Far Eastern sockeye salmon with baked beets, jellied veal tails and lemon chicken with persimmon - at the beginning of December, Moscow restaurants presented their first winter menus.
Ribambelle
The restaurant's special Christmas menu includes chef Mikhail Kuklenko's signature dishes. This is a black bread tart with vinaigrette - a bold take on a classic salad (served on a bed of black bread), and turkey fillet with apple, orange and cinnamon - a whole work of art, decorated with spicy fruits, as well as other dishes incredible in execution and taste. .
And, of course, the Christmas menu would not be complete without the main holiday dish - duck with apples, oranges and chestnuts. An impressive portion of poultry, garnished with rosemary, like fragrant pine needles, will be an excellent dinner option for a group.
Garage
Especially for the onset of the first cold weather, the chef of the Garage cafe, Denis Kalmysh, has prepared a special menu - with an emphasis on Central Asian cuisine. Try veal with pumpkin puree and goji berries or udon noodles with grilled salmon, green beans and tofu. Also new on the menu are Kamchatka crab cutlets with cod, Chinese cabbage and kimchi sauce, smoked salmon with seaweed, poached celery and parsley, lemon chicken with couscous, artichokes and persimmons.
There's also a vegetarian portobello panini with eggplant and cilantro mousse, and a cucumber and avocado salad with baked apples and yogurt. At the end of the meal, enjoy desserts created by Denis Kalmysh himself: take a chocolate cake with cherries, rum and marmalade or a cake with blueberries and mascarpone.
Vinaigrette, jellied meat and beef tenderloin medallions - Chips chef Sergey Kondakov meets winter fully armed. The seasonal offer opens with New Year's classics - herring under a fur coat and jellied veal tails, which is boiled for ten hours and served with mustard and croutons from Borodino bread. Among the starters there are excellent crispy crackers with duck pate, the main feature here is the champagne jelly.
The hit of the salads is a warm mix of vegetables and pieces of fried salmon, seasoned with a sauce based on olive oil, cream, balsamic vinegar and capers. And the bestseller among hot dishes is beef tenderloin medallions with mashed potatoes and Dor Blue sauce.
BeefBar Moscow
At BeefBar Moscow, with the beginning of winter, first of all, the meat line has changed. In addition to Tajima beef (9+ marbling grade) and first-class Chilean Wagyu, the menu now includes meat from Russian suppliers. Chef Pavel Petukhov decided to opt for Black Angus beef from the Voronezh region. According to the chef, it is this meat that meets the high international requirements set by BeefBar.
In addition to steaks, several new meat dishes have appeared on the menu - for example, baked baby goat with artichokes (2690 rubles), venison medallions with cherries and figs (2100 rubles), Beefbar meat solyanka (925 rubles), veal tongue (1300 rubles). RUR) and warm salad with quail (950 RUR).
As it is
From the first of November, the team of the cafe “Kak is” set off on a new journey through the world of gastronomy. They took the same direction, Russian cuisine, but the team composition was updated. Now Alexander Kubrikov is at the helm - for the last 6 years he has worked side by side with the “father” of new Russian cuisine - Dmitry Shurshakov. His style is ease of perception and emphasized simplicity, which he more than compensates for with impeccable execution.
First of all, you should try a light green salad with lightly salted sockeye salmon and horseradish sauce (450 rubles), torn pasta with tender duck breast and foie gras pate (620 rubles), as well as hot dishes - take baked salmon with cauliflower flan cabbage and suluguni sauce (789 rub.) or more than original crab sassifan with mashed potatoes, sprat and Far Eastern salad (620 rub.). Soup lovers will enjoy pumpkin cream soup with scrambled eggs and red fish (320 rubles) and wild mushroom cappuccino (320 rubles). And connoisseurs of meat dishes are treated to the timeless classic - veal cheeks with mashed potatoes and eggplant caviar (RUB 790).
Il Pomodoro
The main gastronomic news of Il Pomodoro is that all pasta in the restaurant is now made by hand. Thus, lasagna (“Bolognese” or with shrimp), black ravioli with cod (590 rub.), ravioli with veal in truffle sauce (650 rub.), as well as gnocchi with the “Four Cheese” flavor (590 rub.) can now be called “homemade” in the full sense of the word.
However, Il Pomodoro is famous not only for Italian pasta and pizza. In the new menu, chef Alexey Osmin recommends paying attention to the delicious lamb shank (830 rubles), baked in the oven with vegetable ratatouille, and rich pea cream soup with bacon (410 rubles). Another worthy new menu item is home-style chicken giblets (420 rubles): the liver and heart are fried and simmered for a long time in sour cream with onions and potatoes.
Rose Bar
Brand chef Kirill Berger also updated the main menu of the Rose Bar for winter. The gastronomic offer surprises with its vast geography - Kirill Berger has collected hits from different countries of the world, adding his own notes to them. Highlights of the new menu include foie gras terrine with confit figs (550 rubles) and shiitake mousse with bourbon jelly (390 rubles). Baked snails (350 RUR) will be a good appetizer to go with wine on a cool evening.
Bright and hearty corn soup with chicken (300 RUR) will set the right mood for lunch. The hot dishes section includes Chilean sea bass with honey and chili (1,650 rubles), ribeye steak with Brussels sprouts (1,500 rubles) and navy pasta (400 rubles). At the end of the meal, you should pay tribute to the apple charlotte or panna cotta with violet sauce (350 rubles).
White Rabbit
While imported products continue to rise in price following the rise in exchange rates, White Rabbit continues to develop domestic products. Since the end of autumn, Russian fish has been on the restaurant menu. The red mullet is brought from Sochi, where the White Rabbit Family literally has its own fishery: twice a week, the chef of the Sochi restaurant WRF “What? Kharcho himself goes out to sea for fish. Among his trophies was the long-nosed garfish, which replaced the sea fox, whose season had come to an end, in the “Rabbit” tasting set. From small, but much more tender than Mediterranean mullet, Vladimir Mukhin prepares a salad with grilled eggplant, green beans, yellow sun-dried tomatoes and a fragrant dressing with tarragon oil (890 RUR). They are also at the top of the hot appetizers - on fluffy mashed potatoes with crispy shallots marinated in Isabella grape wine (410 rubles).
In the Siberian Lena River, muksun is caught exclusively using the ice method - this fatty, tasty fish, lightly salted and smoked, can be tried at White Rabbit in combination with mini-potatoes, sorrel, cucumber and dill oil (510 rubles). Catfish and halibut are from Murmansk. Vladimir Mukhin steams the first one and serves it under a transparent cap filled with aromatic smoke, with smoked artichokes, sun-dried tomatoes and asparagus (1,100 rubles). Halibut is also steamed - first boiled, then lightly fried, on new potatoes with green peas and with Thai salad (990 RUR). Among the new hot dishes is Far Eastern sockeye salmon with baked beets - the use of low temperature leaves it tender and juicy, and the creamy horseradish-flavored foam adds a slight piquancy (790 RUR).
