The menu is based on the fish mongers’ recipes that allow keeping the product’s freshness and taste at most. For stroganina, for example, only the fish coming from under the ice catch is used. It is not only considered to be the fattiest, but instantly get frozen at the very hole. The fine swirls of nelma, Arctic sturgeon, sockeye, muksun, bulltrout and chinook are served with three dips – a spicy tomato sauce, an exotic one with sesame and ginger and a traditional mixture of salt and pepper.
The brand-chef of the restaurant is Andrey Makhov (the permanent chef of Café Pushkin), his assistant and the Volna’s chef is Denis Fil.