Everyday Restaurants

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This small, yet cozy bar, was opened by the famous blogger and traveler Sergey Dolya. The interior reflects that: model airplanes and maps are all over the place. The menu is quite varied as well, boasting dishes from all over the world. If you ever find yourself here, make sure to try out crostino (with tuna, smoked duck and cream cheese), bruschetta (with salmon and capers), beef cheeks with bulgur, grilled mutton tongues, Pozharsky cutlets, red meat rolled in ashed aromatic herbs, chicken fajitos and homemade tortillas, vodka-style penne with chicken served in a creamy sauce, and, of course, fish dumplings in squid ink dough served with red caviar.

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

The best thing that Madame Galife offers is perhaps the set lunch, consisting of salad, soup and a main course such as chicken shashlyk kebab with pasta, pork cutlet with boiled potatoes, or roasted fish with rice and corn. The salad bar allows guests to eat as much as they want, coming back for more salad and cold hors d'oeuvres as many times as they wish. Afterwards, tea and dessert are also included.

The main menu features mainly well-known Georgian favourites such as fried sulguni cheese, khinkali dumplings, grilled chicken with vegetables, beef filet mignon with zucchini and sun-dried tomatoes, trout on a skewer and mutton Luleh kebab in lavash bread with large pieces of tomato, cucumber and pomegranate seeds.

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This replica of the old Soviet stolovaya (cafeteria) is situated on the top floor of the GUM department store. The queues are always long, with local shop assistants, curious foreigners and nostalgic Muscovites keen to revisit their childhood. The interior recalls the stolovaya eatery, as diners take a tray, dishes, food, and pay at the till.

On offer here are buckwheat with meat sauce, vitamin salad with cabbage, Moscow borscht, chicken Kiev, sausages with potato, egg fruit jelly, bliny (crepes) with Smetana sour cream, stuffed peppers, baked apples, carrot and beetroot patties. The dishes are all delicious, with no hint of those gloomy old establishments that used to skimp on everything. The service is friendly and fast, which is a real bonus.

For seasonal holidays, Stolovaya No.57 offers special menus. On Defender of the Fatherland Day, for instance, visitors could order soldiers' fare such as barley with canned meat or potatoes with pickled cucumber. And Maslenitsa is, of course, pancake time.


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

Korchma Taras Bulba is a chain of restaurants that one can walk into, and feel instantly at home. The atmosphere here is always warm and welcoming, the prices extremely reasonable. Most of the Ukrainian dishes are served in attractive clay pots, and the Smetana sour cream in its own pot.

The menu is a true collection of Ukrainian blockbusters: cold okroshka soup, hearty solyanka soup with meat, fruit and vegetable zakarpatsky salad, garlic buns, pea soup with homemade smoked meat and Dnieper fish soup. The pies, buns, sweet dumplings and pelmeni ravioli-like dumplings each have their own entire section in the menu.

All the baked items are made using homemade ingredients. At Korchma Taras Bulba, they even make their own flour. The breakfasts are mighty fine, too: you can try spelt porridge, semolina pudding with apple and caramel, cheesecake made with village cream cheese.

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За кавказскую кухню в ресторане, названном в честь фильма – классики советского кинематографа, отвечает Сослан Маршанов. Ему можно доверять: он родился в Кисловодске, жил в Ессентуках, а работал в здравницах кавказских Минеральных Вод. Идеальный повар, знающий все о кавказской кухне: и мясо, и шашлыки, и салаты из сезонных овощей, и сытные закуски к вину и чаче – его конек. 

В меню – все, как в фильме Гайдая: головы сулугуни, шашлыки, зелень кустами, виноград на подносах. Иногда вводится сезонное или праздничное меню: например, сейчас в ресторане в почете советские блюда – бефстроганов, котлета по-киевски, салат из телятины с редькой, винегрет. Все приготовлено по ГОСТу, с оглядкой на советскую "Книгу о вкусной и здоровой пище", и, разумеется, очень вкусно.


