Delicatessen
Ivan Shishkin is one of the main ideologists of the city gastronomic revolution. He employs those who could cook scallops in the manner of ravioli, and muse for hours over the recipe for an unusual pizza. Every Sunday, the restaurant team creates a special menu - they can declare a vegetable day or a beaver day. At the bar there is no a bar card: tell the bartender about your desires and preferences, and he will make a cocktail just for you.
White Rabbit
It's that simple: you go up to the 16th floor of the Smolensky Passage shopping center and order for example lingonberries under a veil of salo with deer’s pate and enjoy the view of the city. Just book a table in advance - since the restaurant is in the prestigious international rating of The Worldʼs 50 Best Restaurants it is always overcrowded. Black Sea raps, Kamchatka crab, hazel grouse, truffles, dried bees and many other products are collected by chef Vladimir Mukhin himself all over the country.
Tekhnikum
Mango khinkali, okroshka with turkey, linguine with goose yolk and fried on grill pasta. The menu even has a section with an unusual food. There are mini-hot dogs with rabbit sausage and a calf-tail burger.
Severyane
Staff in the uniform of the heroes of the picture “Athletes” by Malevich will seat you at the red table in the black room and bring the dish on a green plate. Games with Suprematism is a fresh project of Tyutenkov and Lamberti, a stellar pair of Moscow restaurateurs. Dishes are prepared in ovens and on the grill, and they can be seen in the open kitchen.
Twins
The composition of the tasting set changes regularly but the idea remains: there are two products on the same plate that are similar in appearance but differ in taste or vice versa - categorically different but perfectly complementing each other. So there are combinations of Kamchatka sockeye salmon with pepper, brown boletus with scallops and chocolate with deer.
Beer Happens
The combination of amazing beer and amazing food. There are about five hundred varieties of beer from around the world. In the snack menu there is absolutely nothing that is usually served on the table for beer - it is born from a set of fresh seasonal products and the rich imagination of chef Timur Abuzyarov. Therefore, for the next bottle, they will bring you something like baked sugar seeds in miso and cilantro or tandoori sauce with couscous and pico de gaio salsa.
Uilliamʼs
The open kitchen, a menu for one combat leaflet, a long line for booking a table, interesting and simple dishes, flickering in the hall the owner Lamberti, noise, cackle and eternal crowding.
Moments
The former apartment on the ground floor of the five-story panel building was occupied by graduates of the Ragout culinary school. They set up a large common table decorated with candlesticks and opened a gastropub. French and Jewish recipes on the menu are mixed according to season and mood - shawarma, onion soup, shakshuka, ravioli, mincemeat, and indeed anything else may appear here. Meat - tartare, roast beef and a steak deserves special attention.
Wine & Crab
Berezutsky brothers opened a separate seafood restaurant that is focused on crabs. They serve all sorts of crabs: red frog, blue, hairy. You can take one crab for a company. Without a company order it in parts in adjika, cabbage rolls, dumplings or just stuffed kimchi phalanxes. Finally, you can delve into the section of the menu that includes sockeye salmon tartar, pike caviar, oysters, scallops and pickled shrimp.
LavkaLavka
The place of power of Russian food which was discovered by farm enthusiasts led by Boris Akimov. In the store there are products and cosmetics - the choice is large, everything has the name and surname of the manufacturer. They sell vegetables, bread, dairy products, Russian jamon and Russian brie cheese. Behind the next door is a restaurant - the same products are prepared by young tattooed chefs. And even drinks in the bar are entirely Russian - Krasnodar wine, berry and fruit liquors.
AQ Kitchen
Thai soup, Lebanese salad, tapas set and Sichuan wild boar ribs are on the small list of dishes. The tartare on parmesan chips and the pate in the shape of a toy duck is a highly acclaimed dish.
Cutfish
Seafood arrives straight from the Far East - if you sit at the counter you can watch all evening how they are wrapped in rice. A separate section in the menu is reserved for grilled dishes: steaks, fish fillets, vegetables.
Adri
Multilayer meat dishes with dozens of ingredients and textures - what you do not expect from a barbecue restaurant. There are panoramic windows, a detailed map of biodynamic and organic wines, a textured stove.
Yunost'
It turned out to be a fun cafe with a short menu. There are five types of curry, and salads, and cocktails, but the main hit is a pastrami sandwich. With spontaneous periodicity the staff conducts “Preparatory courses”: in the format of morning lectures, they share encyclopedic knowledge about food.
Yuzhane
In a two-story restaurant (cafe and bar - on the first, restaurant - on the second) you need to go not only for steaks but also for burgers with nutria and Black Sea reptiles. And be sure to try the Kuban kovbyk with pastille - a pork stomach stuffed with offal, which is served with salo.