Concept
“A look at meat from another any side”
Reborn is a gastronomic meat restaurant by Duo Band. Its slogan and concept — “A look at meat from another any side” — means the widest possible perspective: classic and contemporary, with no boundaries like France, Russia, or Asia.
Chateaubriand and potato waffle with smoked ribs, lean rabbit, and braised lamb shoulder with romesco and herbs. An open kitchen and a relaxed vibe, led by chef Andrey Kovalev and pastry chef Stas Paul.
For Reborn, there’s only one rule — always outstanding quality meat.
Steaks, tender gougères with Wagyu and Tête de Moine cheese, a unique ceviche—marinated for 24 hours with Chinese spices, like he—beef ribs with crispy cabbage, and ravioli with cheeks braised for 12 hours like brisket, with Parma and plum sauce.
There’s more than just meat: vegetables and some seafood. A large section is devoted to the creativity of Duo Band’s pastry chef Stas Paul, officially named the best in his field at Russian restaurant competitions: his dessert with amaretto, passionfruit, and raspberry, served in the shape of a bone, is set to become a new hit.
Team
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Andrey Kovalev
Brand-chef of Duo Band, heading the restaurants Tartarbar, Oggi Bistro, and Reborn.
Originally from Rostov-on-Don, he came to St. Petersburg in 2017 for an internship at Tartarbar. After successfully completing it, he stayed on as a cook with Duo Band. Four years later, Andrey became the head chef at Tartarbar.
Andrey is known for his passion for meat, which he always prepares with great care. At Duo Band internal events, he’s always the one handling the meat.
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Stas Paul
Pastry chef at Duo Band, “Pastry Chef of the Year” according to Where to Eat Russia 2025.
Stas joined Duo Band in 2017 as a cook. A few years later, he began developing desserts — first at Tartarbar, then in other group restaurants.
Stas’s signature style features unconventional flavors and unexpected combinations. He easily turns parsnip into cream, beetroot into mille-feuille, and draws inspiration from classical desserts that he deconstructs and reassembles. His desserts are featured in top food publications, and he himself is listed among the best young chefs in the country.
You can try his boldest creations on Reborn’s dessert menu.
Reserve a table at Reborn
Chateaubriand and Hokkaido scallop with melon and passion fruit, cheek ravioli and tartare with sun-dried tomatoes and chorizo, foie gras with black pepper oil and "bone marrow" for dessert from the country's best pastry chef
Reserve a table at Reborn — the gastronomic meat restaurant by Duo Band