Ethnic cuisine restaurants

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Moscow fell in love with Italian cuisine over ten years ago and never let go of this passion. Apart from the obvious and staple dishes, such as pizza and pasta, people discovered other gastronomical joys the country can offer. Via Romano specializes in all things Italian – but preferably, simple dishes and those which are popular back home. This includes roasted eggplants with Parmesan, squid with tomato sauce, deep-sea scallops, mushrooms with cheese and sautéed mussels in white wine sauce.

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Bardak offers the best of Turkish cuisine in a traditional Turkish interior complete with portraits of Ataturk and carpets on the walls, though you might need some help from a translator or a waiter to order. The dishes include cevizli tavuk salatası chicken salad, piyaz white bean and onion salad, Mercimek red lentil soup, erişte çorbası lamb and noodle soup, iskender kebab, manty dumplings and pirzola chargrilled chicken on the bone. The restaurant also offers a huge array of Turkish kofte kebabs, gözleme bread and pide Turkish "pizza." If in doubt, why not order one of the taster sets combining the best meze, chargrilled dishes, baklava and other sweets. All sets come with a large pot of tea (you can also ask for traditional apple tea) and the armudu small glasses. If you are having Turkish coffee, make sure to order baklava, too: they make a dozen or so varieties.
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Reserve Russia 2018 LOC is not liable for any reservation services provided by third parties.

The well-known restaurateur Alexander Rapoport is famous for his collaboration with high-end restaurants. He likes to not just reform them, but to do a complete 180. One time he decided that what Muscovites need was a stylish Chinese restaurant.

So that is what he created. He adorned the main hall not only with expected antiques, but also with highly sought-after Chinese art. And you know, he made the right decision.

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As of 2006 Bocconcino is famous for its excellent pizza. Not surprisingly, this is the dish it chose to specialize in. It is sticking to the classics – a wooden stove, thin and crispy crust and a lot – we do mean a lot – of filings. There are calzones available as well, if that is more up your alley. If you are not a fan of pizzas, be they open or closed, you can always try out a selection of risotto (black with cuttlefish ink, saffron or seafood), or meat and fish dishes, prepared right here on the burning stove. There is a pleasant bonus – Bocconcino has a fast and inexpensive delivery offer.

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Reserve Russia 2018 LOC is not liable for any reservation services provided by third parties.

The Antinori family has been making wine for over six centuries. Throughout this time 26 generations have come and gone. And yet each one upheld the ancient village customs. At the same time they were quite fond of cooking. So, naturally, after six hundred years wineries were joined by restaurants – in Florence, Zurich, Vienna and Moscow.

The Moscow restaurant was taken under the wing of chef Mauro Panebyanko, who came here from Busto Arsizio, a town in northern Italy, who brought with him a burning desire to cook Tuscan cuisine.

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Enterprising and charismatic, Jamie Oliver first conquered the hearts of cooks around the world with his television programmes. His shows taught viewers to roast pumpkin, make pancakes with the kids, grow cabbage for pies and generally change life for the better through eating well. At the same time, Jamie was opening restaurants all over the world, but for quite a while, Russia was not included.

Now, finally, Jamie's Italian has come to Moscow. The menu is full of treats that caught the chef's fancy during his Italian travels: lasagne, tiramisu with orange Mascarpone and chocolate, creamy panna cotta with seasonal berry jam. On wooden boards, hams, sausage and cheeses are a mouth-watering sight. Among the most popular dishes are the wild hare ragout, and the generous helpings of homemade pasta and risotto. The brand chef loves to share his recipes, and holds master classes for adults and children alike. The kids love them!


Scandinavian cuisine is currently enjoying huge popularity around the globe. Returning to one's roots and to traditional cooking is the order of the day: everything nowadays has to be seasonal and folksy. Prior to Orange 3, Finnish chef Sauli Kemppainen used to cook at Berlin's Die Quadriga, quite deservedly awarded a Michelin star.

The Moscow restaurant offers tapas reinvented, with dried ham croquettes, Pastrami, scallops with pumpkin, salmon profiteroles and other delights, as well as Skagen toast, marinated herring, 12-taste scallops (a surprise!), lamb with juniper and smoked flank steak.

