Featuring innovative cuisine inspired by the exotic flavours of East Asia, AZIA’s menu is organised not by geographical region but by how the dishes have been created. Using fire and steam from woks and tandoors, ingredients are combined with oriental spices, of which there are more than 150 varieties.
Signature dishes include Singapore style crab with chilli, chicken cooked in the tandoor with carrot and ginger and steamed buns filled with lobster meat and five spices. Dishes are accompanied by traditional homemade Asian breads, Indian marinades and freshly made wasabi. A sushi menu is also available at a dedicated sushi bar.
AZIA has been designed by renowned Japanese interior design firm Super Potato, who have drawn inspiration from the Far East and Russia. Featuring a total area of 700m2, the restaurant is divided into different areas including a bar, dining room, semi-private dining room for eight people, sushi and sashimi counter with seating and open kitchen.
The design of the restaurant is based on ‘contrasts’ – old versus new, East versus West – and emphasises Asian materials. Importance is also given to traditional Russian fabrics and architecture, whose influence can be seen in the traditional patterns of the handmade wall tiles, ceiling and rugs.
AZIA joins L’Europe and Caviar Bar & Restaurant dining options at Belmond Grand Hotel Europe, which are favoured by guests and locals alike. L’Europe is Russia’s oldest continually serving restaurant, a culinary hotspot brimming with timeless elegance. Caviar Bar & Restaurant is St Petersburg’s only caviar restaurant, in which guests can experience the finest Russian cuisine in a stunning art nouveau setting.
AZIA forms part of a larger phased refurbishment at Belmond Grand Hotel Europe. In 2014 the hotel launched six ultra-luxury suites, including the largest Presidential Suite in St Petersburg and in the same year all conference and event facilities were updated. This came hot on the heels of the careful restoration of the hotel’s neo-baroque façade, which completed in 2013.