Our chef Artem Antipov was
born in St.Petersburg in1978. He worked in famous restaurants of the city:
the nightclub restaurant at Astoria Hotel, Senate Bar and Joy club. In 1996
he took part in creating an original menu for a formal dinner with President
Clinton during his visit to St. Petersburg. Antipov's culinary art has been
appreciated by such famous people as Boney M, St.Petersburg Governor Yakovlev,
Russian actors and singers such as Michail Boyarsky, Alexey Lebedinsky, Pavel
Kashin and Max Leonidov.
The first chef of our restaurant was Vlad Atlas
He was the one who created the restaurant's culinary concept with its traditional
Old English fare and the best examples of European cuisine from Scandinavia to the Mediterranean.
Artem Antipov: The chef creates a world on a
porcelain plate. A world of colors, forms, aromas and tastes. It's hard to
describe what happens when you look at the pearly surface of oyster shells
in blue ice, or arrange an exquisite French fried Camembert and accent the
taste with lime marmelade with fresh coriander.
And the palette of French cheesese
a few olives, some pale green celery stalks. Here the chef goes beyond the
recipe into design. You need to make sure that all the shades, forms, slivers
and slices complement each other as on a canvas. Size and form, the way the
vegetables are cut and the direction the sauce flows on the placee all of this
is an integral part of the recipe.
When Camelot was in the planning
stage we started looking to England, to the chivalric theme. After all, knights
are warriors and warriors were the medieval age's greatest travelers. The
historic King Arthur most likely ate wild boar roasted on a spit with his
bare hands. We wanted to make Camelot an example of courtly manners and a
crossroads of culinary cultures. Italian Carpaccio and German ham, California
crab pie and English chicken roulette, French escargot soup and Scandinavian
steamed salmonå The best from everywhere, which is what Petersburg is famous for.
The restaurant is a ceremony
in itself. You enter the hall and sit down to table. You are surrounded by a
new interior and a new atmosphere. You order an
aperitif and casually discuss the
menu with your companion. You ask the waiter about
a certain dish or drink and listen to hear what he recommends. His advice
will ensure you make the best choice. At Camelot you will never catch a
waiter off guard with any question. Regular tasting and serious tests of
menu and wine list
knowledge are a regular part of our work. Order, linger over your
aperitif and read the
legends of Camelot castle. When your order comes out, take you time and enjoy!
For reservations please call +7 (812) 325-99-06 Nevsky prospect, 22 (entrance from 14, Bolshaya Konyushennaya street) St.Petersburg, Russia Open from 12 A.M. till the last customer
Our chef Artem Antipov was
born in St.Petersburg in1978. He worked in famous restaurants of the city:
the nightclub restaurant at Astoria Hotel, Senate Bar and Joy club. In 1996
he took part in creating an original menu for a formal dinner with President
Clinton during his visit to St. Petersburg. Antipov's culinary art has been
appreciated by such famous people as Boney M, St.Petersburg Governor Yakovlev,
Russian actors and singers such as Michail Boyarsky, Alexey Lebedinsky, Pavel
Kashin and Max Leonidov.
The first chef of our restaurant was Vlad Atlas
He was the one who created the restaurant's culinary concept with its traditional
Old English fare and the best examples of European cuisine from Scandinavia to the Mediterranean.
And the palette of French cheesese
a few olives, some pale green celery stalks. Here the chef goes beyond the
recipe into design. You need to make sure that all the shades, forms, slivers
and slices complement each other as on a canvas. Size and form, the way the
vegetables are cut and the direction the sauce flows on the placee all of this
is an integral part of the recipe.
When Camelot was in the planning
stage we started looking to England, to the chivalric theme. After all, knights
are warriors and warriors were the medieval age's greatest travelers. The
historic King Arthur most likely ate wild boar roasted on a spit with his
bare hands. We wanted to make Camelot an example of courtly manners and a
crossroads of culinary cultures. Italian Carpaccio and German ham, California
crab pie and English chicken roulette, French escargot soup and Scandinavian
steamed salmonå The best from everywhere, which is what Petersburg is famous for.
The restaurant is a ceremony
in itself. You enter the hall and sit down to table. You are surrounded by a
new 