For meat eaters

The flagship Turkish restaurant Cihan Turkish Steak and Kebab celebrates its 7th anniversary on June 18th and invites guests to the meatiest party of the season. Of course, there will be meze with hot flatbreads from the tandoor and bright salads at the beginning, and a celebratory cake at the end, but the main thing for the charismatic Cihan Deniz is still meat. They promise to serve aromatic kebabs, kefte, and juicy steaks Wet Aged, aged in their own cell, and, as expected, rich oriental sauces and select vegetables. To celebrate the restaurant’s birthday, every guest who spends more than 15,000 rubles by June 18 will automatically be entered into a drawing for a travel certificate to Turkey. There is also a festive drawing going on in the establishment’s social networks now, the winners of which will receive a iPhone Air and a MacBook Neo.

For fish lovers

The Atlantica restaurant hosts the main fish festival of the summer, where nature meets the art of the chef-chef and helps him in any way it can. Pavel Tarasov has assembled a collection of wild fish, from tropical snapper to Australian barramundi, and prepares it with the utmost delicacy. The predatory ocean fish mahi-mahi, which feeds on squid and crab, is transformed into elegant sashimi: the chef marins the slices with thin shavings of lime zest on kombu seaweed for several hours; the fish is infused with umami and citrus aroma – the result is an extremely pure presentation. The star of the festival is barramundi: the chef steams it with rapana, shrimp and sun-dried tomatoes, and then serves it with creamy bisque. Another barramundi dish features an interactive presentation: the fish is baked in wood-paper with broccoli and spinach, and the guest is invited to “unpack” it themselves using miniature scissors, which are served with the dish. The finishing touch is juniper sauce with smoked pear.

For businessmen

Until July 1, in five restaurants of Anton Pinsky – AVA Bistro on Nikitskaya, Phantom, Patriki, Loona in Luzhniki and William‘s – a joint menu of the Pinskiy & Co gastronomic holding and the T-Business ecosystem is offered, designed specifically for business meetings. The menu concept is built around the key stages of business communication, from the first acquaintance to reaching an agreement, and each dish or drink symbolizes a certain stage of the negotiations. The first four restaurants offer a single AVA Team menu of five items. The introduction and initial contact are like filter coffee with nut foam and prunes with chocolate; the search for common ground is like crostini with beef tartare, anchovy, and grilled olives; the delving into details is like beef bourguignon with chanterelles; the agreements reached are like millefeuille with strawberries and ice cream; and the sealing of the partnership is like the final limoncello. At William‘s they have put together their own menu on the same theme: cold cherry bumblebee and bellini (classic or non-alcoholic), focaccia with vitello tonnato, cannelloni with duck and chanterelles, cacio-e-pepe with truffle and tiramisu with a chocolate hemisphere.

For Fans of Mexican street culture

On Thursday June 18th Sangre Fresca – the restaurant of Glen Ballis, Alexander Sysoev, Yan Cherepanov and El Copitas Bar – is also celebrating a birthday. Loud parties, hooligan ideas, provocative collaborations – this is the style of the establishment, which, surprisingly, has integrated into the glamorous context of Patriarch’s Ponds and has been doing well there for four years now, attracting its own special crowd. On the festive evening, guests will be treated to a social terrace (a bar counter-window sill, open both inside and outside, on the street), newsummercocktailsls, signature dishes from the chef, Danila Morozov’s signature tattoo studioa, a DJ set by Maxim Manzik in the style of rumba and a chocolate cake in the shape of a huge Mexican sugar skull. Also, for the birthday, Sangre Fresca will have new branded Panama hats, which will complement the collection of cool merch, created in collaboration with the Russian clothing brand First in Space.

For those who need to compete

Cook&Run – a new format of holidays in the style of “Hell’s Kitchen”, a culinary quest of the new generation, where an ordinary holiday turns into a dynamic game show with cooking, competition and elements of real action. If you’re planning a children’s birthday party, graduation, corporate event, friendly get-together, or family gathering—not just a banal feast, but a vibrant event with emotions, teamwork, and a truly immersive experience—Cook&Runis just the thing.

Guests become participants in a real culinary battle, led by a professional chef, who challenges teams of players to culinary challenges under unexpected constraints. Each task tests speed, ingenuity, teamwork, and sense of humor. At the end, the participants present their dishes, the host evaluates them, and the winners are announced. Although in any case, friendship wins in the culinary quest, and then everyone tastes the prepared dishes together: after the main battle, the event smoothly transitions to a banquet or tea party, dancing or entertainment program.