Cafe Michel
A warming winter menu was also presented at Café Michel. It is worth trying the “Olivier” salad with smoked eel, exquisite tuna carpaccio, airy salad with Parma ham and figs, as well as quail with lettuce and tangerine - in combination with a glass of Paul Roger champagne, these dishes will make you take a break from everyday hustle and bustle and worries . Winter dishes are literally a challenge to gray, cold everyday life: to see this, order veal liver and tender trout fillet with steamed salmon cream, beef “à la russe” or boiled lamb.
Edoko
Soup, salad and a trio of rolls - the new Edoko winter menu includes five items with salmon - the main ingredient of the restaurant's seasonal offer. A spicy soup is prepared here based on red fish with the addition of wakame seaweed, zucchini, Chinese cabbage and onions (RUR 265). As an appetizer, they offer a mix of lettuce with pieces of salmon fried in tempura and red onion (395 RUR). The dressing is a sauce based on capelan caviar and a drop of yuzu.
And finally, the rolls. There are three types: “Tartar” - with salmon, avocado, cucumber and a mix of lettuce leaves (315 rubles), warm “Spicy salmon” (315 rubles) and a roll with baked salmon, cream cheese and spicy sauce with flying fish caviar (RUR 325).
Which dishes should be included in the menu and which ones should you avoid? What do nutritionists advise?
“During the cold period of the year, the body requires more calories, which it needs not for playing in the fresh air or swimming in the river, but for heating its own body,” says nutritionist Alexey Dobrovolsky. - Fresh fruits, vegetables and grass will definitely not keep you warm. So follow your instincts... What do you usually want after a walk in the fresh, frosty air? Of course, not cold okroshka, but some hot rich soup, high-calorie goulash, piping hot cutlets, lard with garlic... As a drink - hot tea, warm compote or a warming cocktail.
The late autumn and winter diet should contain fatty meat foods. Don't give up on vegetables and fruits either - after the New Year there will be almost no vitamins left in them, so try to lean on them now. Add vegetables to soups, prepare a warm vegetable saute as a side dish for meat, and then nothing will threaten your figure.
German eintopf or Uzbek shurpa?
Soup is something you can’t do without during the cold season. It should be hot, thick and preferably a little spicy, so that the feeling of warmth will settle inside you for a long time. According to statistics, Russian housewives most often prepare borscht, cabbage soup from fresh cabbage and chicken noodles (by the way, chicken broth is an excellent remedy for colds!).
In the summer, okroshka with mushroom mushroom is introduced into this top three, and in winter, rassolnik, solyanka and pea. For some reason, other types of soups are not so popular in our country. And in vain - try to cook some new soup for your family, and they will certainly appreciate it.
Armenian rich khash, Hungarian goulash soup, German thick eintopf, Vietnamese chicken pho - there are many options for warming soups in world cuisine. For example, in eastern, Muslim countries, rich soups with meat broths such as shurpa, shorba, sorpa or chorba are especially popular.
For example, to prepare shurpa-kavurma, sauté 200 g of onion in a saucepan, then add 700 g of coarsely chopped lamb or beef and fry the pieces of meat thoroughly. Then add 300 g of chopped tomatoes, bell peppers and carrots, season the soup with classic Uzbek seasoning - 1 tbsp. spoon of cumin, pour boiling water over everything and simmer for half an hour. Then add 700 g of coarsely chopped potatoes, add the required amount of water and cook until the potatoes are ready. At the very end, add 3 tbsp to the soup. spoons of tomato paste, 2 crushed cloves of garlic and let the dish sit for at least half an hour. If you put rice instead of potatoes, you will get a type of shurpa called “mastava”.
Pot, cook!
One pot meals are another great option for a warming fall/winter meal. It is convenient to cook in a clay dish, it is beautiful to serve on the table, and besides, the dishes in it turn out incredibly tasty and very healthy. True, for culinary success you need to know some of the subtleties of working with clay pots, otherwise the porridge will run away, the potatoes won’t cook and the meat won’t cause the expected delight.
One of the important rules for cooking dishes in pots: if you add sauerkraut, put a lot of tomatoes, pour in vinegar or lemon juice - in general, you create an acidic environment, add root vegetables (potatoes, Jerusalem artichoke, beets, turnips, radishes) almost ready or not at all refuse, otherwise they will not be cooked and will be half-baked. In everything else there are no restrictions!
In a pot you can cook fish, meat, vegetables and even make a sweet dessert. If you are just starting to master earthenware, cook a classic of the genre in it - roast meat with mushrooms. This is a classic, win-win option, because any, even the toughest beef, turns out tender after a long simmer. Pork in pots also turns out incredibly tasty. You can fry the ingredients separately in advance and then put them in a vessel, or simplify the task and fill it with raw ingredients.
First, place the meat in cubes on one third of the pot, salt it thoroughly, pepper it and make a layer of grated carrots and onions (for piquancy, add a little bacon or smoked pork ribs). Then add chopped mushrooms (preferably white, but champignons can also be used) and potatoes.
Pour sour cream or cream and a small amount of cold boiled water over everything. Then put the pots in the oven, set the temperature to 160°C and forget about them for a couple of hours. You can speed up the process by setting the temperature in the cabinet to 220°C, but then it will no longer be classic simmering.
You can cook any soup in portioned pots, but more often they are used for spectacular serving. Moreover, the pot can be closed with a bread lid.
To make it, you usually use puff pastry or yeast dough (the second is less preferable due to its fluffy volume), which is rolled out in a thin layer and cut out into a circle or square. Then the flatbread must be greased on both sides with egg: on the back it acts as glue, on the front it gives a beautiful, crispy surface.
Heat the dish in a pot with dough at 160°C until it is covered with a golden crust. The person tasting it must break it so that the pieces fall directly into the dish, or cut it off and eat it instead of bread - a freshly prepared flatbread, saturated with the aromas of food, turns out very tasty.
Dish in bread
The soup can be served not only in a plate or pot, but also in bread, as is customary, for example, in traditional Czech cuisine. Most often, specially prepared round rye bread is used, but you can also take Borodino or ready-made rye loaf with strong crusts. True, before pouring soup into them, you need to remove the pulp, and then dry the bread pan in the oven for at least 10 minutes. And it’s better to fill it not with liquid borscht or cabbage soup, which will instantly saturate the crusts and the “pot” may fall apart, but with puree soup. For example, goulash, thick cheese or cream of mushroom soup look great in bread.
Cottage cheese or porridge?
