He opened an entire food court in the park. We'll tell you what's being cooked on the stoves at eight stations in the new restaurant center and whether it's worth going there.

Finding a food court in the park is not difficult: it is a fairly large building, which is located closer to the embankment. Under one dome, a variety of dishes and stations were collected, which should satisfy the equally diverse tastes of visitors. Depending on the day of the week, by the way, there are from 1800 to 2500 guests here every day. Inside, the logistics of a food court are not much different from those in a shopping and entertainment complex. There are food stations around the perimeter, with space between them for seating: tables and chairs. The zoning, however, turned out to be more restaurant-like, and they clearly worked on the interior with great interest. The indecently colorful decor of the space is already kitsch, and not a subtle game on the verge of a foul. To the right of the entrance is a giant marble table of an oyster bar, and to the left is an equally gigantic red meat grinder of a meat cafe. There is a lot of color in the interior - just look at the multi-colored chairs and glasses, the abundance of greenery and the undeniably beautiful display of products of the national economy: fresh seafood on ice, meat dishes and all kinds of jars of pickles and preserves that you can buy and take with you. This fair landscape is complemented by music: during your stay here you will probably hear something well forgotten - from Rastorguev to Antonov, as it should be in places of folk festivals.

Eight stations invite you to dine at once, at each they prepare dishes of different nations, including those of the former allies. The principle of division is not by cuisine, but by type of dish. At the entrance you are greeted by an oyster bar and a champagne bar - the most formal part of the Merleson Ballet. The menu includes strictly Russian oysters: Khasan, Sakhalin, Far Eastern, black pearls, Solovyovskaya and Aniva, sea urchins, and also strictly Russian sparkling wine to go with them: Fanagoria, Abrau-Durso, Balaklava and others. Patriotism in the choice of ingredients affected the entire restaurant center: all products for the stations are supplied only from Russia (which is not always good, of course). Next to the oyster bar, a fish bar called “ShrimpCrabLangoustines” was installed. In addition to the title products, various types of fish are prepared here, including red mullet, smelt, sea bass or flounder.

The adjacent block is the meat section: first, “MyasoMyaso,” where steaks are grilled, then “Geese, Ducks and Quails,” where everything is topped with a spit. All the ingredients mentioned in the name, along with chicken, lamb shoulder and beef, are spinning almost around the clock before the eyes of the guests. At “SupStation” they prepare all the most “Soviet” soups - just like from the cookbooks of our mothers and grandmothers, which, by the way, is a big plus. The menu includes lagman, goulash, rassolnik, kharcho, solyanka, cabbage soup, borscht, shurpa and fish soup of very decent quality. The station next to the soups, “PirogiRasstegai,” is from the same cookbooks. In addition to classic pies and kurnik, Ossetian pies and pies with cabbage, here you can order a salad with radish and horseradish, vinaigrette or mimosa. They say that moonshine is also poured somewhere in the food court. There is no need to be intimidated by the Domostroevsky menu: this station is one of the most worthwhile. In addition to delicious pies, chefs prepare a variety of porridges in pots: spelled with crayfish tails, buckwheat porridge with stewed beef, or roast with rabbit and potatoes.

And finally, the pearl of this culinary carousel is Lepilnaya. There is a lot of dough on the menu: dumplings, podkogylyo, dumplings, dumplings, pancakes and chebureki. If fate does take you to the food court, run here for excellent Ural dumplings, dumplings with cherries or chebureki with feta cheese. The parade ends with the small confectionery shop “At the Samovar”. The display cases display eclairs, honey cakes, bird's milk and other desserts, the high quality of which is even surprising for such a project.

Is it worth going to the Zaryadye gastronomic center specifically to try all these numerous dishes? No, if you are used to going to restaurants and have a great understanding of the atmosphere, interior, wine and food. There will be nothing for you to do here, and something will definitely cause rejection. It’s not worth mistaking a food court for a restaurant, even despite the beautiful view of the Moscow River, the location in the most modern urban project and quite significant investments. After a walk in the park, going for soup, dumplings and honey cake is a completely healthy decision, and you won’t be disappointed with what you eat, but it’s pointless to expect more from a place just because of its popular surroundings. There is a new park in the city, and in the new park there are new cafes. An absolute point of attraction for most tourists for the next few years. And if tourists from Russia find such cafes understandable and close, and in some ways even luxurious, then what kind of country tourists from other countries will see is a big question.

Gastronomic center "Zaryadye"

In the city park and cultural and educational center "Zaryadye", which will certainly become the loudest opening of this fall, OK "Rappoport Restaurants" is launching a conceptual project - traditionally going beyond the usual and developing fundamentally new, unique gastronomic ideas.

