Snow-white interior
For bright thoughts, you should go to the architecturally minimalist Blanc Cafe. Those who contemplate and create gather here: artists and architects, designers and buyers, gallery owners and fashion editors. The interior helps to expand the space of thinking, and panoramic windows create a dreamy and romantic mood - all with high-quality musical accompaniment. What’s also nice about Blanc Cafe is the prices - they don’t bite here.
Simple Pleasures
Grand Grill
You can forget about the Moscow winter for a while while tasting dishes of European, Russian and Japanese cuisine by the live fire in “Your People”. This establishment does not live up to its title of “restaurant-club”, because everyone feels like they belong here - the atmosphere itself is so inviting. Antique armchairs, soft sofas, the rustle of old film, the aroma of freshly brewed coffee, and, of course, the crackling of logs in a Bavarian fireplace.
old tower
Turandot
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Winter Garden
Nothing saves you from winter gloom like fresh flowers. By the way, there are a great many of them in the “Mart” restaurant, located in the building of the Moscow Museum of Modern Art on Petrovka - a whole greenhouse. Going here for a “green” mood, for “reading” - the cafe is connected to a bookstore - you can also explore the museum’s exhibition. As for food, both simple dishes and delights of European and Georgian cuisines are presented here.
Winter Garden
Cantinetta Antinori
Denis Davydov
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Hot cocktails
Lovers of hot and strong drinks should check out the Lotte Hotel Moscow. Here on the ground floor in The Lounge they serve excellent hot cocktails until March 1st. You can warm up at the bar not only with the usual mulled wine, but also with apple punch, a “Tropical River” cocktail based on white wine with fresh berries and vanilla syrup, and even a hot Cosmopolitan. For those who prefer to warm up without the help of degrees, the bartenders will prepare a ginger cocktail with lemon, orange, honey and cinnamon.
Version 1.5
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Northern cuisine
Fearless connoisseurs of everything northern should go on the Expedition. Here, dressed in camouflage uniform and waders, with a gun on his shoulder, the waiter will bring real hunting soup from wood grouse (790 rubles) in a metal mug on a wooden stand with a pinch of coarse salt and two cloves of garlic. Or, for example, on a block of ice there will be a “Polar boat” (stroganina from muksun, nelma, coho salmon, scallop, sturgeon rubanin, “Indigirka” salad and two glasses of vodka (4820 rubles)). Interesting and harsh in a northern way.
Omul barrel
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Winter menu
If the harsh northern cuisine is not quite to your taste, you can limit yourself to the winter menu. For example, go to one of the Starlite Diner restaurants. Here, during the cold weather, they are treated to beef soup with barley (199 rubles), beef stew with vegetables (450 rubles), a sandwich with smoked turkey (375 rubles), a cheeseburger on 5-grain bread “Pati Melt” ( 375 rub.). Leaving an American diner and not tasting the new hot drink - “Hot Chocolate with Caramel and Schnapps” (250 rubles) - is completely unforgivable: it certainly won’t let you freeze!
Chicken is prepared into meatballs with tomato and chili pepper sauce, celery and stracciatella, and an original version of shawarma; cutlet Kiev with a butter core with sea salt, sun-dried tomatoes, smoked suluguni and parsley; chicken wings are smoked over alder shavings and glazed with hot sauce; rustic homemade poulard is simmered in the oven with sherry, sage, ginger and sweet green grapes.
In the new seasonal Chicken Run menu, quail, duck, guinea fowl and ostrich from the Moscow region are on an equal footing with chicken.
Ravioli in porcini mushroom consommé and burgers are prepared with duck. Stewed guinea fowl is used to fill shepherd's pie. Quail is served with pasta, parmesan and truffle oil, and ostrich fillet is garnished with baked potatoes and garlic sauce.
Harvest in the Hills
New appetizers have appeared, including jellied veal cheeks with pickled radishes and rabbit liver pate. The chef prepares the meat delicacy pastrami himself: he marinates the beef, smokes it and seasones it with spices.
For cabbage soup with lamb tongue, chef Anton Kletarov prepared nettles all summer
The menu has been replenished with dishes from pumpkin (salad with fried sea fish Afiya, cream soup with smoked duck, ravioli and pastrami), meat, fish, poultry (duck with feihua, beef ribs with potatoes and chorizo, pink salmon on alder bark, swordfish with fennel and spinach cream).
Russian pickles in “Who Lives Well”
For an appetizer, the chef suggests trying mincemeat made from herring with singed onions and beets, a traditional appetizer with homemade smoked lard, jellied pork legs with cornichons, and a winter salad with smoked chicken, crayfish tails and pike caviar.