If in the summer yogurt or cottage cheese was an excellent option for breakfast, now it is advisable to switch to porridge. During the cold period, it is better that warm food enters the body in the morning. When you decide to cook porridge, first wash the cereal (except buckwheat, oatmeal and semolina). Rice, millet and pearl barley are first washed with warm (up to 40°C) and then with hot water. The first removes starch and dirt from the surface of the grain, the second removes fat that appears during storage and steams the grain. Then all types of porridge (except buckwheat) are placed in boiling water.
If you want to cook porridge with milk, it is better to bring it until half cooked, drain the liquid and add the same amount of milk. For the last 5 minutes, the porridge is cooked over low heat (except for semolina, which is cooked for only 1-3 minutes) so that the cereal has time to swell. Add sugar at the very beginning, but do not overuse it. And don’t be lazy to experiment with additives to make the porridge more interesting - boil it with raisins, sprinkle with nuts, fresh strawberries, candied fruits, seeds, serve with cherry jam.
Buckwheat porridge is considered the healthiest - it is rich in vitamins and minerals (calcium, phosphorus, magnesium and especially iron) and improves the functioning of the gastrointestinal tract. In second place is oatmeal, and rice porridge closes the top three most healthy porridges and is a good “energy” boost. However, you should not give up other types of porridge - semolina, pearl barley, millet.
It’s also very good to mix different grains - in such a dish the beneficial properties of grains are combined, and a new taste is obtained. By the way, the most famous recipe for porridge mix was invented by A.V. Suvorov, when, during a difficult crossing through the Alps, he was informed that the soldiers were suffering from malnutrition and were freezing from the cold. He ordered that all the few food supplies (barley, millet, peas and a few vegetables) be collected and boiled in a common cauldron. As a result, the army received a nutritious porridge, which was called “Suvorov”.
Roast, stew, bigos
Meat with potatoes, cabbage, vegetables, with or without sour cream... Well, what could be better during the cold period? In Polish, Belarusian and Lithuanian cuisines there is a dish called “bigos”. In ancient times, it was prepared during royal hunts, and then they began to make it at home, putting fresh and sauerkraut, different types of meat, lard, homemade sausages, smoked meats, mushrooms and a dozen other ingredients in a pot. There are countless variations of bigos, but the dish always turns out thick and satisfying. First, sauté the onion, then add 400 g of sauerkraut, 3 tbsp. spoons of tomato paste and simmer for about an hour.
In a separate frying pan, fry 200 g of different types of meat (the more there is, the tastier the bigos will be): bacon, smoked sausage, beef, pork. Then mix everything, add 400 g of chopped fresh cabbage and a little bell pepper, tomatoes, apples and porcini mushrooms. Pour the mixture with wine, salt and pepper, place in pots and cook in the oven for at least two hours at 160°C. After this, bigos can be served immediately, but it is better to cool it, keep it in the freezer overnight and only then serve - the sauerkraut in the Polish dish will become much tastier.
Pate
Delicious fatty pate will perfectly warm and satiate. Of course, you can buy it, but it’s better to prepare it yourself from fresh ingredients. Preparing pate is not difficult at all. First, chop 250 g of onions and carrots and fry them in vegetable oil. Then randomly chop 0.5 kg of beef or chicken liver and add it to the pan. Simmer everything together until cooked and add 250 g of butter. As soon as the fat has melted, remove the mixture from the heat, season it with salt and black pepper and grind everything in a blender. For a beautiful presentation, the finished pate can be placed in small shaped molds (can be used for cookies) in the form of bunnies, fish or hearts and put in the refrigerator for a couple of hours. This spectacular pate can be offered to a child or served for a holiday.
Cocktails
Mulled wine, punch, grog, Mexican coffee, hot mojito - there are a lot of options for warming cocktails. Dark rum, cognac, whiskey and wine are considered ideal alcohol for hot cocktails. You can also make strong drinks based on dry clear alcohol - gin or tequila, but only together with fruit liqueurs. But vodka is an undesirable “guest”; it has enough warming strength, but there is absolutely no aroma. In addition to alcohol, a hot cocktail should contain fruits - primarily citrus fruits, which contain fragrant essential oils, vitamins and sourness necessary to achieve the right taste.
It’s not difficult to prepare classic mulled wine: for one serving you will need 150 ml of dry red wine, 30 g of honey, several large apple and orange pieces, two sprigs of cloves and a cinnamon stick. Mix all the ingredients and heat over low heat in a Turk, remembering to stir so that the honey does not stick to the bottom and is completely dissolved. Pour the finished mulled wine, along with spices and fruits, into a glass glass with thick walls.
Beer soup with cheese and bacon
Ingredients:
Dark beer - 1 l
Bacon - 200 g
Grated cheese - 100 g
Brown bread - 6-7 slices
Garlic - 3 cloves
Green onions - 4 feathers
Butter - 80 g
Flour - 50 g
Yolks - 2 pcs.
Milk - 100 ml
Mustard - 2 tbsp. l.
Pour the beer into a bowl and leave for 1 hour.
Lightly fry the flour in a saucepan, then add oil and stir. Pour in beer and bring to a boil.
Add fried bacon and grated cheese to the soup. Wait until the cheese melts.
Beat eggs with milk. Remove the saucepan from the heat and pour in the mixture in a thin stream, stirring.
Crush the garlic with salt and mustard. Cut the bread slices into cubes, coat them with the garlic mixture and fry on the grill or frying pan.
Pour the finished soup into a plate, put garlic croutons on top and garnish the dish with chopped onions.
Hungarian goulash
Ingredients:
Beef - 600 g
Potatoes - 600 g
Onions - 2-3 pcs.
Garlic - 2-3 cloves
Bell pepper - 1 pc.
Hot pepper - 1 pod
Cumin - 1 tsp.
Sweet paprika - 3 tbsp. l.
Vegetable oil - for frying
How to cook:
Clean the meat from veins, cut into pieces and fry in vegetable oil.
Add diced onions, fry and add cumin and garlic.
Cut the bell pepper into strips, potatoes into medium cubes.
Add pepper to the meat and onions, then paprika.
Pour boiling water or hot vegetable broth. When it boils, add potatoes and hot peppers cut into rings without seeds. Add salt.
Close the lid, reduce heat and simmer until fully cooked, about 30-40 minutes. Remove from heat and let the dish sit for another half hour.
Chicken pate with red wine jelly
Ingredients:
Chicken liver - 300 g
Butter - 50 g
Onions - 80 g
Carrots - 160 g
White bread - 60 g
Port (or any dry red wine) - 750 ml
Gelatin - 13 g
Cream 35% - 160 g
Egg white - 1 pc.