The Zaryadye Gastronomic Center is a modern food market where eight different restaurants prepare dishes based on recipes from the cuisine of Russian regions. Each restaurant is assigned its own area with seating, wait staff and menu, and the name and interior design instantly recognizes its identity as a cuisine.

Wild oysters and urchins from the Sea of ​​Japan and a champagne menu at the Oyster and Champagne Bar. “ShrimpCrabLangoustines” and an ice showcase with seafood and fish from all the seas and oceans washing Russia: Caspian flounder, Far Eastern crab, smelt from the Barents Sea, Murmansk salmon - steamed, grilled or on ice. Selected steaks and cuts, including dry-aged ones, from Voronezh, Bryansk and Kazan at the MyasoMyaso restaurant. All the variety of soups from chowder and cabbage soup to shurpa and lagman in “Substation”. Geese, ducks, quail - in the restaurant of the same name, as well as chicken, beef and lamb cooked on spits. Baking from the southern regions, familiar and beloved since childhood, and porridge from the oven in clay pots at the RasstegaiKulebyakiPirogi restaurant. In Lepilnaya, which produces and sells more than 10,000 dumplings a day, there is a whole variety of dough dishes: dumplings, dumplings, pancakes, dumplings, pasties; Ural, with salmon, lamb, cherries, rabbit meat, feta cheese. And for dessert there are cakes, eclairs, pastries, and sweet pastries “At the Samovar”.

Throughout the Gastrocenter there are mini shopping arcades with unique delicacies brought from different parts of our homeland from the Far East to the Black Sea, eco-canned food specially made to order - all this can be bought at affordable prices to take away as a gastronomic souvenir from the most amazing park in Moscow.

Welcome to the Zaryadye Gastrocenter!

In Zaryadye Park, which opened with great resonance next to the Kremlin, a large food court began operating, managed by the famous metropolitan restaurateur Alexander Rappoport. The restaurant occupied a building under an observation bridge and combined eight corners with cuisines from Russian regions. First of all, Alexander Rappoport, a lawyer and managing partner of the Rappoport and Partners law firm, has repeatedly admitted that restaurants (and he already has more than 15 of them) are a gift to himself, and one must assume that the Zaryadye gastronomic center is the most the biggest one of all.

From oysters to kulebyaki

The gastronomic center united eight islands on the site with dishes of reimagined Russian cuisine of the regions, divided thematically: meat, poultry, fish, soups, pies, dumplings and confectionery are prepared at different points of the food court. Each corner has its own open kitchen, and in almost every island you can sit right at the bar and watch the chefs at work: dumplings are made right in front of the guests, and you can choose the fish yourself.

The largest hall with full seating and a view of the park and the Moscow River is allocated to the “Meat, Meat” and “Shrimp, Crabs, Langoustines” corners. The basis of the meat menu is grilled dishes. The portions are quite large, the choice is also decent: there is beef tenderloin with truffle sauce (950 rubles), baby ribs stewed in juniper (630 rubles), subcostal steak (780 rubles), a dozen more meat dishes and several salads. In the “Shrimps, crabs, langoustines” department they prepare fresh fish and seafood, which you can choose from ice on the counter - judging by the flow of guests, the freshness of the products is beyond doubt. White Sea mussels in white wine will cost 520 rubles, sea bass with mint and lemon - 550 rubles, and three Botan shrimp - 400 rubles.

For oysters, you need to go to a separate (and most beautiful) corner “Oysters and Champagne”: here you can find about six types of fresh shellfish (depending on the supply) and sea urchin. Prices per piece range from 270 rubles for a Khasan oyster to 580 rubles for a Far Eastern oyster. True, at lunchtime, when there is no seating at all points of the food court, there are still empty seats here.

For soups, Zaryadye has a separate “Suppstation” point: there are about ten soup items on the menu, from “Leningradsky Rassolnik” (220 rubles) to “Astrakhan triple fish soup” (480 rubles).

They did not mix the poultry with the meat and set up a separate corner “Geese, ducks, quails” in the spirit of Rappoport’s restaurant “Mandarin. Noodles and ducks” and decorated with hanging duck carcasses. The menu is based on poultry on a spit and, for some reason, two items with lamb and beef. You should try duck with apricot and plum (620 rubles) and gherkin chicken in sour cream with garlic (480 rubles) - Rappoport knows a lot about poultry.

“Pies, Kulebyaki, Pies” presents more than ten types of porridges with meat and, of course, pies (from 60 rubles per pie). “Lepilnaya” specializes in chebureks, dumplings and dumplings (from 280 rubles per serving). Everything is sculpted in an open kitchen and cooked right away, so you can spy on the process of sculpting your future kulebyak. The confectionery island “At the Samovar” has a large display case with pastries and pies, but the dessert “Medovik” (340 rubles) and “Napoleon” (350 rubles) are served in all corners of the food court.

