BOSCO: Comfort food with Nordic influences in a warm pleasant atmosphere surrounded by nature
Born in Estonia, Andrey Korobyak has been following his passion for cooking for 19 years. He has an impressive experience and has worked in 6 restaurants with Michelin stars among which there are Pierre Gagnaire, Geranium and Noma.
Head Chef Edward Kisseljov, started his journey in Tallin Estonia, where he quickly became a well-known young star chef. As well as the executive chef Andrey Korobyak, Edward worked in Geranium.
Together they created a perfect menu for the Bosco restaurant and now you can enjoy it!
Bosco, meaning “forest” in Italian, represents the essence of the restaurant and pays homage to Romania’s renowned untouched forests. The restaurant concept is deeply rooted in a commitment to nature and the forest.
At Bosco, they ensure that every element of the restaurant honors the natural world. From the abundant woodwork crafted from the fallen trees to the decorative wood panels on the exterior walls made from reclaimed artfully charred wood, to the plates, most of which are made from 100% organic clay, Bosco emphasizes sustainability.
“Our goal is to stay as close to nature as possible, sourcing a significant portion of our ingredients from local organic farms or foraging them ourselves. Our energy flows to the plate, and to the clients, we are putting all our emotions and spirit to the plate, to the dishes, and that can also be sensed by our guests” – says Andrey Korobyak, the Executive chef.
Chef Andrey Korobyak contacted Electrolux Professional office and its designer Konstantin Stein to reinvent the existing project and replace its multi-branded equipment with Electrolux Professional solutions. Together they designed a new kitchen for the Bosco Restaurant according to Andrey’s wishes.
Andrey Korobyak is a long-term respected client and partner of Electrolux Professional with several successful projects executed in recent years. In Electrolux Professional we know Andrey’s standards and requirements that lead to seamless communication and understanding.
Located in the green park near the river, the BOSCO restaurant gives a feeling of freshness and light.
A distinctive feature of the kitchen is the height difference that divides the area in 2 – cold and hot parts. The intermediate area with the stairs will soon feature a greenhouse for home-grown vegetables and herbs. This greenhouse is planned to later serve as a Chef’s Table for degustation.
For the hot kitchen, we used Thermaline gas equipment, including a cooking top with 4+2 burners and a pasta cooker. There is also a customized stainless steel cooking block under a single top, featuring an undercounter refrigerating cabinet, a neutral cabinet with drawers, and a warming cabinet for keeping dishes warm. The white top is equipped with a shelf for a gas Salamander grill. The entire cooking block looks monolithic and resembles an island under the common top.
Combining modules from different ranges—Thermaline, customized neutral stainless-steel range and concept refrigerated counters with a T-rail on a hygiene concrete socle, was quite challenging. However, we succeeded in making the island look seamless and monolithic.
Beside the French rotisserie, there is a convenient integrated refrigerator-freezer with two compressors and the iconic tower installation of two gas combi ovens 6 GN 1/1.
An L –shaped counter is used for servicing. There are refrigerating counters and sinks and places for trash cans underneath. The service line is covered with a white Corian top according to Andreys aesthetic preferences
The open cooking area, located directly in the hall, is primarily used for serving cold dishes. Several lines of refrigerator cabinets, installed either singly or back-to-back, are covered with a beautiful white Corian top.
In the background there is a small finishing line, which includes a compact refrigerator for 500 liters, our unique undercounter blast freezer, a sink from the 700 ХP line, a Multislim oven. Our compact range is sufficient for this compact finishing area.
The entire kitchen is designed in the same style, featuring modular cooking equipment, and refrigerating units and stainless-steel neutral equipment. Electrolux Professional is renowned for its capacity to execute such projects.
“Why Electrolux Professional?”
“The main aim of making a good restaurant is to create an experience for our guests. We give them emotions! This is our product. Therefore, there is nothing more important than the first impression, it is the most important thing, we will not have a second chance to give a first impression! A beautiful and technologically advanced kitchen definitely helps to create this impression both directly and through the dishes that we make in this kitchen”