Severyane

A magical interior with intimate semi-darkness where any conversation becomes a romantic one. It’s so beautiful at Severyane that you don’t have to eat anything here. But that would be a colossal mistake. The restaurant’s kitchen is overseen by Georgy Troyan, the man who expertly combines the classic French technique (he is a graduate of the honorary culinary school Le Cordon Bleu) and the Russian oven. The result is a true miracle that hasn’t been replicated by anyone. A special source of joy are the local breakfasts that are equally suitable for hangovers, dates, and quiet business negotiations that are done in half-whisper. The food at Severyane is cooked either on the grill or in the oven. Troyan manages both effortlessly, but oven is the real treat, so focus your attention there. The local pastrami is famous around Moscow.

Chef's recommendations

  • Beef pastrami in burnt pita bread
  • Camembert in ash on poppy brioche
  • Fish chowder from the oven
  • Eclairs with crab
  • Chicken from the oven with vegetables
  • Lamb tenderloin with roasted peppers and zucchini

Chef Bartender's recommendations

  • Water Fall
  • Gan Bei
  • Picotin
  • Dry-Cure Spritz