Orange zest - 15 g
Sugar - 50 g
Salt, nutmeg, rosemary - to taste
How to cook:
Melt half the butter in a frying pan and fry the chicken liver until fully cooked.
In another frying pan, fry the chopped onions and carrots in the remaining oil. Add three tablespoons of port, evaporate it, pour in the cream, add bread, nutmeg, rosemary, salt and sugar to taste. Leave on medium heat for 15 minutes, stirring.
Soak 3 g of gelatin in cold water for 5 minutes. Add it, already soaked, to the pan with the vegetable mixture and turn off the heat and let cool. Add protein and mix.
Place chicken liver and vegetable mixture in a blender and blend.
Pour all the remaining port into a saucepan and evaporate it by two-thirds over medium heat. Add 50 g of sugar, orange zest, boil for 5 minutes and add the remaining soaked gelatin. Turn off the heat and strain through a sieve, cool.
Place the pate in a dish, pour wine jelly over it and let it harden in the refrigerator.
Mushroom puree soup in bread
Ingredients:
Mushrooms - 400 g
Onions - 2 pcs.
Flour - 2 tbsp. l.
Cream - 200 ml
Butter - 100 g
Garlic - 4 cloves
Salt, ground black pepper, nutmeg - to taste
Bread - 4 loaves
How to cook:
Melt butter, fry chopped onions and chopped mushrooms. If you use wild mushrooms, it is better to first boil them in salted water.
Add cream and flour, stir. Add seasonings and salt. If the soup is too thick, you can dilute it with milk.
Cut off the top of the round bread and scoop out the pulp from the bread. Rub the inside of each bread plate with garlic. Dry the bread in an oven preheated to 200°C for 10 minutes.
Pour the prepared cream soup into bread plates and serve.
Spanish stew "Fabada"
Ingredients:
White beans - 750 g
Smoked sausages (ideally chorizo) - 3 pcs.
Blood sausages - 3 pcs.
Bacon - 1-2 strips
Smoked pork knuckle - 150-200 g
Onions - 1 pc.
Garlic - clove
Salt, saffron - to taste
How to cook:
Soak the beans overnight. In the morning, drain the water and pour cold water over the beans so that it covers the beans. Place the pan over medium heat.
When the water boils, remove the foam, add sausages, meat, onion and garlic to the pan. Reduce heat and simmer until beans are cooked through and tender.
Add salt and saffron to taste. Allow the dish to steep before serving. By the way, the next day after preparing the fabada it will infuse and become even tastier.
Roast beef with potatoes
Ingredients:
Beef - 500 g
Potatoes - 500 g
Onions - 1-2 pcs.
Carrots - 1 pc.
Garlic - 2-3 cloves
Vegetable oil - for frying
Paprika - 1 tsp.
Salt, pepper - to taste
Green onions - a few feathers
How to cook:
Wash the potatoes, peel them, cut them into medium cubes.
Peel the beef from the films and cut into the same cubes as potatoes. Cut carrots into rings.
Heat vegetable oil in a saucepan, fry chopped onion and garlic in it.
Add meat, fry until golden brown. Put carrots.
Add water, salt, spices, bring to a boil. Reduce heat, close the lid and simmer for 30 minutes.
Add potatoes and simmer until all ingredients are fully cooked. Garnish with chopped green onions.
As you know, in winter our body experiences a lack of vitamins, minerals and other beneficial substances. Still would! After the summer abundance of fresh fruits and the autumn vegetable table, the winter menu seems too empty, boring, monotonous and devoid of any benefit.
We hasten to please you: a diet in the cold season can be rich and healthy. And we are not talking about insanely expensive overseas products, but about quite familiar and simple ingredients that add variety to any menu... I is in a hurry to offer you 5 ideas for a winter menu that will make it healthy and incredibly tasty.
Idea #1: include cocktails and smoothies in the winter menu
Smoothies are considered to be a fairly “young” drink, however, in fact, they were invented almost 100 years ago, in the 30s of the twentieth century. This drink contains an incredible amount of useful substances, and therefore it not only replenishes the body with vitamins, but also promotes weight loss.
A smoothie is a thick cocktail of fresh fruits, berries or vegetables. The peculiarity of the smoothie is the presence of pulp; this allows you to retain more nutrients. Today this drink is an integral part of proper nutrition.
Products for making smoothies are usually selected of the same type, combining vegetables with vegetables, and fruits with fruits. Winter smoothie ingredients can be used in the following combinations:
- Pomegranate, cranberry, natural yogurt and milk.
- Banana, dates, vanilla, cinnamon.
- Natural yogurt, persimmon and oatmeal.
- Orange, tangerine, grapefruit, lemon, yogurt, honey.
- Kiwi, banana, mint.
The beauty of making smoothies lies not only in its simplicity, but also in the absence of any restrictions. You can combine any natural products, inventing more and more new recipes. You can use honey as a sweetener, and a mint leaf or a pinch of cinnamon will add an unusual note to the drink.
You shouldn’t ignore regular natural cocktails and juices. Carrot juices, citrus cocktails and other fruit and vegetable drinks will bring many benefits during the cold season and help improve health and maintain youth.
Idea #2: It's Time to Try Grain Sprouts
Sprouted grains are an incredibly healthy and tasty product. The fact is that during germination, enzymes are formed in the seeds that are capable of breaking down complex proteins and carbohydrates. Thus, sprouted grains improve the absorption of other foods and promote weight loss. In addition, sprouts contain:
- Vitamins of groups A, B, C, E and PP are necessary to improve metabolism, slow down aging, improve the condition of hair, nails and skin and the normal functioning of the body as a whole.
- Chromium, essential for enhancing insulin action, eliminating toxins and strengthening bones.
- Lithium, which improves the functioning of the immune system, neutralizes the effects of alcohol and regulates fat and carbohydrate metabolism.
- Enzymes are enzymes that speed up chemical reactions. Enzymes can improve the functioning of the gastrointestinal tract and establish metabolic processes.
- Fiber, which acts as an antioxidant, lowers blood sugar levels and cleanses the body of toxins.
Thus, sprouted grains are a storehouse of substances necessary for the body during the cold season. Almost any grain can be sprouted for consumption. Wheat, rye, oats, rice, lentils, as well as other grains and legumes will bring many benefits and add variety to the winter diet. Sprouted grains can be added to salads and soups, and can also be used to make yogurts and smoothies.
Idea #3: homemade sauerkraut is a storehouse of vitamins
Traditional winter sauerkraut salad contains a huge amount of vitamins and microelements. Cabbage pickled at home is without a doubt one of the healthiest dishes in the cold season.
How is this product useful?
- Vitamin C - participates in metabolic processes, improves blood circulation and vascular condition, and is also a powerful energy booster.
- Vitamin B6 is involved in almost all body processes, including being necessary for the normal functioning of the immune system.
