Sempre
The restaurant is joining the FREEks project, where the city’s best establishments prove that mouth-watering gluten- and lactose-free desserts are just as good as the classics. There are no strict rules—every month, new participants create a special menu and showcase their take on healthy sweets. Sempre, together with chef Anatoly Levizov, will take up the baton from April 20 to May 20.
Here you can try, for example, the gluten-free crepe suzette (800 rubles)—a French dessert with a new twist: buckwheat pancakes with coconut milk and a grapefruit and orange sauce. Those who love bold flavors will definitely enjoy the vegan chocolate tart made with buckwheat and almond flour (750 rubles), in which the rich aroma of cocoa is complemented by currant marmalade and delicate coconut cream. We recommend complementing this sweet marathon with a spicy pear in syrup with caramelized pecans (750 rubles).
Gluten-free crepe suzette
Look Up Cafe&Shop
In a multi-space with a comfortable cafe A wellness menu has been launched by the Cuisine and Restaurant Business University. The head nutritionist has developed special recipes to ensure that each dish is delicious and contains beneficial micronutrients.
Seven new items have been added to the seasonal menu, from main courses to desserts. Start your meal with minestrone soup (690 rubles), green vegetables with almond cream (980 rubles), or a salad with strawberries, asparagus, and aloe sauce (1250 rubles). For the main course, we suggest a bowl with mini salmon cutlets and cauliflower quinoa (1650 rubles), chicken breast with buckwheat and green sauce (1150 rubles), or ptitim with shrimp (1350 rubles). We recommend finishing with a nut ganache with grapefruit, pink pepper and pistachio crumble (650 rubles).
Ribambelle
The restaurant in Vremena Goda launched a wellness menu in collaboration with health coach Olesya Tereshchenko, founder of the Simply health service, and Ribambelle brand chef Mikhail Kuklenko. Modern nutrition principles underpin the healthy menu, which combines gentle cooking, nutritious ingredients, and healthy oils. Here, you can indulge in the pastries without guilt, such as the crispy gluten-free flatbread with porcini mushrooms (1,150 rubles), the dough of which is made with the addition of hemp fiber and psyllium. We recommend the beetroot ravioli with cashew cream and grapes (950 rubles) or the pumpkin linguine with fennel, grapefruit, and bee pollen (1,600 rubles). For main courses, you’ll be offered scallops with asparagus in a citrus sauce (3,000 rubles), made with fish broth and ghee, and cod with almond petals, spinach poached in ghee, and hemp fiber (1,700 rubles). Also worth trying are the nuggets in a gluten-free breading made with high-protein sorghum, served with rice and broccoli (690 rubles).
For those with a sweet tooth, there’s also a delicious option: the “Caramel Pecan” dessert (750 rubles) made with gluten-free sponge cake, caramel ganache and mousse, pecan paste, and chocolate velvet made with sugar-free chocolate. Keto dieters and diabetics will appreciate the “Tangerine” marmalade (590 rubles) made with allulose.
The drinks section offers a citrus immune shot (350 rubles) with fresh ginger juice, turmeric, and Tabasco sauce, as well as a vitamin smoothie (1,100 rubles), which replaces a full meal. It contains avocado, spinach, romaine, banana, hemp fiber, pineapple juice, and coconut milk.
Modus
Healthier drinks than alcohol play an equally important role in a healthy lifestyle, as And food. With the arrival of spring, we crave a lighter mood and a more enjoyable experience, which is why guests often choose non-alcoholic drinks to avoid the potential consequences of alcohol from derailing their plans. Head bartender Denis Millionov has presented a line of non-alcoholic cocktails, combining recognizable flavors, new combinations, and a variety of moods—from sparkling lightness to rich bitterness.
Here you can try a non-alcoholic version of one of the most popular cocktails, the Aperol Spritz (800 rubles), made with non-alcoholic Aperol and sparkling wine: a light combination with a recognizable citrus bitterness that’s practically indistinguishable from the classic alcoholic version. For those who prefer a more vibrant flavor, we recommend the “Carmine” (750 rubles), made with gin, raspberry puree, fruit drink, amaretto, and Campari. It creates a rich berry combination with a soft sweetness and delicate bitterness. The menu also features the “Light Side” (800 rubles), made with dark rum, basil, lemon juice, simple syrup, and sparkling wine, and the apricot brandy sour (800 rubles)—fruity, full-bodied, and yet perfectly composed. For those who appreciate classics and a more refined taste, the Negroni (650 rubles), made with gin, red vermouth, and bitters, maintains the cocktail’s signature style. These drinks are a perfect complement to brunch, a midday meeting, or dinner. The new non-alcoholic offering from Denis Millionov is proof that the cocktail culture is developing and confidently experimenting.
