The name of bistro combines many pleasant meanings and contexts. On the one hand, “Saviv” in Hebrew סביב means “environment”, “around”. On the other hand, “Saviv” combines two very significant names for our Italian chef Antonio Fresa: the name of his beautiful daughter Sarah and the name of the famous Israeli city of Tel Aviv. Thus, Saviv is a place where you will find a warm atmosphere, the so-called Dolce Vita, combined with Israeli hospitality.
The bistro is located in the center of St. Petersburg, on Bolshaya Konyushennaya Street, 9, in the old Sleptsov mansion, made in the Art Nouveau style: floor-to-ceiling windows, luxurious vintage chandeliers, aged wood, a marble fountain and an antique black piano.
In the center of the city, not far from the Palace Square, the Israeli bistro Saviv is located. Behind the tables of the summer terrace it is nice to meet a sunny day with a leisurely breakfast, and in the evening drink a romantic Lavender Spritz with gin, lavender syrup, cava and lemon juice, watching the passers-by in the alley of Bolshaya Konyushennaya Street. Author's dishes by Antonio Fresa and cocktails on the terrace are waiting for guests from 9 am on weekdays and from 10 am on weekends. You don't have to worry about changeable weather - large umbrellas will protect you from the bright sun or sudden St. Petersburg rain.
It makes sense to go here for a hearty breakfast. Those who like to eat densely order signature shakshuka, which is cooked here according to all the rules with zaatar and tomato-pepper sauce. Easy options are a smoothie bowl with quinoa and granola, or a ricotta casserole with fruit or custard. For dessert, take the "grandmother" - a delicate rich bun with chocolate filling.
Antonio Fresa shared three recipes for dishes: hummus, shakshuka, and fresh persimmon salad. By the way, today is International Hummus Day – a great excuse to try making your own!
Start with a light snack - seasonal fruits with salted lemons and young cheese. In early August, juicy peaches are served, mixed with olive oil, herbs, hot peppers and spices, which are supplied directly from Israel. From the usual classics - hummus, sabih and baked eggplant caviar. All hot dishes can be ordered as a pita or separately. We recommend the second option, for example, khraime - fish stewed in a spicy tomato sauce with vegetables, fresh herbs and spices, served in a pan, pita will be convenient to scoop all this spicy mass.
The menu offers a variety of starters, such as baked peppers with goat cheese and pine nuts or tuna with fennel and green olives, as well as hummus and carpaccio. Here you can also order baked lamb, spicy khraime fish, cauliflower and pita dishes: vegetable, fish or meat.
The Saviv concept is built around traditional Jewish cuisine. The menu is divided into three parts: cold appetizers, "with pita" and "without pita". They prepare a salad with cherries and cilantro, baked cauliflower, pita with lamb and other specialties. The bar menu focuses on biodynamic and organic wines.
Cauliflower is baked here whole, sprinkled with breadcrumbs, lemons are salted in barrels, salad is made with persimmons, steak is served in pita. In the six months since the opening of the Israeli bistro Saviv, the menu has fundamentally changed here, a circle of regular visitors has formed, and the institution itself has grown so firmly into the surrounding space that it seems as if it has always been here.
Middle Eastern cafe Saviv has already returned to the menu last year's summer hit - a salad with Baku tomatoes with pumpkin seeds and green onions, seasoned with unrefined sunflower oil. And also a summer salad with salted lemons and young cheese."
Israeli bistro SAVIV's hallmark is the Israeli Shakshuka scrambled eggs, which can be topped with seasonal chanterelles or zucchini flowers if desired. Also for breakfast here you can eat eggs benedict with red caviar or marbled beef bacon and black truffle fried eggs. Every night, SAVIV bakes pitas and Israeli braided challah buns for breakfast with fried eggs, avocado and cheese. For lovers of a sweet breakfast, in addition to croissants with ricotta and berries or chocolate and hazelnuts, they prepare smoothie bowl wedges with quinoa and granola, whipped ricotta or ricotta casserole with seasonal berries and fruits.
A native of Apulia, the southernmost region of the Apennine Peninsula. He rightfully calls San Giovanni Valdarno his second homeland, a small town in the heart of Tuscany, where his family moved when he was twelve years old and where his tastes were formed.
Antonio Fresa has been working in the kitchen since he was 14 years old, and since 17, after leaving his hometown, he managed to work in many restaurants in Italy and abroad (Holland, Germany, Israel, Sweden).
СМОТРИТЕ программу Чувство Вина с Антонио Фреза
«I never stopped cooking Italian food, but four years ago I visited Israel for the first time with my family. The main discovery was the local main market, where I tried food in several shops and just fell in love with Levantine cuisine. For me, as a chef, this is an incredible ground for creativity because of the mix of two different cultures and cuisines: Eastern and Mediterranean. The similarity with Italy is that the basis is the quality of products, from vegetables to seafood. Therefore, upon returning to St. Petersburg, the idea of SAVIV was born and my own view of Levantine cuisine with an Italian accent»