Winter offer in restaurants menu. Winter menu: Unusual dishes from typical products. Sample menu how to eat in winter

Chicken is used to make meatballs with tomato and chili sauce, celery and stracciatella and the original version of shawarma; cutlet in Kiev with a core of butter with sea salt, sun-dried tomatoes, smoked suluguni and parsley; chicken wings are smoked on alder shavings and glazed with spicy sauce; rustic homemade poulard with sherry, sage, ginger and green sweet grapes is simmered in the oven.

In the new seasonal menu of Chicken Run, quail, duck, guinea fowl and ostrich from Moscow Region perform on equal terms with chicken

Ravioli in porcini mushroom consommé and burgers are prepared with duck. The stewed guinea fowl is sent to the filling for the shepherd's pie. The quail is served with pasta, parmesan and truffle oil, while the ostrich fillet is garnished with baked potatoes and garlic sauce.

Harvest in the Hills

New appetizers have appeared, including veal cheek jelly with pickled radish and rabbit liver pate. The chef himself prepares the pastrami meat delicacy: he marinates the beef, smokes it and seasons it with spices.

For cabbage soup with lamb tongue, chef Anton Kletarov has been harvesting nettles all summer

The menu was replenished with pumpkin dishes (salad with fried sea fish aphia, cream soup with smoked duck, ravioli and pastrami), meat, fish, poultry (duck with feihua, beef ribs with potatoes and chorizo, pink salmon on alder bark, swordfish with fennel and spinach cream).

Russian pickles in "To whom it is good to live"

For an appetizer, the chef suggests trying mincemeat of herring with scorched onions and beets, a traditional appetizer with homemade smoked bacon, pork leg jelly with gherkins, a winter salad with smoked chicken, crayfish tails and pike caviar.

The restaurant's winter menu includes dishes popular with the Russian nobility and intelligentsia over the past two centuries.

Variants of hot dishes - "Beef Stroganoff" from dairy veal with mushrooms according to the old Russian recipe and Siberian dumplings with sturgeon and vegetable salpicon with asparagus and parmesan.

Loyalty to traditions in "Aragvi"

The menu includes Odessa jellied veal and chicken, bean soup with lamb, baked eggplant, chicken Kiev, jonjoli, fish cakes with tarragon and broccoli puree.

There are two new desserts in the sweet section: profiteroles with custard and pistachio fondant with vanilla ice cream, significant changes are expected in the near future.

Burgers at Coyote Ugly

Ruslan Nazarov And Elena Salenko, owners of the Coyote Ugly franchise in the CIS, are sure that a full-fledged menu can be created based on cutlets and rolls. The bar kitchen prepares burgers with rabbit in a creamy mushroom sauce, beef with gorgonzola, pear and lingonberry jam, stewed pulled beef with barbecue sauce.

New seasonal offer, winter and high-calorie, based on burgers

Hot alcoholic cocktails are paired with burgers: spicy English Charlotte, thick Pumpkin Grog and classic Egg Nog. The signature dessert Coyote Ugly is made from hazelnuts with nougat and strawberry glaze.

Spices in Max Brenner

Chocolate bars this winter offer a salad of roasted corn, sweet onions and avocado with lime.

The desserts of the seasonal menu are dominated by homemade apple jam. Belgian waffles are served with it - with crackers, caramel, cinnamon and ice cream

Drinks include warming fragrant teas, apple pie thick milkshake and spicy pumpkin mocha.

Echoes of the past in Moscow Kuhmisterskaya

In the winter menu "Shuvalov's fish soup with imperial" (potatoes, onions, carrots and tomatoes in salmon, pike-perch and cod broth), herring mincemeat with veal, spicy salted herring with new potatoes and onions.

Summer salads, okroshka and botvinya gave way to hearty dishes recreated according to old Russian recipes

A special section of appetizers "Vodka Delivery" was replenished with marinated zander's heads and jellied veal tongues.

