The House of Hedonism in Krasnaya Polyana

Пera Mitrosh created the Yabloki Pechem restaurant as a place where guests can enjoy familiar and well-known flavors in a restaurant interpretation.

The concept of modern country cuisine, authentic design, and incredible views have made the restaurant a popular and iconic place in Krasnaya Polyana.

However, time does not stand still, and according to the canons of succession of the family business, Gera handed over management of the restaurant to her daughter Margarita.

Margarita Tantasheva has been a fan of flavor, exquisite food, and cooking since childhood. After studying at the French culinary school Le Cordon Bleu and interning at top restaurants in Paris, Margo returned to Krasnaya Polyana to infuse the refinement of French cuisine into the Yabloki Pechem restaurant and continue Gera's family business.

Margo is responsible for tastes, cuisine, aesthetics, promotion, and design in the restaurant.

Tair Tantashev joined Margo to help manage the restaurant team, technical and financial parts.

Before joining the Yabloki Pechem team in 2024, he actively developed his hospitality skills, both in international hotel chains and in unique projects from the Kola Peninsula to Kamchatka.

Today, Arie oversees all operational processes, ensuring the highest level of hospitality and comfort in our restaurant.

A culinary enthusiast since his youth, Alexey laid the foundation for his craft by interning with Dmitry Blinov and completing the flagship course at the SVCh School.

Victoria honed her pastry skills in iconic Moscow and Sochi projects such as Wine & Crab (Moscow), Sakhalin (Moscow), and Baran-Rapan (Sochi).

She joined the Yabloki Pechem team at the dawn of the restaurant's development to lead and take its confectionery department to the next level.

Andrey has worked his way through the bars and restaurants of Lipetsk, Moscow, and Sochi to join our team in 2021.

The entire bar menu, from classics to signature creations, reflects his love for Asian berries, citrus fruits, and local ingredients from the Caucasus and the Far East.

Since his childhood in Siberia, Pavel has developed a passion for diverse flavors, exploring and tasting local berries, mushrooms, and wild plants.

His childhood passion blossomed into a profession, taking him from sous chef to the person responsible for every product in the restaurant.

Pavel's main goal is to surprise restaurant guests with the highest quality ingredients.