The question of the quality and taste of meat in Ogonyok is thoroughly approached, as indicated by an open kitchen
with impressive-sized dry aging chambers. The menu is based on cooking meat in wood-burning stoves and Texas tuxedos. Guests decide for themselves what their dish will be, choosing a part of the meat, the degree of roasting of the steak, toppings, additives and sauces.

One of the "chips" of the restaurant is the technology of cooking steaks on the grill by steaming with lime brooms, which give the dish a unique flavor. And to make the meal at the Ogonka truly unforgettable,
at the request of the guest, the steak can be covered with edible gold leaf.

KITCHEN

The question of the quality and taste of meat in Ogonyok is thoroughly approached, as indicated by an open kitchen
with impressive-sized dry aging chambers. The menu is based on cooking meat in wood-burning stoves and Texas tuxedos. Guests decide for themselves what their dish will be, choosing a part of the meat, the degree of roasting of the steak, toppings, additives and sauces.

One of the "chips" of the restaurant is the technology of cooking steaks on the grill by steaming with lime brooms, which give the dish a unique flavor. And to make the meal at the Ogonka truly unforgettable,
at the request of the guest, the steak can be covered with edible gold leaf.

The question of the quality and taste of meat in Ogonyok is thoroughly approached, as indicated by an open kitchen
with impressive-sized dry aging chambers. The menu is based on cooking meat in wood-burning stoves and Texas tuxedos. Guests decide for themselves what their dish will be, choosing a part of the meat, the degree of roasting of the steak, toppings, additives and sauces.

One of the "chips" of the restaurant is the technology of cooking steaks on the grill by steaming with lime brooms, which give the dish a unique flavor. And to make the meal at the Ogonka truly unforgettable,
at the request of the guest, the steak can be covered with edible gold leaf.

The question of the quality and taste of meat in Ogonyok is thoroughly approached, as indicated by an open kitchen
with impressive-sized dry aging chambers. The menu is based on cooking meat in wood-burning stoves and Texas tuxedos. Guests decide for themselves what their dish will be, choosing a part of the meat, the degree of roasting of the steak, toppings, additives and sauces.

One of the "chips" of the restaurant is the technology of cooking steaks on the grill by steaming with lime brooms, which give the dish a unique flavor. And to make the meal at the Ogonka truly unforgettable,
at the request of the guest, the steak can be covered with edible gold leaf.

The question of the quality and taste of meat in Ogonyok is thoroughly approached, as indicated by an open kitchen
with impressive-sized dry aging chambers. The menu is based on cooking meat in wood-burning stoves and Texas tuxedos. Guests decide for themselves what their dish will be, choosing a part of the meat, the degree of roasting of the steak, toppings, additives and sauces.

One of the "chips" of the restaurant is the technology of cooking steaks on the grill by steaming with lime brooms, which give the dish a unique flavor. And to make the meal at the Ogonka truly unforgettable,
at the request of the guest, the steak can be covered with edible gold leaf.