Gourment Moscow. Russian and Soviet cuisine

Gourmet MoscowRUSSIANAND SOVIET CUISINEGastronomicjourney .............................. 2RUSSIAN CUISINEGodunov ........................... 12Caf Pushkin ..................... 14Yar .................................. 16Metropol........................... 18CDL Club Restaurant ............20Bolshoi ............................22Sudar ............................... 24Russkaya Okhota ................26Gusyatnikoff .....................28Tchaikovsky .......................30Chemodan .........................32Caviarterra ........................34Na Melnitse .......................36SOVIET CUISINEAntisovetskaya kebab house ......................38Dom KINO .........................40At Pokrovskie Gate .............42MinSelKhoz .......................44Mari Vanna ........................46Omulevaya Bochka ..............48

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2GOURMET MOSCOW Russian and Soviet cuisine

Acquaintance with a country would be incomplete without tasting local cuisine. Being original, Russian cuisine is also international due to its development under the influence of various countries for centuries. It adopted Baltic cottage cheese pancakes and boiled meat, fish and vegetable dishes from German, Baltic and Jewish cuisines. Ukrainian curd and fruit dumplings and borsch

Gastronomic Journey

have long become a part of the Russian restaurant menu. Tatar, Polish and French cuisines had a strong influence on Russian culinary traditions.Nevertheless, Russian cuisine preserved its identity through centuries.A vast diversity of cold and hot starters, love for baked goods pies, pancakes and bread (especially brown bread) and porridge, and a variety of

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soups are the unique distinctive feature of Russian traditional cuisine.Russian starters are best known to the world. They are so popular with foreign gourmets that the term defining these dishes has been added to vocabularies of many foreign languages, for instance, French (zakuski). Not any other cuisine in the world can boast such a diversity of starters, many of them are unique. In the 18th century Russians associated starters with breakfast when dishes left over from dinner were served cold. Hence, starters in Russian cuisine chiefly imply cold dishes and pickles, including jellied minced meat or fish. Hot starters added to the list later on.Cold starters perform the role of appetizers before the main course (were) and they are also ideal for consuming with traditional strong alcoholic drinks, first of all, vodka. Crunchy salted cucumber pickles and kraut, which are also an important ingredient of sauerkraut soup, rassolnik and salads, are invariably served in Russia. Frequently starters include fish and meat cold cuts, sliced frozen meat or fish and famed Russian delicacies: salmon and sturgeon caviar pancakes with various stuffing and sauces, potato, vegetable paste, sweet


hot starters. These dishes are cooked to surprise and feed a large number of guests: a whole roasted piglet, a stuffed duck or fish and so on.Game bird dishes are another integral part of the Russian restaurant menu; they can be either hot starters or main courses. The best side dishes for roasted game bird are sauces and marinades with fine herbs and berries: cranberry, whortleberry, juniper berry, gooseberry, ash-berry, elder-berry and currants.Naturally, various soups and pottages have a special place in traditional cuisine. It is not accidental that the spoon was the main cutlery item. Russians started using spoons almost 400 years earlier than forks. A fork is like a fishing rod, a spoon is like fishing net, people said. Sauerkraut soup and herb and vegetable pottages, as well as borsch, solyanka and rassolnik regularly served with pies of diverse stuffing are the most

and salted pies and pasties of many sizes and tastes, rolls, homemade ham and pate and many others.As time passed, many hot starters developed into main courses of Russian cuisine. Some of them came to Russia from abroad: French julienne, German sandwiches and Hungarian potato zrazy. Dishes of the Russian banquet menu, which initially were served to the nobility, also belong to

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part of meal or healthy and tasty dessert. Black and green tea came to Russia from China in the 17th century; Russians liked it so much that it became another national drink. The majority of Russians drink tea several times a day: to finish their breakfast, lunch or dinner or as a separate course with sweets and sandwiches.Russian cuisine boomed in the 1819th centuries, the epoch of

common in the Russian menu. The wide range of Russian national soups includes fish soup, cold kvass or kefir soup and soups borrowed from abroad: broth, pureed soups, and meat and cereal soups, which took root in the country thanks to the love of Russian people for hot liquid dishes.Pulps and porridges, cultic food of ancient Russia, were an important part of the menu. Frequently porridge was not only a side dish but also a course by itself, especially if stuffed with mushrooms, vegetables and herbs. It may be served as dessert, with honey, sugar or syrup.Russian traditional drinks deserve a special mention. Almost all of them are original and cannot be tasted in any other national cuisine. Primarily, there are sbiten, bread and fruit kvass, fruit drinks, mead, compote and herbal potions. Many of these drinks were served in Russia as a


