Summer is coming to Moscow and with it the stormy activity of restaurants: during the week from May 30 to June 5, we expect parties on the terraces, new cocktails, seasonal dishes and collaborations between Michelin chefs and bold gastronomic teams of the two capitals.
Pizza “Margherita Calabrese”
The Probka restaurant revives the tradition of family dinners: the Nativa family recipe festival kicks off again in Moscow and St. Petersburg. The first Moscow dinner is scheduled for June 2 – Manuel Surachi, the famous chef of Probka Family restaurants, originally from Calabria, will share his family recipes. Manuel will personally receive the guests and prepare dishes according to the recipes of his large family. Among them: traditional Calabrian homemade strozzapreti pasta with wild boar stew, nduja and spicy soft salami (1290 rubles), granny cannelloni with béchamel sauce from pistachio, ricotta, smoked skamortsa and zambona in which the ingredients are placed in reverse order (1100 rubles) and the sorbet Aperol Spritz (420 rubles) – in Manuel’s homeland, the cocktail of the same name is drunk in every cafe, bar and restaurant in the summer. And yes, everyone will be served Calabrian wines selected by Aram personally.
The Underdog team has been more productive than ever in newscasts and collaborations lately. This time, the bold gastro party partnered with colleagues from St. So, at Underdog they will cook ramen soup, at Subzero – Ramen Burger and cotton cheesecake. Both restaurants will offer two summer drinks in branded bottles: a cocktail and lemonade. The start of the collab will open with a noisy party on June 3 at the Subzero Izakaya.
Wagyu sushi and foie gras
In Japan, there has been a tradition of omakase for several decades, when chefs prepare sets for tourists at a price that is comfortable for the visitor. The menu is guaranteed to include appetizers and soup, but other dishes, ingredients and cooking methods are always at the chef’s discretion. Now you can get acquainted with the Japanese principle of trust in the chef at Coba Hand Roll Bar. According to chef Oleg Shin, the omakase reflects very accurately our new reality, full of uncertainty and change, so the new set proved to be conceptual and really large-scale (8900 rubles). In three themes – past, present and future – ingredients known earlier, available today, as well as experimental products that are the future: wagyu sushi, double yellow sashimi, Jolie oyster from Namibia (as an alternative in Japanese), sushi with sea foie gras (cod liver) and trumpet, which claims to replace octopus.
The Klava bar has launched a common bar menu with the Nebozhena telegraph channel. The cocktails became “character” and really summery, here are some excerpts from the new collaboration: Noble Spinach with a fresh combination of beech, spinach, pear and vodka, “Everything’s Head” with a grainy distillation note, the taste of Kindzmarauli wine and the bitterness of bitter and fruit “Apricot Garden” with nuts and sweet and sour taste of citrus (all for 900 rubles).
In late May, Zhirok opened a terrace that combines Asian aesthetics, Tel Aviv rooftops and more: Dagestan rugs, Minoan plot paintings, sumi-e technique, street art and, of course, environmental friendliness. On this occasion, the menu was supplemented with a seasonal update by Georgy Troyan. During the month, you will be able to try eight new dishes at the same time, such as a salad with strawberries and goat cheese (830 rubles), asparagus with straziatella and peanuts (890 rubles), baked sea bass with wild garlic (1250 rubles) and squid in cream sauce with pak-choi (990 rubles). It is worth trying all this together with the new summer cocktails of Anton Ivakha, the White Fiero puree in lychee is especially recommended.
Beginning of summer season Blush
On June 4, Blush plans to host a noisy outdoor party on the opening of the terrace at Daev Lane. The parking lot in front of the gastrobar entrance has been rebuilt in summer and already on Saturday the opening of the parklet will be celebrated according to the best traditions of the time: with a separate list of wines and sparkling wine, author shawarma and light snacks by the chef and, of course, oysters (what a vacation without them!) – the freshest Japanese and New Zealand, and also at an extremely attractive price.
Six chefs dinner at Savva restaurant
The Savva restaurant is planning a large-scale summer start: on June 2, the restaurant will host a 12-hand CSC dinner (Chef, Sommelier, Chianti) – six famous chefs from Moscow and St. Petersburg will cook gourmet cuisine for guests with on the one hand. Among the heroes of the evening are Andrey Shmakov, Ivan and Sergey Berezutsky, Artem Estafiev, Anatoly Kazakov, David Emmerle, Artem Grebenshchikov and sommelier from six famous institutions in the two capitals: Yanina Martynyuk, Svetlana Lomsadze, Dmitry Savin K, . The cornerstone of the evening, as the name suggests, will be the same wine accompaniment for all dishes – the Chianti from the Italian farm Bertinga. The sommelier will tell guests about the benefits of Chianti, the principles of wine selection and the chefs will present their dishes and reveal the secrets of cooking (20,000 rubles).
Restart of “Gashek’s Dacha”
The bar “Dacha Hasek” changed location and moved from 1st Brestskaya to Dolgorukovskaya. The installation has become considerably more spacious and now occupies 2 floors. The menu has also become bigger: there is a barbecue, dishes from our smokehouse, desserts and business meals. But the atmosphere of the “little Czech Republic”, the human prices and the range of beer remained the same: there is still a great selection of Czech beer in the taps and the interior has many references to Prague – stained glass, a makeshift bridge with locks and views of Vinárna Čertovka, the narrowest street in the city.
Seasonal dishes in Barbosco
Young peas with stratsiatella and salad mix
At Barbosco, the menu has shifted to summer with its latest and freshest products. So, chef Artem Khizhnyakov prepares salmon tartare, kneading it with fresh cucumber and fennel soaked in pineapple juice and fresh spinach (1200 rubles), another beef tartare is served with sprouts of fresh garlic and fresh garlic leaves. (1300 rubles). suggests try stracciatella with peas and salad mix (1200 rubles) and pizza with smoked ribeye and parsley pesto (2000 rubles).