"Coco-bar" (Togliatti) - an institution in which there is littlewho would think of straining over the eternal philosophical question of who, after all, was born before — the chicken or the egg? Having come here, guests usually forget about their problems for a while and simply enjoy a portion of their happiness. According to reviews, Coco-Bar (Togliatti) is an institution in which the pleasant combination of delicious food, democratic atmosphere, original serving of dishes, as well as authoring decisions on the kitchen, developed by the creators of the institution with love, do not leave anyone indifferent.
Introduction
Gastronomic "Coco-bar" (Togliatti) opened inDecember 2015, at the peak of the currency crisis. It is known that at that sad time the doors of a good dozen local restaurants and cafes slammed shut.
Coco Bar (Tolyatti) is the onlyGastrobar throughout the region. According to reviews, here, in addition to an impressive craft beer card, there is also an interesting author menu. Experts say that interior design is not at all a thoughtless quote from some Moscow-Brooklyn trend, but is distinguished by its own style.
Creators
The creators of the institution are Sergey Pavlov andOlga Nesterova. They are not new to the restaurant business - they own two more iconic establishments - the famous “Usadba” restaurant, as well as the Boutique Hotel Familia, located in the village of Yagodny.
Name and style
The name "Coco-bar" becomes clear to everyoneAnyone who looks inside the institution - in the interior and in all the corporate style here is a chicken, which symbolizes cordiality and hospitality. The slogan "Coco knows how to feed" the bar creates good advertising.
Interior
The interior of the institution is decorated by Samaradesigners Elena Riman and Anna Krasavina. In the interior of the bar everything is furnished in an elegant and eclectic way: its friendly space contains both wooden installations, decorative plates and a large bar counter. Conditionally the room is divided into 4 parts: contact bar, blue, green and red zones.
In the red zone, attention is drawn to the firstqueue upholstered chairs with scarlet upholstery, placed along the huge arched windows. In the afternoon, even in cloudy weather, the whole space is flooded with bright light. From the window you can see a neat, well-kept lawn. Large companies usually rest in the blue zone: they celebrate birthdays here or simply communicate pleasantly. Here are tables for two: they are provided for romantic dates or business meetings. In the green zone are going to lovers of beer and sports broadcasts.
Form style
In the institution "Coco-bar" (Togliatti) guest reviewsnote the presence of a memorable corporate identity. In the design of the entourage - business cards, boxes for takeaways, branded waiter clothing - everything is verified to the smallest detail. The best urban design team of LemonFish studio has worked hard over the style of Coco-Bar.
Coco Bar (Tolyatti): menu
The format of the gastrobar providedthe author's menu, and in this sense, the local chefs clearly succeeded. The list of dishes on the menu can not be said that a large, but well thought out and quite intriguing.
- "Eat with a spoon" - a section dedicated, naturally, to soups.
- "Breakfast starts with Coco" - describes the localbreakfasts served at Koko throughout the day: a portion of cheesecakes with sour cream mousse costs 145 rubles, a portion of crispy French croissants - 120 rubles, a portion of homemade yogurt with passion fruit - 150 rubles.
- "Dishes of the peoples of the world" - a section that isproud chef. It consists of seven dishes from different countries, one way or another playing up recipes with scrambled eggs or poached egg. For example, Mexico is represented here with scrambled eggs with corn, which is served on tortilla with an exotic sauce “Guacamole”. The cost of servings - 280 rubles. Gastronomic representative of Thailand is “Pad Thai” noodles, served with chicken in a spicy sauce and fried tiger prawns. The cost of portions - 390 rubles. The United States presents the egg "Benedict", which is served on a potato with ham or spinach and salmon. Portion price - 320 rubles.
- "For sweet" - this section, of course,presents desserts. Guests here are invited to enjoy Belgian waffles with “Passion fruit” sauce or “Creamy cake pops” cheesecake, the signature dessert “Coco egg” made from coconut milk with mango yolk, chocolate and blueberry pies. A real hit is the Honey cake. It is served in a disassembled form: a separate biscuit crumb, a completely weightless cream and a scoop of ice cream.
About nontriviality of serving
It’s not for nothing that Yevgeny Osipov’s Koko-bar chefThey are considered a real experimenter, playing on unexpected combinations of tastes and nontrivial serving: Atlantic herring is served on bruschetta with beet and mustard dressing. The dish goes well with crafting. When serving chicken liver pâté, onion jam is used, with French Nicoise salad served medium-roasted tuna sprinkled with olive oil with a small amount of maple syrup.
Guest experience
The menu is constantly added new seasonal.offers. New items attract all new and new visitors. The guests give the author’s presentation of the dishes a pleasing sight to the stomach - in their opinion, it is unpretentious and elegant. Guests call prices quite affordable: the size of the average check here (without alcoholic beverages) is about 500-600 rubles.
Bar
Bar cooperates with all leading independentbreweries of Russia. Few institutions can boast such a rich choice. In addition to cider and craft, there is an extensive list of classic beers and fancy cocktails. There is a wine list, guests are also offered branded liqueurs. The team is especially proud of the tinctures: tequila on strawberries (180 rubles), rum on blackberries (180 rubles) and brandy on cherry (150 rubles). Soft drinks here are represented by milkshakes: “Tiramisu with cookies”, “Tropical with chocolate dragees”, branded lemonade, served in glass jars. Such a variety, many visitors call rare for a small institution, which is "Coco-bar."
All lovers of the unusual and unbroken on the street. Sverdlov, 35 is looking forward to the creative gastronomic “Koko-bar” (Togliatti). Phone can be found on the site of the institution.
