New Autumn-Winter Menu at Hotel Baltschug Kempinski

‘For the autumn-winter menu, we sought inspiration in the finest local produce and aimed to evoke a sense of warmth and comfort for our guests through gastronomy,’ says Chef Andrey Kagokin. ‘We focused on seasonal ingredients such as pumpkin, pears and mushrooms, adding vibrant accents – spicy notes in soups or teriyaki sauce in grilled dishes'.

New additions to the ‘Starters and Salads’ sections include tempura shrimp with a selection of sauces and a shrimp and avocado salad. The much-loved ‘Nicoise’ salad makes a welcome return, while the farm Burrata and assorted mezze appetisers are presented with a refreshed twist. The Soups’ selection now features the delicate Dubarry Velouté and the aromatic, spicy Kharcho soup.

The most notable innovations can be found among the Hot Dishes. Highlights include dorado fillet with romesco sauce, homemade cabbage rolls with premium veal, vegetable stew with veal served in a Moroccan tagine, fettuccine with morels and pizza with pear and Gorgonzola. Baltschug favourites also make a comeback, including the Wiener Schnitzel and Alaska pasta with Far Eastern shrimp. Complementing the classic grilled offerings – beef fillet, lamb rack, chicken breast, sea bass fillet, salmon and tuna steaks – the menu now introduces teriyaki salmon. Among the Side Dishes, the tashmijabi – mashed potatoes with Suluguni cheese and herbs – deserves special mention.

The Dessert menu delights with the whimsical Cinderella’s Magic Pumpkin, a cinnamon-caramel mousse with a nut-almond biscuit and pumpkin filling. The popular summer treat, Dubai cheesecake, remains on the menu this season, while new additions such as the warm apple tartlet with vanilla ice cream promise indulgent comfort on chilly days.

Guests can also enjoy a selection of Winter Beverages, perfectly suited to the season – mulled wine, punch, sbiten, hot orange bumble and a variety of signature teas.

The autumn-winter menu, created by the hotel’s talented culinary team, is available at Café Kranzler, the Lobby Lounge Bar and through in-room dining.