In Libkin's restaurants in Odessa, they already dealt with fish, therefore, opening a new establishment, they simply expanded the assortment and narrowed the focus on it: there are only three items of non-fish main dishes on the menu.
The idea of the restaurant - This is a fishy Italy: what can happen to a resident of the waters if he is caught by an Italian fisherman and sold to a restaurant on the coast. The fisherman's name is Fabio, and we see his portrait on the logo of the establishment.
Interior and zoning are based on the main: fish and the obligatory accompanying attributes. In this case, it is always a hot oven and always a cold wine. Mostly white and Italian, but domestic Guliyevs are also present. So, we have two halls with a total seating for 66 guests. In one - the oven and everything around it. Traditionally, it is pizza that is baked in the Neapolitan oven. It is half-open, and the fire in it does not go out throughout the day, constantly maintaining a high temperature. In Fish on Fire, there is no pizza at all, but all hot dishes will certainly go into the oven immediately before serving on the table on a shovel with a long handle. Everything is served here, including drinks and desserts. One of the walls of the hall with the stove is completely hung with them - only 98 pieces. On the contrary, there are shelves with copper heads of difficult people: here Socrates, Gattamelat, Antinous, Venus de Milo. Savva jokes that these are the heads of all the waiters who have worked with him for 23 years.
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Go ahead. The main and large hall are entirely dedicated to fish: in the center of attention is a showcase, where everything that can be ordered with a poke of a finger lies on the ice. Black Sea fish - mullet, flounder, glossa - “reduced” version of flounder and goby-whip. Fresh catch arrives at the restaurant every 3 days. Black Sea fish is and will always be here, depending on the season, and in winter it will be garfish, bluefish, flounder. By the way, the date of the opening of the Fish on Fire, August 12, nicely coincided with the weight of the flounder in the first delivery. Yes, that's 12 kilograms. There are oceanic swordfish, tuna, sea bass, dorado and octopus.
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About gobies.
Fish on Fire offers whip-type gobies. These are the largest. They are also called “toads” or “martoviks”. The smaller ones are the bluehead goby, the bighead goby, the sand goby, the throat goby.
Brand chef family of restaurants Savelia Libkina, Andrey Velichko is well acquainted with fish Italy, including thanks to the experience of Odessa Tavernetta, where they successfully experiment and cook a lot of pasta with it and seafood. Any fish you choose can, in principle, be cooked as you wish, but everything from the oven is highly recommended here. No sauces, marinades or layering to bring the taste of fresh fish to the fore, which is good on its own.
Black Sea mullet - 87 UAH per 100 g / Zucchini with pink vinegar and garlic - 85 UAH.
Black Sea fish is much more expensive than imported sea bass or sea bream, because it is caught in open water, and, accordingly, there is less of it than farmed.
In appetizers- original dips and finger foods, no matter how it sounds. Subjective and unambiguous hit - zucchini bauletti with fresh tuna. Classic bauletti are lasagna dough envelopes stuffed with ricotta and spinach, for example. Here they replaced the dough with zucchini slices and wrapped the fish in them - it turned out very tasty. There is an analogue of hummus, from which all Arabic was removed as much as possible and saturated with Italian. Less cumin and tahini, more Italian spices, pine nuts. Micro-octopuses in a spicy sauce with tomatoes and mussels in it, but without tomatoes, and baked peppers with sheep's cheese - all this is taken out immediately, before accepting an order, on a shovel, for clarity and simplification of the choice.
Shovel of snacks - 320 UAH for 6/490 UAH for 9 to choose from One snack - 52-79 UAH
You can order one or two snacks, or sets of 6 or 9, per table. In side dishes, you need to try another zucchini, this one with pink vinegar and garlic. And in soups - a variation on Cachucco with a local catch.
Tomato fish soup in the style of Cacciucco - 350 gr, 220 UAH
The small menu has a place for the classic desserts and panna cotta contains much more seasonal berries than cream.
Panna cotta with fresh berries in red wine - 200 gr, 80 UAH
To the delight of white collar workers and other office dwellers in the vicinity, breakfast and lunch will soon be on the menu.
Something from the menu
- Zucchini bauletti with tuna 68 UAH / 70 g
- Rotolo from peppers with spicy Black Sea fish 58 hry. / 100 g
- Moscardini (micro octopus) in spicy tomato sauce 79 hry. / 100 g
- Salad with tuna and avocado 185 UAH / 230 g
- Two dozen Black Sea mussels (choose sauce: spicy tomato / with white wine and herbs / with bisque and cream) 200 UAH. / for 800 g
- Zucchini with pink vinegar and garlic 85 UAH / 240 g
- Freshly cooked tagliolini with Black Sea fish and mussels, baked in the oven 220 hry. / 400 g
Sahaidachny, 23a
067 518 4364
Working hours: Mon-Sun 11: 00-00: 00
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A new fish restaurant has opened in Podil.