The restaurant's winter menu includes dishes popular among the Russian nobility and intelligentsia over the past two centuries.
Options for hot dishes are “Beef Stroganoff” from dairy veal with boletus mushrooms according to the old Russian recipe and Siberian dumplings with sturgeon and vegetable salpicon with asparagus and Parmesan.
Loyalty to traditions in “Aragvi”
The menu includes Odessa jelly made from veal and chicken, bean soup with lamb, baked eggplant, Kiev cutlet, dzhonjoli, fish cutlets with tarragon and broccoli puree.
There are two new desserts in the sweet section: profiteroles with custard and pistachio fondant with vanilla ice cream; significant changes are expected in the near future.
Burgers at Coyote Ugly
Ruslan Nazarov And Elena Salenko, owners of the Coyote Ugly franchise in the CIS, are confident that you can come up with a full menu based on cutlets and buns. The bar's kitchen prepares rabbit burgers in a creamy sauce with champignons, beef burgers with Gorgonzola, pear and lingonberry jam, and stewed pulled beef with barbecue sauce.
The new seasonal offer, winter and high-calorie, is based on burgers
The burgers are paired with hot alcoholic cocktails: spicy English Charlotte, thick Pumpkin Grog and classic Egg Nog. The confectioners prepare the signature dessert Coyote Ugly from hazelnuts with nougat and strawberry glaze.
Spices at Max Brenner
Chocolate bars are offering roasted corn, sweet onion and avocado lime salad this winter.
The desserts on the seasonal menu feature homemade apple confiture. Served with Belgian waffles - crackers, caramel, cinnamon and ice cream
Drinks include warming aromatic teas, thick apple pie milkshake and pumpkin spice mocha.
Echoes of the past in Moscow Kukhmisterskaya
The winter menu includes “Shuvalovskaya fish soup with imperial” (potatoes, onions, carrots and tomatoes in a broth of salmon, pike perch and cod), mincemeat of herring with veal, spicy salted herring with new potatoes and onions.
Summer salads, okroshka and botvinya gave way to hearty dishes recreated according to ancient Russian recipes
The special section of appetizers “Supplied with vodka” was replenished with pike perch heads marinated in jellied veal tongues.
Persimmon at Limoncino
The updates affected all sections of the menu. Several dishes with persimmons have appeared - the healthy berry is found in a mixed salad with duck breast and feta cheese in honey-mustard sauce, and in the new pizza with bresaola and arugula, and pumpkin risotto with duck confit.
Chef Sergei Balashov has thought out combinations of ingredients: breaded mozzarella is deep fried with tomato sauce and pesto, confit duck leg is served with stewed pear in demi-glace sauce with the addition of star anise and cinnamon.
Among the new products are “Kalamarata” pasta with burata and grilled zucchini, “Alpitine” with squid and tajar olives in a shrimp bisque sauce, capers and anchovies, halibut ceviche with avocado in lime-pepper sauce, fish plateau in tomato sauce and halibut with sautéed vegetables and oyster mushrooms.
Asian motifs in the restaurant "Meat"
This winter, the Meat kitchen is making spaghetti with crab; salmon, tuna and halibut smoked over alder wood; udon with beef, shrimp and vegetables; baked lamb with mozzarella and spicy Thai chicken soup. The final chord is hot chocolate-glazed.
Chef Alexander Byshik decided to add fish and seafood to the menu
From December 1, guests are served a glass of red wine with the cheese platter, jamon, New Zealand steak and Uruguayan rib-eye.
Inspiration from Alsace at Honest Kitchen
The menu now includes wine appetizers: young cheese mousse with dry-cured venison and nectarine, foie gras mousse with Madeira jelly, raw smoked duck with figs and young salted cheese mousse.
New items among hot appetizers include soft young cheese fried in potato shavings and marrow bone baked with fragrant Provençal herbs.
Chef and restaurant owner Sergei Eroshenko stocked up on ideas in France, where he traveled in September
The main course section has been replenished with baked king crab phalanx, honey-glazed Chinook salmon fillet, wild pheasant cutlets with port wine sauce, and beef osso buco in tomato and red wine sauce. For dessert - the author's version of the "Flight" cake.
