The "New World" at the Ye's hotel on Ho Chi Minh Street (Prospekt Prosvescheniya metro station) is divided into a restaurant and a democratic cafe for breakfast and lunch, which in the evenings is transformed into a wine bar. The interior was designed by Mikhail Barkhin (EM, Korovabar, Moskva, Publika, Coffee 22 and others). The versatility dictated by the location extends to the menu as well. It features grilled avocado with citrus sauce and salad with crab, gorgonzola and parsnip confit, borscht with garlic donut and soup with buckwheat noodles and duck, pasta with seafood and ravioli with ricotta and spinach, burgers and pizza, pancotta with explosive caramel and custard cheesecake with caramel crust. Breakfast is served all day. Four hundred squares allow you to roam: at the end of the second hall there is a whole greenhouse for herbs, part of the kitchen is set aside for a bakery, and in this sense the place is on its own allowance. Actually, they strive for the image of a settlement here. But its symbol can be considered not a panel of moss (which was already used by Barkhin for Coffee 22), but an antique canoe and a kayak - by the way, they were exchanged in a rowing club for six linden saplings.

Photos of New World Restaurant on Ho Chi Minh Street

Description

"Novy Svet" is a full-fledged author's restaurant outside the historic center of St. Petersburg. The project combines a cafe with its own bakery, varied breakfasts and street food, as well as an exquisite restaurant with signature dishes from concept chef Olesya Drobot.

In general, the design of the establishment can be described as "Nordic": there are huge panels of natural moss on the walls; high ceilings and panoramic windows; a real greenhouse with plants right in the hall - herbs and salads for the New World cuisine are grown here. Antique canoes hang from the ceiling.

For breakfasts in "Novy Svet" not only the usual omelet, oatmeal and poached eggs, although the classics are certainly present, but also, for example, a sandwich with goat cheese, marmalade, homemade jam, Thai-style pancakes and, of course, fresh baked goods of our own production ... The restaurant is more and more sophisticated and non-trivial. If it's tartar, then with mustard chips and aioli sauce, if avocado, then grilled with citrus sauce. Large selection of snacks: light salads, pates, tapas. Not without wines of the New World - the restaurant has a large wine list, and there is also strong alcohol.

"Cafe-restaurant New World on Ho Chi Minh Street" is located in St. Petersburg at 16 Ho Chi Minh Street, 1st floor. Here you will be offered delicious dishes, a cozy atmosphere, you can spend time with friends, dine, order a festive event. The institution is located in the Vyborgsky district. You can get here by your own car, coordinates for search on the map are 60.0537, 30.3248. A preliminary assessment of the situation can be made using 12 photographs. This establishment belongs to category 1. You can book a table, get more information, use the phone, website.

• The presence of Wi-Fi allows you to have lunch and work at the same time.
• When planning outing events, you can choose catering with high quality service.
• In the "Cafe-Restaurant New World on Ho Chi Minh Street" you can choose dishes that you will not try anywhere else, thanks to the unique author's cuisine.
• Business lunch is a must-have service for business people who value their time.
• European cuisine, the dishes of which are prepared by the chefs, will delight you with its variety and characteristic taste.

A restaurant in the north of Petersburg with a one-page menu? Wrap up.
I do not know what kind of audience they were guided by when planning, but the restaurant attracted two lovers of tasty food from the sleeping area. A two-minute walk from the Prospekt Prosvescheniya metro station, in the building of the YE "S" apart-hotel. Inside it is spacious, nice, with a canoe frame under the ceiling, a greenhouse near one wall. The staff is friendly. pancakes and pizza "will become sad. But if the description is" duck breast with beetroot and parmesan gratin

with sea buckthorn sauce "intrigues, then you are welcome. There is, however, a catch - the restaurant is new, obviously not everything has been debugged. They did not have time to bring the duck, there is no beef tenderloin.
Fortunately, on the second try I managed to choose. Beef tartare and salmon pate are the most delicate, halibut with porcini mushroom pudding is not far behind.


The main thing, however, for me in any restaurant is desserts. In Napoleon's battle with curry cream and green tea ice cream, rotiv airy corn chocolate chip mousse

and apple sorbet won the second one by a small margin.