Odessa restaurateur Savva Libkin began to conquer the capital with his Compotes, and now I decided to open a new, not a networked institution. And what else can Odessa please, if not fresh fish. You will find out about this right at the entrance, when a variety of sea smells falls on you. There is also a transparent wine cabinet, mostly white, of course. There are two halls in the restaurant. To the right is large and light with round and oval tables, an open kitchen and a fish display case. Here, in addition to the fish lying on the ice crumb, live crayfish move their claw legs as in slow motion. Here you can poke your finger into the fish you like and after 15-20 minutes gobble it up baked, sprinkling with lemon.
The second room is darker and smaller, but there is an Italian wood-burning stove, where, in fact, all the main delicacies are prepared. The load-bearing wall is studded with wooden shovels, on which everything in Fish is served instead of boring trays. The interior is completely natural materials - stone, leather, wood. Therefore, everything looks as simple and stylish as possible. The only oddity here is the road to the restroom, which runs past the stove and the bar table.
Opening hours from 11 to 24:00. When breakfasts become available, the establishment may start opening early. There are 66 seats. Everything looks very correct on the summer ground. Just five tables and chairs, no traditional pavements and summer halabuds for Sagaidachny Street. Smooth sea stones are used as holders for business cards and a holder for napkins. Hello Crimea. The logo of the establishment depicts a mustachioed man with a pipe in his teeth. This is a fisherman. And since the restaurant is still Italian, its name is Fabio.
Fresh fish is supplied a couple of times a week, so the dishes on the menu are not always available. Or vice versa. Ask the waiter, perhaps it was today that they brought some barracuda, and you will be lucky to find out what it tastes like. The menu includes 12 types of fish, plus mussels, octopuses. Only two positions are prepared without seafood: tagliolini with rabbit meat from the oven (160 UAH) and chicken baked in the oven with potatoes and rosemary (50 UAH / 100 g). And vegetable soup, which is also cooked in the oven (75 UAH). The prices for fish on the menu are indicated for 100 g. After the guest announces the desired size of the fish, it is weighed and reported how much it will cost in the end. If you agree, only after that will they begin to cook it. But before that, we advise you to pay attention to snacks. Since there are a lot of them and different, immediately take a shovel with them in the amount of 6 or 9 pieces (320/490 UAH). Here you will find hummus, olives, baked peppers with sheep cheese, mussels, and zucchini bauletti with tuna, eggplant with mozzarella, micro octopuses in tomato sauce. From 52 to 79 UAH each, if taken separately.
All fish are baked without sauces so that they do not drown out the natural taste of the product. They are going to be served separately. All kinds of vegetables are offered as a side dish: from potatoes to zucchini, tomatoes and asparagus. After a seafood meal, you can try a dessert: panna cotta with berries (80 UAH) or crème brлеlée. In addition to the wine list and strong alcoholic drinks, there are lemonades and cocktails.
An excellent option for a family dinner, and just don't wrinkle your nose from the smell, it's still a fish restaurant, not a pastry shop.
Photo - Oleg Batrak.
What do they offer? Where is it posted? And what the sequel "Fish on Fire" managed to surprise, but now in Odessa, we share in our report
When about a year ago in Kiev the opening of the restaurant "Fish on Fire" thundered, the inhabitants of Odessa were perplexed that they were not the discoverers of the new establishment of Savely Libkin. But as a courteous owner, he could not ignore his hometown, so on May 9, another restaurant of the "Resta" company, "Fish on Fire", solemnly opened in Odessa.
Our editorial team went on reconnaissance just in time, after the first excitement subsided. Firstly, on June 29, a cozy summer terrace was opened in the restaurant, and secondly, a large-scale renewal of the menu took place in the Odessa "Fish on Fire".
The concept of the institution
In the restaurant, all events revolve around a huge wood-burning stove, which was made in Italy and assembled in Odessa. Not only fish is cooked here, but also meat. The Odessa restaurant menu differs from the Kiev one. More items from seafood and meat dishes were added to it.
Savely Libkin, co-owner of Resta (which includes Steakhouse, Tavernetta, Kompot, Dacha and Fish on Fire) and a famous Ukrainian restaurateur, despite many regalia, is open and welcoming. In an interview, he shared with us that if we discard unnecessary husks and leave the essence, then the restaurant "Fish on Fire" is just another brainchild of his.
