Uhvat

Developed
in collaboration with

contemporary restaurant inspired by traditional Russian oven cooking, where many dishes are prepared using classic slow-cooking techniques. The menu celebrates authentic Russian flavors with a modern presentation.

what to order

Fish kulebyaka Kulebyaka is a traditional Russian pie known for its elaborate, layered fillings wrapped in dough.

Moscow borsch Borsch is a traditional East Slavic thick vegetable soup with meat broth or vegetarian.

“Pozharsky” cutlet Cutlets – or minced meat fried patties – are one of the favorite main dishes in Russian culinary tradition.

Olivier salad The Olivier salad was created in 19th‑century Moscow by French chef Lucien Olivier, featuring luxurious ingredients like partridges and lobster.

Vinegret Vinegret is a classic Russian beet salad made with boiled vegetables, pickles, and sauerkraut.

Shchi Shchi is one of the oldest and most iconic Russian soups

Sugudai Sugudai is a popular raw fish dish among the people of Siberia and the North of Russia.

Fermented cabbage (sauerkraut) Vegetable appetizer and a component of other dishes.

Medovik (Honey Cake) Medovik is a classic Russian layered honey cake with tender, slightly crisp honey biscuits and rich sour‑cream‑based cream.

Pirozhki with meat filling Pierozhki with meat filling are great to accompany a bowl of hot broth or with a cup of hot black tea.

details

Cuisine:: Contemporary Russian and European
Address:: Rochdelskaya St., 15, building 41 (Trekhgornaya Manufactory)
Avg bill:: $$$ 3,000–4,500 ₽ per person
Booking:: Required