"Coco-bar" (Togliatti): description, menu, photo

"Coco-bar" (Togliatti) - an institution in which few people will come to mind to strain over the age-old philosophical question of who of them still came into being earlier - a chicken or an egg. Having come here, guests usually forget about their problems for a while and simply enjoy a portion of the happiness that has fallen out. According to reviews, "Coco-bar" (Togliatti) is an institution in which a pleasant combination of delicious food, democratic atmosphere, original dishes, as well as author's decisions in the kitchen, lovingly developed by the creators of the institution, leave no one indifferent.

Introduction

Gastronomic "Coco-bar" (Togliatti) was opened in December 2015, at the peak of the flared up currency crisis. It is known that at that sad time the doors of a dozen local restaurants and cafes slammed shut.

"Coco-bar" (Togliatti) is the only gastro bar in the whole region. According to reviews, here, in addition to an impressive map of craft beer, there is also an interesting author's menu. Experts say that interior decoration is by no means a thoughtless quote of some capital-Brooklyn trend, but it differs in its own style.

Creators

The creators of the institution are Sergei Pavlov and Olga Nesterova. They are not newcomers to the restaurant business - they own two more famous institutions - the famous restaurant "Usadba", as well as the boutique hotel Familia, located in the village of Yagodnoye.

Name and style

The name "Coco-bar" becomes clear to everyone who peeks inside the establishment - in the interior and throughout the corporate style here appears a chicken, designed to symbolize hospitality and hospitality. Slogan "Koko knows what to feed" the bar creates a good advertisement.

Interior

The interior of the restaurant is decorated by Samara designers Elena Riemann and Anna Krasavina. In the interior of the bar everything is unconventional and eclectic: its friendly space accommodates both installations of wood, and decorative plates, and a large bar counter. Conditionally the room is divided into 4 parts: a contact bar, blue, green and red zones.

In the red zone, first of all, soft armchairs with a scarlet upholstery, located along the huge arched windows, attract attention. In the daytime, even in cloudy weather, the whole space is flooded with bright light. From the window you can see a neat, well-groomed lawn. In the blue zone, usually large companies rest: they celebrate birthdays or just pleasantly communicate. There are also tables for two: they are provided for romantic meetings or business meetings. Fans of beer and sports broadcasts gather in the green zone.

Form style

In the institution "Coco-bar" (Togliatti), guests' reviews mark the presence of a memorable corporate identity. In the design of entourage - business cards, boxes for take-away dishes, firm clothes of waiters - everything is checked up to the slightest details. Over the style of "Coco-bar" worked to the glory of the best urban design team LemonFish studio.

"Coco-bar" (Togliatti): the menu

The format of the gastro bar is provided with the presence of the author's menu, and in this sense the local chefs obviously succeeded. The list of dishes on the menu can not be said to be great, but perfectly thought out and quite intriguing.

• "We eat a spoon" - a section dedicated, of course, to soups.
• "Breakfast starts with Coco" - describes the local breakfasts that are served in the "Coco" throughout the day: a portion of sour cream under sour cream mousse costs 145 rubles, a portion of crispy French croissants - 120 rubles. A serving of homemade yogurt with passion fruit - 150 rubles.
• "Dishes of the peoples of the world" is a section that is the pride of the chef. It consists of seven dishes from different countries, one way or another playing with recipes with eggs or poached eggs. For example, Mexico is represented here as scrambled eggs with corn, which is served on a tortilla under the exotic "Guacamole" sauce. The cost of a portion is 280 rubles. Gastronomic representative of Thailand is noodles "Pad Thai", served with chicken with spicy sauce and fried tiger shrimps. The cost of a portion is 390 rubles. The USA represents the egg "Benedict", which is served on a potato sprout with ham or spinach and salmon. The cost of the portion is 320 rubles.
• "For sweet" - this section, of course, represents desserts. Guests here are invited to enjoy Belgian waffles with Maracuya sauce or cheesecake "Creamy Cake Pops", a signature dessert "Egg Coco" made from coconut milk with mango yolk, chocolate and blueberry pies. The real hit is the "Medovik" cake. It is served in disassembled form: separately biscuit crumb, absolutely weightless cream and ice cream ball.

On nontriviality of laying

Chef "Coco-bar" Yevgeny Osipov is not for nothing considered a true experimenter, playing on unexpected combinations of flavors and non-trivial feeding: Atlantic herring here is served on a bruschette with dressing from beets and mustard. The dish is perfectly combined with the craft. When serving the pate from the liver of a chicken, onion jam is used, with French salad "Nisuaz" served medium-roasted tuna, sprinkled with olive oil with a small amount of maple syrup.

Impressions of guests

The menu is constantly adding new seasonal offers. Novelties attract more and more new visitors. Author's presentation of dishes guests call pleasing vision and stomach - in their opinion, it is unpretentious and elegant. Prices guests are called quite democratic: the size of the average check here (without alcoholic beverages) is about 500-600 rubles.

Bar

Bar cooperates with all leading independent breweries in Russia. Few establishments can boast of such a rich choice. In addition to cider and craft, there is an extensive list of classic beers and intricate cocktails. There is a wine card, guests are also offered branded tinctures. The special pride of the team are tinctures: tequila on a strawberry (180 rubles), rum on a blackberry (180 rubles.) And brandy on a cherry (150 rubles.). Non-alcoholic drinks here are represented by milksheykami: "Tiramisu with cookies", "Tropical with a chocolate dragee", branded lemonades served in glass jars. Such a variety of visitors are called rare for a small institution, which is "Coco Bar".

All connoisseurs of the unusual and not killed in the street. Sverdlov, 35 is waiting impatiently for the creative gastronomic "Coco-bar" (Togliatti). The phone can be found on the site of the institution.