Drink near the Kremlin

The corners have only a wine list and a bar menu in common - all points of the food court have the same, but very large selection of drinks. In addition to tea, coffee, juices and fruit drinks, Zaryadye has an impressive list of strong alcoholic drinks, cider, beer and even a little more than a dozen cocktails.

The wine list was taken seriously and varied - the restaurant offers several positions of red, white, sparkling and even rose wine by the glass, as well as more than 30 wine positions by the bottle, while the prices are extremely affordable - a bottle of Russian brut will cost 1,250 rubles, and the most expensive bottle of red or white costs 5,500 rubles.

Another feature of the Zaryadye gastrocenter that is unusual for food courts is that orders are taken by waiters here, so there is no need to stand in self-service lines and carry trays with disposable tableware. By the way, there are no trays here either; the waiters bring all the dishes on plates, like in a regular restaurant, and this, it should be noted, is very pleasant.

Holiday from Rappoport

Each corner has its own design solutions, but the overall space looks organic. Most of the roof of the room is glass, and the ceiling is decorated with living plants hanging down.

The oyster island is done in light blues and whites, with sea green velvet chairs, marble, brass, black and white flooring and large plaster sinks on the wall creating the feel of a luxurious champagne bar.

The neighboring fish corner, already in darker colors with a beautiful open display case strewn with shrimps and crabs, harmoniously transitions into a more brutal meat department, opposite which stands a huge red meat grinder that reaches the ceiling.

The poultry section is designed in a minimalist Chinese style, and closer to the “Substation” and “Lepilnaya” wood is used. In addition to food sections, throughout the gastronomic center there are shelves with grocery products: jam, nut butters, teas - all this can be bought to go.

Everything together looks festive and elegant in Rappoport’s style. In general, the Zaryadye gastronomic center turned out to be a really decent food court in the central park: the varied menu and pricing policy allow us to say that Rappoport did a good job of making an affordable restaurant. An hour after opening, almost all the seats in the food court are already occupied: parents with children, adult couples and companies having business meetings. The area with oysters remains the least popular - we still have doubts about the seafood delicacy, but in vain.

Meat restaurant 800°С Contemporary Steak will open on Patricks in October. They announce previously unseen technologies and ovens

The coming season is rich in high-profile premieres - Alexander Rappoport and Boris Zarkov will present their new projects, Muesli will be relaunched, and the long-awaited fish restaurant of Vladimir Perelman will open its doors. Time Out talks about the most interesting discoveries of autumn.

"Culinary"

Where: Bogoslovsky lane, 8/15

When: in early September

The author of the new project, Italian chef Carlo Grecu (,), tried to combine the experience of classic Soviet culinary cuisine and a shop in the style of London's Pret A Manger. The prepared food section includes salads, meat, fish, baked goods and everything that you can take with you and cook at home in a couple of minutes. A separate chapter is addressed to adherents of a healthy lifestyle: smoothies and cold-pressed juices, gluten-free bread and vegetarian snacks. They promise a large showcase with desserts, pastries and designer cakes.

"Sunrise"

Where: Varvarka, 6, Zaryadye Park

Alexander Rappoport's restaurant in a giant shell of the Zaryadye urban park was built with the aim of becoming a city landmark. The menu, compiled by brand chef Maxim Tarusin, cleverly mixes borscht, manti, satsivi, chebureki, potato pancakes and other specialties of the former Soviet republics. In the interior, the Sundukov sisters embodied the theme of space exploration and the slightly naive futurism of the 1960s, the most optimistic Soviet decade. An important attraction for guests is the absolutely postcard view of the Kremlin, Vasilyevsky Spusk and the brand new green landscape area that opens from the panoramic windows of the restaurant.

"Acha-Chacha"

Where: Pyatnitskaya, 82/34, building 2

When: in September

The second Abkhaz restaurant (the first “Acha-Chacha” has been operating for a year) from Dmitry Khashba and partners will occupy a two-story mansion on Pyatnitskaya. Eka Dzhikia is in charge of the kitchen (“Caucasian Captive”, “He Came”), the menu is a collection of hits of national cuisine: Abkhazian kaurma, mamalyga with suluguni and that same acha-chacha, that is, fried quail with potatoes and lavash. Game, smoked meat, cheeses and spices are delivered here directly from Abkhazia. The interior is the work of Vera Tatarinova and Tatyana Makavchik, who designed, and: this time they stylized it as an Abkhaz house - with handmade tiles and a working fireplace.


