Kollegi on Taganka is the second bar of a friendly ryumochnaya family — a Russian shot-and-snack bar. Guests here are called colleagues, the infusions (nastoyki) spend 30–40 days in cold maceration, and the kitchen runs on live fire — a mangal grill. Below — how this chat started and who its admins are.
In the restaurant business since 2014: in Magadan he launched a pan-Asian delivery service, a grill restaurant and a café inside a cinema. In 2019 he opened the Alaska gastrobar at Moscow's Chistye Prudy, and from 2020 got serious about infusions — three years of getting them to consistent quality. In 2023 he opened Kollegi — already with fifty-odd infusions on the list.
He has worked at Sixty, Mario, Pantone, Barvikha Luxury Village and The Mad Cook, and was head chef at Mendeleev Bar, Bao+Bar and Maritozzo. Since 2019 he's been brand chef of the Alaska gastrobar, there without a break since it opened: more than fifty original Far Eastern dishes.
A cook since 2010: four years at Grand Cru, four at Maritozzo — arrived a line cook, left as acting head chef. Maritozzo is where he met Aleksey, and that meeting started Alaska. He went out to Magadan to help open a Georgian place, Kazbegi. On Taganka he makes sure everything that should be turning, turns.
It's where everything started: opened in 2019, home of the first infusions and the Magadan menu. Kollegi is the younger one in the family, but we're all in the same chat.
Drop in on AlaskaCome and meet us: weekdays from 12:00, weekends from 14:00. Book a table — we'll introduce you to the colleagues.