Dining Out

Restaurant News

Scandinavia Restaurant

Two days to sample royal northern traditions
Be sure to reserve March 15 and 16 for a special dining event and you will get a chance to dine in the style of Swedish royalty. Werner Vogeli, chef of the King of Sweden, will prepare a special set menu and wine list. He appreciates the simplicity and natural cleanness of Swedish products. Werner is 75 years old, and many have had the chance to enjoy his creations. Werner says that his cooking skills were more influenced by his mother Ida, rather than all the other specialists he met. The menu is as follows: Canapes for Gourmands; cream soup with blue mussels; lobster in a light champaign sauce and noodles with sea corrals and ink of devilfish; fried deer fillet with mountain cranberry and fowl sauce; hazel grouse with celery and carrot puree; cheese flower and trouffles with Roquefort; mousse from cloudberry (dedication to Quinn Sylvia) and petite cookies
7 Maly Palashevskiy Per., M. Tverskaya. Open from noon to last diner.
(495) 937 5630

Doucet X.O. Restaurant

Lent menu in Moroccan style
A special menu during Lent; from March 6 to April 22 is being introduced by the restaurant’s chef Said Fadly, who is a true follower of fusion trends in the art of cooking. This time he offers unusual combinations of vegetarian ingredients. The highlight of the menu is Royal causcaus with saffron, cooked with 7 vegetables and hot Moroccan pepper. For the cold starter there is ‘Napoleon’ made of layers of eggplants, portobello mushrooms and mustard sauce. Also on offer are tomatoes with causcaus and herbs and vegetable pie with currants jelly, light soup from porcini mushrooms and vegetable rolls, soup from artichokes with leek and potatoes, and corn polenta baked with vegetables.
31 Novinskii Bulvar, M. Barrikadnaya. Open from noon to last diner.
(495) 788 5404

Biskvit Restaurant

Cutlets is for Russians as Sushi is for Japanese.
A cutlet menu has been introduced in this eclectic restaurant, which has been decorated in the style of a high-society French parlors. There is a rich choice of cutlets: crab cutlets with vegetable garnish for 550 rubles; fish cutlets with potato puree for 550 rubles; beef cutlets with spinach for 500 rubles; pheasant cutlets for 500 rubles; chicken cutlets with mushroom sauce for 500 rubles.
19 Ul. Kuznetsky Most, Bldg.1,
M. Kuznetsky Most. Open from noon to midnight. (495) 925 1729

Tinkoff Private Brewery

Beer for dinner? Not only
The business lunch menu will now be changed every 2 months. The current menu is on offer until the end of March. A choice of salads, soups, and main courses are available for 249 rubles, including 0.3 litres of Tinkoff beer, mineral water or tea. Cold starters include poultry meat kholodec, mackerel salad, venigret and Bavarian salad. Soups include cream of vegetable, fish (ukha), schi and pea soup. Chicken cutlets, schnitzel a-la Prague, grilled trout or beef goulyash; stewed sour cabbage, buckwheat with champignons and fried onions are offered as main courses; potatoe puree or rice with cranberries go for sidedishes. There are also 5 options of Japanese business lunch. Free WI-FI connection is provided. The business lunch offer is valid Monday to Friday from noon to 5 pm.
11 Protocny Per., M. Smolenaskaya,
(495) 777 33 00

Vanil Restaurant

A week of Mediterranean Feasts
March 13 to19 is reserved for gastronomic week from the Reid’s Palace Madeira, Portugal, presented by Christophe Gillino, the chef of the 5 Hotel’s restaurants.

The menu offers chestnut and pumpkin soup served with fresh cheese for 420 rubles; cottage cheese and crab croquette with bacon, spicy tomato pulp and crunchy vegetable salad for 710 rubles; tomato soup with poached egg and crisp shallot for 460 rubles. For fish specialties the chef proposes sole medallions with meunire banana, butter with passion fruit, fennel and stewed ‘fava’ beans for 1190 rubles; sliced turbot with honey cane, gratinated polenta, black vinegar and pan-fried kiwi for 1340 rubles. Meat choices feature loin of lamb with herbs and grilled sweet potato for 990 rubles; chicken breast stuffed with chestnuts cooked in Madeira wine for 650 rubles; medallions of marinated pork fillet served with vegetables cooked with laurel, mango and orange for 890 rubles. Passion fruit souffle and araguani chocolate ice-cream (520 rubles), Madeira wine sabayon and ice cream with vanilla (390 rubles) apricot pie and apricot parfait with almond for 480 rubles are offered for desserts.
1/9 Ul. Ostozhenka, M. Kropotkinskaya. Open from noon to midnight.
(495) 202 3341