Zio Vini
This Italian restaurant in Khamovniki offers more than just everything for breakfast. Italian chef Vincenzo Dilillo, whose nickname gives the restaurant its name, is a pizza super-specialist, so he takes center stage around lunchtime. And brand chef Alexey Polyakov oversees the morning’s culinary harmony:
We’ve created basic classics with high-quality ingredients. Every morning, we bake poppy seed braids, sugar rolls, and make a casserole with berry sauce, all served on vintage nickel silver trays on the bar counter. We prepare porridge, bruschetta, syrniki with sour cream, and pancakes, which we serve with caviar.
Breakfast at Zio Vini is served from 8:00 AM to 12:00 PM on weekdays and from 9:00 AM to 2:00 PM on weekends. Moreover, starting at 10:00 AM on Saturdays, live music begins playing, which is quite rare for such an hour. To take full advantage of the short Moscow summer, before the midday heat sets in, we recommend settling down on the veranda or in the dining room by the open panoramic window – the ceilings in the restaurant are very high, so the windows are also high.
Bruschetta with crab and stracciatella
Vini breakfast with mortadella
“Kong”
A stylish restaurant of Pan-Asian cuisine, Recently opened by Glen Ballis and Felix Berman, the restaurant is switching to earlier hours, offering breakfast starting at 10:00 AM. It’s quite unique, as are most of the main menu items. The breakfast menu features two dozen dishes that combine European classics with Japanese techniques. Sandwiches with chicken or striploin steak are served katsu sando and accompanied by a small green salad with a typical Asian dressing. Eggs Benedict are served on crispy fried rice or a Hokkaido bun, syrniki are made with tofu, and rice porridge is cooked in coconut milk. Some items are truly Japanese, like the Ojiya soup, a tuna broth with creamy oatmeal, eggs, salmon flakes, and tuna shavings. Or donburi (bowls) with steamed rice, vegetables, and a choice of protein—chicken teriyaki, shrimp in yakisoba sauce, or marbled beef in pepper sauce. The menu also offers two hearty breakfast sets, “Karisa” and “Tappuri,” for those times when you want a filling meal without having to worry about combining dishes. A nice addition: until the end of June, every breakfast is accompanied by a complementary glass of sparkling wine.
Shakshuka with king prawns
Katsu Sando
Di Nulla
A wonderful Italian restaurant on Presnya has added new dishes to the morning menu, making breakfast here even more desirable. The founders and inspirations of Di Nulla, mother and daughter, developed the concept of the establishment in such a way that it turned out to be very homey, “lamp-like” – and at the same time aesthetic. The same goes for breakfast, served at (c 8:00 AM to 1:00 PM). Farmhouse cottage cheese whipped to perfection with berries is topped with crunchy artisanal granola (they make it themselves). The Neapolitan sandwich is assembled from perfectly porous ciabatta, Uzbek tomatoes, fresh pesto, and warm young cheese. A healthy omelet made from well-whipped egg whites is accompanied by translucent ribbons of zucchini and fried langoustines. And shakshuka is prepared according to a recipe “from our neighbor,” baking eggs with sauce under mozzarella until it is deliciously golden brown. If for some reason you did not find what you were looking for on the menu, or you just want independence and even more variety, you can create almost any dish from the numerous ingredients listed on the last page of the morning menu.
Meraki
Clear and comfortable Mediterranean-style food – that’s what makes it worth trading the first “Depot” for “Depot. Three Stations.” Despite the apparent simplicity, the ingredients here are select (as required by restaurateur Arkady Novikov), and all the recipes are carefully verified (as is typical of top chef Vladimir Bogozhavets). Among the new dishes are green buckwheat with homemade pesto, mind-blowing tomato oatmeal with turkey ham, and creamy polenta. All three porridges are cooked in a rich chicken broth and topped with soft-boiled egg halves, so any of them can give even the toughest day a strong start. If you’re looking for a filling meal, you can order the green shakshuka, a three-egg combo with zucchini, broccoli, avocado, peas, fresh herbs, and feta. If you’re craving maximum greens, the menu includes zucchini pancakes served with tzatziki and Turkish chili. And if you’re craving something sweet and nostalgic, try the cottage cheese casserole with berry flambé and natural vanilla.
“Sausage Workshop & Magadan”
Anton Pinsky’s popular establishment serves breakfast from 10:00 to 12:00 on weekdays and from 10:00 to 13:00 on weekends. From something simple, understandable, and to the point, like a fried egg, which can be complemented, for example, with chorizo sausage and finely chopped green onions, to a trendy savory oatmeal with truffle aroma, baby spinach, and a poached egg, any visitor to the Aviapark, where the restaurant is located, will find a morning menu to suit their taste. The omelette can be made completely classic, or with mortadella, stracciatella and Uzbek tomatoes, or even protein, with green parsley butter. Bestselling dishes include homemade brioche fried in butter with avocado, Uzbek tomato, poached egg, and potato pancakes with Parmesan cheese, accompanied by lightly salted salmon, cream cheese, and herbs.
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Source: hellomagrussia.ru