- Vitamin U - prevents gastrointestinal diseases, participates in the production of collagen and has a rejuvenating effect.
- Vitamin P is an antioxidant and also improves the condition of blood vessels.
- Vitamin K prevents the formation of blood clots and is also necessary for the absorption of calcium.
- Iodine is necessary for stabilizing hormonal levels, normal functioning of the thyroid gland and the functioning of the immune system.
- Potassium is needed for the normal functioning of the cardiovascular system and the removal of toxins from the body.
- Zinc - stops inflammatory processes, renews skin and strengthens bones.
Thus, cabbage is a storehouse of truly “winter” vitamins necessary to maintain immunity, fight pathogens and strengthen bones. A serving of this salad can saturate the body with a daily dose of nutrients.
It is worth noting that we are only talking about cabbage pickled at home. Store-bought alternatives may contain preservatives and sugar, which will negate the benefits.
Idea #4: raisins, dried apricots and other dried fruits. What would it be like without them?
Dried fruits can be an excellent alternative to all kinds of sweets in the winter season. Dates, raisins, dried apricots, figs and other dried fruits have a lot of useful properties and, moreover, have an amazing taste.
- Figs perfectly strengthen the immune system, improve the functioning of the gastrointestinal tract, normalize cholesterol levels and replenish the lack of vitamins A, B and C.
- Dried apricots are a source of iron, which is very useful for low hemoglobin. It can also strengthen blood vessels, improve vision, and improve the condition of skin and hair.
- Raisins contain almost all B vitamins and deservedly belong to the healthiest dried fruits. It normalizes sleep, has a positive effect on the nervous system and improves immunity.
- Prunes help eliminate waste and toxins, improve metabolism and help fight stress.
- Dates can restore iron deficiency, improve brain activity and improve bowel function.
Dried fruits can be consumed either in their pure form or as an additive to salads, smoothies and cereals. Regular consumption of dried fruits can quickly improve the condition of the body and overcome the blues.
Idea #5: Kelp or seaweed. Add it to your diet
Kelp is an incredibly healthy product in the winter menu. Regular consumption of seaweed allows you to:
- Lose weight. Sea kale is one of the lowest calorie foods. 100 g of kelp contains only 5.2 kcal. A small portion of this salad can satisfy your hunger and saturate your body with vitamins without overloading it with extra calories.
- Cleanse the body. Laminaria is a source of alginic acid, which can cleanse the body of toxins, metals and other harmful substances.
- Prevent thyroid diseases. The high concentration of iodine in this product can improve the functioning of the endocrine gland and prevent the appearance of goiter.
- Improve the functioning of the nervous system. Sea kale contains a fairly large amount of bromine, which helps the body fight stress and improves the functioning of the central nervous system.
As you can see, our 5 products offer incredible benefits. Include them in your diet during the cold season and you will forget about ailments and colds..
To get an idea of how many products we need per week and in what categories, I photographed them:
Vegetables, fruits, herbs, mushrooms, nuts
Meat, poultry, offal, fish, eggs, milk and dairy products
Groceries and other products
| Vanilla sugar – 1 tsp. |
| Mustard - 1 tsp. |
| Bay leaf - 2 pcs. |
| Sesame - 1 tbsp. |
| Pumpkin seeds (optional) - 10g |
| Yeast - 15 g |
| Cocoa powder - 1.5 tbsp. |
| Baking powder - 3 tsp. |
| Powdered sugar - 2 tbsp. |
| Soda - 1 tsp. |
| Wine vinegar - 2 tbsp. red |
| Semolina - 200 g |
| Wheat cereal - 120 g |
| Mayonnaise - 1 tbsp. |
| Vegetable oil - 300 ml |
| Wheat flour - 1.3 kg |
| Baguette - 2 pcs |
| Rice - 340 g |
| Sugar - 450 g |
| Spaghetti - 460 g |
| Breadcrumbs - 12 g |
| Tomato paste - 75 g |
| Oat flakes - 1.5 cups |
| Lentils - 400 g |
How much did it all cost?
(February 2019)
The amount on the check is 3290 rubles. But if you count accurately, then this amount is less, since some of the food will not be eaten this week, but will be saved for the next one. For example, I need 50 g of semolina for the menu. But you have to buy 900 g (the smallest package). Accordingly, if you count the cost of only those products that are needed on the menu, you will get 2,745 rubles.
Yes, yes, I am a fan of calculations and I have a special table with macros that automatically calculates all this. Come to the training and I’ll share.
I spend 5,000 rubles a week on groceries. Where does the remaining 2,600 rubles go?
Part 2. Foods that do not need to be cooked – RUB 2,081
Of course, the dishes that are on our menu are not the only thing we eat. Another significant part is made up of ready-made products (for example, bread). Or foods that do not need to be cooked: fruits, cottage cheese, tea, etc. They cost another 2,081 rubles.
Part 3. Unforeseen expenses - 174 rubles.
As life shows, you always need to have a reserve for unforeseen expenses, which, no matter how you plan, are sure to happen. In my weekly budget this reserve is 174 rubles.
Of course, prices in your city may differ from prices in mine (St. Petersburg). But if you take my menu as a basis, you can also spend about 2800 rubles per week (what you need to cook). And the rest is up to taste and desire.
And one more note. You can create an even more economical menu than mine: replace beef with pork, do not buy expensive fruits in winter (we have them on the menu every day), reduce the amount of dairy products. But for me, this will already be a crossing over the line, where proper nutrition ends and unhealthy savings begin.
So I’ll repeat it again. I don’t insist that my menu is the best economical menu in the world. And I don’t pretend that this is the most dietary and balanced menu.
My menu is about a balance between “healthy” and “economical”. This is about the choice that millions of women around the world make every day: how to feed their family tasty, healthy and not expensive.
42 comments »
Tasha: | March 3rd, 2019 | 7:44 am
Hmmm.... This is necessary, a person knows that he will eat in five or six days. With my traglodytes it is difficult to distribute the menu like that.
Answer: Tasha, anything is possible!))) At the “Menu Management” training there were women with large families with 5-7 children. Everything worked out.
Ekaterina: | March 9th, 2018 | 9:35 am
Daria, good afternoon!
A very useful invention! And tell me where are the cooking methods? The same pies or boiled beets in salads? How do you add tomato paste simply? Thank you
Answer: Ekaterina, all the recipes are on the website. You can easily find them by searching and see the preparation in detail.
Aliya: | February 16th, 2018 | 4:21 pm
Thank you, Daria, for the most interesting site and help to all mothers and housewives!!! Very informative article!!! How has your menu changed today? I'd love to read it! There are still a few more days on the site, I’m just getting to know it, I’m absolutely delighted))
Answer: Aliya, thank you for your enthusiastic review!
