Seasons follow each other, as well as in the “MEAT” restaurant and life does not stand still. Thanks to the ideas of Konstantin Zykov the chef our menu has supplemented with interesting and rare dishes and time-tested hits have got a fresh interpretation.

Trends of the meat will make tremble even the most demanding guest: a great T-Bone Black Angus steak from New Zealand, calf's liver - Venetian style with manchego cheese, a lamb leg with artichokes, lamb loin and also a farm quail, cooked by "Sous-vide" technology.

It is worth to mark especially the exotic Japanese dish – the grain-fed Wagyu ribeye. This expensive, exceptional quality marbled beef is available for only privileged persons and recently guests of the "MEAT" restaurant have turned out among those lucky ones.

Also, you should definitely try the delicious snacks "Millefeuille with tongues of the Lambs" and "octopus with potato cream and roasted peppers." Some cold day, you are warmed by the Spanish classic "oxtail soup" and the author's pumpkin cream-soup with dumplings, potato chips and tarragon flavour.

We invite you to our restaurant to the new menu!