T-bone steak. 45 days dry-aged. Sounds delicious? Of course. In Chalet Taiga, it’s prepared flawlessly. But before being seated at the table, you will be invited to an atelier of steam — not a traditional Russian banya but way beyond it. And believe me — it will be an experience that you will remember for a lifetime. Well, after a full reboot, you will enjoy the author’s Russian seasonal fine-dining. Worth visiting.
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