Is there a jelly worth driving 200 kilometers for? Now yes!
The list of restaurants that are worth a separate trip out of town has arrived. The TITULART opened in the Just WOOD reserve Hotel in the Tula region for lovers of gastronomic adventures and sensations.
The play of letters in the name – a nod to the noble heritage, Tula and art – continues on the menu of brand chef Anton Krupenin: reinterpreted traditional dishes with local ingredients in an artistic presentation. About TITULART's dishes, he says, "They are concise, quiet, thoughtful." And he adds, "exquisite." Oxtail jelly or borscht only sound simple, but in fact they turn out to be complex gastronomic constructions that make familiar dishes sound brighter and juicier. Butter fish is transformed by carrot and apricot puree, and crab turns out to be an amazing company for millet porridge and corn.
Through the panoramic windows of the spacious house made of precious kelo pine, you can see pastoral birch alleys, romantic bends of the Sturgeon River and the sky with high, slowly floating clouds; frowning, or, conversely, blinding blue. The interior features artifacts created by local craftsmen – carvings quoting Slavic traditions; felted lamps wrapped in comfort; "golden resin" boiled in cracks on logs.