"Wings"

Where: Nikolskaya, 8

When: in September

The Funny Family Group holding, which launched a chicken gourmet fast food last year, decided not to limit itself exclusively to chicken. This fall, the focus is on a variety of poultry species: chicken, duck, guinea fowl, turkey, and ostrich. Of course, not only wings will be used, as one might think from the name. The new establishment plans to cook various types of noodles and rice in a wok, and bake poultry in a special grill brought from France. A separate chapter will be devoted to burgers: with chicken, duck, ostrich and beef. They also promise freedom with eggs: the list includes chicken, quail, turkey and giant ostrich. The average bill is announced to be no higher than 700 rubles. Chef - Alexey Strakhov.

The restaurant on Mira Avenue is named after its owner and chef, the Chinese Jimmy Lee

Jimmy Li

Where: Prospekt Mira, 12, building 1

35-year-old Shanghai native Jimmy Lee has lived in Moscow since 2007, was the chef of the Dynasty restaurant and now opened his own project. The menu includes dishes of authentic Chinese cuisine in its Sichuan, Guangdong and Beijing varieties. Classic hits like shark fin soup or Peking duck sit side by side with national wonders that no one has cooked in Moscow before: fish-flavored fried pork, Xinjiang-style lamb or crispy xiang su duck. A separate section is devoted to dofu (or tofu) in combination with various sauces and vegetables. There is a chapter with dim sum, among which there are the unusual Guangdong ones with crab, peanuts and cilantro or Beijing gothi with pork. The interior is in the spirit of 1930s Shanghai, with typical Chinese cranes and malachite inserts. Andrey Ref () and Alexey Kiselev () are responsible for the cocktails, and the wine list was written by Vladimir Basov, a famous preacher of biodynamics.

Grand bakery "Filippov"

Where: Tverskaya, 17

The chain of bakeries “Daily Bread” is launching a bakery under the sign “Filippov”, named in honor of Ivan Maksimovich Filippov, the same one who came up with raisin sakes in the century before last. The historical Filippovskaya Bakery was located nearby, at 10 Tverskaya. The assortment of the new bakery will be replete with pre-revolutionary quotes: saiki, rolls, bagels and cakes based on archival recipes will occupy the main place on the shelves. In addition, there will be a full menu and a wide selection of tea and coffee.

Twins Garden

Where: Strastnoy Blvd., 8

When: in September

Second edition of the restaurant. Having moved out of the Patriarch’s, Ivan and Sergei Berezutsky settled in the building where Anatoly Komm’s “Barbarians” had previously lived. The scale of the plan is such that the twins’ previous project seems just a modest rehearsal. Firstly, our own huge farm 170 km from Moscow, from where seasonal vegetables and fruits, dairy products and other gifts of nature will be supplied to the kitchen. Secondly, a laboratory where all the latest kitchen facilities are collected - from a centrifuge to a rotaval in the phantasmagoric scenery of the Italian sculptor and architect Henry Timi. Thirdly, an unprecedented wine list, for which the restaurant has already received rare examples like Chateau Margaux 1924, and also established its own import of non-circulation wines from Burgundy. As for the menu, the brothers are already collecting new “pairs” of products on which they will build their games with textures and tastes, which two years in a row brought the old Twins a place in the hundred best restaurants in the world.

One of the eight food court islands will be dedicated to oysters, always accompanied by champagne

Food court "Zaryadye"

Where: Varvarka, 6, Zaryadye Park

Another tourist attraction from Alexander Rappoport in Zaryadye Park. The eight gastronomic islands of the food court should amaze you with the scale of Russian hospitality: an ice bar with oysters and champagne, a display case with dishes from pink salmon, pike and Amur sturgeon and a separate display case with crabs, cabbage soup at the “soup station”, pies and kulebyaki in the “pirovaya” , dumplings and dumplings in the “sculpting room” and, finally, a samovar with pancakes in the tea area. In general, the Zaryadye food court is a modern analogue of the All-Russian Exhibition of Economic Achievements, only about food. For those who want to take a “piece of Russia” with them, there are edible souvenirs - eco-canned food, crabs in jars and other national delicacies.

Black Swan Pub & Shop

Where: Solyanka, 1

When: second half of September

The restaurant group Pub Life Group (and a dozen other pubs) is opening another pub in the Irish style. As is customary with the guys, everything - from furniture and counters to doorways and panels on the walls - will come from Ireland. The acoustic equipment is truly vintage, collected bit by bit at flea markets. In the hall on the ground floor there will be a shop of strange items from Ireland: everything that is sold here, from dishes to harness, can be bought and taken home. On the top floor, the bar counter will be open in two directions in good weather - you can order a pint of beer directly from the street without entering the premises. Cuisine - traditional beer snacks prepared by chef Alexander Vanchagov from Tap & Barrel Pub and Left Bank.