Peter the Great and ceremonial dinners of the gentry. That was when West European recipes enriched traditional Russian meals and made them formal and diverse. French cuisine had the biggest influence on Russia. Rich noblemen hired foreign chefs, who not only learned peculiarities of Russian cooking but also gave Russian dishes a creative touch and designed new culinary masterpieces.The rapid development of railroads in Russia in the late

19th century enriched capital restaurant menus with recipes from the remo test and earlier inaccessible parts of the huge country. Many Russian old regional dishes went national, among them Urals and Siberian dumplings, Don kurnik (chicken pie) big game dishes, koumiss and plenty of others. The influx of traditional dishes of neighboring peoples to the Russian table intensified in the Soviet period: there came Uzbek pilaf, minced mutton chops,

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dishes cooked by old Russian or traditional Soviet recipes have a blissful taste of real life, exuberant and diverse. Moscow restaurants offering Russian and Soviet cuisine will take you on a gastronomic journey and present national culinary works of art and a special atmosphere of theme interiors.Welcome to the world of Russian cuisine!

TRADITIONAL DISHES OF RUSSIAN CUISINE:

Sauerkraut soupA hot meat broth soup with sauerkraut and spices, always served with sour cream or

kebab, Ukrainian borsch and lard.Soviet cuisine had both national and social diversity: government workers enjoyed the best delicacies sturgeon caviar, sturgeon and cold baked pork, while average citizens had modest meals of favorite pickles, compotes, canned vegetables and fruit, and winter salads of boiled vegetables, eggs, fish or meat with the beloved sauce, mayonnaise, Salad Olivier, dressed herring, Salad Mimosa and others.Now not only a foreigner seeking a touch of Russian traditions but also every Russian has an opportunity to taste all dishes of Russian and Soviet cuisine and to try something new. The


and chopped boiled eggs are a perfect addition to the soup.

PiesA nutritious dish of yeast, puff, biscuit or other kind of dough has sweet or salted stuffing; it is either baked or fried. Any meat, porridge, fruit, vegetables, other foodstuffs and their

cream and puff pastry or pies. Sauerkraut soup is usually served immediately as cooked, but day-old sauerkraut soup is particularly good.

Fish soupA hot fish broth soup regularly cooked of at least two fish species (excluding salmon). Itis cooked with a minimum of vegetables sliced potato, carrot, onion and herbs and spices (drill, parsley).

Cold kvass soupA cold Russian kvass or kefir soup is cooked with plenty of vegetables (potato, carrot, radish, cucumbers and others), boiled meat or fish. Sour cream

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is a perfect way to quench ones thirst and a foundation of cold kvass soup.

MeadA strong alcoholic drink based on honey with a fine honey scent and sweet taste.

Jellied minced meatA meat jelly, a product of boiled down broth of pork, beef and bones. It is frequently served

combinations can be the stuffing of pies or patsies.

PancakesThin, flat and round cakes are made of liquid dough and cooked on a hot frying pan. Pancakes may be an individual dish served with sauces or stuffing or an ingredient of

other dishes, for instance kurnik chicken pie.

DumplingsThese are cooked balls of dough with various meats and fish stuffing, frequently handmade. May be served in a broth as a soup, boiled or fried or baked in stove or Russian oven.

KvassA non-alcoholic drink made in fruit or yeast fermentation. It

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GOURMET MOSCOW Russian and Soviet cuisine

Porridge GurievSweet semolina porridge with dry fruit, honey and nuts. Nutritious and delicious dessert.

Salad OlivierA meat salad with boiled vegetables. By an old Russian recipe, includes fresh herbs, a boiled beef tongue, cooked hazel hen meat, pressed

with horseradish, mustard and other spicy seasonings.

Goose stuffed with applesA traditional festive dish regularly served in Russia for Christmas. A goose is stuffed with sliced apples and roasted in oven for several hours. It becomes juicy and melts in your mouth.

Chicken KievA pounded and breaded chicken breast cutlet stuffed with butter, which melts in frying. There may be a chicken bone inside the cutlet to hold when eating.