Red Espresso Bar
Myasnitskaya st., 24/7, building 8; B. Gruzinskaya st., 69
The Red Espresso chain has acquired winter soups. Moreover, you can take goulash, minestrone and chicken soup with corn with you. A serving of 0.5 liters of soup plus bruschetta and salad - in a cafe it will cost 340 rubles, and for takeaway - only 300 rubles. Also on the seasonal menu are Italian panini sandwiches - with chicken cutlets and with mozzarella and spinach (340 rubles), hot chocolate with banana flavor and mint mocha (210 rubles each).
« Coffee mania»
St. Pokrovka, 18/18, building 3 / 623-97-93
The main news of the Moscow coffee scene is the opening of a new “Coffeemania” on the site of the legendary “Coffee Bina”. Now nothing reminds of the previous occupant: the cafe was equipped with panoramic windows, a wall was built from old English brick, and an open kitchen was built in the center of the hall. The menu of the entire chain was updated just in time for the arrival of the first guests on Pokrovka. Along with the traditional grog and mulled wine, the chapter “Tea without tea” appeared: sea buckthorn with Asian spices (490 rubles), jasmine with mango and feijoa (470 rubles) and tangerine with basil (430 rubles). For tea you can take profiteroles with condensed milk (350 rubles) and “anthill” (310 rubles). And for those who like something more filling in the cold, in winter “Coffeemania” serves meat solyanka, borscht, Magyar duck and baked lamb with beans.
« Caffeine»
“Kofeiny” has the most extensive collection of winter drinks, even classic ones in original versions. Thus, grog has a fruity taste with hints of kumquat, pineapple, cinnamon and cloves (265 rubles), and raspberry tea smells subtly of sage (245 rubles). Those who are afraid of the flu should try hot sea buckthorn-citrus tea (245 rubles), and to just warm up properly - raf coffee with spices (195 rubles) and coretto with rum, cognac or Cointreau (175 rubles) .
Costa Coffee
Costa has two winter drinks - Apple Cinnamon Latte (from 175 RUR) and Coconut Hot Chocolate (from 195 RUR). There are also debuts among desserts: you can eat a Christmas tartlet (95 rubles) or a cherry muffin (70 rubles) with almonds. And you should definitely try the traditional American pastry – cupcakes. You can also buy gifts here.
Starbucks
In anticipation of the snow, Starbucks is preparing three signature spicy drinks: mint mocha, butterscotch and gingerbread latte (210 rubles each). And with them - wonderful muffins (100 rubles) with ginger and candied fruits and an unexpected sandwich (200 rubles) with turkey and cranberries. And most importantly, gifts appeared on the windows of coffee shops: mugs, thermal tumblers with Bearista bears in snowman costumes. Coffee lovers can expect a special Christmas Blend - a Christmas mixture of coffee beans from Latin American, Pacific and Indonesian varieties.
Text: Olga Antonova
Winter hasn't arrived yet, but I already want to get through it as quickly as possible.. It’s especially sad when your favorite seasonal vegetables and fruits disappear from the shelves, giving way to boring or expensive, but not always high-quality products. Nevertheless, we are sure that (and eat) with pleasure. If you want the menu to be not only varied and healthy, but also relatively budget-friendly, let it correspond to the time of year. We have selected five products that are quite affordable and especially popular in winter, and tell you how to prepare interesting and nutritious dishes from them.
Beet
The popularity of beets increases sharply in winter, but you can and should remember about them more often: they are suitable not only for New Year’s herring under a fur coat, vinaigrette or borscht. Unconventional flavor combinations will help you fall in love again with the popular root vegetable, rich in iron, zinc, iodine and various vitamins.
Beetroot cream soup
Ingredients:
1½ tsp. butter
1½ tsp. olive oil
1 leek
1 onion
1 stalk of celery
tsp ground ginger
⅛ tsp. ground allspice
⅛ tsp. ground white pepper
500 ml water
1 bay leaf
1 fresh sprig of thyme
1 sprig of fresh parsley
60 ml cream
preparation:
Wrap each beet in foil and bake in the oven at 180°C for 40-50 minutes or until tender. Then cool and cut into small cubes.
Melt the butter in a heavy saucepan and fry finely chopped leeks, onions and celery until golden brown. Add beets, ginger, allspice and white pepper. Cook the vegetables for about seven minutes, stirring constantly.
Add two cups of water, a bay leaf, a sprig of thyme and a sprig of parsley. Bring to a boil, reduce heat, cover and simmer for about 25 minutes until the vegetables are softened.
Remove the bay leaf, thyme and parsley from the soup. Cool slightly and bring the contents to a creamy consistency in a blender, adding cream, salt and pepper to taste.
Gently heat the soup without boiling, pour into bowls and serve with sour cream.