Persimmon in Limoncino

Updates have affected all sections of the menu. Several dishes with persimmon have appeared - there is a healthy berry in a mix salad with duck breast and cheese in honey mustard sauce, and in a new pizza with bresaola and arugula, and pumpkin risotto with duck confit.

Chef Sergey Balashov thought over the combinations of ingredients: breaded mozzarella is deep-fried with tomato sauce and pesto, duck leg confit is served with stewed pear in demi-glace sauce with star anise and cinnamon

Among the new products are Kalamarata pasta with burata and grilled zucchini, Alpitine with squid and ta-jar olives in shrimp, caper and anchovy bisque sauce, halibut ceviche with avocado in lime-pepper sauce, fish platter in tomato sauce and halibut with sauteed vegetables and oyster mushrooms.

Asian motives in the restaurant "Meat"

This winter, Meat's kitchen is making spaghetti with crab; alder-smoked salmon, tuna and halibut; udon with beef, shrimp and vegetables; roasted lamb with mozzarella and spicy Thai chicken soup. The final chord is hot chocolate-glace.

Chef Alexander Byshik decided to add fish and seafood to the menu

Starting December 1st, a glass of red wine is served with a selection of cheese, jamon, New Zealand steak and Uruguayan ribeye.

Inspiration from Alsace in "Honest Kitchen"

Appetizers for wine appeared on the menu: young cheese mousse with dry-cured venison and nectarine, foie gras mousse with Madeira jelly, raw smoked duck with figs and young salted cheese mousse.

New hot appetizers are soft young cheese fried in potato shavings and marrow bone baked with fragrant Provencal herbs.

Chef and restaurant owner Sergei Eroshenko stocked up on ideas in France, where he traveled in September

The section of main dishes was replenished with baked king crab phalanx, chinook salmon fillet under honey glaze, wild pheasant cutlets with port wine sauce, beef ossobuco in tomato and red wine sauce. For dessert - the author's version of the "Flight" cake.

Winter is associated, firstly, with snow and frost, and secondly, with a series of holidays. Moscow restaurants and cafes most often start from these two associations, inventing special menus for the cold season. All the most satisfying, hot and New Year's get into these lists.

Soups and paninis
The core of the winter menu is three soups (340 rubles each, take-away — 300 rubles): goulash with beef tenderloin, minestrone, and chicken soup with corn. In principle, one such bowl is a whole dinner: a portion of 500 g, plus bruschetta and a fresh salad. For the hungriest, there are a couple more new positions: panini with chicken cutlets and panini with mozzarella and fried spinach (340 rubles, takeaway — 300 rubles). For dessert banana-flavoured hot chocolate (210 roubles, takeaway 185 roubles).

Rabbit stew in a restaurant
The dishes of the seasonal menu are very "Dedpihtian", hearty, thorough and never boring. This is because the ingredients are understandable and the combinations are familiar: rabbit stew with buckwheat (360 rubles), shrimp with fried rice (490 rubles), baked chicken with potatoes (650 rubles), ice fish with mashed potatoes, fried onions and herbs (750 rubles). And soups, of course, where without soups! Winter premieres creamy soup with salmon and shrimp (420 rubles) and lentil soup with pancetta, fresh tomatoes and herbs (280 rubles).

Hot Cosmopolitan and apple punch at the bar
Lotte Hotel Moscow is waiting for those who like it hot. Until March 1, The Lounge Bar on the ground floor of the hotel serves hot cocktails, not only the usual mulled wine, but also apple punch, a Tropical River cocktail based on white wine with fresh berries and vanilla syrup, and even a hot Cosmopolitan! For those who avoid alcohol, the bartenders will prepare a ginger cocktail with lemon, orange, honey and cinnamon.