Bambule

​ Where: Solyanka, 1

When: second half of September

Another project from Pub Life Group, side by side with their Black Swan Pub & Shop - and this time it’s not an Irish pub, but a wine bar. Cozy wine restaurants in Berlin's Kreuzberg were taken as a model; the style was borrowed from legendary Berlin student squats like the Tacheles art commune. Among the main attractions is a huge selection of not too expensive, but original wines (the owners organized their own imports especially for the opening), an interesting Russian selection and a wide range of glasses. On weekends they promise DJ sets on vinyl from guest performers from St. Petersburg and Europe.

Meze appetizers, fried halloumi cheese, tabbouleh and other Israeli delicacies from Dmitry Zotov’s new restaurant

Carmel

Where: Kalashny lane, 9

When: in mid-September

A restaurant of Israeli cuisine is opened by Zotman & Co represented by Dmitry Zotov, Sergei Krylov and Rinat Kuzin. The sample was taken from Shuk Ha'Carmel - a colorful Tel Aviv bazaar, where Jewish and Arab shops are interspersed with street food stalls. Team members decided to transport a piece of this charming street cuisine to Kalashny Lane. Chef Dmitry Zotov has creatively rethought meze and hummus (it will not be prepared here only with mushrooms and tahini, but also, for example, with pumpkin or eggplant), falafel, shawarma, shakshuka and other Middle Eastern delights. Sommelier Sergei Krylov will present kosher wines and a wide selection of positions by the glass. In addition, Carmel is going to mix lemonades with oriental spices and brew coffee with cardamom. The restaurant will have its own mini-bakery to bake pita, challah and matzo every day.

"Vladivostok 3000"

Where: Tverskaya, 7, in the building of the Central Telegraph

Part of the bar space will go to the Vladivostok 3000 restaurant of Far Eastern cuisine, owned by the same owners. The idea is to separate those who dance and drink the night away from those who come to dine thoughtfully. The emphasis is logically placed on seafood delicacies. Trumpeter, sea scallop, Pacific squid, Magadan shrimp, sea cucumber are delivered by plane from Vladivostok. The Kamchatka crab, beloved by Muscovites, is in a special position: it is used in a variety of dishes, from salads to tom yam. Thanks to direct deliveries, prices are promised to be moderate: for example, 100 g of Kamchatka crab from a display case will cost 550 rubles. Givi Khatisov, who worked for more than ten years under the supervision of Anatoly Komm, and then with Carlo Grecu, was appointed chief. The bar offers soju cocktails, Chinese beer and Japanese whiskey.

Margarita Bistro

Where: M. Bronnaya, 28

When: at the end of September

The restaurant landscape of the Patriarch's is rapidly changing: nostalgic establishments based on Bulgakov's motifs are being replaced by those that turn the Patriarch's into Moscow's Greenwich Village. Another illustration on the topic is the closed cafe “Margarita” with violin concerts, red velvet and other surroundings of a “bad apartment”, loved by elderly expats. In less than a month, a new restaurant from Glen Ballis (,) will appear at the same address. Velvet and twilight will be replaced by a modern, light interior, and the kitchen will be headed by Dan Miron, known for. The menu promises to be in alfresco style - a short list of fresh, seasonal dishes from under the knife.

Insight is located on the 84th floor of the Eye Tower and the view from there is stunning

Insight

Where: 1st Krasnogvardeisky pr-d, 21, building 2, Moscow City, 84th floor of the Oko tower

When:

The long-awaited brainchild of Iliodor Marach and Alexander Kan (they are building it in partnership with Dmitry Sergeev and the Vasilchuk brothers) is, in fact, a continuation of their previous joint projects: the panoramic 354 Exclusive Height and a “restaurant with fair prices.” First, about the spectacles. The natural beauties of Moscow, opening from the 84th floor of the Oko skyscraper, will be complemented by man-made special effects. Insight is the first restaurant in Moscow to introduce mapping technologies: with the help of projectors, the interior turns into a light collage, complemented by an audio track corresponding to the plot, and even the aromas here will change following the visual design. The menu focuses on rare products and exotic curiosities, from wagyu beef and sea urchin caviar to sea reptiles from hard-to-reach seas and rare fish. They adopted the entry ticket system from the democratic True Cost - access to Insight will cost from one thousand to two thousand rubles. At night, the entrance price will be even higher, but all food is going to be sold at cost. It is not hidden here that high prices are a substitute for face control: the restaurant positions itself as a place for nighttime entertainment for the business elite.

