From July 1 to July 14, the best restaurants of Moscow delight with seasonal tartars for one great festival: Moscow Restaurant Week.
The main fish place in Khamovniki is famous for it's raw bar with the freshest oysters, shrimps, sea urchins and various fish. So now it's time to cut it all into millions of cubes and make interesting tartars. Chef Igor Brusentsev came up with three awsome versions. For meat lovers - venison tartar with broccolini and smoked cherry (720 rub), with benefit for the figure - prawn tartar on a citrus and celery pillow (690 rub), and for those who miss Asia - tuna tartar with avocado and sesame caviar (690 rub).
Tasting must be accompanied by the official festival cocktail Gray Goose Fizz.
Timur Frunze str., 11 p. 13