Ognivo
Open-fire kitchen
We light the fire at 16:00. Dinner begins when the wood has burned down to embers.
16:00
We light the fire
Alder and birch, seasoned for a year. Two hours of flame until the logs turn to embers.
18:00
The embers are ready
No flames now, only steady heat. A hand held over the grill lasts two seconds — that means it’s time to cook.
19:40
A plate in a minute
- A clay plate warms at the edge of the hearth
- A swipe of roasted plum sauce
- Duck breast: nine minutes over the embers, five to rest
- Grilled onion, herbs and flaky salt
Duck breast, roasted plum · 1 690 ₽
23:30
The fire dies down. Tomorrow, again at 16:00
We bank the embers with ash so they can light the bread oven in the morning. Tomorrow evening’s tables are already open for booking.
There is no stove in our kitchen
No gas, no induction: an oven, a grill and embers. Everything that reaches your table has been through the fire — bread, vegetables, fish, even dessert.
Here fire is a tool, not decoration. Every wood gives its own heat and its own smoke, so we choose the wood for the dish:
- Alderfish and vegetables: soft, sweetish smoke
- Cherryduck and pork: a fruity aroma
- Birchstrong, even heat for steaks and bread
- Oakthe long fire of the oven for slow-cooked rib
A table tonight
Next evening. Booking takes a minute; we hold the table for 15 minutes.
Banquets and fire evenings
We close the dining room for parties of up to 40, set a table right at the fire, and once a month on Saturdays we host special evenings: whole fish, dinner by firelight only, game and smoke.
Gallery
All photos
- Address
- 12 Sadovaya Street
- Courtyard entrance — look for the smoke above the roof
- Hours
- Wed–Sun, 18:00–00:00
- Closed Mon and Tue: we clean the hearth and split wood