Garlic butter

The chef of the Red Wall restaurant shared the recipe with us for the O2 festival menu.

The recipe was shared with us by the chef of the Moscow restaurant Rake, Mikhail Zhugin.

Kafemollka" is a small coffee shop in the center of Konakovo. Light snacks, desserts, breakfasts and substantial meals that travelers cannot do without. These are traditional cutlets without gastronomic tricks: pike, vegetables , bread and cream. Served with tartar sauce and mashed potatoes. The recipe is taken from the book "Geography to Taste with Nika Ganich. Gastronomic Guides.

A convincing example of how quite popular ingredients — like corn, green beans and chuka salad — can be used to create an interesting composition. In the recipe by Mikhail Gerashchenko, chef of Restaurant No. 13, a well-thought-out carnival on a plate is organized by a sauce made of citrus, wasabi and garlic oil, whose versatility slowly unfolds on the tongue. Such a partnership suits shrimp very well.

The recipe is taken from the book "ProSTO Kitchen" by Alexander Belkovich.

Recipe from chef Carlo Grecu for the restaurant "Vermuteria".

Recipe from Roman Grachev, chef of the restaurant Eva.

Recipe by Andrey Krasov, chef of the Greek restaurant Eva.

One of the most popular fast foods in South Korea is twigim: vegetables, fruits, squid, crabs and other things in starch and batter, deep-fried. It is eaten with hands, dipping in sauce. We found a very good twigim in the Moscow restaurant K-grill, a new project by Alexander Kan and Iliodor Marach. And we asked its chef Dmitry Son to share the technology.

The recipe was shared with us by the chef of the restaurant "Na Melnitse" Artem Osnach.

Salad with roast beef and tuna sauce is a true embodiment of Italian gastronomic elegance. Its roots trace back to the traditions of Mediterranean cuisine, where fresh vegetables, tender meat, and refined sauces harmoniously combine. Tender slices of roast beef give the dish a rich meaty flavor, while the dressing with tuna and anchovies adds piquant sea notes. The salad mix and arugula bring freshness, while parmesan and horseradish complete the picture with their deeply expressed taste. Dried cherry tomatoes add a sweet touch that highlights the balance of components. This salad is an ideal choice for connoisseurs of complex yet harmonious flavor combinations, perfectly suited for both a light dinner and an exquisite gathering.

The recipe was shared with us by the chef of Lucky Izakaya Bar Andrey Krasov.

Baked pumpkin with kale and camembert is a harmony of textures and flavors in one dish. The pumpkin, roasted with spices, takes on a rich caramel hue, while the softness of camembert cheese adds a refined creamy aftertaste. Kale sautéed in butter with white wine and garlic aroma gives the dish zest and depth. Sun-dried tomatoes and fresh spinach refresh the composition, while balsamic vinegar and olive oil unite all ingredients into an elegant ensemble. Crispy caramelized pumpkin seeds finish off the taste with exquisite texture. This dish is a true ode to autumn, a perfect choice for a cozy dinner or festive feast where flavors unfold with each new bite.

From the chef of "Predator Steaks & Burgers.

Shaverma is food for any occasion: you can take it with you on the road or take your child to school, you can have a quick snack with it, treat friends at an informal party. And it is also easy to turn this seemingly popular food into a gastronomic joke , just by changing a couple of ingredients. Our version is shawarma with tender northern smelt. An unexpected plot that helps to reveal this fish from a new side. Smelt should be fried and taken apart into fillets, and as an accompaniment use a salad of vegetables and yogurt sauce, it helps to level out the excess fat of the fish.