Elena Markova
Head Chef
Elena builds seasonal menus that blend classic recipes with inspiration from her travels around the world.
Our Story
Meet The Tasteat Family
Behind our dining room stands a crew of hosts and chefs who love making every guest feel at home. We believe that thoughtful details and sincere hospitality turn an ordinary dinner into a memorable evening.
What Drives Us
Fresh ingredients, respect for traditions, and a welcoming atmosphere are the three pillars of Tasteat. Every teammate adds their own spark, and together we create a place guests love coming back to.
Our Team
The Crew That Elevates Every Flavor
Each day they welcome guests with a smile, craft fresh dishes, and keep the service running seamlessly.
David Smirnov
Sommelier
David pairs wines with every course and trains the staff to share tasting stories with confidence.
Maria Lebedeva
Guest Relations Manager
Maria ensures each visit feels effortless—from the reservation call to the farewell smile at the door.
Alexey Kozlov
Pastry Chef
Alexey crafts desserts that define Tasteat’s signature style and is always experimenting with new flavor pairings.
Our Space
Step Inside Tasteat
Every corner of our dining room is curated to feel warm and effortless. Natural textures, candlelight, and a soundtrack of clinking glasses set the tone for evenings that linger.
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Seasonal décor
We refresh the space with florals and art from local creatives so it always feels alive.
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Chef’s table view
Eight seats wrapped around the open kitchen for an unobstructed look at every plating.
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Evening ambience
Layered lighting, vinyl classics, and a wine wall invite guests to settle in and stay.
Our Journey
Milestones That Shaped Tasteat
From a neighborhood dining room to a destination for food lovers, each milestone refines the way we cook, host, and dream about flavor.
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2018
Opened Our Riverside Doors
Launched with a six-course menu inspired by the farmer’s market down the street and a promise to keep things personal.
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2020
Chef’s Table Evenings
Introduced an eight-seat chef’s table for an immersive tasting with stories straight from the kitchen and cellar.
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2022
Sourcing Pledge
Committed to sourcing 80% of our produce locally, partnering with farms we know by name and cutting prep waste in half.
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Today
Flavor Experiments Continue
Weekly R&D sessions keep new ideas flowing, ensuring every visit feels like a fresh chapter.
Sourced With Care
How Each Plate Reaches Your Table
Tasteat partners with nearby growers, fishers, and artisans. The journey from field to fork happens within hours, so every dish lands bright, bold, and responsibly crafted.
- 78% Local Farms
- Produce arrives from partners within a 120 km radius every morning before 8am.
- 12 Hour Prep Cycle
- Ingredients are washed, cured, and portioned the same day they’re received.
- Zero-Waste Kitchen
- Trimmings become stocks, juices, or get composted with our community garden.
- Seasonal Menu
- We reset the menu four times a year to feature what’s thriving right now.
Behind The Line
Watch Elena and the team prepare an entire menu from morning delivery to last plating. It’s the rhythm our guests feel at every dinner service.