Cold baked porkA large chunk of oven-roasted pork or game. It is served with sweet-sour sauce to accentuate the taste of juicy meat.

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On the photos: dishes from the menu of the restaurants Tsarskaya Okhota, Tchaikovsky, Veterok, Vesna and Tatler Club.

sturgeon caviar, crawfish, fresh cucumbers, capers and boiled eggs. The Soviet recipe does not include seafood and caviar. Salad Olivier is traditionally seasoned with ready or homemade mayonnaise.

Beet-root saladA salad of boiled beetroot, carrot, pickled cucumbers, onion and sauerkraut; a traditional Russian cold starter. Frequently seasoned with vegetable oil.

Dressed herringA popular Soviet layer salad of slightly salted herring, boiled eggs and vegetables: potato, beet-root and carrot seasoned with mayonnaise.

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Godunov

Godunov is an original Russian restaurant in downtown Moscow. Designers of the restaurant located in the 17th century refectories did their best to preserve the antique style. The Godunov Russian cuisine restaurant presents a magnificent, truly imperial interior to its visitors. It has gilded ceilings with intricate ornaments dating more than 400 years back, genuine oak tables and masterly carved armchairs. The bar counter

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Metro station: Okhotny Ryad, Teatral-naya, Ploshchad RevolutsiiAddress: 5, Teatralnaya SquareTel: +7 (495) 698-4480, 698-4490Website: www.godunov.netOpen: 12.0024.00Cuisine: RussianCapacity: 120 seatsAverage check: 3,000 rublesSummer terrace: yesParking: noAccessibility for people with disabilities:Wi-Fi: no

resembles a fairytale tower. Waiters wear Russian folk clothes. A music band performs Russian folk songs and touching Gypsy love songs.Godunov treats its guests not only to a traditional meal of salmon and sturgeon caviar but also to stuffed pike head with horseradish and sauerkraut, jellied pikeperch and crawfish, baked pork with pickled milk mushrooms and soaked cowberry, Arkhangelsk bear meat dumplings and many other specialties.

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Caf Pushkin

A Russian gentry cuisine restaurant featuring an old estate atmosphere. The house dates back to the end of the 18th century, when a St. Petersburg nobleman at the Catherine II court retired and took residence in Moscow. AGerman aristocrat was the next owner of the house. He opened a pharmacy on the ground floor.The restaurant owes its name to French chansonnier Gilbert Becaud and his song Natalie about Moscow, Red Square, his love for a Russian

girl and a cup of hot chocolate he had at Caf Pouchkine. The poetic fantasy became a reality in 1999. The Caf Pushkin confectioners shop opened at the restaurant. Its charming interior brings to mind the Golden Age of Marie Antoinette. The shop serves very delicious pastry, cakes, clairs, sherbet and chocolates decorated with monograms and handmade gold leafs.Caf Pushkin presents old culinary traditions of Russian gentry and

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Metro station: Tverskaya, Pushkins-kaya, ChekhovskayaAddress: 26a, Tverskoy BoulevardTel: +7 (495) 739-0033Website: www.cafe-pushkin.ruOpen: 24/7Cuisine: RussianCapacity: 300 seatsAverage check: 2,5004,000 rublesSummer terrace: yesParking: yesWi-Fi: free

vanilla mustard sauce, Cornwall chicken with herbs and Pojarsky burger.

a daring innovative menu, which combines pirojki, vinegret, ukha and golubtsi with scallops in

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Yar

It was a rare case of a restaurant giving birth to a hotel and not vice versa The Sovetsky Hotel opened above the legendary Yar, the best restaurant of Russia since 1826, which in 1952 gave life to the Sovetsky Hotel and then the latter became a governmental residence. Nowadays the legendary Yar is a symbol of national cuisine again. Businessmen, famed musicians and politicians frequent the Sovetsky Hotel and the Yar Restaurant. Its guests included Pierre Cardin,

Marina Vladi and Vladimir Vysotsky, Mireille Mathieu, Conrad Adenauer, Indira Gandhi, Margaret Thatcher and King Juan Carlos of Spain. It was the favorite restaurant of Vasily Stalin, son of Joseph Stalin.The restaurant serves Russian culinary classics duck filet with baked apples and berry sauce, sterlet medallions in lemon sauce, beef Stroganoff with porcini and potato gallete, salmon kulebyaka with pancakes, sauerkraut and cream sauce.