Mulled wines in
The Christmas menu will be valid until the Old New Year. Baked goose leg with antonovka under lingonberry sauce (680 rub.) or whole river catfish, baked with white wine, with rustic fried potatoes (1300 rub.) will satisfy anyone. There may not be enough space for strudel with lingonberries (320 rubles), but you can’t leave without mulled wine, there are very interesting options: sea buckthorn on white wine (350 rubles) and berry (strawberries, blueberries, raspberries) on rose wine (450 rubles .).

Christmas buffet in
Winter menu in Scandinavia (from December 10) not really a menu, but five buffets for one price, 2900 r. (before Christmas on weekends 2000 rubles): herring, fish, meat, hot, dessert. Yes, yes, a separate herring table. There will also be smoked salmon, trout and whitefish; and sausage made from elk and deer, and lamb and boar leg, and venison in a creamy sauce ... For dessert - homemade brushwood, gingerbread, rice a la Malta with tangerines, white chocolate mousse with cloudberries.

Coconut hot chocolate
Festive mood from almost nothing, on the run: a large portion of coconut hot chocolate (235 rubles), a creamy chocolate cupcake (110 rubles) and jingle bells are already ringing inside. Option without chocolate: cinnamon latte (215 rubles) and, for example, cherry muffin with almonds (70 rubles).

Ginger tea with cheesecake
A very cozy winter menu: bean soup with spinach and lentils (330 rub.), Viennese schnitzel with new potatoes (650 rub.), cheesecake with saffron curd (190 rub.) for dinner. But drinks keep the winter theme even better. Ginger tea (250 roubles), rosehip drink (120 roubles), grog (320 roubles) and mulled wine (320 roubles).

Stroganina from omul
Fish and venison, garnished mainly with berries - cranberries, lingonberries, cloudberries and blueberries, represent the cuisine of the peoples of the North. Until the end of winter, the menu will include stroganina made from whitefish, omul and salmon (490 rubles each, you can order assorted dishes). If raw fish does not arouse enthusiasm, there is a baked whitefish with mushrooms, potatoes, cheese, tomatoes and an egg (490 rubles). Reindeer meat is used to make cutlets (550 rubles) and fry (490 rubles). Add to one of these dishes a fish pie with potatoes and an egg (350 rubles) or pies with lingonberries and cloudberries (90 rubles) and you get a more than hearty, truly winter lunch.

Paella and dumplings
They do not spare hearty and fried in the cold season and in Simple Pleasures. The winter menu from Galina Baryshnikova includes potatoes with cracklings (390 rubles), fried dumplings with sour cream (450 rubles), paella with seafood (970 rubles) and chicken wings (490 rubles).

Asparagus soufflé and devil's fish
Justified excesses that you can’t afford at other times of the year are what it’s worth inspecting winter menus for. Asparagus and parmesan soufflé (610 rub.), pizza with three types of sausages (890 rub.), pan-fried devil fish with mashed beans, brocollini and basil sauce (1180 rub.), baked venison rib with Roman gnocchi and red currant sauce (1280 rubles) after you try at least a couple of dishes from this list, you understand that the holiday is somewhere close.

Herring under a fur coat
A seasonal menu has appeared in Mon cafe on Taganskaya Square, which will be valid until the New Year. Of the hearty main dishes, it has several types of pasta, such as ravioli with spinach, duck fillet and mushrooms with cheese sauce (490 rubles) and grilled veal loin (870 rubles). There was also a place for snacks, which a month before the New Year are very conducive to the pre-holiday mood. Fine de Claire oysters No. 1 with red wine and balsamic vinegar sauce (150 rubles) - for gourmets. Herring under a fur coat with pieces of crab meat and beetroot “glaze” (380 rubles) for those who honor traditions, but are not alien to experiments.

