Savva

Contemporary Russian cuisine at the Metropol Hotel. The restaurant is supervised by brand chef Andrey Shmakov and this is the best thing to happen to the Olivier salad and pelmeni in a while. The restaurant was reopened with much fanfare in the difficult 2020, when everything was under lockdown. It takes a while to study all the eye candy around the room and you should come here when you know that you have an hour-and-a-half or two hours to spare. The atmosphere at Savva is calm and solemn: the columns with gold caps, the crispy tablecloths, smiling people, it all sparkles and beckons. It is a rare luxury, and this is the time when you should follow your senses, turn off the phone, and submerge yourself in the leisurely aristocratic life: order borshch with duck and sour cherry in a cast iron pot, crowned with a puffy piece of dough, some vodka, and a ticket to Bolshoy’s Aide performance, since you can see the theater from your window.

Chef's recommendations

  • Salad with baked goat cheese, asparagus, spinach, berry soup, caramelized walnuts and honey dressing with mustard and miso
  • Veal, smoked beetroot and ice cream with mustard
  • Ceasar salad with chicken, grilled salad, parmesan espuma, anchovy butter
  • Salmon fillet, potato cream with vanilla, sweet and sour cucumber
  • Roastbeef Rossini, onion cream, fried foie gras, mushroom sauce with morels, truffle

Chef Bartender's recommendations

  • Love Is
  • Mamontov
  • Deep Purple