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Metro station: Dynamo, BelarusskayaAddress: 32/2, Leningradsky AvenueTel: +7 (495) 960-2004, (903) 508-3574Website: www.yarservice.ruOpen: 12.0024.00Cuisine: Russian, EuropeanCapacity: 390 seatsAverage check: 4,500 rublesSummer terrace: yesParking: yesWi-Fi: free

The Faberge new colorful show a luxurious costume review of Moscow from the early 20th century to the present day develops musical traditions of the legendary restaurant and brings us to the world of Russian culture, festivals and traditions.

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The Metropol restaurant is the best place to start ones acquaintance with genuine Russian cuisine. It offers traditional pancakes with caviar, famed Russian sauerkraut soup and solyanka, dishes of salmon, sturgeon, meat and mushrooms with many recipes passed from one generation of Metropol chefs to another. The menu presents a variety of European dishes and an impressive wine list. The restaurant is of the same age as the hotel, it is more

than 100 years old. Architect A.Erichson performed the interior in the neoclassic style. A huge stained-glass dome, Rubens-style paintings on the walls, monumental lamps and a fountain in the center of the hall make the interior ceremonious.Metropol is a legend with a century-old history. It heard the voice of Chaliapin and the speeches of Lenin, served vegetarian dishes to Bernard Show, hosted a reception of King Juan Carlos

Metropol

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of Spain and listened to Michael Jackson playing the piano. It is simply impossible to enumerate all the famous guests of the restaurant. It has an amicable atmosphere and is always glad to welcome new guests!

Metro station: Teatralnaya, Ploshchad RevolutsiiAddress: 2, Teatralny PassageTel: +7 (499) 501-7800Website: www.metropol-moscow.ruOpen: breakfast 07.0010.30, lunch 12.0016.00, dinner 17.0023.00Cuisine: Russian, EuropeanCapacity: 125 seatsAverage check: 3,000 rublesSummer terrace: noParking: yesWi-Fi: free

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CDL Club Restaurant

The restaurants mansion was designed in 1889 in the Art Nouveau architectural style. The ceiling and floor of the Fireplace Hall are made of oak and sandalwood. Heavy oak furniture, an antique ornamental lamp, a sideboard full of German china, ancient Chinese vases, stained-glass windows and an antique clock reconstruct the atmosphere of a writers club of the Silver Century. The fireplace with the St. George emblem above it is real. A staircase

constructed without a single nail occupies a third of the hall; it rests upon sandalwood pillars with bas-reliefs depicting the Olsufyev count and countess. There is a table for eight to twelve persons and a fireplace under the stairs. Antique Flemish tapestry can be seen in the stairs gallery. A huge lamp (the first lamp of the Moscow metro) decorates the ceiling. The Hunting Sketches or the Patchwork Hall can be reached through the Fountain Hall. Its walls are

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decorated with paintings and aphorisms of acclaimed writers. There is also the light pink Italian Hall with Venetian mirrors on the walls and white columns on the perimeter. Ronald Reagan, Indira Gandhi and George Bush Senior visited the restaurant. There were numerous routs and diplomatic receptions here, too.Alexander Popov, the former chef of Soviet leaders titled the Chief of the Year by the GQ journal in 2005, is in charge of Russian cuisine dishes at the CDL restaurant. He presents traditional Russian dishes with a personal touch: a carp filet in vegetable cloves marinade, smoked sterlet back with pear, reindeer meat with quince and cherry compote, and roasted mutton leg.

Metro station: Krasnopresnenskaya, BarrikadnayaAddress: 50, Povarskaya StreetTel: +7 (495) 691-1515, 651-8191Website: www.cdlrestaurant.ruOpen: 12.0024.00Cuisine: Russian, EuropeanCapacity: 400 seatsAverage check: 2,5003,000 rublesSummer terrace: noParking: yesWi-Fi: free

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Bolshoi

The Bolshoi restaurant esthetics will please the eye of art lovers. Everything has a special meaning here: there are two spacious classic-style halls, a collection of works by modern artists and sculptors, and elegant and luxurious Ralf Lauren furniture. The ivory-colored Grand Hall with columns is an ideal place for private conversations, business dinners and dinner parties. The citric-cream-and-chocolate-colored interior of the Small

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Hall matches the strict nobility of massive dark-wine-colored walls and subdued soft light.A Russian-French professional team led by Bolshoi chef Kamel Benmamar offers haut couture Russian cuisine: jellied salmon and sturgeon, beef tail jelly, old-recipe homemade pickles, beluga caviar with sour cream and thin pancakes, the chefs Salad Olivier and grilled chicken breast.

