About us

Maison Dellos designers created a simple, but eye-catching interior with plenty of waterworld allusions. A warm golden wave of lamps comes from the entrance to the room’s visual dominant: the wall with the carps splashing in the shimmering light. In the room’s center there is a copper padded counter looking like a submarine emerging from the deep sea. Here, the ice boxes are filled with shrimps, oysters and fish, and the cooks are serving quick meals.

Pavel Kirillov is a Chef of Volna. The products quality and the attention to detail while preparation coupled with the experience and ingenuity make a strict gastronomic equation.

The restaurant’s menu features fish and seafood imported from all over the world. Wild fish (Barramundi, Red snapper, Parrot fish) is from Sri Lanka and Morocco, Sterlet is from the Smolensk region, sea urchins are from Murmansk and crab is from Kamchatka.The products quality and the attention to detail while preparation coupled with the experience and ingenuity make a strict gastronomic equation.