Beef tenderloin seared on the grill, complemented with porcini mushrooms and smoked Parmesan.

Braised bull rib glazed with spicy apricot jam, served with green salad and meat sauce.

Ribeye steak served with a rich meat sauce and noisette butter.

Filet mignon served on smoked mashed potatoes with pan-seared morels and a robust meat sauce.

Grilled venison served with mashed potatoes, a rich meat sauce, and black truffle.

Chateaubriand seared on the grill, complemented with bone marrow in meat sauce and coffee butter.

In 2015, we opened Tartarbar — a restaurant named after the dish that takes the first page of our menu. From the very beginning, we had a simple formula: we cook what we love ourselves. No compromises. No attempt to please everyone. After 10 years, we have assembled a tasting menu for the first time. At its heart are the ingredients we grew up with: offal, fat, texture, fire — everything that was once a challenge and later became our strength.

Green buckwheat with pesto sauce, served with avocado and a poached egg.

Omelette with spinach, complemented with tzatziki sauce and pan-seared asparagus.

Potato waffle with fresh arugula, tomato salsa, and creamy scrambled eggs, complemented with mortadella.

Turkey liver pâté served on dried cranberries with pan-fried brioche.

Syrniki complemented with caramelized apricot and sour cream.

Baguette served with chorizo cream, romaine lettuce, and slices of chorizo and Parmesan.

Three-egg sunny-side-up, complemented with chorizo cream and smoked tomato salsa.

Baked eggs with three types of cheese and herbs, served with a baguette.

Baked eggs with three types of cheese and herbs, served with a baguette and Parma ham.

Baked eggs with three types of cheese, 'nduja, tomatoes, and basil.

A brioche toast topped with a scramble of green onions, fried bacon, and Parmesan cheese mousse.

A three-egg shakshuka with fresh tomatoes and paprika, paired with a delicate feta cream and Eastern spices.

A classic French omelet with homemade sausage and cheese cream.

A French baguette served with mortadella, a mix of greens, and cheese cream.

A French baguette with trout, complemented by a cucumber sauce.

Scramble served with fried chicken sausages and a vegetable salad.

Cauliflower with marinated artichokes, enhanced with parsley and black truffle.

A salad of tomatoes, cucumbers, and Ramiro peppers, with soft Stracciatella cheese, basil, tarragon, and cilantro in a fresh date sauce.

Rice porridge cooked in milk.

Rice porridge with Bourbon vanilla and blueberry compote, complemented by chocolate brownie and sour cream mousse.

A potato waffle topped with a scramble of truffle paste and salted cheese mousse.

A potato waffle with a poached egg, topped with trout, melted cheese, and a zucchini-herb sauce.

A potato pancake served with fried pork belly and mushrooms in a creamy sauce, topped with fresh arugula.

Chopped beef served on a tart shell with mushroom cream and Parmesan cheese cream.

A puff pastry pie filled with smoked beef cheek, served with delicate sour cream and a rich meat sauce.

A classic croissant served with whipped butter.

A croissant served with cherries and vanilla cream.

A poppy seed muffin served with vanilla cream and baked milk.

A thick malted cream served with cranberries, chocolate sponge crumbs, and a baked milk caramel.

Chocolate ganache with forest berry jam and Borodinsky bread crumbs.

Lychee sorbet served over almond cream and complemented with cherry.

Fresh scallop paired with kiwi and a cucumber-lime sauce. Garnished with fresh sorrel and tarragon oil.

Slices of beef on spicy marinated eggplant, complemented with sesame sauce and green onion.

Delicately boiled shrimp with a spicy mango sauce, fresh cucumber, pickled mango, and beetroot chips.

Fresh salmon with cucumbers and Ramiro peppers in a lemongrass and chili sauce, garnished with cilantro.

Sweet Uzbek tomatoes with onion, chili, and garlic, enhanced by a spicy miso sauce.