The restaurant is also very particular about its cocktails. The cocktail menu includes drinks from Denmark, such as the gin-based Hans Christian Andersen, from Sweden, like the Nobel with rum and Becherovka, and from Norway, like the Bjørndalen with almond syrup and rosemary.


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Reserve Russia 2018 LOC is not liable for any reservation services provided by third parties.

Belgrade's little home away from home, right here in Moscow. The kitchen is stuffed with Serbians. The menu is no less foreign to the Russian eye and ear, although is somewhat Slavic. Most dishes require a side note – or, better yet, a complete translation. Ayvar – finely ground bell peppers – is definitely something you need to try our here right away. Beef soup is another must. Overall, there are various meat dishes that will satisfy the most demanding customers. Of course, there are ethnic drinks here as well – rakia is quite treacherous. You drink it and you do not feel the burn until it’s too late – so take care and drink in moderation.

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There are many Georgian restaurants in Moscow. You can try out a khachapuri or get some khinkali pretty much everywhere.

You start encountering problems if you want to try something less than popular. Tetri has made its priority to bring the cuisine of distant regions of Georgia to downtown Moscow. The food is rich and flavorful, but the best part is it is not overused and still retains its somewhat rustic charm.

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The restaurant U Salvatore is quite smaller. No more than ten tables fit in here. But do not let it cramp your style. This is one of the few places in Moscow where they make authentic Italian-style home food. Pizzas – of course, pizzas – with various toppings, tagliatelle, tagliolini, calzones and focaccia – you name it, and this place has it.

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Upon entering La Bottega Siciliana you do not enter just any restaurant in Moscow. You enter Sicilia. It is not surprising, really. Everything here – from kitchen equipment to silverware and even interior decorations – everything was shipped from Sicily. The kitchen itself is manned by three Italians – born and raised. They also spent several years studying Sicilian cuisine. You know the one – seemingly simple, very traditional and charmingly rustic.

Apart from the expected tagliatelle and garganelli, there is another noteworthy menu item – homemade ice cream. 

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The difference between a pinzeria and a pizzeria is just one letter, but the chefs at this unusual Moscow eatery say there is a lot more to it than that. The pinza, they claim, is the pizza's ancestor. Created in Italy, it has a dough made of flour and water just like its better-known version, yet where the pizza uses yeast, the pinza requires a special leaven. This is brought to the restaurant straight from Italy. The chefs say that choosing the correct leaven is as difficult as finding the right starter for a good cheese or bread. The leaven used in Pinzeria is brought from Italy by chef Valentino Bontempi himself. This way, he says, the pinza can have just the right type of tasty crust. Visitors can choose from a wide variety of toppings including shpek salami and truffles, salami and broccoli, and prawns with zucchini.


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Reserve Russia 2018 LOC is not liable for any reservation services provided by third parties.

Something of an Italian-themed fantasy, Probka na Tsvetnom was founded by Aram Mnatsakanov. The expressive restaurateur knows a thing or two about Italian cuisine: he has even been awarded the Order of Merit of the Italian Republic.

The restaurant's trump cards are its cozze (mussels) and vongole (clams), which can be added to virtually any of the dishes. Other favourites include the carpaccio, agnolini in broth, pizza with black truffles, aubergine parmigiana with a thick Parmesan crust, homemade pasta (caramelle with pumpkin, macaroncini with Kamchatka crab and raviolini with Robiola cheese) and pizza with Nutella and nuts, which can be ordered as an exciting alternative to the more traditional pizzas.


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Reserve Russia 2018 LOC is not liable for any reservation services provided by third parties.

How do you identify an authentic ethnic restaurant? By the public, of course. If not only chefs and waiters speak the language, but the majority of clients as well – you know you are in the right place. That is the kind of place this is. The guests talk to waiters in Korean – and sometimes chef come in to the dining hall to joining the discussion.

The menu is classically Korean – ramen, somen, and such. Make sure to try the local bibimbap and, of course, kimchi. If you are worried about your palate, you should not – spiciness is quite varied here.

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Moscow has a lot of restaurants serving Italian cuisine classics, but not many places do it as faultlessly as Venetsiya. Here, the menu includes all the well-known favourites, with no surprises or experiments: Sicilian rabbit, chicken and mushroom lasagne, porcini and Grana Padano risotto, seafood risotto, squid ink risotto, rabbit pappardelle, spaghetti aglio e olio, spaghetti Bolognaise, Caprese fusilli and green tagliatelle with lobster.