Warm salads in the restaurant
Yuri Eremin, the chef of the Staraya Ploshchad, was tired of the Caesar salad, which is mandatory for the menu of Moscow restaurants. This dish is wonderful, but I also want to experiment, especially since salads provide unlimited scope for imagination. And on the occasion of the onset of cold weather, seasonal salads will be warm. Home-smoked salmon with arugula, fried potato wedges and green asparagus (590 rubles) dressed with mustard sauce; pieces of thinly sliced ​​marinated veal and porcini mushrooms with arugula (460 rubles) - ginger and soy; fried duck breast, foie gras and the same arugula (590 rubles) - raspberry.

Carpaccio and steaks in
In the winter menu "Ju-Ju" meat, meat and again meat. New chef Aleksey Kanevsky invites you to taste his roast beef with pickled onions (1200 rubles), beef carpaccio with arugula and young fennel (700 rubles) and tartare with warm croutons (700 rubles). But no cold appetizer can compare with a juicy steak! Mini lamb steak (1100 rub.), T-bone beef (1950 rub.), ribeye steak from Japanese Wagyu marbled beef (600 rub. per 100 g) should go with a bang in winter. Meat is served with sauces for every taste: grape, pomegranate-plum, honey, sweet-spicy, creamy with porcini mushrooms, narsharab and adjika.

Foie gras with pear
Nobu chef Fabio Nakazato offers to treat yourself to foie gras with pear in plum wine with teriyaki sauce (1750 rub.). No less elegant is the Choco-Coco dessert (500 rubles): coconut soufflé, milk chocolate and coconut cream, airy coconut cake, yuzu-tangerine foam and fresh tangerine slices on chocolate “snow”. A special New Year's cocktail "Sucurambo martini" (350 rubles) includes cherry vodka, orange brandy, cherry puree and lime juice.

Truffles in restaurants And
In Cantinetta Antinori, the truffle was registered until the end of winter. It will come in handy in warm potato carpaccio (500 rubles) and in risotto with parmesan (600 rubles). But if you have never had to try truffle ice cream (300 rubles), then the main impression of the dinner will surely be it.
"Cheese" dedicated a separate menu page to truffle joys (until the end of December). There are appetizers (salad with chicken liver and black truffle, 1080 RUR), soup (celery soup with poached egg and white truffle, 960 RUR), and hot dishes (veal with fricassee of mushrooms and black truffles, 2100 RUR). ), and dessert (praline with white truffle, 90 rubles).

salmon in
Hot meals for cold days. A special place, of course, belongs to soups, hot chicken broth (150 rubles) and fish broth made from salmon (210 rubles). Salmon also appears as a filling in the pie (120 rubles per 100 g).

duck and ham in
Until January 7, it is especially convenient to gather here with a company at the festive table, ordering one dish from the festive menu for four or six. Duck with dried fruits and walnuts in apple sauce (2300 rub.), spicy lamb ham with baked quince (4500 rub.), baked salmon with tomato sauce and basil (2400 rub.) all this is prepared in advance, you need to make an order when booking table. A degree of fun will be raised by raspberry mulled wine (280 rubles).

Far Eastern sockeye salmon with baked beetroot, veal tail jelly and lemon chicken with persimmon - in early December, Moscow restaurants presented their first winter menus.

Ribambelle

The restaurant's special Christmas menu includes signature dishes by chef Mikhail Kuklenko. This is black bread tart with vinaigrette - a bold vision of a classic salad (served on a pillow of black bread), and turkey fillet with apple, orange and cinnamon - a whole work of art, decorated with spicy fruits, as well as other dishes that are incredible in execution and taste. .

And, of course, the Christmas menu was not complete without the main festive dish - duck with apples, oranges and chestnuts. An impressive portion of a bird decorated with rosemary, like fragrant needles, will be an excellent dinner option for a company.

Garage

Especially for the onset of the first cold weather, the chef of the Garage cafe, Denis Kalmysh, has prepared a special menu - with an emphasis on Central Asian cuisine. Try milk veal with pumpkin puree and goji berries or udon noodles with grilled salmon, green beans and tofu. Also among the novelties of the menu are king crab cutlets with cod, Chinese cabbage and kimchi sauce, smoked salmon with seaweed, stewed celery and parsley, lemon chicken with couscous, artichokes and persimmons.

