dream fish
Summer season
street. Sadovnicheskaya 57, building 1
+7 (495) 127–08–88
Restaurant novelties: country salad, chamomile bun and sweet and sour rose petals (photo 1) Restaurant novelties: country salad, chamomile bun and sweet and sour rose petals (photo 2)
New in restaurants: dacha salad, chamomile bun and rose petal sour (photo 3)
With the warm season coming up, Dream Fish chef Alexander Ibragimov has created some brilliant seasonal dishes that set a summer mood. The menu includes a “dacha” salad with poached egg and pike caviar (590 rubles), a trio of Italian artichokes with marinated daikon and kumquat puree (2450 rubles), as well as a summer classic, namely okroshka (480 rubles) , sorrel soup with egg (480 rubles) and red mullets with romesco sauce. For guests following a pescatarian diet, fish jelly with crab and yuzu sauce (750 rubles), sea bass back gravlax with citrus dressing (1,450 rubles) and muksun sugudai will be prepared. And for dessert: berry soup with seasonal strawberries, raspberries and blueberries.
Osteria Alma
democratic italy
by. Degtyarny, 11
+7 (999) 227–11–87
Restaurant novelties: country salad, chamomile bun and sweet and sour rose petals (photo 4) Restaurant novelties: country salad, chamomile bun and sweet and sour rose petals (photo 5)
Restaurant novelties: country salad, chamomile bun and rose petal sour (photo 6)
Ante’s team decided to take a course towards democracy and retro-aesthetics, changing the concept and name to Alma (ie “alma mater”). The menu consists of traditional Italian dishes with signature touches: the sea bass is complemented with chili and tomatoes, and the rabbit is served with cacho e pepe sauce. The bar menu includes gourmet wines with an Italian accent and juicy summer cocktails: strawberry Sbagliato Alfa Romeo, apricot Brandy Collins Siesta and blackberry Espresso Martini.
emberslab
flower night
street. Salvador Allende, 7
+7 (495) 642–33–38
Restaurant novelties: country salad, chamomile bun and sweet and sour rose petals (photo 7) Restaurant novelties: country salad, chamomile bun and sweet and sour rose petals (photo 8)
The Embers Lab showroom welcomes the first day of summer in the best way: on June 1, the space will host a dinner prepared by Timofey Sulima (Soul, FLØR) and a master class on how to decorate the table with seasonal flowers and even vegetables from Polina Chentsova. In the menu, the chef also decided to play on the theme of floristry and summer freshness: dinner guests will be served radishes with pike caviar, sour cream and begonia, a chamomile bun with pollen and butter with kvass, carpaccio of three kinds of tomatoes. with cottage cheese and herbs, okroshka with butterfish, watermelon radish and white kvass – and this is only part of the evening program. SimpleWine takes care of the wine accompaniment. The cost of dinner and master class is 10,000 rubles.
bardot
cocktail experiments
street. Ostozhenka, 5
+7 (925) 758–53–53
Restaurant novelties: country salad, chamomile bun and sweet and sour rose petals (photo 9) Restaurant novelties: country salad, chamomile bun and sweet and sour rose petals (photo 10)
Restaurant novelties: dacha salad, chamomile bun and rose petal sour (photo 11)
Bardot’s chef bartender, Roman Chernyavsky, was also inspired by the upcoming summer season and created several refreshing and balanced mixes based on natural ingredients. The cocktail list includes a mixed rum sour with rosé wine and rose petals, prosecco with peach sorbet, allspice and a small amount of vodka, a coconut syringe with pineapple and grapefruit flavored cordial and a “gin / marzipan / passion fruit” dessert with almond flavor and decoration in the form of edamame beans soaked in almond liqueur. All cocktails – 700 rubles.
geraldine
seasonal news
street. Ostozhenka, 27, building. 2
+7 (495) 695-12-02
Restaurant novelties: country salad, chamomile bun and sweet and sour rose petals (photo 12) Restaurant novelties: country salad, chamomile bun and sweet and sour rose petals (photo 13)
Restaurant novelties: dacha salad, chamomile bun and rose petal sour (photo 14)
Roman Palkin, who this spring headed the kitchen at Alexander Rappoport and Vladimir Pozner’s neobistro, presented eight more new dishes using seasonal ingredients. Creamy stracciatella is paired with the first strawberry and fig mousse (450 rubles), cold Uzbek tomato soup with king crab (950 rubles), smoked duck breast cocotte with morels, spinach and bere blanc sauce (1200 rubles) and cabbage rolls stuffed with salmon are prepared using beetroot leaves instead of the usual cabbage leaves (1,300 rubles).
