Bistronomy is a term for the words “bistro” and “gastronomy.”

What is this, Bistronomy?

Synthesis of fine cuisine of the best chefs (as a rule, noted by the Michelin guide) and ways of serving, the prices of dishes, the simplicity of the usual bistro menu.
This is an attempt to make gastronomy closer to people due to cheaper food served, simplicity of serving, restaurant design, a limited number of positions on the menu, using such methods as freezing and evacuating blanks with their subsequent heating, which is absolutely unacceptable in the gastronomic kitchen.

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