Savely Libkin
restaurateur
Fish on Fire is a restaurant that has its own characteristics, but does not go beyond the restaurant format of all my establishments. He is like a child, similar to his father, but from different mothers. There are limits that I will never cross. There will never be hookahs and some other mishmash here. I will not do everything that my conscience does not allow me, and this is to dissemble in relation to the guest.
Interior
One of the differences between the Kiev "Fish on Fire" from the Odessa one is the interior. Here it was made by Vladimir Nepiyvoda. The restaurant has two levels. On the first floor there is the famous oven, and on the second there is a bar and seating for those who want to hide from prying eyes.
Upstairs, you can watch the cooking process and see what fresh catch you would like to see on your plate.
The patio can be accessed from the restaurant or through the main entrance. Getting into it, you completely forget which part of the city or country you are in. Birds sing here, greenery is everywhere and the refreshing coolness of a real Odessa courtyard.
Kitchen
We tried most of the dishes from the new menu. We started with appetizers: bruschetta with avocado, tomatoes and soft cheese (110 UAH) - suitable for vegetarians; own salted Norwegian herring carpaccio (120 UAH); salted trout carpaccio with citrus (180 UAH).
Having had a big bite, we crossed to the Valencian palella. Andrei Velichko, brand-chef of the "Resta" company, said that the most important thing is to choose the right rice. For paella, it should be aldenti (slightly hard), crumbly and contain a minimum of starch. In risotto I most often use "Carnaroli" rice, which gives a special viscosity, and cheese with butter add creaminess. At Fish on Fire, try a new menu item - risotto with cuttlefish ink and tiger prawns (280 UAH).
An excellent lunch can be pike perch fillet under potato scales with spinach fried in a pan (270 UAH). A complete dish for those who do not like to experiment. And the attention of gourmets is presented trout baked with meat stew on polenta - a dish of the category "Surf and Turf" (the main dish is typical for North America, where it is customary to mix fish with meat). Be sure to try the squid stuffed with risotto "alla crema" (280 UAH), a dish worthy of special attention.
Of the main positions, I liked the tagliatelle with Black Sea clams the most (240 UAH). In addition to traditional mussels, a skafarka was added to the pasta - the Black Sea "vongole". The taste of this clam is several times stronger than the usual mussel, not to mention its aphrodisiac characteristics.
conclusions
The Fish on Fire restaurant, as a branded item, fits well and has been worn for several decades. Therefore, if earlier my favorite in terms of atmosphere was the Tavernetta restaurant, now it has a worthy competitor. I would advise you to come to the "Fish on Fire" and not rush anywhere, otherwise the food and the interior will not make the proper impression.
The readers are so fond of the column by Sasha Birch that you can start the review without preambles. But for those who have completely lagged behind the secular gastronomy of the capital, we remind you that our columnist Alexandra Bereza visits restaurants / cafes in Kiev and then vigorously shares her impressions.
Grade
Sasha has already checked in and sent "". The next step is “ Fish on fire ».
Alexandra Bereza columnist
I am not a gastroexpert, I do not know anything about interior design, and in no way claim to be a restaurant critic. What I'm really good at is describing the experience of the service and the pastime. My goal is to slightly dilute Olga Freimut's serious restaurant reviews and activities with simple human impressions.
This place is in Kiev opened by the famous Odessa restaurateur Savely Libkin a month and a half ago. All the "Odessa experts" immediately threw in there... People who, with their eyes closed, distinguish dorada from seabass by touch, they go to Odessa on weekends instead of "Ashan", fuck on Kiev "Compotes"and so scornfully check in:"Of course, in Odessa" Compotes "is better ..."... Connoisseurs of scows and full mullets, in short.
Photo: fb "Fish on fire"
And here it is very important to explain to the reader: where am i and where is Odessa... I have been to Odessa three times. Of these, twice I was on business trips and ate what God sent at the buffet tables in the hotel. And that only time when I was vacationing in Odessa happened to me in 2010. And I was told that Odessa is, of course, not the same and it is better for me not to disgrace and keep quiet.
Such a long lyrical digression is not without reason!
I want a reader like me, yes, you are the dude who does not know Odessa as well as all these cool Kiev guys know it, to understand that you are not alone. And you can start to bite Odessa right here in Kiev.
So that's it. I arrived at the restaurant without preparation, without reading reviews, without knowing the pricing policy. I had 500 hryvnia and my friend Natasha with me.
«
Fish on fire»
located in Podil not far from the funicular. The restaurant has"Letnik"... Such "Letniki"I always pity both the visitors who sit there and the waiters who serve them. The tables are right on the road, cars are driving by, people are walking back and forth and it is very noisy.
Photo: fb "Fish on fire"
Inside the restaurant, as it turned out, the situation is the same, but instead of cars, waiters with huge shovels. But about the shovels later.