Salad with beets and feijoa
INGREDIENTS:
6–7 feijoas
¼ large red sweet onion
8–10 pcs. walnuts
2 tsp. balsamic vinegar
2 tbsp. l. olive oil
PREPARATION:
Wrap each beet in foil and bake in the oven at 180°C for an hour or until tender.
Peel the finished beets, cut into thin slices, add salt, mix with one teaspoon of balsamic vinegar and set aside.
Finely chop the onion, add one teaspoon of balsamic vinegar, stir and set aside.
Chop the nuts and cut the feijoa into cubes.
Mix all ingredients, season the salad with olive oil and salt if necessary. Let sit for 30 minutes before serving.
Banana
Bananas practically never disappear from supermarket shelves and never seem to get boring: sweet and nutritious, they are also rich in potassium and magnesium and are perfect for hearty snacks, raw food desserts and ice cream, sweet pastries and even main courses at any time of the year.
Banana cookies with raisins and spices
Ingredients:
100 g butter
1 cup of sugar
1 tsp. soda
2 cups of flour
1 tsp. ground cinnamon
1 tsp. ground nutmeg
½ tsp. ground cloves
1 cup raisins
preparation:
Preheat the oven to 180°C. Beat the softened butter and sugar, add the egg and continue beating until the mixture becomes fluffy.
In a small bowl, combine mashed bananas and baking soda, wait a couple of minutes and add the oil-egg mixture.
Add flour, a pinch of salt, cinnamon, nutmeg, cloves and mix thoroughly. Add raisins.
Bake cookies for 11 to 13 minutes or until golden brown. Cool before serving.
Turkey rolls with bananas and curry
Ingredients:
3 thin pieces of turkey fillet
(weighing 180–200 g each)
2 small bananas
¼ tsp. ground coriander
½ tsp. curry powder
150 g natural yoghurt
4 tbsp. l. full fat sour cream
preparation:
Preheat the oven to 180°C.
For the sauce, grate the lemon zest with a fine grater and squeeze out two to three tablespoons of juice. Mix the yogurt and sour cream well, add salt, a pinch of curry, and then lemon juice and zest. Place the sauce in the refrigerator.
Beat each piece of meat to a thickness of about three to four millimeters. Season with salt, pepper, curry and coriander.
Peel the bananas and cut them lengthwise into quarters. Wrap the banana strips in the turkey meat to form rolls and tie each one with thick thread in a cross pattern.
Bake the rolls on a foil-lined baking sheet for about 25 minutes, turning occasionally.
Rabbit
With the onset of cold weather, even those who are not the biggest fans of steaks are increasingly looking at the hearty meat menu. Rabbit meat is not as popular as pork or beef, but in vain: lean rabbit meat is easier to digest by the body and contains all the amino acids necessary for humans, as well as iron, potassium, phosphorus and B vitamins. When choosing a rabbit, be sure to pay attention to the color of the meat : Whether fresh or frozen, it should retain its natural light pink hue.
Rabbit terrine
Ingredients:
650 g pork
1 tsp. black pepper
3 cloves garlic
1 tsp. thyme
1 onion
1 tbsp. l. Dijon mustard
½ cup pistachios
200 g bacon
preparation:
Separate the rabbit meat from the bones, cut into large cubes and mix with pork, also cut into cubes. Grind the meat in a food processor, then add the finely chopped garlic and onion, pepper, salt and pistachios and process until smooth.
Line the inside of a rectangular pan with thin strips of bacon, top with the meat mixture, smooth and cover with the remaining strips of bacon.
Place the mold in a container with water so that the liquid reaches the middle of the height, and bake the terrine at 180°C for 75 minutes. Remove the pan from the container, cover with film and put in the refrigerator. Serve with bread, salad and Dijon mustard.
Rabbit stew with mushrooms
Ingredients:
30 g dried porcini mushrooms
680 g champignons
2 heads of garlic
1 tbsp. l. olive oil
4 tbsp. l. butter
3 shallots
1 carrot
240 ml white wine
700 ml chicken broth
1 tbsp. l. thyme
2 tbsp. l. fresh parsley
preparation:
Soak dried mushrooms in two cups of hot water. Preheat the oven to 180°C and bake the garlic bulbs in foil, cutting off the tops and drizzling with olive oil.
Cut the rabbit meat into portions, add salt and leave for 30 minutes at room temperature.
Peel fresh champignons, chop coarsely, lightly salt and fry without oil in a large thick-walled pan, stirring constantly. When the water from the mushrooms has evaporated, remove them from the pan and set them aside.
