A restaurant specializing in signature cuisine, where the menu is built on a foundation of respect for nature, the ingredients, and the guest
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A restaurant where gastronomy meets nature
We work within the philosophy of sustainability and zero waste — we strive to minimize the impact on the environment and to use the product almost without residue
We study seasonality, origin, and properties of ingredients in order to reveal their taste as naturally as possible
Biologie is a restaurant of author’s gastronomy, where the cuisine is built on respect for nature, the product, and the guest
Restaurant concept
Biologie is the science of living organisms and their interaction with the environment
In the Biologie restaurant we study the seasonality of products, methods of their preparation, storage and fermentation, as well as the influence of flavor combinations on the perception of the dish
The menu reflects the flora and fauna of our planet — plants, mushrooms, seafood and fermented products
The restaurant has its own laboratory and a mini-farm for growing greens, where new dishes and gastronomic ideas are created
We adhere to the principles of sustainable gastronomy and zero waste
We take a product from nature only when it is ready to give it. And we use it as carefully as possible
— we use the product almost without residue
— we minimize waste
— we cooperate with local farmers
— we reveal the product in different textures and techniques
— we minimize waste
— we cooperate with local farmers
— we reveal the product in different textures and techniques
The restaurant menu is built on the principles of circular gastronomy
Biologie philosophy
The atmosphere of home and a gastronomic journey
Biologie is a place where guests feel relaxed and comfortable, just as if they were visiting friends
The open kitchen allows guests to watch the cooking process, and the restaurant staff always maintains a lively and friendly rapport with guests
Soft lighting, soothing music, and open space create the atmosphere of a warm evening
Author’s seasonal menu
Far East | Jolie | Gilardo
Far East
Jolie
Gilardo
650 | 800 | 1250
1250
800
650
680
680
750
2250
600
Sea urchin 1 piece
Scallop 100 grams
Vongole 100 grams
Spizula 100 grams
Live crab 100 grams
Persimmon | tomatoes, strawberries, chevr
850
850
1150
1960
1700
1150
Parmesan taco | tomatoes, basil
Beets | stracciatella, currants, chum salmon roe
Cauliflower | truffle, Parmesan
Scallop | basil, grayling roe, seaweed
Salmon | mango, avocado, and chum salmon roe
1950
1400
1750
Marbled beef | brioche, sturgeon caviar
Striploin | mushrooms, truffle, ponzu
3 duck portions | onion confit, brioche
Green Salad | jerusalem Artichoke, Madeira Sauce
1270
1950
2740
Tomatoes | herbs, fresh cheese
Crab | broccoli, tomatoes, avocado
Pepperoni | mozzarella
1450
Zucchini | pesto, broccoli, spinach
1350
1950
2100
Pear | parmesan, camembert, scamorza
Wild mushrooms | stracciatella, truffle
Beluga | vegetables, wheat
1250
950
Borscht | beef tails
Porcini mushrooms | risotto / linguine
2150
1950
1950
2850
3250
Vongole | spaghetti
Shrimp | spaghetti
Crab | linguine
Bolognese | spaghetti, marbled beef
Scallop | foie gras, cauliflower
1950
1850
1750
2850
1950
1150
Halibut | dutch porridge, seaweed
Black ravioli | wild fish, caviar
Pike | polenta, sour cream with pike roe
Crab | cabbage, sea buckthorn, sturgeon caviar
Quail | rowan, celery
1950
1650
2250
Deer | foie gras, grapes, beets
BeefStroganoff | mushrooms, mashed potatoes
Burger | coleslaw
2800
4500
Filet mignon | with jus or mushroom sauce
Ribai | mushroom Sauce (100 grams)
Pavlova | berries, currants
1050
1050
1050
250
Gingerbread | pear compote, spiced ice cream
Pomelo | saigan daila, salted caramel
Assorted candies | 1 piece
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Chef Ekaterina Alehina
Ekaterina Alehina is the head chef and founder of Biologie, one of the most prominent figures in contemporary Russian gastronomy
Ekaterina has trained and completed internships at leading international culinary schools and restaurants, including Ragout, Le Cordon Bleu, and the legendary Arzak restaurant
It was this experience that inspired her own project—the Biologie restaurant in the village of Ilyinskoye in the Moscow Region
Her experience working with farms and growing her own vegetables and herbs has shaped her unique approach to gastronomy—one that is attentive, mindful, and deeply connected to nature
— Ekaterina Alehina
Our goal is to bring out the full flavor of our products and share that experience with our guests
«I would never serve a guest something
that I wouldn't serve at my own home»
that I wouldn't serve at my own home»
We study ingredients, their origins, and their seasonality; we experiment with fermentation and textures; and we travel extensively in search of new local ingredients and culinary traditions
The «Biologie» team are both chefs and researchers
Why do guests choose Biologie
The restaurant has been awarded a Michelin Green Star
A mini-farm and greenhouse for growing greens
Zero-waste cooking — using food with almost no waste
Our own culinary laboratory and pottery workshop
The Menu in the Philosophy of Circular Gastronomy
Educational programs on sustainable gastronomy
Working with local farmers
Find out about the next gourmet dinner
Submit your request, and we’ll let you know about upcoming culinary events, tasting dinners, and special set menus at Biologie
The restaurant's interior
We use materials with a history and give interior items, furniture, and decor a new lease on life. Many elements of the space were found, restored, and reimagined
The restaurant's design combines the warmth of wood with the textures of concrete and granite, creating the atmosphere of a cozy country home
The interior of Biologie reflects the restaurant’s philosophy—a sustainable approach to nature, resources, and the space around us
We look forward to seeing you at Biologie
Moscow Region, Krasnogorsk,
Ilyinskoye Village, 30-2 Lenin Street
Ilyinskoye Village, 30-2 Lenin Street
Wednesday–Sunday:
12:00 PM – 11:00 PM
Monday–Tuesday:
day off
Discover cuisine inspired by nature