There is also a vegetarian panini with portobello and aubergine and cilantro mousse, as well as cucumber and avocado salad with baked apples and yogurt. At the end of the meal, enjoy desserts created by Denis Kalmysh himself: take a chocolate cake with cherries, rum and marmalade or a cake with blueberries and mascarpone.

Vinaigrette, jelly and beef tenderloin medallions - Chips chef Sergey Kondakov meets winter fully armed. The seasonal offer is opened by New Year's classics - herring under a fur coat and veal tail jelly, which is boiled for ten hours and served with mustard and croutons from Borodino bread. Among the snacks there are excellent crispy crackers with duck pate, the main feature here is champagne jelly.

A hit of salads is a warm mix of vegetables and pieces of fried salmon, seasoned with a sauce based on olive oil, cream, balsamic vinegar and capers. And the bestseller among hot dishes is beef tenderloin medallions with mashed potatoes and Dor Blue sauce.

BeefBar Moscow

In BeefBar Moscow, with the beginning of winter, the meat line has changed, first of all. In addition to Tajima beef (9+ marbling grade) and first-class Chilean Wagyu, the menu now includes meat from Russian suppliers. Chef Pavel Petukhov decided to opt for Black Angus beef from the Voronezh region. According to the chef, it is this meat that meets the high international requirements set by BeefBar.

In addition to steaks, several new meat dishes appeared on the menu - for example, a baked milk goat with artichokes (2690 rubles), venison medallions with cherries and figs (2100 rubles), Beefbar meat hodgepodge (925 rubles), veal tongue (1300 rubles). r.) and a warm salad with quail (950 r.).

As it is

From the first of November, the team of the cafe "As is" went on a new journey through the world of gastronomy. They took the former direction, Russian cuisine, but the team has been updated. Now Alexander Kubrikov is at the helm - for the last 6 years he has worked side by side with the "father" of the new Russian cuisine - Dmitry Shurshakov. His style is ease of perception and underlined simplicity, which he more than compensates for with impeccable performance.

First of all, you should try a light green salad with slightly salted sockeye salmon and horseradish sauce (450 rubles), torn pasta with tender duck breast and foie gras pate (620 rubles), as well as hot dishes - take baked salmon with a flan of colored cabbage and suluguni sauce (789 rubles) or more than the original crab sasifan with mashed potatoes, sprat and Far Eastern salad (620 rubles). Soup lovers can enjoy pumpkin cream soup with scrambled eggs and red fish (320 rubles) and wild mushroom cappuccino (320 rubles). And connoisseurs of meat dishes are addressed to the enduring classic - veal cheeks with mashed potatoes and eggplant caviar (790 rubles).

Il Pomodoro

The main gastronomic news of Il Pomodoro is that all the pasta in the restaurant is now made by hand. Thus, lasagna (“Bolognese” or with shrimp), black ravioli with cod (590 rub.), ravioli with veal in truffle sauce (650 rub.), as well as gnocchi with the taste of “Four Cheeses” (590 rub.) can now be called "home" in the full sense of the word.

However, Il Pomodoro is famous for more than just Italian pasta and pizza. In the new menu, chef Aleksey Osmin recommends paying attention to the appetizing lamb shank (830 rubles), baked in the oven with vegetable ratatouille, and rich pea cream soup with bacon (410 rubles). Another worthy novelty on the menu is home-style chicken offal (420 rubles): the liver and heart are fried and simmered in sour cream with onions and potatoes for a long time.

rose bar

Brand chef Kirill Berger also updated the main menu of Rose Bar for the winter. The gastronomic offer surprises with its vast geography - Kirill Berger has collected hits from different countries of the world, adding author's notes to them. Foie gras terrine with confit figs (550 rubles) and shiitake mousse with bourbon jelly (390 rubles) are the discoveries of the new menu. Baked snails (350 rubles) will be a good snack for wine on a cool evening.