Metro station: Kuznetsky Most, Teatral-naya, Okhotny RyadAddress: 3/6, Petrovka Street, Building 2,Tel: +7 (495) 789-8652Website: www.novikovgroup.ru/2/16/77Open: from 12.00 to the last guestCuisine: Russian, FrenchCapacity: 150 seatsAverage check: 3,500 rublesSummer terrace: noParking: yesWi-Fi: free

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Sudar

The Sudar restaurant has an atmosphere of a Russian estate of the late 18th early 19th century.The interior is full of carefully preserved art and household items. Visitors can choose between two halls, one for 2025 persons and the other for 80100. There is also a VIP hall for 16 persons.Each hall has a unique style. The Sudars Library is a perfect choice for a private dinner by the fireplace, in a setting of

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Metro station: Kutuzovskaya, Park PobedyAddress: 36a, Kutuzovsky AvenueTel: +7 (495) 210-1619,Website: www.sudar.ruOpen: from 12.00 to the last guestCuisine: Russian, originalCapacity: 180 seatsAverage check: 3,000 rublesSummer terrace: yesParking: yesWi-Fi: free

ancient manuscripts. Guests may have lunch, dinner, a business meeting or a family party in the Sudarynyas room decorated with old family photos, paintings and a collection of butterflies, or in the cozy Sofa Hall with its collection of antique clocks and portraits.Sudar offers Russian gentry cuisine to its guests. The chefs Po Tsarski pancake pie, noodle soup with quail eggs, stuffed pike in creamy mint sauce, grilled lamb in red wine, cream-sauted chicken giblets with porcini, caramelized paradise apples and other dishes of the restaurant are cooked by old culinary books.

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Russkaya Okhota

Three restaurant halls with unique interiors banquet, trophy and VIP are a hard choice for guests. The main theme of the restaurant is Russian hunting, so there are plenty of hunting trophies on the walls. Large wooded cupboards store crystal vodka jars and hunting paraphernalia. Most of the menu is state-of-the art game dishes honey glazed hares liver fried in raspberry wine, reindeer tongue in cheese and truffle sauce or roe deer sirloin with soaked

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apples and plums. Long forgotten dishes, such as sturgeon and pancake perepechina, may also be tasted. Game is served depending on season with a unique sauce and special side dish for every game type. Live music and animation for children are pleasant supplements to the exquisite menu.

Metro station: SmolenskayaAddress: 5, Smolenskaya Street(Zolotoye Koltso Hotel, first floor)Tel: +7 (495) 725 -0353/54Website: www.rusokhota.ruOpen: 12.0024.00(banquets from 12.00 to the last guest)Cuisine: RussianCapacity: 120 seatsAverage check: from 1,500 rublesSummer terrace: noParking: Zolotoye Koltso parkingWi-Fi: no

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Gusyatnikoff

The Gusyatnikoff restaurant serves traditional Russian dishes in the mansion interiors of the 18th19th centuries in the vicinity of Taganskaya Square. There are VIP rooms on the ground floor a billiards room, an oriental smoking room, and dinner quarters. The main hall on the second floor depicts the atmosphere of emperors quarters: the original parquet of the 19th century was restored, and alabaster busts and noble

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Metro station: arxistskaya, Tagans-kayaAddress: 2a, Alexandra Solzhenitsyna StreetTel: +7 (495) 632-7558Website: www. gusyatnikoff.ruOpen: 24/7Cuisine: Russian, EuropeanCapacity: 200 seatsAverage check: 3,5004,000 rublesSummer terrace: yesParking: noWi-Fi: free

furniture were placed. Adjacent rooms on the second floor are ideal for family parties or business negotiations. There is a karaoke bar on the ground floor, too.The restaurants specialty is goose stuffed with Antonovka apples. Guests are also offered rassolnik with giblets and curd rolls, breaded duck cutlets, fermented aspen mushrooms and saffron milk caps, milk caps in sour cream, meat delicacies and plenty of other dishes. Hunters may have their game cooked. For dessert one may have charlotte, clairs, open pies and dumplings with various stuffing.

