Runa

Gourmet Excellence Surrounded by the Serenity of the Taiga

Surrounded by the quiet beauty of the wilderness of the taiga, hundreds of kilometers away from civilization, Runa Restaurant invites you to discover the flavors of the Russian North through a refined and thoughtful culinary experience.

At the heart of the kitchen is Chef Alexander Maron. Born in Moscow, he spent fifteen years living and working in Israel, where he refined his craft and immersed himself in a rich spectrum of culinary traditions — from French and Mediterranean techniques to vibrant spice-driven cuisines.

Yet it was the Russian North that quietly captured his imagination. Over the years, Alexander traveled through these remote landscapes of forests and lakes, drawn by their silence, wild nature, and deeply rooted culinary traditions.

At Runa Restaurant, these experiences come together. Guided by the landscapes of Zaonezhie and shaped by the chef’s international culinary perspective, northern ingredients and traditional recipes are gently reinterpreted through contemporary techniques and unexpected combinations — creating a cuisine that feels both deeply connected to place and quietly surprising.

Classic northern dishes reveal new nuances. The beloved lohikeitto, a traditional fish soup of the North, is prepared here with coconut milk, adding a delicate depth to trout and mussels from the cold northern waters. Venison rack is served with delicate branches of wild reindeer lichen, a subtle tribute to the northern wilderness, while Karelian kalitki are served with seasonal forest berries.

The menu evolves with the rhythm of the taiga. Local fishermen bring fresh catch from the lakes, hunters supply wild game, and foragers gather herbs, mushrooms, berries, and wild-grown Jerusalem artichokes from the surrounding wilderness.

At Runa Restaurant, dining becomes more than a meal — it is a quiet journey through the nature, traditions, and flavors of the Russian North