Molon Lave Bar

Where: Sadovo-Sukharevskaya, 6, building 1

The club’s past haunts Alexei Karolidis, now the owner of Molon Lave. The former promoter and ideological inspirer of Gaudi again decided to take the club-bar path, but taking into account his acquired restaurant experience. Two steps from Tsvetnoy Boulevard, he opens a Greek bar: three rooms, a contact bar counter, a four-meter charcoal grill, a giant veranda - there will be a place to drink, have a snack and make some noise. The menu, uncompromisingly Greek, is in the hands of brand chef Stamatis Tsilias. At the forefront are grills and meze appetizers, reworked in the bar key. The drinks list includes Greek wines, cocktails based on strong alcohol and rare varieties of the typically Greek grape distillate tsipouro.

Family Farm Burger

Where: Khodynsky Blvd., 4, Aviapark shopping center

When: late September - early October

Ideologist and managing partner of LavkaLavka restaurants Dmitry Akishkin is opening a burger stand in the food court of the Aviapark shopping center. Its main difference from the other countless burger joints in this city is that it will use only farm-raised meat and seasonal organic vegetables from trustworthy small producers from all over Russia. The menu includes about a dozen burgers and matching side dishes, salads and desserts.

Signature matcha latte with almond milk from the old KM20

"KM20"

Where: Stoleshnikov lane, 2

When: early October

The concept store is moving to Stoleshnikov Lane. In the new premises, instead of an intimate cafe, there will be a full-fledged restaurant with 100 seats, which will occupy the entire third floor of the building. The cuisine will continue to adhere to the principles of a healthy lifestyle, but now the menu will include dishes not only for vegans, but also for those who dilute their diet with fish and seafood. Some of the products will be brought from our own farm, strictly observing seasonality principles. Nice details include a large veranda overlooking church domes and an extensive wine list with an emphasis on biodynamics.

Simple Wine&Bar

Where: Neglinnaya, 8/10

When: late September - early October

Wine trading company Simple, which owns the Simple Wine chain and the Grand Cru restaurant, will open a Simple Wine&Bar directly opposite the Central Department Store, with a wine library on the minus first floor and a bar with a kitchen on the ground floor. They promise an affordable pricing policy, as well as DJs, open tastings and special guests - winemakers and sommeliers. They plan to sell wine without a restaurant markup: you can choose any bottle from the shelf, take it home or drink at a bar, paying a small service fee. Most items are planned to be poured into glasses starting from 350 rubles. The kitchen will be headed by Adrian Quetglas: the menu from the Michelin star holder will be more affordable than in Grand Cru on Patriarch's, but no less original.

​Stories

Where: Kotelnicheskaya embankment, 1/15

When: early October

The new restaurant will replace Muesli in the historical high-rise building on Kotelnicheskaya Embankment. The core of the team was recruited from among our own: chef Vladislav Korpusov and pastry chef Giselle Magdieva worked at Muesli until closing. The owners will seriously update and tweak the concept: the first floor will be occupied by a gastro-bistro with an open kitchen, and the second floor will be occupied by a full-fledged restaurant. The menu will feature dishes cooked over an open fire. The Chef's Table tradition, established in the previous project, will be continued and relaunched on a weekly basis.

Genrikh Karpin's new restaurant in all its glory

800°C Contemporary Steak

Where: B. Patriarchal lane, 6, building 1

When: in October

A meat restaurant from the owner of il Forno Group, Genrikh Karpin, will occupy a two-story mansion on Patriarch's Ponds. Despite the fact that there are quite a few establishments with very different approaches to the meat issue in Moscow today, they promise heretofore unprecedented technologies and ovens, which have no analogues in our city. Sergey Balashov (Beeftro, ), who on this occasion completed an internship at the Monegasque Beefbar with Thierry Paludetto, was appointed chef. The menu will be based on steaks, burgers and various types of mashed potatoes with non-trivial additives.

"Moskvich"

Where: Pyatnitsky lane, 8

When: in October

Husband-restaurateurs Khatuna Kolbaya and Tengiz Andribava (,) are opening an exemplary Moscow beer hall with an average bill of 500-700 rubles. A solid assortment of beer on tap and in bottles is expected (negotiations with several beer companies are currently in progress) and a compact menu that suits the situation. The nostalgic theme will be revealed by the interior in the style of “Soviet Art Deco” of the 60-70s. According to Khatuna Kolbaya, the spirit of real Moscow will reign here, as our parents, for example, still remember it: with the beautiful habit of intelligently drinking in company, without rudeness and scuffles.