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Tchaikovsky

A new Arkady Novikov restaurant, Tchaikovsky, has opened at the P.I.Tchaikovsky Concert Hall of the Moscow Academic Philharmonic Society. The restaurant presents fresh pastry, various breakfast sets and dinners of democratic Russian and European dishes. The interior is classic. Columns, marble, wood and mirrors on the walls, cozy leather and velvet sofas and shadowy wall luminaries create a classic art atmosphere.

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Metro station: Mayakovskaya, Tvers-kaya, PushkinskayaAddress: 4/31, Triumfalnaya SquareTel: +7 (495) 699-9114, 699-9241Website: www.novikovgroup.ru/2/64/549Open: 10.0024.00Cuisine: Russian, Italian, EuropeanCapacity: 420 seatsAverage check: 1,200 rublesSummer terrace: yesParking: yesAccessibility for people with disabilities: Wi-Fi: free

Cuisine reigns in the Tchaikovsky restaurant. Guests may order beef borsch, salmon and pikeperch soup with a pie, and sorrel soup. The main courses are nutritious Pojarsky cutlets, stewed beef scallops with pearl barley, boiled beef tongue with mashed potato and pikeperch baked in sour cream sauce.

The main hall of the Tchaikovsky confectioners shop is linked with the lobby of the Philharmonic Society. Tables and VIP zones of the second hall make a circle along the rotunda. There is a panoramic view of Mayakovsky (Triumfalnaya) Square from the restaurant windows.

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Chemodan

This restaurant is a joint project of Russian famed actor Oleg Menshikov and Krasnoyarsk restaurateur Dmitry Stepanov. The luxurious retro-style interior with numerous real antique pieces lamps, clocks and mirrors creates the atmosphere of a Russian noblemans dining room of the late 19th century. The bar/restaurant menu mostly presents fish and game dishes cooked by unique old recipes collected throughout Siberia.

Fish and game are directly supplied to the restaurant by Russian experienced hunters and fishermen pursuing the trade from one generation to another. There are also original dishes of Siberian cuisine cooked in the modern style, such as day-old sauerkraut soup with Siberian stag meat and porcini, semolina cake with strawberry sauce and North European quail dumplings. Naturally, the restaurant presents homemade elite strong

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Metro station: Arbatskaya, Kropotkin-skayaAddress: 25, Gogolevsky Boulevard, Building 1Tel: +7 (495) 695-3819Website: www.chemodan-msk.ruOpen: 12.0024.00Cuisine: Russian, SiberianCapacity: 70 seatsAverage check: 2,000 rublesSummer terrace: noParking: noWi-Fi: free

alcohol: genuine erofeich (aherbal potion whose recipe has been a secret since the times of Peter the Great), ratafias and fruit liqueurs. The restaurant is frequented by domestic movie stars. There are sporadic Russian cooking master classes.

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Caviarterra

The Caviarterra restaurant name is a blend of two words: caviar the symbol of Russian cuisine, and terra land. Caviarterra is truly a world in itself with a bright interior, a strong aroma of traditional Russian delicacies and an ethnic flavor. The menu presents Russian and European dishes. Cold cuts are the best a Russian traditional meal can boast. There is an assortment of Russian fish delicacies: cold smoked sturgeon, Far Eastern

crab and salmon caviar tartlets. The cold meats menu features boiled beef tongue, smoked reindeer meat and pork in the countryside style with adjika sauce, horseradish and mustard, homemade lard with warm pieces of toasted Borodinsky bread and mustard, herring filet with onion, dill and boiled potato, and porcini with onion and oil. The true taste of Russia and its jewel are the diverse caviar brands. Beluga, sturgeon, salmon or

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Metro station: Okhotny Ryad, Ploshchad RevolutsiiAddress: 3, Tverskaya StreetTel: +7 (495) 225-8888Website: www.ritzcarltonmoscow.ruOpen: 07.0023.00Cuisine: Russian, EuropeanCapacity: 105 seatsAverage check: 2,500 rublesSummer terrace: noParking: toll underground parkingAccessibility for people with disabilities:Wi-Fi: for a fee

Imperial sevruga caviar is served with traditional seasonings,

pancakes and a traditional shot of cold vodka.