Therefore, I recommend, albeit a little in advance. I hope it will find an audience in the Vyborgsky district, and after a while we definitely plan to return.

There is always a choice, but few alternatives.

Compromise, accommodatingness, compromise, ... So it is not far from giving up ideals.

Whiskey is a selfish drink that requires close attention to yourself alone, without significant distraction for cold snacks, and even more so hot. He requires no less perseverance in attention to himself. The conclusion is obvious - you go to a meeting with these 5 strict gentlemen from 40 to 57.8, be kind, correspond, at least, with satiety.

It is easy to solve the problem of an early dinner on Engels Avenue, however, as on almost any non-central avenue, it is easy - there are a very limited number of candidates. The chosen one was the "New World", which, like poor Selden the dog of the Baskervilles, he had not yet seen, but heard.

The interior is not overgrown with moss from decrepitude, it is quite fresh, airy with high space, gastronomic with a greenhouse in the hall and is in full accordance with the still current design trends with a boat on the ceiling.

They were greeted, unclothed and seated at their choice. The menu (third edition) is an example of a good compromise between striving for high and adapting to the bedroom. The positions of the non-banal cuisine, for the sake of which everything was started, it seems to me, constitute the main part of the menu. At the same time, there is the addition of separate sections for both street and home food, where burgers and bao coexist with capital salad and chicken cutlets in the struggle for all layers of the electorate.

Three of us ordered the first 25 minutes - two men and a bottle of Aqua Panna, but then all the cold snacks came at once, and the hotter ones did not wait for the cold ones to leave.

Daikon carpaccio with parsley pesto, apple and baked paprika (290) - fresh, crispy, thick paprika sauce fills the neutral radish with flavor, petro pesto carefully accompanies.


Beef tartare with mustard chips (420) is good. Quite coarse meat in the cut, bright color and taste with the smallest shavings, in my opinion, Parmesan. A little sauce of two types of unrecognized origin. Chips did not show their mustard character, with the same success they could be called buckwheat, for example.


Beef carpaccio (430) is a rather neutral sample in the meat part, in general, stands out only as something like granite with an orange taste (I could not make out exactly from one grab from a neighbor's plate - either pumpkin, or carrots). But there is very little ice, therefore, it does not form the general flavor composition, according to the response of the dish owner.


Muksun with coriander and carrots, with orange sauce (690) - the fish is not bad in general, but it is not proud of being unfrozen. Vegetables and sauce are much more interesting - steamed thin and wide slices of carrots and zucchini, softened enough, but not yet lost their crisp vigor. The sauce is clearly orange, characteristic, but without citrus harshness. Coriander in vegetables, not fish.


Rabbit with Israeli couscous, bacon and basil (790) - appearance as escaped from arrest in the "home food" section. Souvid, in my unprofessional opinion, is for cooking, like chicory for coffee - it is taken to imitate, but naturalness completely kills. Rabbit with large, pale, rubbery soft fibers is conditionally gentle, conditionally tasty, but not conditionally surrogate compared to the classic high-temperature cooking.
Ptitim here, too, seems to be like an imitator of rice initially, but with a clear character. The combination of the declared Israeli couscous with bacon is probably controversial from some point of view, in terms of taste, the apolitical combination gives a good rich result. Where the basil is in that dish is unclear.


Napoleon with curry cream and green tea ice cream (290) - traditional Napoleon shape with a little cream. Honestly, I didn't understand what the Indian seasoning was supposed to give to the classic cake. The new note of taste, in my opinion, was rather false, but in this area, as you know, there are not many comrades. My, at least, shared the opinion.

The service is fairly smooth, with no spikes or dips. I noticed for a long time that photographing food, in most cases, adds attention to the guests. This visit was no exception - if, while waiting for the submission, no one reassured him "for more minutes", then with the development of the plot, attention was no longer deprived.

"New World" is not so new now, but it seems that it has not become a star either. Lives and lives at the same time, a certain freshness of the kitchen is trying to preserve and please the traditional preferences of local residents and guests of the surrounding apartment hotel is not shy. Probably, it is in a kind of balance between how you want and can. It will be difficult to go a second time - I will not be upset.