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Reserve Russia 2018 LOC is not liable for any reservation services provided by third parties.
Walk into any restaurant of the Jonjoli Restaurant chain, and you will instantly be welcomed in a spirit of true Georgian hospitality. The cozy dining rooms with dried peppers hanging from the ceiling, the shelves filled with rotund bottles and clay wine jugs, the woven baskets of fruit – everything here recalls the jovial khinkali cafés of Tbilisi.

The main principle behind the menu is simplicity. The salads are generous, with coarsely chopped tomatoes, onions and fresh herbs. You can feast on salads with nuts, veal braised inside homemade bread, pkhali minced vegetables, satsivi dishes with walnut sauce, attractive crescent-shaped Guri khachapuri cheese bread, qutab stuffed flatbread, dolma stuffed vine leaves and homemade cutlets. The chargrilled dishes are great, too: you can choose from vegetables, Luleh kebabs, spit roasted salmon, shashlyk kebab and baked potatoes.
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Vatrushka, which means "curd patty," is a restaurant serving simple food for the soul. The menu includes the favourites Russians will remember from their childhood, such as marrow pancakes, sprats with brown bread and aubergine, and "Bird's Milk" ("Ptichye Moloko") dessert. Other dishes speak of foreign adventures and restaurants: the Far Eastern wild sockeye salmon tartare with Yuzhny sauce and egg; the young cabbage salad with pike roe; cream of pumpkin soup with barley; stewed neck of turkey with millet and Korean carrot sauce, and mini beef burgers.

Do not forget to try the traditional Soviet breakfasts, too: on offer are leniviye vareniki (sweet "lazy dumplings"), white toast with liver pâté, homemade tvorog cream cheese with Smetana sour cream, kefir pancakes, millet porridge and yogurt with honey. At weekends, visitors can order Kolomenskiye doughnuts with icing sugar. If you are having tea, make sure you ask for the house pastry, vatrushka. It is served hot, and the sweet cheese filling simply melts in the mouth.

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

Cast iron furnaces, skillets, embroidered throw pillows and various sundries are all appropriate decorations for the (probably) principal Ukrainian restaurant in town. The menu is indeed, classical Ukrainian: salo, smalets, pocherevok, porridge, deruny. Various pickled vegetables, best consumed with samogon and various high-proof tinctures, are not the only pickled items – you can also find here pickled plums and even watermelons.


Alexander Zelikov-TASS

A tiny cavern located just around the corner from the bustling Solyanka. It is the place to be if you are a musician, a restless student or just an insomniac. Lyudi Kak Lyudi has a truly cult following. The menu has not changed for a decade and a half. Filling pies (chicken, eggplant, mushroom, zucchini and goat cheese – there is enough to choose), baked prok, fried eggs with roast beef and cheese, syrniki, blueberry pie and carrot muffins – these items could be found here from the very beginning.

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

Odessa cuisine, which is essentially a mix of Russian, Jewish, Ukrainian and Greek, is hard to find in Moscow. This is one of the few places that offers you this rare opportunity. Dishes found here have been staples from the Soviet era: gobies, vorschmack, cherry vareniki (or just regular vareniki), and pastry with obligatory boiled condensed milk. Kosher dishes are market appropriately in the menu.

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

Slightly adapted Georgian cuisine is what Hachapuri chain is known for. Medium-spicy kharcho soup, khinkali (with meat and fish alike – or even with potatoes, cheese and mushrooms, making this place a hit with vegetarians who want to try something different). Fresh salads are a must try – their mixes of herbs, greens and cheeses are quite refreshing.

There are always fresh apples by the entrance. You can take one and eat it yourself or feed it to the local mascot – the mutton named Tolik.

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Quite a lively place at night – the club is one of the oldest hip locates in Moscow. After the sun comes up the nightclub is transformed in an accessible place to eat, beloved by a varied crowd. The bustling dance floor is transformed into a dinner hall with collapsible furniture and affordable business lunches. This is why the establishment is often visited by students. How can one refused a salmon steak with soup and salad for just 300 rubles? Or a meat pie with radish and cucumber salad and soup for 250 rubles?