08.03.2009
On March 8, treat Her to an evening at Sokos Hotel Palace Bridge!

Special offer from Eliseev: 2 glasses of red wine and a cheese platter for two, 900 rubles. Enjoy this for FREE when you order two main dishes from the La Carte menu at Sevilla

All women receive gifts from Sokos.

03.04.2009
Amazing oyster season at Sokos Hotel Palace Bridge!

Sevilla offers Andalusian oysters in wine and with shallot onions. A glass of Sherri or Cava is on us!)
900 rubles

Eliseev Wine Cellar offers oysters in white sauce served with red caviar and in an apple wine. A glass of white or red wine is on us!
900 rubles

The Cellar bar offers oysters baked with cheese and bacon; a glass of dark beer is on us!
800 rubles

All you wanted to know about oysters!

09.04.2009
Special offers from Eliseev

Special offers from Eliseev: For Easter, our sommelier has prepared a special offer: a bottle of collector’s wine and a fine selection of chocolate truffles.

From April 9 to 19
1 500 rubles

15.06.2009
All you wanted to know about oysters!

Oyster types

Oysters are either wild from the sea, or raised in controlled conditions in oyster beds that are known as affinage. Those from the sea retain a salty taste, while the second are more flavourless, well-groomed, and as gourmets like to say, have a sweet light nutty taste.

Affinage is a long process where the oyster is placed in a natural body of water allowing for seawater to mix with underground spring water. The type of oyster is formed by the various length of period of cultivation, and the density of placement in the bed. For example, Fine de Claire oysters offered by Sokos Hotels during the festival, "Happy Oysters," were raised by a process of affinage over 2 months in a density of 20 oysters per square metre in the bed.

Oysters are either creuse or flat. During the "Happy Oysters" festival guests will be served creuse Fine de Clair, and flat Belon oysters, as well as other surprises from our chef, Kenneth Lindberg.

What does the number signify?

It is a standard and accepted measure for mollusks, (net weight)

Numeration for flat oysters
N°0: > 151 g
N°1: 111-150 g
N°2: 86-110 g
N°3: 66-85 g
N°4: 46-65 g
N°5: 30-45 g

Numeration for creuse oysters
№000: 100-120 g
№00: 90-100 g
№0: 80-90 g
№1: 70-80 g
№2: 60-70 g
№3: 50-60 g

How to check if the oysters are fresh?

Oysters make a long journey to reach your table, and during that time they must remain alive. So, in order to feel like a specialist who knows what makes an oyster fresh, you need to know the technology of how they are transported.

Now imagine the French coast. The oysters are retrieved from the sea bottom, cleaned, and packed horizontally in boxes. It’s a myth that they are transported in water. Since oysters are used to low and high tides, they have the ability to close themselves tightly and to live on their own food reserves for several days.

Oysters can only be transported long-distance by plane because they don’t like to be shaken, and they need to be kept at a temperature of between 0 and 6 degrees Celsius. It’s a myth that they are transported in ice. If the temperature goes below zero they die. At a temperature of about 4 degrees Celsius oysters begin to hibernate, stop eating, and remain amazingly fresh.

Finally, the oysters arrive at the restaurant. If the journey was comfortable, then after being opened the oyster releases its "first water," which was the water retained during the journey. This is simply sea water, and it can be discarded. After this, there is the "second water" which is the water the oyster kept inside during hibernation and became its own juice. It’s in this "second water" that the oyster arrives on your table. 

Now, let’s return to the question of freshness. How can you check if oysters are fresh or not? If the oyster was damaged during the journey and its "first water" leaked out, then it fell victim to thirst and hunger, and any contact with it, such as with the edge of a fork or using lemon juice, will provoke a reaction. The oyster might recoil rather abruptly, by as much as 2 millimetres. This shows that the oyster has been exhausted, and is a sign it’s not fresh. 

If the oyster was treated with care, at the right temperature and `slept’ well during the journey, then it will be indifferent when touched because it’s happy and has only just awakened.

The myth of months that have the letter "R" in them

People often say you should only eat oysters in months which have the letter "R" in them. This was certainly true in the 18th century when wild oysters were widely consumed. In the summer months, wild oysters were busy with reproduction, and so the quality of their taste changed. If King Louis XV hadn’t forbid the sale of oysters in summer, then oysters might now be extinct.

Since 1969 France has been selling oysters for "all four seasons," which means they have a quality that will satisfy any gourmet on any day of the year. The oysters served at Portofino always have the highest quality and freshness of the sea. 

Where is it possible to find oysters in St. Petersburg?

At the Happy Oysters Festival. For more information

15.03.2010
12.03-28.03 Texas beef weeks

Welcome to Sevilla restaurant to try out grilled strip loin with BBQ bacon beans, the real cowboy steak and ribeye roast served with red onion jam and bacon mashed potato. In Portofino you will be pampered with special menu from our Chef.

28.05.2010
свадебные предложения

 Специальное предложение для невесты:

 Посещение аква-зоны и тренажерного зала на целый день

Очищающий и восстанавливающий уход за телом, придающий коже гладкость и бархатистость.

Освежающая процедура для лица

Спа маникюр

Маска для волос “Волшебное восстановление”

Коррекция бровей

Подбор макияжа, консультация визажиста

Чаепитие

*** Свадебный подарок

 Продолжительность программы: 4,5-5 часов.

 Специальное предложение для жениха:

Посещение аква-зоны и тренажерного зала на целый день

Тотальное обертывание “Детоксикация и минерализация”

Восстанавливающий уход для мужской кожи лица

Классический маникюр

Чаепитие

*** Свадебный подарок

 Продолжительность программы: 4-4,5 часа.

30.11.2010
NEW YEAR'S EVE IN SOKOS PALACE BRIDGE

Celebrate New Year's Eve 2011 in the ambience of merchant affluence and hospitality!

Sokos Hotel Palace Bridge opens its doors for the annual celebrations and offers you an increadible trip to the splendid XIX century, the world of balls and exciting social events, where the unhurried harmony of the past met the vital energy of the present.

Sevilla restaurant invites you to take part in a New Year's Eve Ball which will be be held in merchant's Eliseev house.

Greetings from Russian Ded Moroz, the Eliseevs and of course an abundant buffet selection from our executive Chef, including red and white wine, vodka and a glass of champagne.

Portofino restaurant is waiting for you to celebrate New Year's Eve in the atmosphere of exquisite splendor.

Exciting entertaining program and stylish luxury of settings will take you away to the world of amazing events and joy.

Brighten your night with a fascinating 6-course dinner from the executive Chef, accompanied with the finest wines.

Enjoy the night of magic and surprises at Portofino!

Dinner starts at 9 p.m.

Price of dinner in Sevilla 8500 rub per person

Price of dinner in Portofino 11000 rub per person

Kids under 3 free of charge

Children 3-10 - 50% discount

Children 11-16 - 20% discount