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Na Melnitse

The restaurant interior is reeking of the countryside flavor: there is a watermill wheel, a fishing boat remodeled to be a table, a copper samovar and an antique spinning wheel. This is a real museum of the Russian country life, which is no less interesting to visit than the Kremlin. The restaurant serves genuine Russian delicacies cooked by old recipes collected in Russian villages: boiled crawfish, sterlet, salmon and sturgeon caviar and an abundance of homemade

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specialties and pickled dishes from the restaurants cellars. The restaurant menu contains dishes made of farm products, such as Salad of Frenchman Olivier by the recipe of this chef invited to the Merchants Club by personally Misha Khludov to learn, finally, the secret of its popularity, village curd dumplings, or grain-fed chicken tabaka. The restaurant boasts its specialty drinks strong liqueurs and non-alcoholic beverages, from kvass to birch sap.

Metro station: Krasnye Vorota, Chistye PrudyAddress: 24, Sadovaya-Spasskaya StreetTel: +7 (495) 625-8890, 625-8753Website: www.namelnitse.ruOpen: 12.0024.00Cuisine: Russian villageCapacity: 90Average check: 1,5002,500 rublesSummer terrace: yesParking: yesWi-Fi: free

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Antisovetskaya shashlychnaya

In the late 1960s a kebab house on Leningradskoye Highway served yummy satsivi, hot and soft long lavash bread and fresh greens together with its main delicacy chicken tabaka, for which the house was known. Gurdzhaani or Aligote wine laced the meal. The kebab house had no official name, but everyone called it Antisovetskaya. The location opposite the Sovetskaya Hotel on the other side of the Leningradskoye Highway, was not

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Metro station: BelorusskayaAddress: 23, Leningradsky AvenueTel: (495) 923-3023Website: www.asovetskaya.ruOpen: 12.0024.00Cuisine: Russian, European, CaucasianCapacity: 60 seatsAverage check: 1,0001,500 rublesParking: yesAccessibility for people with disabilities:Wi-Fi: free

the only reason. It was called so for the dissident spirit and the fame of an outlet frequented by intellectuals.In modern days, Soviet and anti-Soviet features intertwine it is impossible to divide that epoch into two ideologies. Visitors recall dance tunes and songs from Soviet films of the 1970s. The atmosphere is slightly nostalgic of the past.

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Dom KINO

The Dom KINO restaurant is always glad to see guests who want to eat tasty lunch or dinner or just to have fun. This place will be particularly liked by fans of the 1980s1990s. The restaurant is located in the building of the Union of Russian Film Makers, which ideally preserves the atmosphere of the past epoch. Visitors are given a tour of Soviet cuisine and offered the most popular and beloved dishes of the Soviet period: Stolichny salad

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Metro station: BelorusskayaAddress: fourth floor, 13, Vasilyevskaya StreetTel: +7 (499) 251-8320Website: www.restaurant-dom-kino.ruOpen: 12.0023.00Cuisine: Russian, European, GeorgianCapacity: 120 seatsAverage check: 1,200 rublesSummer terrace: noParking: noWi-Fi: free

of chicken breast, potato, green peas, pickled cucumbers and eggs seasoned with mayonnaise, caviar on eggs, boiled beef tongue with horseradish, and Soviet culinary hits Salad Mimoza of chum salmon, eggs and cheese seasoned with mayonnaise, chicken Kiev and beef and pork chops.

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At Pokrovskie Gate

This caf/restaurant depicts in details the traditional Soviet interior of the 1950s, or, to be more precise, the apartment which was the setting of the Pokrovskiye Vorota lyrical comedy of Mikhail Kozakov. Guests will see plenty of curious objects of the past epoch: dominoes, skates, skis, black and white photos and a sewing machine. The restaurant is located in the very heart of the city; it is surrounded by mansions and boulevards and is ideal for

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Metro station: Chistye Prudy, Kitai-GorodAddress: 19, Pokrovka StreetTel: +7 (495) 917-3985, 621-4340Website: www.pokrovskievorota.ruOpen: 11.0023.00Cuisine: RussianCapacity: 150 seatsAverage check: 2,500 rublesSummer terrace: noParking: noWi-Fi: free

guests nostalgic of the Soviet period or simply wishing to have a nutritious home-style meal. The menu includes traditional Russian dishes borsch, skoblyanka, regular and mini pancakes with various stuffing,

refreshing berry drinks and even semolina porridge. Live music is played in the caf/restaurant on Thursdays.Practically daily promotion actions, which offer discounts and bonuses to guests, are a zest.