The wine list includes only wines, from Chianti and Casasole to Montepulciano. For dessert, try the legendary strawberry soup with ice cream, the profiteroles or the tiramisu.


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Reserve Russia 2018 LOC is not liable for any reservation services provided by third parties.

Recipes of this restaurant all come from the notebook of the elegant girl Izo Dzandzava. She never trained as a professional chef, but she loved spending time in the kitchen, watching and studying while her Georgian mother and grandmother cooked. Therefore, respect for traditions and home-cooking secrets are held in high esteem here: khachapuri, satsivi, lobio and elarji, matzoni with mountain honey, hominy, baked vegetables with Checheil cheese, Megrelian cicil, beet and goat cheese salad, pkhali and homemade pickles – everything is cooked as they do in Tbilisi. There is a wide selection of khachapuri and kutaby. In a small garden near the restaurant you can not only eat, but also play backgammon, chess and checkers, just like in a secluded Georgian rose-circled courtyard.

Elardji goes out of its way to cater for visitors with children. Its quiet courtyard with a lawn is perfect for impromptu picnics, while restless little guests can be sent to play on the slide, enjoy the swings or climb into a hammock with a book. For older children, the waiters can always bring chess, draught and backgammon, or they can opt for a game of badminton or table tennis.

With the kids occupied, the parents can sit back and study the menu. All dishes are prepared using the special recipes of a very special Georgian grandmother, chef Iso Dzandzava. The main dish on the menu is elardji itself – a thick porridge made from gomi coarsely ground corn with suluguni cheese. To go with this, visitors can enjoy a salad of Baku tomatoes, dolma stuffed vine leaves, achma lasagne with matsoni cheese, piti soup, mullet and a whole array of dishes prepared in a heavy sizzling pan known as a ketsa.

Once the children have finished playing, they may like to try the fried aubergine and spinach rolls, the boiled egg and suluguni cheese khachapuri bread, or pakhlava.

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Reserve Russia 2018 LOC is not liable for any reservation services provided by third parties.

A truly historical restaurant, Uzbekistan was opened in 1951 following an order from the Ministry of Trade of the Uzbek Soviet Republic. Since then, it has existed in the same spot for decades – not without any changes, yet on the whole, the atmosphere of Eastern grandeur has remained intact.

Created by conservators who had worked in the palaces of Tashkent, the restaurant's rich interior features heavy carved doors, mosaics, torches, couches, ottomans, Syrian hookahs and silk curtains. The menu is made up of similarly traditional and excellently executed masterpieces. The plov is a true work of art; the bread is always baked in a tandyr clay oven and served still steaming; the shashlyk kebabs are brought in on sizzling coals, while the lamb roasting on a spit commands the eyes of the whole room. The tea with Eastern sweets is worth a separate visit to enjoy the sugared fruit, jams, mazurka biscuits and baklava.


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Reserve Russia 2018 LOC is not liable for any reservation services provided by third parties.

Authentic, hot, mercilessly spicy Indian food is hard to come by in Moscow, that is why the Darbars Restaurant chain is the exception to the rule. As is tradition, you have to look at the visitors as a quick test – and this establishment passes it with flying colors. Darbars is frequented by employees of the Indian embassy – these people have no time for imitations.

Shrimp soup, chickpea salad, fried cheese, curry – everything here is just as they cook it in India. If you are really adventurous (or rather foolhardy), you can always ask for an "original" item on the menu – instead of the adapted ones. Heed our warning – this is not recommended for those unfamiliar with the ways of Indian cuisine.

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Aod Juntabupa, the restaurant's chef, is making sure everything is above and beyond. Being from Thailand he is very happy when clients ask him to make the dishes a bit spicier. This is when he can shake off the shackles of adaptation and make dishes just as they are back home, with lots of chili and fish sauce.

Make sure to check out the spring rolls, Mochi ice cream and soups (definitely soups) – tom yum, tom som pla, duck soup and kaeng som. Curry is also a must-try – there is plenty of varieties to suit any palate.

The bar menu is also quite exotic, with cocktails such as Samui and Phuket, or even King of Siam and Princess of Siam.