Dry the pieces of meat well with paper towels, fry in the same pan in butter or olive oil until golden brown and set aside. Strain the liquid remaining from the porcini mushrooms and add the baked garlic there, mixing thoroughly. Finely chop the mushrooms.
Fry the chopped shallots in a saucepan for three minutes, add salt and pour in the wine. When the liquid has evaporated by half, add the broth and water from the mushrooms and garlic.
Add thyme, porcini mushrooms and champignons, rabbit meat, coarsely chopped carrots to the pan and cook over moderate heat for 90 minutes.
Salt the finished stew and add chopped parsley. Serve with crusty grain bread and a green salad.
Orange
We all love winter for the sweet and juicy oranges and tangerines, which are not only good in themselves, but are also actively used in cooking: in drinks, baked goods, jams, marinades and salads. It’s definitely worth seizing the moment not only because of the sweetness of citrus fruits: they are rich in vitamin C, carotene, pectin and potassium.
Citrus salad with yogurt and candied ginger
INGREDIENTS:
½ cup raisins
300 g Greek yogurt
⅔ cup candied or dried ginger
2 tbsp. l. liquid honey
3 oranges
1 pink grapefruit
2–3 tangerines
¼ tsp. cinnamon
preparation:
Peel grapefruit, oranges and tangerines, remove the membranes from the pulp and cut into small pieces. Transfer with remaining juice to a bowl.
Add raisins, honey and cinnamon, stir, cover with cling film and refrigerate for an hour.
Mix yogurt and ginger pieces. Before serving, place the salad among bowls and place yogurt on top.
Orange almond cake with basil cream
Ingredients:
2 oranges
225 g sugar
250 g ground almonds
4 tbsp. l. almond flakes
50 g basil leaves
50 ml water
50 g sugar
150 ml heavy cream
1 vanilla pod
preparation:
Preheat the oven to 180°C and grease a baking dish.
Boil the oranges in boiling water until soft, remove the pan from the heat and leave the fruit in the water until it cools completely.
Drain the water, roughly chop the oranges, removing the seeds, and use a blender to puree them. Add sugar, eggs, ground almonds and mix thoroughly.
Place the dough in a baking dish and sprinkle with flaked almonds. Bake for 25 minutes, then cover with foil and bake for another 25 to 35 minutes or until done. Remove the pie from the oven and cool.
To prepare the cream, bring water with sugar and basil to a boil, reduce heat and simmer for two minutes. Blend the mixture in a blender until smooth and cool.
Whisk the cream and vanilla seeds well, then pour in the basil syrup and stir. Serve the pie with basil cream.
Peas
Cereals are a real treasure. They are always available and can be used for anything: in cereals, soups or even desserts. We suggest you pay attention to ordinary peas, which contain fiber, protein and iron, and step a little aside from the pea soup and porridge you have known since childhood.
Pea soup with coconut milk and lentils
Ingredients:
100 g yellow split peas
100 g red lentils
800 ml water
1 small carrot
1 tbsp. l. fresh ginger
½ tbsp. l. curry powder
1 tbsp. l. butter
20 g raisins
40 ml tomato paste
100 ml coconut milk
1 tsp. sea salt
green onions
preparation:
Rinse the peas and lentils, cover with water and bring to a boil. Add diced carrots and a quarter tablespoon of ginger. Cook over moderate heat for about 30 minutes or until the peas are tender.
In a dry pan, toast the curry powder until fragrant and set aside.
Fry the remaining ginger, raisins and some chopped green onions in butter for two minutes, add the tomato paste and cook for another minute. Then add the curry, mix well and add to the boiling soup along with the coconut milk and salt.
Simmer the soup uncovered for 20 minutes. Serve with chopped cilantro and green onions.
Pea cake
Ingredients:
70 g dry peas
170 ml water
1 carrot
1 tsp. dried parsley
1 tsp. paprika
½ tsp. turmeric
½ tsp. cumin
½ tsp. cumin
½ tsp. salt
vegetable oil
preparation:
Preheat the oven to 220°C. Grate the carrots on a fine grater and grind the peas in a coffee grinder to obtain flour.
In a large bowl, combine water, peas, carrots, parsley, paprika, turmeric, cumin, cumin and salt, add two tablespoons of vegetable oil and leave the dough at room temperature for 20 minutes.
Place the dough in a greased pan and bake in the oven for about 10-12 minutes. Serve the flatbread with any dish or as a snack - with sauce to taste.