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MinSelKhoz

Although the MinSelKhoz restaurant is located in the very heart of Moscow, within a walking distance from the Kremlin, on Petrovka Street, it is a real small village in the center of the megalopolis creating an atmosphere of village market and offering fresh eco-food. The main peculiarity of MinSelKhoz is the exclusive use of farm products grown in environmentally clean districts of Russia and the world. Chef Sergei Batukov puts life into

his work and tries to preserve the maximal amount of vitamins and useful substances in the food.The restaurant cooks truly home food: mouth-watering pea soup with smoked meats, mutton dumplings, pikeperch with mashed potato, rabbit leg with white beans ragout, stuffed Krasnodar pepper and homemade noodles, the taste of childhood.The menu offers plenty of meat and fish main courses, starters and delicacies: tender lard, hot

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restaurants dessert specialty strawberry pie are supplied by the restaurant owner, farmer, Arkady Novikov.

Metro station: Kuznetsky Most, Ok-hotny Ryad, TeatralnayaAddress: 5, Pokrovka StreetTel: +7 (495) 775-1969Website: www.novikovgroup.ru/2/66/464Open: 9.0024.00 Monday Friday,11.0024.00 Saturday, SundayCuisine: homeCapacity: 197 seatsAverage check: 900 rublesSummer terrace: yesParking: noWi-Fi: free

smoked sturgeon, smoked pork, kebabs and grilled vegetables smartly combined with homemade spicy sauces. Ingredients for the

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Mari Vanna

Mari Vanna is a cozy home restaurant stylized as an apartment with an interesting history, which was, is and will be inhabited. The interior is homely potted flowers, family photos and portraits, shaded lamps, mirrors and white tablecloths.There are crystal vases full of bread rings, ginger bread and vanilla rusks on laced napkins, soup is served in tureens and second helpings of salad are offered.Mari Vanna is ideal for business

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Metro station: Tverskaya, Pushkinskaya, ChekhovskayaAddress: 10a, Spiridonyevsky Side-StreetTel: +7 (495) 650-6500, (916) 451-4654Website: www.marivanna.ruOpen: 9.0024.00Cuisine: RussianCapacity: 50 seatsAverage check: 2,000 rublesSummer terrace: noParking: noWi-Fi: no

lunches, family dinners, celebrations and meetings with friends.Mari Vanna serves fresh bakery, toasted cottage cheese pancakes, apple pancakes with honey yogurt and puffy omelet for breakfast and rich borsch and stewed duck leg with buckwheat for lunch. The menu presents a variety of

delicacies: herring with potato, crispy cucumbers, Salad Olivier, jellied minced meat and toasts of Borodinsky bread with salmon. Main courses include pan-fried potatoes, mutton leg with mashed potato and vegetable salad, mackerel icefish with rosemary and cutlets with puree. The Napoleon cake goes for dessert.

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Omulevaya Bochka

Fishermen believe that a person who finds a lucky Omulevaya Bochka (Arctic Cisco barrel) a lure to the fish will always be fortunate and rich. There is no need to look for Omulevaya Bochka for long in Moscow, it is right in the center of the city. The restaurant is designed in the best European traditions adorned with Russian decorative elements: luxurious golden ornament on the walls and genuine wood. The menu is based on exquisite recipes of the taiga and products of the purest and most beautiful Lake Baikal. Generally, this is an example of Russian-European fusion: a mix

Metro station: Kitai Gorod, Chistye Prudy, KurskayaAddress: 33/22, Pokrovka Street, Building 1Tel: +7 (495) 624-4071Website: www.omulrest.ruOpen: 12.0024.00Cuisine: Russian, European, SiberianCapacity: 60 seatsAverage check: 1,500 rublesSummer terrace: noParking: noWi-Fi: free

of the best national traditions and wonderful combinations of food and spices, which make the restaurants food unique. This is the only place offering fried, smoked and slightly salted Baikal Arctic Cisco and pollan. Gourmets will appreciate the rare delicacy, Arctic Cisco caviar, handmade steam-cooked Siberian dumplings with sour cream, the OmulevayaBochka special salad of prosciutto reindeer meat, tongue and fern with a Siberian seasoning and fresh vegetables, Baikal fish soup and other jewels of the menu. Reasonable prices are another advantage of the restaurant.

Documents

Gourment Moscow. Russian and Soviet cuisine