Elena: | June 25th, 2017 | 4:32 pm
Tell me, is there a calculation on the card for how many servings?
Answer: Elena, for 4 servings.
Marina: | August 10th, 2016 | 11:56 am
Thank you for good advice!
Answer: Marina, thanks for the comment! Enjoy it for your health! :)
Victoria: | March 15th, 2016 | 7:20 am
Daria, thank you very much for answering my question.
I will regulate the moments with fruits and additives. I’m only in my second week of cooking according to the menu (although I’ve been grazing on your site for about 3 years now), I haven’t quite gotten used to the volume of cooking.
Your tips and ideas are very valuable to me and I try to use them, but adjust them to suit myself.
I like the recipes and so far there hasn’t been a single misfire :) everything I’ve tried has worked out.
Thank you!!!
Answer: Victoria, I’m very glad that you liked the menu creation system, and that you and your family liked the site’s recipes. Bon appetit!
Darinka: | March 10th, 2016 | 8:46 am
Daria, thank you for your work. I don’t like to cook and I subscribed to your site for this reason. And now I couldn’t be happier, I get so much inspiration from you and pleasure from cooking.
Our family is all mixed (we eat milk and fish) vegetarians, two adults and three children. Naturally, we would like to see more dishes without meat, although I have already adapted to replacing it with fish in some dishes.
Thank you.
Answer: Darinka, thank you! On our website we have a fairly large section of lenten dishes, as well as vegetable and side dishes. I hope you will find among these recipes those that will become favorites in your family.
Victoria: | March 10th, 2016 | 5:46 dp
Tell me, how do you solve the issue with additives? For example, I prepared 8 servings (for 2 servings), but someone in the family wanted an addition and it turns out that there will be 3 servings left, not 4.
And as for the issue with fruits, for example, I put apples on the menu for Thursday, let’s say, there are also apples on the menu for pie. But the child wanted an apple on Monday and Thursday, and as a result there weren’t enough apples for the pie on Saturday.
Do you go buy more or change the menu for Saturday depending on the products available?
Answer: Victoria, it’s all simple: if you want more, it means you’re not full. Then you can take something else out of the refrigerator or freezer and offer to eat it so that you feel full. As for fruits, the choice is simple: either give the child an extra apple, and either replace the dish for Saturday, or buy additional apples. Or, as is customary in our family, explain that apples are needed for preparing other dishes. And if you want fruit, then you can eat not an apple, but, for example, a banana. In our family, everyone is accustomed to this, both adults and children - before taking something from the refrigerator, they ask whether it is possible. Because I am in charge of the kitchen, and I determine which products to use at what time.
Elena Kalinina: | March 5th, 2016 | 8:29 am
thank you, Dashenka!!!
We managed to be even more economical, all our own vegetables, a lot of freezing
Answer: Elena, yes, your preparations are very helpful.
Julia: | February 6th, 2016 | 11:53 am
Dashenka, thank you very much for such an invention. We've been eating your menu all week and we're just delighted. No need to worry about what to cook. And the food is always in the refrigerator, for the whole week. Very comfortably. And there is no need to waste time counting the necessary products, everything is done for us. Thanks again for your hard work. And I have a question: is it possible to get such a menu for every week? Well, we really liked it.
Answer: Julia, we now have 2 economical menus - and
Alena: | February 5th, 2016 | 8:08 pm
It’s complete nonsense. You can’t feed a family with 3 adults, physically working men. And where are the savings? It turns out 20,000 a month just for food. It costs me much less, and the diet is larger, tastier, and more satisfying.
Answer: Alena, a family with three adult men is possible. This is the menu that suits my family.
Alina: | February 5th, 2016 | 5:29 dp
Dasha, when do you prepare breakfast, do you get up early or early? In general, my husband can’t have a second meal for lunch without a second one, so I’m thinking, maybe I can increase the portion of the prepared second one so that I can serve him for lunch, but then the same dish for dinner ((or have two side dishes in stock, if it is not a combined dish (pilaf, spaghetti). For us, the main problem is to have more variety, not without saving of course). We are moving to the village, so the question arises about menu planning and purchasing once for a long time .For now the problem is that, for example, I cook a pot of soup and I don’t even know how many servings there are, only for about 2 days, and it happens that on the third we finish it (
Answer: Alina, breakfast – when will it be? For example, a casserole can be prepared the day before, porridge can be entrusted to a slow cooker or quickly cooked in the morning. Yes, different side dishes and cooking a little more is really the way to go.
Julia: | February 1st, 2016 | 6:53 pm
For me and my family (husband, cat, two children three and seven years old) this menu is kind of hungry. I have nothing against morning porridge, but it also comes with a sandwich with cheese and butter - then ok. Lunch is generally kind of dull. Even the youngest child for lunch after soup (which is either with poultry, or with meatballs, or fish, or vegetables with sour cream) asks for something for the second course. Cutlet or pancakes. A lunch consisting of just soup is not much like a full meal; you need something for the second course. An afternoon snack with a full lunch is an apple, banana or orange. There are no complaints about dinner
Answer: Julia, for lunch - soup and seasonal vegetable salad. Every family has its own eating habits. This menu certainly suits my family.
Elena: | February 1st, 2016 | 8:00 am
This is such an unusual diet for me! I've been living on it for three days... I remembered my former nanny. She is Armenian and a great hostess. My husband and I decided to buy an apartment and saved a lot. Her expression: “The main thing is that it smells like meat and that’s okay!” Now I understood what she meant. But I liked it! Otherwise, we really do eat too much meat.
Answer: Elena, yes, this is one of the ways to save.
Evgeniya: | January 31st, 2016 | 8:53 pm
Interesting! I just don’t understand where the products are for complementary feeding of the youngest child
Answer: Evgenia, in the photo there is a mixture, and also what we ourselves eat, just by the teeth: banana, apple, cottage cheese, soup, vegetable puree, meatballs, etc.
Olga: | January 31st, 2016 | 5:11 pm
Dasha, please tell us how you feed your youngest child? As I understand it, the breast milk has already been rolled up, and in addition to the mixture, there are purees from the store? Or do you do it yourself? Or do you just feed from the table?
Answer: Olga, a mixture for bedtime and at night, and during the day what we eat ourselves, just by the teeth: banana, apple, cottage cheese, soup, vegetable puree, meatballs, etc.
Ekaterina: | January 31st, 2016 | 4:20 pm
Thanks for the good advice! They make housekeeping easier! I really like it when everything is organized)).
Although I have a slightly different policy. I never save on cheeses, butter, sausages, because there are too many counterfeit products now. I focus on inspections by Roskomnadzor and other similar organizations. It’s better to overpay than to eat soy and chemicals. Plus, I add something like avocado and other healthy products to my diet, the prices of which are sometimes steep. Once again, you may not buy a blouse or eat poorly.