Tuna with kimchi radish and sweet Uzbek tomatoes in a spicy roasted paprika sauce.

Chopped beef in a cheese aioli, complemented with onion and Parmesan mousse.

Chopped beef with tomato salsa and sesame sauce served on a toasted tartine bread toast, complemented with fresh herbs.

Chopped beef in spicy gochujang sauce served with roasted cashew nuts, marinated shiitake, and cilantro.

Chopped beef complemented with fresh spinach, caramelized onion, and truffle ponzu sauce.

Chopped venison with pike roe served on a cilantro-infused aioli base, complemented with tartine bread crumbs and fresh horseradish.

Seared beef served with foie gras paired with caramelized jus sauce, complemented with chives.

Pan-seared salmon, glazed with date syrup, served with paprika and cucumber in a mango-chili sauce.

Turkey liver pâté served on dried cranberries with pan-fried brioche.

Fried scallops served with olives, tomatoes, and basil, complemented with raclette cheese.

Fried squid served with romaine lettuce and cherry tomatoes paired with sake sauce, complemented with sesame kimchi.

Fried ramiro pepper served on potato parmentier with a spicy tomato sauce.

Fried bone marrow in teriyaki sauce served on bread, topped with cilantro leaves.

Yeast-free flatbread with chorizo-based cream complemented with wilted arugula, tomatoes, and stracciatella.

Honey-glazed carrot served with sweet potato cream and salted cream cheese, complemented with roasted pine nuts.

Cauliflower with marinated artichokes, complemented with parsley and black truffle.

Salad of tomatoes, cucumbers with ramiro pepper complemented with soft straccino cheese, basil, tarragon, and cilantro in a fresh date sauce.

Veal brains fried in carrot noisette served with spelt and complemented with malt cream from Borodinsky bread.

Braised foie gras in a rich meat sauce with rum served on almond cream and complemented with pecan nuts.

Rich fish broth served with vegetables, basil, and complemented with langoustine and red onion.

Coconut soup based on carrot with salted cheese and pumpkin seeds.

Vibrant sauerkraut soup with carrot and tomatoes served with thinly sliced smoked rib.

Fried bullock thigh (medium) served with creamy sweetbread mousse, wilted garlic spinach, and caramelized meat sauce.

Fried chicken thigh served on vegetable ragout with nduja, complemented with feta cheese cream.

Fried beef tongue served with potato puree and sun-dried tomato pesto, complemented with wilted spinach and Parmesan.

Fried flounder served with potato puree and broccoli, complemented with Nordic prawns and roasted pepper salsa.

Fried young cabbage with beurre blanc sauce complemented with chives.

A grilled steak complemented with Cacio e Pepe sauce and served with potato pave.

Braised lamb shoulder served with mashed potatoes and fresh herbs, complemented with a meat jus.

Pasta with brisket in a Cacio e Pepe sauce, complemented with smoked Parmesan cheese and parsley.

A puff pastry pie filled with smoked beef cheek, paired with delicate sour cream and a rich meat jus.

Ravioli filled with Taleggio cheese served with duck confit in a vegetable sauce and a Parmesan mousse.

Pan-seared halibut served with a portion of smoked potato purée and a sauce based on Parmesan and pike caviar.

Pan-seared duck breast with potato gratin, complemented with a smoked meat jus and mushroom cream.

Braised then grilled steer neck complemented with adjika and eggplant, paired with sesame sauce, red onion, and cilantro.

Braised veal cheek in a Jus sauce served with Greek yogurt and pomegranate, complemented with fresh herbs.

A powdered sugar sphere filled with white chocolate and Gorgonzola cheese, served on a passion fruit purée with nut crumble.

Lychee sorbet served over almond cream and complemented with cherry.

A thick malted cream served with cranberry, chocolate cake crumble, and complemented with caramelized milk caramel.

Chocolate ganache with forest berry jam and Borodinsky bread crumble.