Bright and hearty corn soup with chicken (300 rubles) will set the right mood for dinner. In the section of hot dishes - the neighborhood of Chilean sea bass with honey and chili (1650 rubles), ribeye steak with Brussels sprouts (1500 rubles) and pasta a la Navy (400 rubles). At the end of the meal, you should pay tribute to apple charlotte or panna cotta with violet sauce (350 rubles).

white rabbit

While imported products continue to rise in price following the growth of prices, White Rabbit continues to develop domestic products. Since the end of autumn, the fish on the restaurant menu has been Russian. The red mullet is brought from Sochi, where the White Rabbit Family literally has its own craft: twice a week, the chef of the Sochi restaurant WRF “Che? Kharcho" himself goes to sea for fish. Among his trophies is the long-nosed garfish, which replaced the sea fox in the tasting set of "Rabbit", the season of which has come to an end. Of small, but much more tender than Mediterranean red mullets, Vladimir Mukhin prepares a salad with grilled eggplant, green beans, yellow sun-dried tomatoes and fragrant dressing with tarragon oil (890 rubles). They are also at the head of hot appetizers - on airy mashed potatoes with crispy shallots marinated in wine from Isabella grapes (410 rubles).

In the Siberian Lena River, muksun is caught exclusively under the ice - this fatty, tasty fish, lightly salted and smoked, in White Rabbit you can try it in combination with mini-potatoes, sorrel, cucumber and dill oil (510 rubles). Catfish and halibut - from Murmansk. Vladimir Mukhin steams the first one and serves it under a transparent cap filled with fragrant smoke, with smoked artichokes, sun-dried tomatoes and asparagus (1100 rubles). Halibut is also steamed - first boiled, then lightly fried, on young potatoes with green peas and Thai salad (990 rubles). Among the new hot dishes is Far Eastern sockeye salmon with baked beetroot - the use of low temperatures makes it tender and juicy, and creamy foam with horseradish flavor adds a slight piquancy (790 rubles).

Cafe Michel

A warming winter menu was also presented at Café Michel. It is worth trying the “Olivier” salad with smoked eel, exquisite tuna carpaccio, airy salad with Parma ham and figs, as well as quail with lettuce and tangerine - in combination with a glass of Paul Roger champagne, these dishes will make you escape from everyday hustle and bustle . Winter dishes are literally a challenge to gray cold everyday life: to be convinced of this, order veal liver and tender trout fillet with steamed salmon cream, beef “à la russe” or lamb navaren.

edoko

Soup, salad and a trio of rolls - Edoko's new winter menu has five positions with salmon - the main ingredient in the restaurant's seasonal offer. On the basis of red fish with the addition of wakame seaweed, zucchini, Beijing cabbage and onions, a spicy soup is prepared here (265 rubles). For appetizers, they offer a mix of lettuce leaves with pieces of salmon fried in tempura with red onion (395 rubles). As a dressing - a sauce based on chaplain caviar and a drop of yuzu.

And finally, rolls. There are three types of them: "Tartar" - with salmon, avocado, cucumber and lettuce mix (315 rubles), warm "Spicy salmon" (315 rubles) and roll with baked salmon, cream cheese and spicy sauce with flying fish caviar (325 rubles).

Menus have been updated in Moscow restaurants. Now there are hearty soups, dishes with truffles, Christmas pizzas, Soviet classics and winter sets. Just what you need on a cold winter day.

