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FERMA BENUA

  • The restaurant’s interior is designed in the style of a farm. Décor details and authentic antique items create the feeling of a peaceful countryside lifestyle. The view of the Benua Garden, where the restaurant is located, contributes to the atmosphere of tranquility and gives our visitors a perfect escape from the city bustle.

  • Benua Farm restaurant has enough space for 250 guests during winter time and up to 400 in summer thanks to a terrace in the Benua Garden. Our friendly hostesses will greet each guest with a warm smile and escort you to your table. Benua Farm is a kid-friendly restaurant, and families with kids can seated in a zone next to a play area for children. If you enjoy a lively conversation and live music, the central part of the restaurant with a scene and open kitchen is a perfect place for you. For those who plan a small party of their own, we recommend to occupy our cozy detached living room which is separated from the main area with a glass door. You can also visit Benua Pastry Shop for a cup of coffee and our homemade bakery and pastry.

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History

  • The restaurant was named after the exemplary Benua Farm, which was located on the territory of the current Benua Garden in the 19th century. There was a cowshed in the restaurant’s building, and the farm produced the best milk in Russia and was the supplier of the Emperor’s court.

  • Today the building of Benua Farm is a regional cultural heritage site, it has been recreated using the old blueprints and adjusted for modern purposes.

CUISINE

 

  • The majority of the dishes on the menu can be cooked gluten-free if you wish. You can also purchase gluten-free bread and pastry in our pastry shop. The restaurant’s personnel have completed the training “Non-gluten cuisine”. The right to produce gluten-free dishes is verified with a Certificate.

  • Nicolas Lorieux

    ‘When I turned 18, I went to a chef school in Burgundy, which is famous for its wine and gastronomy. At the same time I was working in our family restaurant.’

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    Nicolas Lorieux is in charge of the kitchen team and creates the main, season and banquet menus. Before becoming the chef of Benua Farm, Nicolas had a chance to work in England, France, Norway (in a Michelin two-star restaurant), and even on the Bermudas. 


    In 2010 Nicolas moved to Saint Petersburg and became the member of Aram Mnatsanakov’s team. For a couple of years, Lorie worked in a restaurant project Probka Family in the restaurants Ryba and Ryba na Dache.

  • Nikolya

OUR DISHES

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    Duck leg with porcini mushroom sause
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    Salmon fish kebab
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    Pizza with burrata, tomatoes and pesto
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    Pike perch and Venere (black) rice
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    Skirt steak with potato gratin
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    Dorado with quinoa and spinach
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    Italian platter
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    Carrot and walnut cake

our address:

Saint-Petersburg,
Tikhoretskiy prospect., 17

+7 (812) 209 18 90

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