The café Tchaikovsky is the joint project of Arkady Novikov and restaurant holding Ginza Project.
The city cafe Tchaikovsky is an institution with «cultural food» intended for a wide range of the guests in the building of the Moscow state academic philharmonic hall, near the Tchaikovsky Concert hall. Working on the design of the cafe, designers of Instudio worked on the development of the style of classical European cafe: "We worked on the interior featuring every centimeter. All the furniture for Tchaikovsky is designed on by-order basis. The interior is executed in classical style: marble steps, columns of terracotta color, wooden and mirror panels on the walls, tables on the cast iron supports, leather and velvet sofas, fabric lamp shades. The main hall of «Tchaikovsky» is connected to the philharmonic hall; the panoramic windows come to Mayakovsky Square. On a big show-window the abundance of pastries is presented: fresh croissants, brioche, pies, and cheese-cakes. The second hall of the cafe is built around a rotunda – tables around and couple of private zones behind columns. The hall is ideally suited for buffet receptions (up to 400 people), banquets and weddings (up to 100 people). Each dish of the restaurant is a combination of traditions of the Russian recipes and current culinary trends.
"Favourite food – is a state of mind." A professional career began for Victor Hrymailo in 1996. On account of his work in the capital's most famous restaurants. Including with French chef Patrice Terizhol, founder of the true style of “fusion”. Nobuyuki Matsuhisa and the French king of desserts Pierre Erme – a main gastronomic teacher of Victor Hrymailо. His cooking style very succinctly characterizes Victor: "Simple and clear cuisine that meets the tastes of the most demanding audience." The Chef is convinced that the taste of food depends on the quality of the original product, but don’t forget about the friendship and professionalism of the team of chefs is not worth it. For his work in "Tchaikovsky" Victor began with the creation of several new dishes to be "in tune" with very different mood of the guests.