Restaurant “Skotina” (Krasnodar) has been operating since 2013. The birthday of this institution is considered to be October 14. It specializes, as is probably clear from the name itself, in the manufacture of meat dishes. I would like to note that it is primarily Kuban meat that is used here. In order to maintain it in good condition, so that it corresponded to the standards and was of high quality, a special camera was equipped in the restaurant. This global refrigerator has a total area exceeding fifty square meters. There is a real meat workshop where products are processed. All dishes are cooked with the help of additional equipment. In this case, it is a coal furnace.
How does a restaurant work?
The meat restaurant ”Skotina” (Krasnodar) is engaged in breeding its own bulls of various breeds to meet the needs. Actually, from their meat then the corresponding dishes from the menu are prepared. All recipes were worked out in detail by professional chefs. For cooking, all parts of the carcass are used.
Restaurant “Skotina” (Krasnodar): menu
The beef segment includes nine dishes. The first of them is boiled beef. Cost: three hundred rubles. Served with a cup of broth, herbs and garlic. It is prepared by cooking. The second dish is beef ribs. Cost: 450 rubles. In one serving there is a whole rib, which first languishes in herbs and beer, and then grilled. The third dish is shank stewed in herbs and bone marrow. Cost: 350 rubles. Long-term heat treatment of the shank with bone marrow herbs takes about four hours. This is done in a cast-iron pan. The fourth dish is beef shoulder medallions . Cost: three hundred rubles. The cooking process consists in a long heat treatment (up to forty hours), after which the meat is fried on the grill. The fifth dish is beef in wine sauce. Cost: 350 rubles. This is a proprietary version of beef bourguignon. Beef is marinated for 24 hours, after which it is simmered for a long time on the stove.
The sixth dish is a steak. Cost: 390 rubles. This is minced meat in the form of a patty, in which eggs are added. The seventh dish is breaded cutlets. Cost: 250 rubles. This is one hundred percent beef, in which they add onions, garlic, as well as spices. Eighth dish: onion pie with calf cheeks and truffle oil. Cost: 350 rubles. And the last, ninth dish from the category is bull eggs with baked beets and smoked sheep’s cheese. Cost: three hundred rubles.
Snacks
The first dish in this category is the tongue in a creamy sauce. Its cost is 350 rubles. The second dish is leek with grated pickled egg. Cost: 200 rubles. Boiled beef tongue will cost almost a hundred cheaper (290 p.). A calf liver paste with marmalade onions costs 250 rubles. Beef tartare (made according to the recipe of Afisha-Food magazine editor-in-chief Alexei Zimin) - 400. Marble beef carpaccio with parmesan and mustard sauce is just as expensive.
Steaks
The first dish in this category is filet mignon. It will cost visitors a thousand rubles. This is a transverse thin section of the central part of the fillet tenderloin, its most tender and lean meat. Next comes the rebuy. It costs two hundred rubles more than its predecessor. Rib eye is cut from the thick edge of the carcass. It has a large number of fatty veins. Served at the restaurant with a choice of sauce. The top three in this category are closed by a bone entrecote. Its cost is the same (1200 Russian rubles). In fact, this is the same rib eye, but on a bone cut from a rib cut. Next in line is striploin. It is also called New York Steak. This is a piece of meat from the lumbar, a thin loin. It consists of quite large, but at the same time tender fibers and has a concentrated beef taste. Served with a choice of sauce. It costs 950 rubles. The next dish is called “Kuban Steak”. As they say in the institution itself, this is their answer to the Florentine steak. The meat is cut from the lumbar back in the area of the thick edge of the tenderloin. The penultimate item on the menu is Chateaubriand. It costs 1,400 rubles. This thick edge of the center portion of the beef tenderloin is fried evenly on each side. It is cut and brought to an almost complete frying in hot butter. Well, the beef diaphragm completes the category . She is also known by another name - “butcher steak”. The dish will cost 600 rubles. It has a bright and rich meat taste.
Restaurant "Skotina" (Krasnodar). Reviews
Many users write in the international network about this institution the following. Restaurant “Skotina” in the city of Krasnodar is probably the most famous meat restaurant. He is able to surprise anyone with that simple atmosphere and calm atmosphere that reigns inside the institution. The staff is friendly enough and can advise visitors if necessary. Alcoholic beverages, of course, are very diverse, and the choice of meat dishes can drive for a while even the most sophisticated lover into a stupor. They are prepared, of course, not fantastically, but very, very tasty. Minor flaws are still present, but almost no one ever pays attention to them.