Kollegi is a friendly ryumochnaya — a Russian shot-and-snack bar — with a Magadan streak. Guests here are called colleagues, the infusions (nastoyki) spend 30–40 days in cold maceration, and the doors are open from 17:00 to 5:00. 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's from the Smolensk region; started out at a bank, then walked out of the office and behind the bar — so when he calls guests colleagues, he knows what he's talking about. He learned the trade at the upscale Maritozzo, then took charge of the infusions at Alaska. His method hasn't changed: cold maceration and 30–40 days of ageing, no rushing.
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. At Kollegi he runs the kitchen and the snacks that go with the infusions.
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 AlaskaThe whole team is here every evening from 17:00. Book a table — we'll introduce you to the colleagues.