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Indulge in our coconut lohikeito with trout and mussels, savor the roasted wild boar ribs in a tagine, or delight in the Karelian kalitki filled with wild berries—our restaurant is a haven for those who appreciate new taste experiences and wholesome food. The main menu is constantly enriched with seasonal ingredients and local dishes crafted from what local fishermen and hunters have caught, as well as what foragers have gathered.
The chef of Restaurant Runa, Alexander Maron, was born in Moscow. He spent 15 years living and working in Israel, where he honed his skills and explored the intricacies of various national cuisines, from French and Mediterranean to Middle Eastern. Upon returning to Moscow, he worked at the Moroccan restaurant Nofar by Arkadi Novikov and William Lamberti, at the steakhouse Torro Grill, and developed the menu for Café Rishon at the Jewish Museum and Tolerance Center.
Alexander has always been drawn to the Russian North, and he spent many years exploring these lands as a traveler. In the concept of Restaurant "Runa," the chef has blended traditional northern cuisine with the finest recipes from around the world and the latest gastronomic trends.
In our bar, we offer house-made beverages, wines, and strong spirits. We have placed special emphasis on our wine list, curating a collection of "Great Russian Wine" from progressive new-wave Russian wineries.
The restaurant is open not only to hotel guests. Feel free to drop by on your way—whether to enjoy lunch, sip a cup of specialty coffee, or partake in a ceremonial matcha.
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