As for the medications, I don’t see anything terrible in that. All the doctors and pharmacists I know confirm that the shelf life of drugs is deliberately lowered by six months so that people who do not particularly monitor them do not get poisoned.
Answer: Ekaterina, thanks for the comment!
Elena: | January 31st, 2016 | 1:58 pm
Regarding shopping with children. Perhaps this will be useful to someone. We have a family of teachers and psychologists, so without harming the psyche of children, the following scheme was invented - a day of harm (in our case it is Friday). On this day, children can choose any sweet for themselves, but only on this day and only one. On other days, the assortment of confectionery products is set by the mother. This began, however, not because of pedagogical or economic considerations, but because of the children’s allergies. So, now children happily rush to the shelves with sweets in the store, look at them and in the end say: “I’ll buy you on Friday”)))) Of course, they didn’t immediately agree with this, but after about 3-4 no problems for a month))
Answer: Elena, thank you! Great way.
Natalya: | January 30th, 2016 | 7:07 am
Where are there wholesale centers in the south of Moscow or the Moscow region?
Olga: | January 29th, 2016 | 10:41 pm
Thank you for such a great job. The menu impresses me with the abundance of baked goods, but it just doesn’t work for me; even in a bread machine, bread has never turned out. The only thing that confuses us is the salads for two days. It seems to me that vegetable salads on the second day are completely tasteless.
Answer: Olga, of course, this is a menu that suits my family specifically. You can adapt it to suit your needs. And salads can be made every day. It does not take a lot of time.
Marina: | January 29th, 2016 | 9:03 pm
Thank you! Everything is detailed. Each family has its own preferences, after all, it’s interesting to read and adopt something for yourself) In St. Petersburg, and probably in other cities, there are wholesale markets - from where everything is taken to shops and stores. There the prices are several times lower, the products are still the same, even fresher, not stored in stores. One on Sofiyskaya, the other on Piskarevka. We buy there in boxes and boxes and divide it between our family, my brother’s family and my mother’s. Or we buy together with friends. Although in the fall they ate a box of persimmons themselves in a few days, they don’t need helpers)
Answer: Marina, thank you for your experience!
Anfisa: | January 29th, 2016 | 9:02 pm
As for me, 5 people and 20,000 a month is just that! Daria, well done for sharing this information. We are also 5 people. We tried to eat on 16,000 a month, but it turned out to be not enough. They added 1000 per week - that’s it. We are lovers of meat and dairy))))) You can’t save much on this.
Answer: Anfisa, thank you! It's nice to meet someone with similar tastes :)
Natalia: | January 29th, 2016 | 8:42 pm
The menu is very good, although it doesn’t suit us because we all work, for example, soups are only on weekends, on weekdays the child eats in the garden, and we eat at work. But one question remains - where is dinner on your menu? Or is it just a list of dishes, and they are distributed differently throughout the day? It’s just that if I offer my family a salad in the evening, they will eat me for dinner instead :)
Answer: Natalia, we have soup and salad for lunch, dessert for afternoon tea, and a second course with a side dish for dinner. We have enough :)
Tatiana: | January 29th, 2016 | 6:07 pm
All this is interesting, but how can you live comfortably on 1,500 rubles a week?
Answer: Tatyana, it all depends on how many people are in your family, whether you have supplies, a subsidiary farm, what city you live in... Of course, it all depends on the amount you need to meet, but you can always come up with options.
Ira: | January 29th, 2016 | 4:14 pm
Daria, thank you for the inspiration! Once again I am convinced that a plan is everything! Without a plan, there is again throwing around and a lot of wasted money. I have a question: how do you manage to work with three children at home? I can only do it when they are sleeping, which is at most three hours a day.
Answer: Irina, my husband and I take turns :) He takes care of the children - I work. If he works, then I take care of the children. Older children play with each other a lot, and this is a big advantage of a small age difference.
Inna: | January 29th, 2016 | 2:24 pm
As I understand it, this menu is currently somewhere due to a move. Daria always has a lot of different frozen foods. I followed the example from the site - I froze, tomato puree from fresh tomatoes, just now I seasoned cabbage soup, frozen zucchini has been lying around since the summer and is being used), bell peppers - for the New Year - khashloma stunningly reminded me of summer, I had greens, but the lights weren’t turned off It managed to freeze and spoiled. And regarding milk, this is individual - we also have three children - a day takes from a liter to three, even if you have a cow... a kilogram of cottage cheese and sour cream per week... And a liter of kefir a day for sure, I can’t live without it - it’s dinner, and the family is company. And guess what gift from my uncle for the New Year created a sensation and eclipsed all the others - a huge head of CHEESE - they ate it for a month and praised it! I tried to bring the consumption of dairy products to a reasonable level - sad faces, slamming of the refrigerator door, inspection of the pantry, something to eat. Now we are trying to take low-fat milk, cottage cheese too, but I will butt heads with cheese - they eat too much. I won’t say anything about the harm of milk, my husband grew up without mother’s milk on diluted cow’s milk, anyone can drink it, I also grew up on kefir - if I don’t drink it my stomach starts to hurt, we were on tour in Italy, three days later I was combing grocery stores like an addict Rima for at least yogurt (I can’t say for my children either that they suffer from milk, maybe because athletes live with stress?
Answer: Inna, thank you for your comment! Yes, of course, each family has its own dietary habits.
Nectunt: | January 29th, 2016 | 11:34 am
Dasha, happy moving!!!
Answer: Thank you! :)
Tatiana: | January 29th, 2016 | 11:32 am
Elenna: | January 29th, 2016 | 11:16 am
I look and admire! Thank you very much for your advice, they really help. We also have 3 children (8, 6 years and 9 months) and my husband was “hooked” on a raw food diet with elements of vegetarianism, so there were an awful lot of expenses and, worst of all, there were “undernourished foods” and expired spoiled foods. But now everything is much better!
Answer: Elenna, thank you! I am glad that our advice helps you manage your household rationally :)
Anna: | January 29th, 2016 | 10:31 am
Thank you. I like everything except milk in plastic bottles. It usually costs more, and is not environmentally friendly, if anyone thinks about it. I cross out mayonnaise too
Answer: Anna, thanks for the note!
Elena: | January 29th, 2016 | 10:15 am
Thank you for such detailed calculations! You can immediately see what and how much money is spent on, and you can adjust expenses. Are the prices in the table current? I live in the Primorsky Territory and many of our price tags are 2 times higher!
Answer: Elena, thank you! Prices are current for January 2016 in St. Petersburg.