Now I want to talk about Artyom... I don't know where they dug up this waiter, but he is very special. When we entered, Artyom met us mysteriously, silently and inquiringly. He looked at us through his glasses, as if asking "What did you come for?" And I decided to say first:« Good afternoon, and we are here for the first time» .
And you know, he did give us this excursion! He showed us the two halls in the restaurant, a wood-burning stove, wine coolers and shovels. But about the shovels a little later.
Photo: Sasha Bereza
Artem solemnly let us down to the display case with fresh fish... And then the magic began. He told us everything about each fish. He told about her with such love and pride that a little more, and each of this corpse would have a name.
This is the flounder Lyudmila, just arrived from Odessa yesterday. And this is Arthur the bull, he also came from there, with his brothers.
Photo: fb "Fish on fire"
We sat at a table in the hall near the wood-burning stove... You know, it's very dark there! To the point where the photos are disgusting.
Photo: fb "Fish on fire"
Artem handed us original menus and prudently stood above his heart. We began to choose and order.
When the price is for 100 g on the menu, I'm always nervous. What if I don't have enough money? How do I know what kind of fish I will have?
You can go and choose your fish right in the window, but I have a strained relationship with the fish. Therefore, Artyom promised to choose a mullet for me and tell me its weight before she goes to the oven. Also we ordered 4 red mullets (it turned out to be fish, not potatoes) and zucchini for a side dish... Artyom was very responsible for our side dish, begged not to take potatoes, because “What are you, didn’t eat potatoes, or what ???» ... From drinks ordered water and lemonade.
And before we had time to wash our hands and look around, she appeared before our eyes - a SHOVEL!
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Photo: Sasha Bereza
A shovel filled with various plates of aromatic snacks. Here!
This is how Mr. Libkin made his first million! Giving two hungry girls a shovel of ready-to-eat food is brilliant!
Artem says: "Make your choice, everything is for you, you are hungry, but only if you are not allergic to garlic!"... He began to call every saucer by name, talk about the ingredients, but I didn't hear anything. I was already finishing the shovel in my mind.
Natasha, unlike me, is more cold-blooded, she listened to detailed information about all the dishes and chose mussels, zucchini with tuna and eggplant. To all this good, we were handed a basket of bread and a terrible gluttony began.
I woke up all in eggplants from an internal call ... I wonder if it will have to be paid for or is it a compliment?
Artem didn’t tell us about it, and we didn’t think about it out of hunger. Natasha, eating mussels, authoritatively declared: "Sasha, I have money, if anything.".
While we were waiting for our order, the waiters ran back and forth with shovels, and at the adjacent tables, people were less hungry and more reasonable. They asked how much it cost, and some politely refused.
I inform you: there are 9 snacks on the shovel, all of them cost UAH 490. If you take 3, then 180 UAH will come out, and if 6, then 320 UAH.
Forewarned is forearmed. And the restaurant needs to burn out the price list on a shovel so that there are no awkward situations.
It was very easy to observe the neighbors and eavesdrop on their conversations. The tables are enough cramped, not enough space, a couple of times I was almost cut in the eye with a shovel, but this whole setting has a special charm. I just want to drink wine (not even that, I want to bang straight!) And go to meet people, taste food from their plates and even shout toasts across the hall. The atmosphere is very pleasant and welcoming. You know, sometimes you think where to go and eat not only with your mouth, but also with your eyes and ears. It seemed to me that this is the very place.
And the point here is not at all in the interior design, but in the people, in the appropriate cramped conditions and in these familiar shovels that they unexpectedly shove under your nose.
US started bringing our food... First they brought a separate table, then plates and cutlery. And now, the drum roll is carried! God, how I laughed at this unfortunate red mullet. Four boogers in bread crumbs are like children of the dungeon on this huge vessel. And when a mullet was placed next to it, the red mullet was completely lost. It seems that someone didn’t finish it.
Photo: Sasha Bereza
Artyom very cleverly milled the mullet. At the same time, he told us something, something terribly interesting, something ahaha funny, but I don't remember anything.
Photo: Sasha Bereza
I wanted to try this fish so much that I agreed to eat it with bones. And finally this moment has come. We fish and side dish.
A silent hack began.
It was very tasty. It was so delicious that I didn't want to share it with Natasha. The fish from the oven was very correct, just like from the oven, and not boiled (I cook this at home in the oven). And without too much spices, everything is very reasonable. I would say tactfully. You know, sometimes they throw all kinds of hay on the fish and then think, is it stale fish or are you a fool? And the zucchini? They are just amazing. With such zucchini, it's not a shame to say into the microphone: "I'm a vegan".
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Photo: Sasha Bereza
