A new Atlantica restaurant in the southwest of the capital
At a hundred meters from the Yugo-Zapadnaya metro station, a new branch of this seafood paradise has opened, complementing the popular restaurant on Kutuzovsky. Delicacy “moriki” and impeccable fish at reasonable prices (and on certain days of the week, even at cost), a well-stocked raw bar, a huge, interesting menu, and now a fully open kitchen with a wood-fired oven—all this awaits guests at the new Atlantica. The spaciousness of the modern residential complex, where the restaurant is located, gave more air and the opportunity to place a four-meter aquarium with lobsters and crabs, original ice islands-display cases and a two-level wine cabinet.
In addition to 70 items from the menu of the first restaurant, brought to perfection by chef Bogdan Gogolev, the second one has special sections: the super-delicious Prime Menu with albino sturgeon caviar and Canadian lobster, Chef’s Signature with signature dishes, Japanese Japanese Special, a seafood section and the “Oven” with flatbreads with fish, seafood and Wagyu.
Chinese Valentine’s Day at Mr. Lee Restaurant – August 19th
On the day when we celebrate Apple Savior, China celebrates Qixi Jie – the equivalent of Valentine’s Day. The team of Arkady Novikov’s restaurant, headed by chef Li Zhang, prepared the menu, pastry chef Bek Karaev – a special dessert with show serving and an evening drawing of a deposit at Mr. Lee, and head bartender Sergey Krasnov – a complimentary cocktail in Asian style. Sparkling wine and a complimentary dessert will be available from 12:00 until midnight, from 14:00 to 18:00 a guest artist will be painting personal calligraphic miniatures, and from 18:00 traditional Chinese fortune-telling and gift drawings will begin.
Dessert “Ripe sakura” with white chocolate and “drunken cherry”
Gastronomic dinner “Course to the East” at the restaurant “Dream Fish” – August 20
This Thursday the teams of the restaurants “Dream Fish” and Lea will unite in a shared passion to present a program dedicated to seafood and Asian culinary traditions. Chefs Alexander Seleznev and Alexey Volkov have prepared three signature dishes each for this dinner, which will be available à la carte rather than as a set menu. Ryba Mechty will, naturally, feature gourmet seafood and fish, while Lea will offer itameshi-style dishes, where Italian cuisine interacts with Pan-Asian and Japanese cuisine. In addition to appetizers, main courses, and desserts, the dinner menu will feature four signature themed cocktails from the head bartenders of both restaurants. Guests will be arriving at 19:00.
“What They Eat at the Winery” at Urban Winery – August 20
At the urban winery they decided to celebrate the Moscow summer in Asian style: a traditional conceptual dinner at a large table will be held by chefs Arina Zhuravleva and Arseniy Laskaris, accompanied by UW-SoyBoy, a wine with soy sauce and 13 Asian spices from the experimental “Freak Parade” line. Incidentally, the last case of this wine will be opened at the dinner, further enhancing its exclusivity.
In the gastronomic set, the chefs made the most of Russian seasonal produce, combining what are considered pan-Asian classics: kimbap—but with seasonal local chanterelles; new potato salad with marinated eggs and bonito; mushroom julienne with enoki, shiitake, and eryngii mushrooms; homemade egg noodles with Murmansk hedgehogs; and gooseberry mochi. Starts at 7:00 PM.
“Viral” ice cream with soy sauce on the Anna Bistro menu
As unexpected as the wine, vanilla ice cream with soy sauce turns out to be an incredibly delicious dessert. This craft trend has been promoted by bloggers, who create combinations of umami seasoning with different types of ice cream at home. Anna Bistro decided to conduct a professional check of the recipe, and now, while the seasonal menu is in effect, they serve a scoop of ice cream with a evaporated mix of soy sauce and sake, salted yuzu caramel and cover it with a crispy waffle cone.
Gastronomic dinner for four hands at the Zea restaurant – August 20
Chef Nikolai Bobrov of the renowned Tunguska restaurant is flying from distant Krasnoyarsk to Moscow to Four hands prepare a combo dinner with Zea chef Denis Shelepnev. It’s a combo because Mediterranean and Siberian traditions, with their completely different historical roots, local ingredients, and culinary idioms, will meet in one kitchen this evening. While Parmesan and truffles are easy to find in Moscow, and pasta can be made at home, Siberian specialties are a bit more challenging—which is why Nikolai Bobrov is bringing them with him. His dinner menu will feature black smoked beef tartare with potato canelés, Parmesan cream, mushroom pâté, and black caviar made from mushroom broth; elk tataki with lingonberry-honey sauce, pickled lingonberries, and spicy nuts; and elk with pickled wild garlic, spicy cabbage, onions with lingonberries, and BBQ sauce. Denis Shelepnev’s European-Moscow answer will include foie gras with figs, morels, and brandy, hamachi with aji amarillo tomato water, jalapeño, and citrus oil, and compressed watermelon with kumquat and Greek ice cream. Dinner starts at 19:00.
Tasting “Juicy Wines of the South of France” in Moskvarium – August 20
After an elegant aperitif to the music of the creative association Superhouse, which will begin the evening in the Wine Folly (“Sea of Music”) space, sommelier Olga Timoshevskaya will present a sextet of wines from young winemakers in the French South. Classic sparkling wines, traditional white wines with fruity notes, and an unusually berry-forward rosé will be accompanied by small snacks. The tasting will conclude with an incredible nighttime stroll through the Moskvarium—when it’s closed to visitors and the underwater world is preparing for sleep. The tasting starts at 20:00.
