Hooligan manchises, plov from Rappoport and new Turkish street food – Afisha-Restaurants

  • “Afisha Restaurants” – for the most interesting gastronomic events in Moscow from 6 to 12 June.

  • Breakfast all day at Mastersuit Café
  • Pancakes with zucchini and seasonal zucchini with salmon and poached egg

  • The Mastersuit Café follows the principle of “when you get up, it’s morning” – at the Ramon Palacios-Fernandez restaurant, breakfast is served all day until 10pm. Both top and owls serve a breakfast menu with farm and local produce. Seasoned fried zucchini and zucchini with salmon and poached egg (680 g) and avocado toast with tomato and basil pesto (580 g) are ideal for a summer breakfast. And if you want something more compact, you can try the innovations of the main menu – pepper carpaccio with goat cheese (650 rubles), green salad of spinach, zucchini, broccoli and edamame beans (850 rubles), tuna tartar and avon (avocado) 850 rubles), spaghetti with stratsiatella and Baku tomatoes (950 rubles) and tagliatelle with vegetables (650 rubles) according to the classic recipe.

  • Morel in Tomorrow
  • Potato soup with flabby morels, raisins and lime gel

  • While the Morel season is still in full swing, the Tomorrow vegetarian restaurant is actively exploiting the first mushroom harvest of the year. Chef Denis Belov suggests you try this product in an unusual way – for example, in combination with Chinese cabbage steak, crispy spinach chips and a sauce of selected Uzbek tomatoes (590 r). What’s nice is that the dish is not only vegetarian, but also quite healthy – only 281 calories. Another option, almost dessert in taste, but absolutely vegan – potato soup with flare mores, raisins and lime gel with a pleasant spicy sour (590 rubles)

  • “Rice Industry” inauguration at “Depot”
  • Risovarnya at Depot

  • Alexander Rappoport, the restaurant’s brainchild, came up with a project dedicated to rice and pilaf (and plans to exhibit it at other food stalls). There are five types of aromatic pilaf on the menu: from festive Tashkent (620 rubles) to Baku with dried fruit (650 rubles) and bakhsh, traditional for the Jews of Bukharia, in which the main ingredients are beef liver, coriander and coriander. 510 rubles). Even paella in Risovarna tastes almost like pilaf, except maybe seafood and sausages (710 rubles). But not only rice – chef Maxim Tarusin diversified the menu with Uighur lagman with adjika (520 rubles), tandoor flatbreads (60 rubles), Uzbek salads (from 270 rubles) and sweet Iranian watermelon with cheese and basil (390 rubles) ). . ).

  • Rake updates
  • Brussels sprouts with tonnato sauce, bottarga and bonito chips

  • The Rake restaurant tirelessly comes with updates – our financial situation forces us to optimize the menu. I must say that the optimization in the institution goes well and “painlessly” for the taste impressions of the guests. Thus, black angus beef tartare with quail egg, pickled onion, cucumber and dried rustic (1300 g), salmon crab with lime, basil, ponzu and microgreens (600 g), an excellent alternative to green salad – khalo spinach and parmesan (650 grated), Asian type colslow with chuka and gamadari sauce (450 grated), almost Christmas duck leg with celery gratin and cranberries (1250 grated). Reik also noticed the unjustifiably unpopular Brussels sprouts – they are caramelized in butter and served with tonnato sauce, bottarga and bonito chips (700 rubles).

  • New Kebab Istanbul chain
  • Berlin beef kebab with feta cheese

  • A sanctuary is never empty – the departure of international street food brands has only challenged restaurants in Moscow. Everyone is trying to control the form of street food and not let all those who suffer remain hungry. Following in the footsteps of Bluefin, the founders of Bluefin Nikkei and Ramen Izakaya have set up a chain of restaurants serving authentic Turkish cuisine, the Istanbul Kebab. The 24-hour delivery already operates in Moscow, five stores are open (30 more are promised by the end of the year) and the chain’s flagship is located in the city of Moscow, in the tower of the capital city. The menu includes classic dishes of Turkish cuisine, which are cooked mainly in the oven or on an open fire and the ingredients for the dishes are produced by ourselves. Every day they bake different types of Turkish bread, marinate meat for doner according to the author’s recipe (Berlin kebabs with feta are especially good!) And make 16 types of baklava.

  • Breakfast at Rocky
  • Avo toast with poached egg

  • The Italian restaurant Rocky in Bolshaya Dmitrovka has launched a breakfast menu. Not without the main characters of all the mornings in town – brioche buns, poached eggs and Benedict. Chefs Vyacheslav Zavodchikov and Ramil Misbakhov serve the combination as old as the world with smoked salmon (750 rubles), pastrami (490 rubles), asparagus and bearnaise sauce (700 rubles). Mortadella (200 rubles), black truffle (150 rubles) and sweet toppings are added to any dish if desired. For those who are already tired of the eggs of all the strips, they offer a filling fringe with pumpkin and ricotta (300 rubles) and a compact breakfast with pasta, potatoes and salsa verde (600 rubles). You can have breakfast at Rocky daily from 10:00 AM, on weekdays – until 13:00 and on weekends – until 14:00.

  • Crab Festival in Monsoon
  • Keto rolls with crab, cucumber, avocado and strawberry ponzu

  • The Monsoon restaurant has launched the Royal Crab Festival, which will run until mid-summer. Chef Aleksey Kostygov included in the menu summer dishes with the main delicacy of the Far East: gazpacho with strawberries (690 rubles), a variant of the author of Korean kuksi soup (690 rubles), a light salad with fresh cucumber and wasabi (7 rubles) ), keto – a roll with strawberry ponzu (790 rubles) and a lighter version of pasta – spaghetti with zucchini (790 rubles). If you do not like a healthy lifestyle, try green tagliatelle with basil and spinach sauce (790 grated) or crab with crystal grass and vegetables in tortillas with green onions (690 grated), baked in a wood oven.

  • Summer menu and barbecue party at Strelka
  • Tartines with mussels and ginger icing

  • The Strelka bar has been carefully prepared for the summer season: it launched a barbecue party on Sundays, a street food kiosk for a fast food in the courtyard, opened the famous terrace with views and successfully updated the menu and cocktail list of head bartender Alexandra Churilova. Renowned chef Anton Abrezov (Commons) presented summer dishes, including lots of vegetables, grilled snacks and hooligan snacks with wine. In addition to the standard sections, “Manchis” and “Flammkuchen” appeared. The latter is dedicated to the homonymous bread with a thin crust of Alsace and Southern Germany – Abrezov cooks it with lamb stew and cheese (700 rubles), chicken and vegetables (590 rubles) and other fillings. Manchis snacks that you can eat with your hands have many cool and challenging types: for example, crispy chicken with mustard sauce and coffee barbecue (650 rubles), crab horns that replaced the legendary nuggets (790 rubles), beef tartare (590 rubles), graphic tartines with mussels and ginger icing (490 rubles), green tacos with tuna, passion fruit and aioli mango (650 rubles). What is particularly nice is that everything is included in the night menu, which is valid during the parties. For a summer teleport to the coast, order linguine with tuna, pecorino and lemon (690 rubles), cold cucumber soup with scallop and peach salsa (790 rubles) and scallop with grapefruit and granita from Italian aperitif (11).

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