Chef Evgeny Zubov started the season with an emphasis on the local nature of Russian products, such as beetroot with sweet cherries and goat cheese mousse, lake trout with young zucchini fritters, Siberian muksun sukudai, and burnt Voronezh beef with tomato salsa. For the main course, there are malt dumplings with oyster mushrooms, a kefir flatbread with Karachay lamb, and a beef chop with Russian cabbage.
And according to tradition, for the tenth summer in a row, Blok is serving refreshing cold soups, and this season there are three of them: gazpacho with stracciatella, beetroot soup with lemongrass, and kvass okroshka.