Chef-market "Around the World"

Where: Nikolskaya, 10, Nikolskaya Plaza shopping center, 1st floor

When: in October

The gastronomic market on the ground floor of the Nikolskaya Plaza shopping center is opened by Boris Zarkov, Arkady Novikov and Vladimir Mukhin (here he acts not only in his usual role of brand chef, but also as a business partner). “Around the World” is announced as “a gastronomic space of a new generation, changing the reality of the pedestrian city center.” On one site of two thousand square meters, 20 food concepts will be united: there will be Texas BBQ, Hawaiian poke, authentic Mexico, Italian cuisine in a modern presentation, a meat corner with its own chambers for aging cuts, vegan food, and round-the-clock breakfasts, and churros, and shawarma. In addition, concerts, night markets and festivals await visitors to the gastrocluster.

Initially, “My Fish” was supposed to be called “Cousteau”

"My fish"

Where: 1st Tverskaya-Yamskaya, 21, BC “4 Winds”, on the site of the “Bakhetle” store

When: late October - early November

Vladimir Perelman (, ) opens a fish restaurant with a raw bar at affordable prices. The key to the affordable check is the restaurateur’s established cooperation with Defa, the largest Russian supplier of fish. As a result, ceviche, tartars, ahi poke and carpaccio will cost a maximum of 500 rubles each, and Japanese oysters will cost 150 rubles apiece. The kitchen, as is customary in restaurants with a raw bar, is open. In addition to the display case with raw fish, a green egg grill is on public display, in which they plan to fry octopus and salmon from the Faroe Islands. The permanent brand chef of Perelman People, Dmitry Parikov, is responsible for the standards of the cuisine, and chef Vladimir Devyataykin, who previously worked at I Like Grill, is responsible for the specific implementation. Behind the bar is Stas Kireev from the restaurant “Hungry - Angry”; he has compiled a cocktail list with a Latin and Hawaiian twist, suitable for the mood of exotic fishing.

"Gorynych"

Where: Rozhdestvensky Boulevard, 1, in the Central Market building

When: in October

The project by Boris Zarkov from White Rabbit Family and Ilya Tyutenkov (, ) will occupy the entire second floor of the Central Market and will even have a veranda on the roof. “Gorynych” is an abbreviation for “city market,” but the restaurant is also directly related to the flame-spouting character of Russian fairy tales - it is built around food cooked over an open fire. In the kitchen we collected all the technical innovations available in reality on the “hot” topic. In charge is a giant grill produced by the American company Grillworks, stuffed with smart functions: it allows you to adjust the height of the flame, change the level of the frying surface and the angle of fire. Smokers have already arrived from America, in which almost everything will be smoked over oak wood - from meat to crabs. The chefs were trained to use them in Texas, so the emphasis on Tex-Mex cuisine in the menu is quite natural. And finally, a Neapolitan oven weighing five tons has already been installed - for bread and pizza, for which Moscow pizzaiolos underwent an internship with maestro Franco Pepe at the Pepe in Grani restaurant.

Big Wine Freaks

Where: B. Nikitskaya, 60

Three years after the opening of the iconic champagne bar Big Wine Freaks in St. Petersburg, Muscovites will finally get their Freaks. The establishment will open directly opposite the high-rise building on Krasnopresnenskaya and across the street from Coffeemania. The authors of the project - Vladimir Basov and Artem Tskhakaya, whose credits include Tre Bicchieri, “Cloudberry for Pushkin”, BeefZavod, Max’s Beef for Money and “Na Vina!” - do not provide details. It is only known that the wine selection focuses on biodynamics, organics, rare champagnes and pétillants naturels, and the interior will be handled by the fashionable Italian bureau b-arch. In the next building to the restaurant, at the same address, a wine salon will open, from where you can take away any bottle you like.

The famous 4 cheese pizzetta with mango chutney from the first Burger & Pizzetta. It will be in the second restaurant too

Burger & Pizzetta

Where: B. Nikitskaya, 14/12

When: In November

The restaurant, dedicated to burgers and small fluffy pizzas, will multiply: the second point will settle on Bolshaya Nikitskaya, which is already rich in good establishments. The general style of the kitchen is what is called smart comfort food: everyday food made from quality products and not devoid of imagination. The same Bili Shabani is responsible for the menu; the menu of dishes and drinks almost completely duplicates the restaurant in the “European”, but they promise to make the interior completely different - more daring.

Club-restaurant from the team of the veranda "Summer on Patrick"

Where: Spiridonievsky lane, 9, building 1

When: In November

On October 1, the “Summer on Patricks” terrace will cease to exist. But a winter continuation is being prepared for the summer movement. A new location from the same team is set to open in early November. The plans, as they say now, include a multifunctional space: a club, a restaurant, a speakeasy bar, a platform for presentations and music events. The owners themselves define the concept as a social club, a place where it’s nice to have breakfast in the morning, drink a cocktail with tapas in the afternoon, and dance to DJs in the evening.

