ABOUT THE RESTAURANT
In 2016, two old friends, Antonio Fresa and Andrei Musikhin, decided to take a dream that they had long held and turn into a reality – they opened a restaurant featuring Italian cuisine where they themselves would receive the guests and put on an Italian show. This new concept for an eatery with original cuisine embodied the quintessence of the individual experience of each of the friends. The menu and atmosphere at Jerome reflect the latest tendencies in gastronomy.
A FRESH VISION
for the most delicious classic recipes from around the world, executed with love by head chef Antonio Fresa.
are used in our dishes, which feature ingredients grown at the restaurant itself from organic seeds using hydroponics.
A FRESH APPROACH
to the creation of a wine list, at the foundations of which lie natural and bio-dynamic wines that are timeless classics or modern and avant garde.
ANTONIO FRESA – A CHEF FROM THE HEART OF WORLD GASTRONOMY
“My food is prepared with soul and I blend into it everything that is best about haute cuisine, along with my native culinary traditions and my own culinary approaches. I like to experiment with the knowledge that I’ve acquired not only with regard to food, but also as to what cuisine can and should be,” says Antonio.
“Chef Antonio Fresa has set up a stand to grow herbs on right in the dining room, the manager Andrei Musikhin pours the wine, telling ironic stories about the various selections on offer, guests order variations on the classic Italian dishes and sense that they are explorers. That is the emotion that dominates here – the team can astonish, even when preparing pasta with cheese. That’s worth a lot.”
“At Jerome, Antonio’s workplace has been brought right out into the dining room: he’s continually there, as if at the captain’s bridge, only leaving it in in order to say to the latest diners to arrive, and to talk of pasta and crab and other specialties in a mixture of Russian, Italian and English.”
“The Italian flair in Jerome is just what you’d expect to find in Russia: if it’s a sandwich, then it’s made with mozzarella, if it’s an omelet it’s made with ricotta. There are two items that cover the “heavy luxury” mood: poached eggs with a parmesan cream and white truffles and a scramble made from truffles that are black.”
"The real delights here are the pots with pungent herbs of dozens of different kinds, and they’re by no means merely decorative: the kitchen and bar use them. Black truffles are generously grated into the mashed potato and omelet, the sweet potatoes are deep fried, chunks of fresh yellowfin tuna are added to the vitello tonnato, there are rivers of wine and life is a celebration.”
"Jerome is a modern gastronomic restaurant, located in the very heart of St. Petersburg, just a few steps from the Hermitage, St. Isaacs and other main city attractions. Freshness is the keyword for their menu. Antonio Fresa, the incredible talented, aspiring chef from Tuscany, while paying tribute to his Italian roots, creates his own twist on favourite dishes from all over the world."
"Antonio Fresa is undoubtedly one of the greatest chefs in St. Petersburg. A young man who has traveled the world and many kitchens to find his home, finally, in St. Petersburg...Young atmosphere, wooden tables, decorative greenery, for a contemporary, stimulating, creative and successful bistro. Well done."
All of the ingredients for the dishes are prepared in the restaurant.
Each and every dish, whether it’s a sauce or a herb, olives, peppers marinated using a recipe of Antonio’s mother, berries or even the balsamic vinegar, is made by us. Enormous sources of pride for us are our homemade pasta, moulded by hand, our Neapolitan style pizza, the dough for which is left to stand for over a day, and multigrain bread that’s baked fresh every day using an 80-year old living starter.
All of the greens and herbs used in the preparation of our dishes are grown hydroponically in the restaurant from seedlings. Those seedlings come straight from Antonio’s mother’s garden in Tuscany: Neapolitan basil, wild fennel, wild mint and oregano. They’re used in the restaurant to create sauces for our pastas and are added to our dishes.
Manager | Owner
Sommelier and wine consultant
The wine list, created by sommelier Andrei Musikhin and Yekaterina Yatsenko, reflects a fresh approach founded on natural and bio-dynamic wines that are timeless classics or modern and avant garde.
At our Store you can buy or order Italian specialties to be delivered to your home: cheeses, meat delicacies, Marco Lupi olive oil from Abruzzo, beans and black chickpeas from Frantoio Montecchia, Carnaroli Ferron rice, Vallolmo pasta from Sicily, peppers prepared using Antonio’s mother’s recipes, Sicilian olives in a unique recipe and much more besides.
ORDER ITALIAN FOOD ONLINE TO BE DELIVERED TO YOUR HOME
RIGHT FROM UNDER THE KNIFE OF HEAD CHEF ANTONIO FRESA