A famous chef comes to Moscow Silvio Nicola, winner of two Michelin stars. The visit is timed to coincide with the winter session of the gastronomic festival Masters offood & Wine that takes place in the hotel "Ararat Park Hyatt Moscow". On December 11, guests will be able to try the set menu, and on the remaining days of the festival, guests can order author's dishes Silvio Nicola performed by the hotel chef Sebastian Kellerhoff.The set menu includes the following dishes: duck liver "les" (mushrooms / spruce / chocolate), St. Pierre (seaweed / beans / parsley), langoustine (kohlrabi cabbage / cilantro / Japanese broth), pork belly (carrot / pearl barley/potato), plum (peanut/yeast/malt).

Price: 6 200 rub. for the set menu.

Where: st. Neglinnaya, 4, Ararat Park Hyatt Moscow, Conservatory bar, 10th floor.

meat dishes in arne/ Vino

Not so long ago, a new restaurant about wine and meat was opened from Julia Vysotskaya Сarne/Vino. Here they cook beef ribs (and they are served in pita with baked eggplant), roast beef, and smoked pork belly on alder. What to look for on the menu? We recommend grain-fed beef tartare (420 rubles), beef liver pate with port wine jelly (310 rubles), and homemade brioche sandwich with orange zest, mozzarella, salsa and roast beef (490 rubles). The bread is prepared by ourselves, and the pate has an interesting presentation. As a first course, you can order bean soup with smoked pork belly (380 rubles) or beef broth with smoked potatoes and sweet peppers (380 rubles). Even more hearty dishes: stewed barley porridge (420 rubles) with garlic and beef stew and meat sauce with port wine, stewed beef cheeks (520 rubles) with smoked potatoes, thick meat sauce and garlic oil, pork ribs (870 rubles .) with BBQ sauce, beef ribs (980 rubles). And further. Be aware that the portions are large.

Where: st. Kuznetsky most, 21/5.

Chef Anton Magdyuk introduced a winter set to the menu, in which each dish has its own role. First of all, guests are given a fragrant basket with spruce branches, cones, hazelnuts, bark and tangerines. The Christmas wreath serves as a decoration during the entire action, and the chef has hidden something edible in the herbarium. The set includes the following dishes: elk, roe deer, wild boar pate with hazelnuts in candied tangerine on gingerbread crumble; hay-smoked pastrami with chestnut and hazelnuts, quince confiture and smoked paprika; baked chicken with a bouquet of herbs; New Year's dessert made of chocolate with Aperol sorbet and strawberries, which the chef made up beyond recognition.

Price: 1 900 rub.

When: until the end of January.

Where: Presnenskaya embankment, 12.

winter menu at Noah's Ark

By the beginning of winter, the chef of the restaurant "Noah's Ark" prepared a dozen new positions.
The restaurant has more fish dishes: whitefish caught in Lake Sevan in crispy lavash (1,200 rubles), catfish from a farm nursery with honey-lemon sauce and a salad of arugula, apples and cucumber (650 rubles). The first on the winter menu is a visiting card of Armenian cuisine, aveluk and lentil soup with walnuts (520 rubles). Now you can try julienne with porcini mushrooms and chicken (520 rubles) and mini-manty with lamb or veal (680 rubles).

Where: Maly Ivanovsky lane, 9.

truffle menu in BUONO

In an Italian restaurant Buono the seasonal enogastronomic offer from the chef has started Christian Lorenzini. The menu has been supplemented with new items with truffles: beef carpaccio with truffle sauce (1,850 rubles), risotto with Parmesan, Fontina cheese and truffle (1,420 rubles), tagliolini « alla remo » with truffle (520 rubles), tagliatelle in parmesan with cream sauce, ravioli with turbot and scallops in truffle sauce with potato mousse (2,200 rubles), Chilean sea bass « Mantecato » with potatoes and truffle (1,150 rubles), chocolate truffle (990 rubles), Dai-Dai parfait (220 rubles).

When: The menu is valid until the end of December.