"Greedy-Beef, pickled cucumber"

Where: New Arbat, 7

When: in the beginning of November

This is already the third cafe of the Moscow chain “Zhadina-Beef”, which works in the field of gourmet fast food. The focus is again on sandwiches, creatively reworked and enhanced by the efforts of brand chef Charbel Aoun (once awarded two Michelin stars for his Danish restaurant) and chef Dmitry Kondrashin. The new point is the most central, therefore it is designed not for residents of office centers, but for idle strollers and tourists. The menu of all three establishments is approximately the same, but Novy Arbat will have a large selection of beer.

Restaurant on the second floor of the Vintage Car Museum

Where: Usacheva, 2, building 1

When: In November

Project by Rinat Kuzin and Sergei Krylov (,) on the site of the Moskvich restaurant, which lived within the walls of the Museum of Vintage Cars. The new establishment will be built in accordance with the current concept of natural farming and self-sufficiency: recipes are already being developed in our own cheese-making workshop, beds with herbs and root vegetables are being planted on our farm, and one of these days a sophisticated oven for baking bread will arrive from Germany. The interior is being designed by Albina Nazimova; the name of the chef has not yet been announced.

From a gastronomic point of view, the space of the former republics of the USSR exists outside of modern geopolitical realities; it is forever united by secret culinary codes.

Timeless and fashionable, a relevant and modern restaurant " Sunrise"enters the orbit of the collective unconscious - into a familiar, close and native culinary space, where all dishes of the cuisines of the peoples of the USSR are equally valuable, loved, familiar and understandable.

The idea of ​​the restaurant "Voskhod"

In a new project Alexandra Rappoport, the Union republics are a gigantic territory where modern Russian cuisine continues to live and develop, and the proximity of borscht, manti, satsivi, pilaf, potato pancakes, pasties, sprats and kebabs will always look natural.

Chef of the Voskhod restaurant

The kitchen is headed by Maxim Tarusin, known to Moscow gourmets from the restaurant “Dr. Zhivago”, where for the first time in many years, Soviet cuisine was revived, and this was done with real pride. Since the beginning of 2017, Maxim has been in charge of the kitchen of the Voronezh restaurant.

Voskhod restaurant menu

The cuisine of the Voskhod restaurant is an authentic immersion in the Soviet culinary heritage, from all sides. Imagine a dinner that will simultaneously include Azerbaijani pilaf Sabza-Govurma with lamb, julienne of Kamchatka crabs, Poltava borscht with goose and pickled apples, and all this in the company of kystybay with potatoes. As is always the case in the projects of the Rappoport Restaurants holding, he himself and his seemingly endless experience are behind half of the recipes.

Atmosphere at the Voskhod restaurant

Equality, brotherhood, friendship of peoples, excitement and euphoria from success in space exploration - the theme of common, one for all, enthusiasm and elation begins in the daring, bright, futuristic design from the sisters Sundukovs, and continues in a unique sound design, which Alexander Leonidovich personally composed. The eternal hits of “Earthlings”, Laima Vaikule and Yuri Antonov will not leave any generation indifferent.

The interior embodies the thoughts of a man of the 60s about our days, and outside the window there is green, green grass of the unique landscape of Zaryadye Park and a panoramic view of the Kremlin and Vasilievsky Spusk.

How to get to the Voskhod restaurant

Considering the difficult logistics of Zaryadye Park, it is not at all difficult to find yourself in the Voskhod restaurant. The park already has a parking lot, an elevator from which leads directly to the restaurant, where guests are greeted by branded girls in the uniform of cosmodrome workers.

Quotes from the Voskhod restaurant menu

• Salad of young radishes, vegetables and Khiva halva sauce – 420
• Olivier with hazel grouse, veal tongue and crayfish tails – 840
• Veal, radish and fried onion salad (Tashkent) -720
• Ajapsandal from baked vegetables – 520
• Crayfish satsivi – 980
• Ural mixed meat dumplings – 540
• Baku pilaf with dried fruits and lamb -.980
• Estonian salmon fish soup with cream and leek (Lohilottoto) – 720
• Uzbek lagman – 580
• Kurnik with chicken, duck, lamb and millet porridge – 480
• Placinda (fried pie with cottage cheese and herbs) – 280
• Carp balls with pumpkin puree – 720
• Moscow-style sturgeon – 1400
• Chicken Tapaka – 760
• Beshbarmak with Kalmyk lamb and boiled kazy with herbs – 860
• Chateaubriand onion bug – 980