St. Petersburg’s culinary scene welcomes Teya Neo, a new bistro named by chef Valery Poryadin after his daughter. The restaurant features a menu with southern influences, reflecting Poryadin’s background and culinary style.

The bistro, Poryadin’s first independent project, offers a cozy atmosphere with two halls, an open kitchen, and unique art. The menu features internationally inspired dishes with prices generally under 1000 rubles, with wine prices between 690 and 990 rubles. Though portions are moderate, the flavors are bold and creative.

The menu showcases Poryadin’s culinary creativity, with dishes like steak salad with lecho, carpaccio with tomato salsa and truffle ponzu, and eggplant parmigiana with cuttlefish ink glaze and brunost cheese. Sweet potatoes are prepared with cacio e pepe sauce, pecan, and parmesan, while Murmansk cod is served with mashed potatoes, black chanterelles, and fennel sauce.

The dessert menu includes a non-traditional cheesecake with caramelized bananas and coffee ice cream, and a raspberry parfait with fresh berries and matsoni ice cream. A curiosity is the bright blue focaccia, colored with anchan.

Poryadin, who previously worked at Cristal restaurant in Sochi and won the “Radetsky Prize,” personally greets guests, reminiscent of chef Dmitry Blinov’s early days at Duo Gastrobar. Teya Neo aims to offer a unique dining experience with its inventive menu and welcoming atmosphere.