Where: Kutuzovsky pr-t, 2/1, building 1 (29th floor of the Radisson Royal Hotel, Ukraine).

christmas pizza in scrocchiarella

Pizzaiolo Tiziano Casilo, brand chef of the Moscow cafe scrocchiarella, developed a seasonal menu of Roman pizzas for Muscovites. The peculiarity of Roman pizza is that the dough for it is prepared on the flour of strictly selected varieties of wheat on sourdough according to a secret recipe 100 years ago. The dough ripens for four days.

Pizza is first baked until half cooked without toppings, and then sauce, cheese and other ingredients are added and baked until cooked at a high temperature.

New: Christmas pizza (780 rubles). with caramelized apples and plums, cream cheese with walnuts, pear flambéed in liquor with cranberries, fresh strawberries, pine nuts and mint. In addition, there is smoked duck pizza (780 rubles), TerraeMare pizza (650 rubles) with anchovies, grilled pineapple and chicken (650 rubles), turkey with tuna tonnato (650 rubles), pizza with pumpkin, spinach, goat cheese and dried beef carpaccio (780 rubles), beef carpaccio pizza (780 rubles).

Where: st. Pokrovka, d. 1.

new menu inBurger& Pizzetta

3 new dishes appeared in the appetizers section: babaganush with tzatziki sauce and vegetable salsa (320 rubles), baked bell pepper with tzatziki and almond petals (370 rubles), Greek sirtaki cheese with fresh tomato sauce (290 rubles). Hot jalapeno peppers and Mexican chipotle (420 rubles) are added to the new burger with the speaking name "Bolognese", and the combination of mortadella bologna sausage and pistachios (370 rubles) became another original filling for signature pizza. There is also a rich oxtail soup with celery and chickpeas (320 rubles). The section of hot dishes was replenished with chicken thigh suvede with tempura broccoli and sweet and sour sauce (420 rubles), risotto with porcini mushrooms and truffle oil (520 rubles) and 5 cheese pasta with a mix of mozzarella, parmesan, fontina , emmental and gorgonzola (500 rubles).

Where: SEC "European", 2nd floor, atrium "Berlin", pl. Kievsky railway station, 2.

Neapolitan pizza at Pizzamento

You can try Neapolitan pizza in a new pizzeria Pizzamento. The dough is prepared according to the classic recipe on the basis of Italian flour of the highest grinding from soft varieties of wheat, matures within 16-18 hours and is rolled out by hand. Pizza is baked in a wood-fired oven at a temperature of more than 500 degrees in just 30-40 seconds. The resulting pizza on a thin dough with wide soft sides in Pizzamento served with three sauces to choose from: green pesto, scarlet tomato or white truffle. The menu includes both hits of Italian cuisine and unusual pizzas (with tuna, spicy star-shaped pizza with pepperoni and ricotta, dessert "Strudel").

Where: st. Tverskaya, 12/2.

Soviet classics in« shot glassvodka»

The project has just opened « Glassvodka» (shared history Grigory Leps And Emina Agalarova). It presents over 30 varieties of vodka, 27 own tinctures and liqueurs. On the menu: Soviet classics (forshmak, sprat sandwiches, bacon with bread, sauerkraut, vinaigrette, Russian salad, mimosa, herring under a fur coat, chicken broth, fish soup, chicken Kiev, tobacco chicken, khinkali, khachapuri, dumplings).

Simple, understandable and accessible - these are the three pillars of a real wine glass. The average check in an institution is 500-1,000 rubles.

Where: st. Petrovka, 30/7.

steaks inBrisket BBQ

Restaurant menu Brisket BBQ replenished with classic and alternative steaks. Now here you can try meat positions cooked on an open grill. The already existing classic Rib-eye steak (2,400 rubles) was supplemented with a Filet Mignon steak (2,600 rubles). Of the alternatives, they added Denver (1,350 rubles) - from a juicy, fragrant and quite multi-purpose cut. Also on the menu: Sirloin Flap (1,200 rubles), Top Blade (1,400 rubles), Vegas Strip (1,600 rubles).

Where: Smolensky boulevard, 15.