Sarai
Caucasus and Mediterranean
Granatny Street, 19
+7 (495) 189–88–19
News from the restaurant: jelly with crab, stingray wing and box of chocolates (photo 1)News from the restaurant: jelly with crab, stingray wing and box of chocolates (photo 2)
Restaurant news: crab jelly, stingray wing and box of chocolates (photo 3)
Restaurant group Lucky Group has opened a new location on Granatny Lane. The inspiration for the brand’s chef Dan Miron was the Caucasus and the Mediterranean. He developed a menu that includes many vegetables, meats, fish and seafood cooked over an open fire. Thus, here kebabs of stingray wings, scallops, sturgeon and octopus are cooked on hot coals. The interior solution was proposed by the architecture studio NB-Studio. Who else but Natalya Belonogova knows a lot about a lot of aged details and textures? With her help it was possible to create a cozy atmosphere.
Theater
France mood
street. Bolshaya Nikitskaya, 23/14, bldg. 9
+7 (905) 550–72–09
News from the restaurant: jelly with crab, stingray wing and box of chocolates (photo 4)News from the restaurant: jelly with crab, stingray wing and box of chocolates (photo 5)
Restaurant news: crab jelly, stingray wing and box of chocolates (photo 6)
The new project of eminent restaurateur Alexander Oganezov is a modern interpretation of French cuisine. The permanent chef of the establishment, Ruslan Polyakov, suggests starting with Camembert with truffle, traditional French boeuf bourguignon, foie gras in grape leaves and octopus with mashed potatoes. We continue with the real success of pastry chef Ilya Zamogilin-Sudzilovsky: a box of chocolate with ice cream inside that you simply want to break with a spoon. Gosha Aigunyan’s studio was responsible for the interior of the restaurant. The ceiling, decorated with paintings with fairy-tale motifs, immediately attracts attention, and works by Pavel Pepperstein and Alexander Mogilevsky organically complement the space.
rockets.cafe
Birthday Party
street. Valovaya, 35b, BC Wall Street
+7 (926) 572–22–14
News from the restaurant: jelly with crab, stingray wing and box of chocolates (photo 7)News from the restaurant: jelly with crab, stingray wing and box of chocolates (photo 8)
On the weekend of September 16 and 17, there will be a festive brunch dedicated to two important dates at once: the nine years of the rockets.coffee company and the two years since the opening of the rockets.concept store. What is a vacation without guests? The Sur bar will burst into the kitchen with its hits: roasted peppers with lobneh, cheese with Tambov ham and potatoes with tuna and hollandaise sauce. And for dessert, traveling St. Petersburg bakery Futura will offer a cardamom bun, miso caramel brioche, chocolate puff pastry and an assortment of financiers. A nice bonus: when shopping on the site on Saturdays and Sundays, you will receive an additional 10% cashback in the rockets.bonus loyalty system.
Omela
Breakfast for every day and special occasions.
Pozharsky Street, 3
+7 (495) 198–78–49
News from the restaurant: jelly with crab, stingray wing and box of chocolates (photo 9)News from the restaurant: jelly with crab, stingray wing and box of chocolates (photo 10)
Chef Vladislav Porodnya has put together a menu of “understandable” breakfasts, including traditional English, green shakshuka, cheesecakes with baked milk with figs, a variety of sandwiches and, for the more sophisticated, a poached egg with black caviar and spinach. Omela is a real find for early risers: lunch starts here from Monday to Friday from 8:00 to 11:00 and from 9:00 to 13:00 on weekends.
“#SiberiaSiberia”
Mushrooms and more mushrooms
street. Smolenskaya, 8
+7 (499) 652–51–61
News from the restaurant: jelly with crab, stingray wing and box of chocolates (photo 11)News from the restaurant: jelly with crab, stingray wing and box of chocolates (photo 12)
The season for porcini, chanterelle, boletus and porcini mushrooms is in full swing. The brand’s chef, Evgeny Kuznetsov, could not be missing and prepared a special menu that skillfully combines the traditions of northern, former Russian and Soviet cuisine. As a snack: crispy with chanterelles, mushroom mousse and quail egg. They are perfectly complemented by a thick stew with various types of mushrooms and homemade sour cream. Main courses include spaghetti with rabbit and boletus and cheesecake with porcini mushrooms.
Ester
New bar concept
street. B. Nikitskaya, 2/22
+7 (495) 108–99–22
Restaurant news: crab jelly, stingray wing and box of chocolates (photo 13)
The renovated interior of the bar immediately catches your eye: antique furniture, dishes brought from Jaffa and graffiti on the walls in the best traditions of Tel Aviv. The drinks from the team of head bartender Yaroslav Kindzersky remained unchanged. For example, the cocktail of the same name “Esther” is the author’s interpretation of the famous Israeli liqueur “Tubi60”. The snack menu was developed by Grigory Chunikhin, choosing only the best: vegetables, cheese, nuts and, of course, sauces and spices, without which it is impossible to imagine spicy Middle Eastern cuisine.
soma
New ideas from the new boss
Petrovsky Boulevard, 14
+7 (999) 766-20-00
News from the restaurant: jelly with crab, stingray wing and box of chocolates (photo 14)News from the restaurant: jelly with crab, stingray wing and box of chocolates (photo 15)
The new chef of the project, Artem Chudnenko (Folk, Alice, Insider Bar, Sight), has already started developing the menu. The trend was the mixture of styles and the use of local products. You can try some positions now. For example, pumpkin ceviche with tomato and avocado, celery root with barley cream and mushrooms, baby cabbage with avocado and fennel.
“Dream fish”
variety of fish
street. Sadovnicheskaya, 57 years old, building 1
+7 (495) 127-08-88
Restaurant news: crab jelly, stingray wing and box of chocolates (photo 16)
Everyone’s dreams are different. The restaurant’s chef also knows this and decided to delight him with a variety of fish dishes. The author’s interpretation of sugudai from muksun, dishes of the indigenous peoples of Siberia and the North, fish jelly with Kamchatka crab and yuzu sauce, as well as gravlax from sea bass fillet with citrus dressing. Also notable are the zucchini, which is served here with pike caviar and sour cream, and the red mullet, which is served with romesco sauce.
