonal fruit and cr\u00e8me anglaise.
The set may be paired with Dewar\u2019s 8 Caribbean Smooth or Red Ant, a rich, Manhattan-style dessert cocktail made with Dewar\u2019s 8, layered with notes of ripe cherry, cocoa and cinnamon, and finished with a warming hint of mezcal.<\/p>\n\n\n\n

The best, made our own.<\/p>\n\n\n\n

Set price \u2014 \u20bd4,026.<\/p>\n\n\n\n

<\/p>\n\n\n

\n
BOOK<\/a><\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

O2 Restaurant \u00d7 Russian Restaurant Festival 5\u201325 October 2026 For the 10th anniversary of the Russian Restaurant Festival, O2 Restaurant presents a special set, \u201cThe Best of 10 Years\u201d \u2014 four dishes that bring together the restaurant\u2019s story, the distinctive signatures of Ivan Markov and Nina Nadolinskaya, and flavours that have become part of O2 […]<\/p>\n","protected":false},"author":2,"featured_media":4168,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-4164","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"acf":[],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/o2restaurant.com\/en\/wp-json\/wp\/v2\/posts\/4164","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/o2restaurant.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/o2restaurant.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/o2restaurant.com\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/o2restaurant.com\/en\/wp-json\/wp\/v2\/comments?post=4164"}],"version-history":[{"count":2,"href":"https:\/\/o2restaurant.com\/en\/wp-json\/wp\/v2\/posts\/4164\/revisions"}],"predecessor-version":[{"id":4167,"href":"https:\/\/o2restaurant.com\/en\/wp-json\/wp\/v2\/posts\/4164\/revisions\/4167"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/o2restaurant.com\/en\/wp-json\/wp\/v2\/media\/4168"}],"wp:attachment":[{"href":"https:\/\/o2restaurant.com\/en\/wp-json\/wp\/v2\/media?parent=4164"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/o2restaurant.com\/en\/wp-json\/wp\/v2\/categories?post=4164"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/o2restaurant.com\/en\/wp-json\/wp\/v2\/tags?post=4164"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}