Festive dinner at the “Moscow Nights” restaurant – August 20
From 17:00 the restaurant on Rublevka will begin celebrating the birthday of its brand chef Andrey Nesterenko, where Invites guests to congratulate the birthday boy or, if they haven’t met yet, to meet him in person. The chef will spend the entire evening on the veranda, while under his elusive direction, the kitchen continues to work on an exclusive menu, which will be available through Saturday. It includes a pastrami sandwich with gin cucumbers, a wagyu burger with truffle aioli, a salad with grilled summer vegetables, roasted ramiro peppers with peach and anchovy, smoked beef short rib, brisket, grilled sea bass, and padrón peppers. Reservations for Andrey Nesterenko’s birthday are required.
Gastronomic tour to an organic farm near Moscow – 22 August
“Gifts of August” is a major harvest festival, which M2 Organic Club is holding this Saturday at its own organic farm near the village of Shulgino (Moscow Region). Guests will be able to see how the farm’s livestock facilities are organized, take photos with plump cows and tiny kids, see how vegetables, fruits, and berries are grown, how cheeses are made, and how bread is baked. Of course, they will also be able to taste M2’s produce, first in its raw state, and then, literally following the product’s journey from farm to table, guests will sit outdoors and sample what the holding’s chefs have prepared from it. Anton Magdyuk (brand chef of M2 Organic Club), Nikita Kuzmenko (brand chef of Ino restaurant), and Alexander Kucherov (chef of the AYA project) will put together a special six-course set dedicated to seasonal produce and the bounty of August. The dishes will be paired with AYA’s own organic wines, which will be described by wine academic Tatyana Selivanova. Twilight will be the most romantic part of the countryside getaway: you can sip tea from a real samovar and sing your favorite songs to the accompaniment of a guitar. All guests will leave with gifts from the producer, and if anyone needs to stock up for the week , the farm has a shop selling cheeses, dairy products, and farm-raised chicken.
The organized transfer departs from Moscow at 10:30 AM; you can arrive by 1:00 PM with your own car. Return from the Moscow region is scheduled for 20:00.
Sunday brunches and a music festival on the Peach summer terrace
Every Sunday, brunches are traditionally held in two stages (from 12:00 and from 15:00) on the covered roof of the Peach restaurant. Those who want to spend half a day or more on the summer terrace and not worry about food typically choose the unlimited “oyster” plan, with or without alcohol. More discreet eaters are content with the standard plan, which includes a generous buffet, replete with all sorts of dishes, like a buffet at a premium hotel. Salads, Mediterranean-inspired cold and hot appetizers, gourmet cheeses and cold meats, main courses, and desserts to suit every taste—in principle, this alone is enough to leave feeling perfectly satiated. However, oysters, sea urchins and crab phalanges add maximum sophistication to the brunch, and live music and a fresh breeze on the roof create a special resort atmosphere.
By the way, throughout the warm season there is a music festival “Peach 2026. Summer on the Roof”, when in the evenings the Peach restaurant for casual and, perhaps, even family time turns into a vibrant concert venue with a gastronomic slant. In particular, Ivanushki International will perform on its stage on August 20, rapper Navai on August 27, and Basta on September 3 and 4.
The terrace of the Peach restaurant in the evening
Italian aperitif at the Magritte restaurant
Aperitivo Time in the Italian tradition is a couple of hours between lunch and dinner, when you no longer feel like thinking or working, and your hand automatically reaches for the cocktail or wine list to order a glass accompanied by light snacks. Imagine: a cart loaded with drinks rolls up to your table, and before your very eyes, it transforms into a mix laboratory run by head bartender Daniil Manusyants (or his authorized bar representative). Drinks are prepared and complemented with finishing touches under the influence of casual small talk, so that their service actually becomes a lively dialogue between the bar and the guest.
Another part of Aperitivo Time becomes equally interactive at Magritte: self-assembly of focaccia with filling (turkey mortadella, sessina or tuna confit), herbs and sauce. By combining an appetizer for two from the menu designer, guests also receive two glasses of Martini Prosecco, Martini Fiero & Tonic or Martini Fiero Spritz.
Shashlik and eclairs in Peredelkino
They say that Boris Pasternak was once almost hit by a car near these garages in the writers’ town, and Korney Chukovsky borrowed money from friends for his first ZIM limousine. Now, on weekends from 12:00 to 9:00 PM, the “Garage-Shashlik Cooperative” is open here—a summer pop-up project from Rappoport Restaurants that revives the leisure activities of the Soviet intelligentsia. The chef of the Voronezh restaurant, renowned for its premium meat, prepares only shashlik here—the concept calls for nothing else. But the shashlik is juicy, exquisitely flavored, and comes in a wide variety of cuts: chicken, turkey, pork, lamb, and marbled beef. This is washed down, as usual, with lemonade or beer, and watermelon is served as dessert.
Also on weekends, from 10:00 AM to 10:00 PM or until the last éclair, the Peredelkino Hotel once again welcomes the beloved local and guest pop-up éclair bar, “Allo Allo” (also from the Voronezh restaurant). Exotic for today, it sells snack éclairs from a 1956 telephone booth—the kind vacationers used to call home or make long-distance calls. Peredelkino’s absolute hits include the éclair with Olivier salad, the éclair with salmon mousse and tobiko caviar, the éclair with crab, the éclair with smoked cod, the Italian éclair with four types of cheese, and the sweet, more traditional one with custard. There’s a literary tale about the booth, too: supposedly, Yevtushenko and Voznesensky once had a fight over a place in line next to it. Let’s believe it – and we’ll go for eclairs.
Source: hellomagrussia.ru 