Marusya: | January 29th, 2016 | 10:01 am
Super! It looks like mine. Only we have more flour - we bake our own bread, and milk - cottage cheese and yogurt are also homemade. It costs a lot to feed a child at school - about 2,500 a month (breakfast and lunch), which they are not allowed to carry with them.
And regarding the use of expired goods... Somehow our TV personalities have completely sold themselves to pharmaceutical companies - they even want to sell expired goods ((((((((.
Answer: Maroussia, thanks for the comment!
Gulnara: | January 29th, 2016 | 9:28 am
Daria, you are just great! It is mind-boggling for a mother with three children to do such a huge job.. You give a lot of great ideas and excellent motivation! Thank you! From a grateful reader
Answer: Gulnara, thank you!
Natalya: | January 29th, 2016 | 9:23 am
And I live alone. I love to cook, but I don’t have breakfast. I practically don’t eat cheese, dairy or fruit (rarely) – I don’t like it. I live in Moscow and spend 7,000 rubles a month on food (soups and main courses, baked goods). I am an accountant and I keep my own cash register, I know exactly where and how much I spent. I eat tasty and varied food.
Answer: Natalya, thank you for your comment!
Tatiana: | January 29th, 2016 | 9:18 am
Julia: | January 29th, 2016 | 9:17 am
You can add one more to these savings. I live in Moscow, and there are periodic “sales” of products here. We usually track them on the websites of nearby hypermarkets, and as soon as they “throw away” something actively consumed in our family (and even stored in the freezer for a long time), we run and pick it up with a reserve (within reason, of course). But you must definitely check the quality (if it’s meat) and expiration date (you never know). In general, this is the only way we buy groceries. The result is tangible savings without harm to health or harm to yourself. Naturally, the menu partly depends on what we managed to purchase (if there is cottage cheese, we add more cottage cheese dishes, if there is milk, there are dairy dishes, if there are vegetables, there are vegetables, meat/fish/chicken “overwinters” well in the freezer until needed). The menu is constantly changing, because... The assortment of “sales” changes, but, of course, is not limited to “discounted” products.
Answer: Julia, thank you for your experience!
Laura: | January 29th, 2016 | 8:45 am
Dasha, thank you very much, I’ll try it.
Answer: Laura, I will be glad if you like it. Can you tell us about your impressions?
Anna: | January 29th, 2016 | 8:42 am
Thank you, Daria. But you can’t feed grown men with such dishes. This menu is more for a children’s table
Answer: Anna, yes, this menu is suitable for my family: me, my husband and three daughters.
Marina: | January 29th, 2016 | 8:42 am
This month I specifically started saving and counting. In our family there are 2 adults, 2 children and 1 child on breastfeeding. It took 10 thousand rubles. (the month is not over yet)
I was shocked!!!
I used the tips from the article: buy groceries according to the list once a month, go to the store less often, do not go to the store with children.
We are now in a transition period for a healthy diet (since the average person has severe allergies) We do not buy: dairy products, meat (only homemade from the village), white bread, pastries (only homemade), sweets
Answer: Marina, just great for a start, you are on the right track. If you have any questions, write to me, I will be glad to help and tell you in more detail how and what I do.
Tatiana: | January 29th, 2016 | 8:41 am
THANKS A LOT!!!
Marina: | January 29th, 2016 | 8:38 am
Daria, thank you! what do the children do at home? How do you manage to work?
Answer: Marina, my husband and I alternate :) He also works from home. He takes care of the children, I work. If he works, then I take care of the children. Older children already play with each other a lot, and this is a big advantage of a small age difference.
Tatiana: | January 29th, 2016 | 8:27 am
Not bad! The protein is well balanced almost all days, varied and not much in volume. We have two competitive athletes in our family; we spend three times as much on fish, meat, milk and cottage cheese. But it turns out boring and monotonous. I really liked the menu color, texture, shape.
Answer: Tatiana, thank you! :)
Snow-white interior
For bright thoughts, you should go to the architecturally minimalist Blanc Cafe. Those who contemplate and create gather here: artists and architects, designers and buyers, gallery owners and fashion editors. The interior helps to expand the space of thinking, and panoramic windows create a dreamy and romantic mood - all with high-quality musical accompaniment. What’s also nice about Blanc Cafe is the prices - they don’t bite here.
Simple Pleasures
Grand Grill
You can forget about the Moscow winter for a while while tasting dishes of European, Russian and Japanese cuisine by the live fire in “Your People”. This establishment does not live up to its title of “restaurant-club”, because everyone feels like they belong here - the atmosphere itself is so inviting. Antique armchairs, soft sofas, the rustle of old film, the aroma of freshly brewed coffee, and, of course, the crackling of logs in a Bavarian fireplace.
old tower
Turandot
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Winter Garden
Nothing saves you from winter gloom like fresh flowers. By the way, there are a great many of them in the “Mart” restaurant, located in the building of the Moscow Museum of Modern Art on Petrovka - a whole greenhouse. Going here for a “green” mood, for “reading” - the cafe is connected to a bookstore - you can also explore the museum’s exhibition. As for food, both simple dishes and delights of European and Georgian cuisines are presented here.
Winter Garden
Cantinetta Antinori
Denis Davydov
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Hot cocktails
Fans of hot and strong drinks should check out the Lotte Hotel Moscow. Here on the ground floor in The Lounge they serve excellent hot cocktails until March 1st. You can warm up at the bar not only with the usual mulled wine, but also with apple punch, a “Tropical River” cocktail based on white wine with fresh berries and vanilla syrup, and even a hot Cosmopolitan. For those who prefer to warm up without the help of degrees, the bartenders will prepare a ginger cocktail with lemon, orange, honey and cinnamon.
Version 1.5
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Northern cuisine
Fearless connoisseurs of everything northern should go on the Expedition. Here, dressed in camouflage uniform and waders, with a gun on his shoulder, the waiter will bring real hunting soup from wood grouse (790 rubles) in a metal mug on a wooden stand with a pinch of coarse salt and two cloves of garlic. Or, for example, on a block of ice there will be a “Polar boat” (stroganina from muksun, nelma, coho salmon, scallop, sturgeon rubanin, “Indigirka” salad and two glasses of vodka (4820 rubles)). Interesting and harsh in a northern way.
Omul barrel
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Winter menu
If the harsh northern cuisine is not quite to your taste, you can limit yourself to the winter menu. For example, go to one of the Starlite Diner restaurants. Here, during the cold weather, they are treated to beef soup with barley (199 rubles), beef stew with vegetables (450 rubles), a sandwich with smoked turkey (375 rubles), a cheeseburger on 5-grain bread “Pati Melt” ( 375 rub.). Leaving an American diner and not tasting the new hot drink - “Hot Chocolate with Caramel and Schnapps” (250 rubles) - is completely unforgivable: it certainly won’t let you freeze!
