Mandy’s Canteen
New location with daily menu.
Leningrad Prospekt, 29/3
+7 (929) 687-14-77
Restaurant news: Wagyu carpaccio, jelly dumplings and dim sum with morels and beetroot (photo 1)Restaurant news: Wagyu carpaccio, jelly dumplings and dim sum with morels and beetroot (photo 2)
Restaurant news: wagyu carpaccio, jelly dumplings and dim sum with morels and beetroot (photo 3)
The Mandy’s restaurant group, represented by Mitya Penzin, Andrey Mikheenkov and Ksenia Mechanic, continues to expand its gastronomic map. The new project is an urban cafe, the menu of which includes clear and comfortable dishes for every day. The brand’s chef Andrey Zelenkov based his work on the most popular dishes: Greek salad, beef tartare, burgers and pasta. The cafe has its own bakery, which produces pastries for every taste. We recommend branded cheesecakes with cottage cheese on the morning menu. The interior was designed by the ANZA architectural studio, headed by Anastasia Zemlyanskaya. The result is a cozy, but at the same time spacious cafe with panoramic windows, an open kitchen and a permanent exhibition, whose paintings can be purchased on the spot.
Bjorn
Dinner in heaven with two chefs
3, Piatnitskaya Street
+7 (495) 953-90-59
Restaurant news: wagyu carpaccio, jelly dumplings and dim sum with morels and beetroot (photo 4)
At the end of the month, on July 27, the Björn team and the Aeronaut aeronautical club invite you to dine in the sky in hot air balloons. One will be cooked by the signature chef Andrei Fedoseev, the other by the chef Vladimir Molchanov. The dishes on the gastronomic menu are traditionally prepared using local, seasonal produce, and the bar team will offer wines from the evening’s partner, the Simple group, as an accompaniment. After a soft landing, dessert will be served in a forest clearing near the fire. You can book a place by phone, the entrance fee includes transfer from the restaurant to the dinner venue and back.
WU SHU
Chinese dumping bar from the 90s.
Trubnaya street, 23с2
+7 (915) 183-59-80
Restaurant news: Wagyu carpaccio, jelly dumplings and dim sum with morels and beetroot (photo 5)Restaurant news: Wagyu carpaccio, jelly dumplings and dim sum with morels and beetroot (photo 6)
Restaurant news: wagyu carpaccio, jelly dumplings and dim sum with morels and beetroot (photo 7)
The new project of the founders of the J’PAN, RA’MEN and KOOK chains, Mikhail and Denis Levchenko, is a noisy and sometimes ironic Chinese bar, inspired by the atmosphere of the Hong Kong metropolis of the 90s. The interior shows a slight nostalgia for Chinese cinema and martial arts. When creating the menu we were inspired by the main hits of China, combining traditional recipes and modern trends. So a variety of dumplings appeared, including some unusual ones, for example, xiao long bao – steamed dumplings with jellied meat, which when steamed turns into a rich broth. The wontons here are made from a thin wheat dough in a broth or spicy sauce of your choice. On the menu, look out for traditional noodles, woks and baozi (steamed bun) as well. For drinks, we recommend cold tea, which is prepared in cold water and is perfectly refreshing in the heat.
Savoy
A new chapter in the restaurant’s history
Rozhdestvenka street, 3/6, building 1
+7 (495) 172-66-81
Restaurant news: Wagyu carpaccio, jelly dumplings and dim sum with morels and beetroot (photo 8)Restaurant news: Wagyu carpaccio, jelly dumplings and dim sum with morels and beetroot (photo 9)
Restaurant news: wagyu carpaccio, jelly dumplings and dim sum with morels and beetroot (photo 10)
The Savoy restaurant, opened in 1913 and turned into an architectural masterpiece of its time, has reopened after a major renovation. Inside there are paintings on the ceiling, Venetian mirrors, stucco moldings in the style of the palaces of Versailles and a multi-tiered fountain. Maria Zhukova’s architectural bureau has reinvented the historic space, filling it with elegant furniture and modern details. The updated menu was worked on by signature chef Dmitry Reshetnikov (Mon Chouchou and Zazazu) and chef Maxim Ershov (bistro GRACE). Here the classics and traditions of Russian-French cuisine are presented through the author’s vision. For example, a pancake with caviar turns into a butterfly, Italian lard replaces lard, and onion soup becomes a side dish for beef brisket. For dessert, pay attention to the traditional Pavlova in a box of chocolates.
