Designer cuisine

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The three-story mansion on Moika Embankment is crowned with a terrace that offers views of the whole city centre. The kitchen is headed by a young chef Ivan Berezutsky - a student of Adrian Quetglas and the twin brother of Sergei Berezutsky, last year’s winner of San Pellegrino Cooking Cup. Ivan learned his molecular cuisine tricks from Quetglas: the octopus tentacle is served with potato fondant, while the ribeye steak on coals with celery “vareniki” is garnished with mushrooms and pickled ramson. Food critics compare a dinner at PMI with a reading of a thrilling detective story.
Sergey Konkov/TASS
First and foremost, Grand Cru is a wine room with a good selection of wines and other drinks. The most important thing to do is to explain to the somellier what is it that you want and how much money you plan to spend on wine. Grand Cru at Fontanka Embankment also has a dining room where the Russian cooks bring to life the ideas of their Spanish chef Adrian Quetglas, who was the first to bring molecular cuisine to Moscow 10 years ago. The Grand Cru menu includes ox tartare with truffel cream and Parmegiano ice cream, pumpkin soup with quail, almonds and a drop of chili and veal cheeks with wheat risotto and red pepper emulsion.
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Reserve Russia 2018 LOC is not liable for any reservation services provided by third parties.
Goose Goose menu is the responsibility of Valentino Bontempi, a favourite of Moscow intelligentsia. The chef himself spends most of his time in the capital, but this has no negative effect on Goose Goose kitchen with offerings such as the crescentine buns, salad with crab, raspberries and mustard dressing, potato gnocci with cheese and truffle and grilled octopus with baked paprika. The restaurant also offers its visitors the famous rectangular pizza made with gluten-free flour, a favourite with Bontempi’s Moscow fans.
In addition to larger dinner rooms, Goose Goose also has several secluded enclosures and a stand-alone apartment with a balcony.
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The phone number is a personal number of the restaurant’s owner Eduard Muradyan. In addition to Muradyan, EM is staffed with Maitre d’ Arseny Mayerenkov and two cooks - chef Olesya Drobot and her assistant Greb Gerasimov. The place is open on evenings only. The small dining room is equipped with an English Aga oven, which is used to prepare everything. There is no menu at EM, just a seven-course set. The visitors only have to choose fish or meat and select the wine. The set portions are rather small and the set menu changes every couple of months, but it is sure to win over real foodies.
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The owners Duo serve visitors themselves and even cook, make snacks and pour wine.

The menu is quite daring, it offers visitors to try sweetbread pate with pear and grappa, veal tails with parmesan, bone marrow with ginger sauce as well as duck breast with carrots, caramel and hazelnuts, plaice with green beans and sake sauce, and much more. A nice bonus to the menu is the fact that the prices are quite moderate and it’s possible to try out several dishes without emptying your wallet.

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Reserve Russia 2018 LOC is not liable for any reservation services provided by third parties.
This is a witty and stylish cafe with a British accent. The interior design is decadent, the waitresses speak English, the menu includes a creamy soup made of peas and mint, a spicy Butter Masala chicken and traditional English fish pie. The menu is updated every season, but the most popular dishes, such as the Japanese duck dumplings or pasta with bottarga, remain at all times.
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Chef Igor Grishechkin wanted to demonstrate that the Russian cuisine is much more than the Soviet selection of “chicken Kiev, borscht and “Polish” pike perch (fish with Hollandaise sauce)”. The owners of the restaurant - Matilda and Sergei Shnurov (showman and leader of the popular Leningrad band) - wanted to do the same. The result is an excellent gourmet restaurant. Rassolnik with fried chicken hearts is served with jelly from the brine, and to the halibut they offer potato cream and sauce from pickled cucumbers.
ptichiydvor.com

Located on the second floor of the Atlantic City mall, Ptichiy Dvor is a restaurant specializing in farmer and locally grown products.

The restaurant has a private area for 12 people as well as a children’s room. There is free parking zone right in front of the restaurant.