| |
|
|
|
|
|
|
|
|
|
 rom
the steppes of Eastern Asia to the shores of the Baltic Sea,
from the frozen landscape of Siberia to the balmy climate of
the Black Sea coast, Russia is a vast country of diverse climates
and cultures. “Russia cannot be understood with the head,
only with the heart” – an expression often quoted
to explain the many contradictions in Russian culture. Therefore,
to create a genuine Russian experience is something of a challenge. |
Old Chirch in Vladimir Region |
|
|
|
Moscovian Prince Ivan the Terrible, First
Russian Tzar, Uglich Region |
 zar
Ivan” is, of course, a uniquely Russian name. The Russian
title “Tzar” derives from the name “Caesar”.
From the middle of the 16th century, the Tzars of Russia presided
over a period of almost four hundred years of intriguing and
complex history. They oversaw the building of beautiful palaces
to rival the creations of English and French monarchies and
they entertained on a grand scale with sumptuous meals, serving
the best of food and wine.sumptuous meals, serving the best
of food and wine. |
|
|
|
 n
"Tzar Ivan", you will find authentic Russian cuisine.
You will choose your meal from menus which include traditional
Russian dishes- recipes created in the time of the Tzars.
You will be served by staff dressed in traditional Russian
attire. You will see decorations of clothes and craftwork
faithfully reproduced, representative of those times. f
you have ever visited Russia, you will find some resonance
of your experience in “Tzar Ivan”. If you have not, we hope
that a visit to “Tzar Ivan” will give you a small taste of
this, the largest country in the world and that it may inspire
you to someday visit our homeland.
|
Russian Folk Company, Vologda Region |
|
|
|
Birch tree, symbol of the Russian Land,
Ryazan Region
|
he
menu appears in a Siberian hand made birch bark presentation.
The team of five chefs have combined their love of traditional
Russian cuisine with the Spanish and French influences they
have experienced are part of a modern culinary environment in
Moscow. Evening meals are likely to cost £20-£25 per head excluding
drinks. Examples of starters range from Russian Salad (“served
with a shot glass of ice-cold neat Russian vodka”) and Rulet
Baklazhanny (rolled aubergines) to the mouth watering Griby
Po-Seliansky (Peasant Style Mushrooms). A Russian menu would
not be complete without traditional soups, served with “Pirogi”
pies and the selection of main courses offer something for everyone.
|
|
|
|
|
he
Beef Stroganoff is already proving to be highly popular and
the selection of main courses includes Zharkoye (beautifully
sauteed spring lamb with fresh vegetables), as well as a variety
of fish and poultry dishes such as duck with wild berry sauce.
The traditional Russian Pelmeni and Vareniki dumplings are also
highly recommended.
zar
Ivan offers a specials for lunch (12pm-3pm) and serves an Early
Bird pre-theatre menu from 6pm-7pm. The restaurant is open for
dinner seven nights.
|
A RUSSIAN WARRIOR. Costume
design for the opera "Prince Igor" by Borodin. 1930 Ivan Bilibin
|
|
|
|
|
|
|
|
|
|
For
Reservations and enquiries please contact
 Restaurant
30-31 Clarendon Street, Dublin 2
tel: (01) 679 1397, (01) 671 6997
fax: (01) 679 0055
e-mail: tzarivan@unison.ie
|
