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For media inquiries, please contact:

Irina Zaitseva
Marketing Communications Manager
The Ritz-Carlton, Moscow
Tverskaya street 3
Moscow 125009
Russia
Tel.: +7 495 225 8888
Fax.: +7 495 225 8400
Email: irina.zaitseva@ritzcarlton.com

Moscow, Russia — September 17, 2015 — Moscow’s culinary reputation has long been overshadowed by the likes of Paris, Naples and Barcelona. But times are changing, the city’s appetite for locally produced ingredients was renewed several years ago by a younger generation of chefs and farmers which resulted in the city’s current gastronomic revival. In the wake of the city’s cuisine boom, Café Russe at The Ritz-Carlton, Moscow introduces a new locally-inspired menu as well as an array of autumnal food and beverage offerings that will help our guests to discover the real taste of Russia.

New signature menu items include venison with seasonal forest mushrooms and young potatoes, halibut with red cabbage puree, green apple and sea buckthorn oil, a delicacy widely popular in Russia, as well as beef ribs with carrot puree and locally grown Vitelotte potatoes. Well-known Russian favourite pelmeni (ravioli-type dish) has been given a contemporary twist while keeping the much loved traditional taste with five different fillings on offer. Another highlight of the new Café Russe menu is salmon & cod coulibiac – a traditional Russian multi-layered fish pie which achieved staple status in world gastronomy when Auguste Escoffier included several recipes of it in his ground-breaking Le Guide Culinaire. The new desserts section features traditional syrniki & medovik (honey cake) accompanied by a distinctive, deconstructed version of Pavlova dessert named in honour of the famous Russian ballet-dancer Anna Pavlova.

In October, guests can savour all five versions of our pelmeni paired with local wines and distillates in the tasting set. We highly recommend the tender and juicy Kamchatka crab pelmeni, complemented with local sparkling wine Abrau Durso as well as the exquisite Siberian pelmeni with sturgeon and red caviar paired with classic rye Polugar – a historical distillate with a surprisingly rich aroma and fine taste that has been brought back to life several years ago. This food and beverage experience is priced at 4,500 rubles.

Local sparkling wine made by the traditional méthode champenoise will also complement another unique offering – wild oysters from the Far East of Russia that are meatier than farm-raised oysters and have a more intense taste. Three oysters with condiments and a glass of wine will be offered for 4’500 rubles.

The new Café Russe wine list has expanded and now offers 14 wines from 7 locations which include the Don River Valley and other southern terroirs. Sommelier Anton Galkin carefully selected wines from both international and autochthonous grape varieties. Of special interest are the wines from the unique local grape varieties that embody the Russian winemaking identity: Sibirkovy, Tsymliansky Black and Krasnostop Zolotovsky.