Continue
Pan-Asian cuisine and “shu-ha-ri”
Presnenskaya Embankment, 8/1
+7 (991) 694-52-36
Restaurant new items: Wagyu carpaccio, jelly dumplings and dim sum with morels and beetroot (photo 11)Restaurant new items: Wagyu carpaccio, jelly dumplings and dim sum with morels and beetroot (photo 12)
Restaurant news: wagyu carpaccio, jelly dumplings and dim sum with morels and beetroot (photo 13)
A new project by restaurateur Alexander Oganezov, where the emphasis was placed on Pan-Asian cuisine and the “shu-ha-ri” principle (classical cooking technologies and high-quality ingredients as a basis, and the rest of the process is creative flight and experimentation). Chef Ruslan Polyakov (Cutfish Bistro, Remy Kitchen Bakery, Amy) offers wagyu carpaccio and a variety of gyoza as an appetizer, and as a main course we recommend taking the atypical tom yum with sea bass and seafood, octopus with sweet potato puree with muer mushroom misoyaki and salmon (sauce made from miso paste and sake), served with kimchi puree. The minimalist architectural design was developed by Gosha Aygunyan: high ceilings and glass walls, natural shades, soft, flowing shapes of the pieces and rounded geometry of the furniture.
MUMA
Lunches in Hong Kong
Presnenskaya Embankment, 12
+7 (925) 735-90-90
Restaurant news: wagyu carpaccio, jelly dumplings and dim sum with morels and beetroot (photo 14)
Hong Kong chef Jackie Wu has opened Sunday brunches at the restaurant. According to accepted traditions in popular establishments in southeastern China, guests themselves mark their favourite dishes on the menu. MUME follows this concept and for five thousand rubles offers a choice of ten dishes out of twenty, making brunch wide, satisfying and varied. We will try Jackie Wu’s culinary hits, including the famous Peking duck with vegetables and sauce in traditional vegetable pancakes, as well as dim sum. For example, with beef and coriander, with morels and beetroot, with shrimps and bamboo shoots.
Gourmet TANK
gastronomic festival
List of participants on the site.
Restaurant new items: Wagyu carpaccio, jelly dumplings and dim sum with morels and beetroot (photo 15)Restaurant new items: Wagyu carpaccio, jelly dumplings and dim sum with morels and beetroot (photo 16)
Restaurant news: wagyu carpaccio, jelly dumplings and dim sum with morels and beetroot (photo 17)
The TANK car brand’s summer food festival will span five Russian cities from the Baltic coast to Siberia and the south. It brings together chefs from iconic restaurants to create a series of exclusive menus. All restaurant guests can order it, and special privileges are offered to branded car owners. The nearest point on the route will be St Petersburg’s Koi restaurant, where on July 9 Antonio Frez and Glen Ballis’ Asian project will serve a set menu. Restaurant specials are available to order throughout the month.
St. Petersburg Cocktail Week 2024
large scale bar event
list of participants on the website
Restaurant news: wagyu carpaccio, jelly dumplings and dim sum with morels and beetroot (photo 18)
From July 22 to 27, the large-scale bar event Saint-Petersburg Cocktail Week will be held for the fourth time. The founders and curators of the festival, the #FollowTheRabbits team consisting of Artem Peruk, Igor Zernov, Nikolai Kiselev and Sofia Lapina, will not only hold a large-scale event in the industry, but will also build an entire ecosystem of knowledge about cocktail making and craft bar. The program includes a conference hall, an amusement park with summer activities, a gastronomic exhibition, a food court and much more.
