Geraldine x Nitka: a special tea and blini menu

If one attempts to understand the Russian character through its rituals, two of them stand at opposite poles, creating a remarkable harmony: Maslenitsa and the tea ceremony.

Maslenitsa is an explosion, a carnival, an element of pure energy. It is a time when everyone rejoices at the approach of spring and sunny days. Festivities, merriment, and, of course, an abundance of blini are its hallmarks. The tea ritual, in contrast, symbolizes peace and measured composure. In place of bustling town squares, there is a cozy home or a quiet veranda. Instead of noisy revelers, one is surrounded by close loved ones or enjoys moments of solitude. If during Maslenitsa time flies in a whirlwind of joy, over tea it seems to stop, stretching out into long, unhurried conversations.

Andrey Kolbasinov and Evgeny Utkin, Chef at Geraldine

Inspired by this unity of opposites, the team at Geraldine and tea tasters from Nitki, led by Andrey Kolbasinov—the ideologist and creator of the first Russian tea brand—have devised a special menu that combines Maslenitsa treats with tea traditions. Each of the exclusive, signature pairings represents a complete story, where the subtle notes of the tea serve as the ideal accompaniment, emphasizing, complementing, and revealing the flavors of the dish.

There are six such pairings in total:

• Blini with beef bacon and white wine sauce, served with smoked black tea "Russian Caravan."
• Blini with slow-cooked rabbit, foie gras, jus sauce, and black truffle, paired with "Kustodievsky," a blend of black teas with raisins soaked in cognac and vanilla.
• Beer blini with black caviar, offered with "Perfect Russian," a classic black tea served with Uzbek lemon.
• Small blini with flambéed strawberries, basil, and pickled green peppercorns, perfectly matched with "Khokhloma" tea, a blend of black teas with the berry freshness of wild strawberries and the honeyed sweetness of linden blossom.