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

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

Blanched asparagus grilled, complemented with cacio e pepe sauce and Pecorino cheese.

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

Châteaubriand grilled, complemented with bone marrow in a meat sauce and coffee butter.

In 2015, we opened Tartarbar—a restaurant named after the dish that took 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 our first tasting menu. It is based on the ingredients we grew up with: offal, fat, texture, fire—everything that once was a challenge and later became our strength.

A whole avocado on toasted brioche, complemented with cream cheese and hollandaise sauce.

Homemade wheat bun with a beef patty and cheddar cheese, complemented with a fried egg and spicy zucchini.

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

Spinach omelet complemented with tzatziki sauce and sautéed asparagus.

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

Milk-based oatmeal complemented with almond cream and cherry.

Turkey liver pâté served on dried cranberries with toasted brioche.

Cornmeal porridge served with caramelized pear and salty cheese.

Rillettes of smoked salmon served on a Roasted Ramiro pepper sauce and complemented with a toasted brioche slice.

Syrniki (cottage cheese pancakes) complemented with caramelized apricot and sour cream.

Tart complemented with vanilla cream and seasonal fresh berries.

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

Three-egg fried eggs complemented with chorizo cream and a salsa of smoked tomatoes.

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

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

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

Brioche toast topped with scrambled eggs with green onions, fried bacon, and Parmesan cheese mousse.

Shakshuka with three eggs, fresh tomatoes, and bell peppers, combined with a delicate feta cheese cream and Eastern spices.

Classic French omelette with homemade sausage and cheese cream.

French baguette served with mortadella, mixed greens, and cheese cream.

French baguette with trout, complemented by a cucumber sauce.

Scrambled eggs served with fried chicken sausages and a vegetable salad.

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

Salad of tomatoes, cucumbers, and sweet red peppers, topped with soft Stracciatella cheese, basil, tarragon, and cilantro in a fresh date sauce.

Rice porridge cooked with milk.

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

Potato waffle topped with scrambled eggs with truffle paste and salted cheese mousse.

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

Potato pancake served with fried pork belly and mushrooms in a creamy sauce, complemented by fresh arugula.

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

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

Classic croissant served with whipped butter.

Croissant served with cherries and vanilla cream.

Poppy seed muffin served with creamy vanilla cream and baked milk.

Thick malted cream served with cranberries, chocolate sponge cake crumbs, and complemented by baked milk caramel.

Chocolate ganache with forest berry jam and Borodinsky bread crumbs.

Lychee sorbet served on an almond cream and complemented with cherry.

Fresh scallop combined with kiwi and a cucumber-lime sauce. Complemented with fresh sorrel and tarragon oil.

Beef slices on spicy marinated eggplant, complemented by sesame sauce and green onions.

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

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

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

Tuna with kimchi radish and sweet Uzbek tomatoes in a slightly 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, complemented with fresh herbs.

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

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

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

Seared beef served with foie gras in combination with a caramel *jus* sauce, complemented with chives.

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

Turkey liver pâté served on dried cranberries with toasted brioche.

Pan-seared scallops served with olives, tomatoes, and basil, complemented with raclette cheese.

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

Fried Ramiro pepper served on potato Parmentier with a spicy tomato sauce.

Roasted bone marrow in teriyaki sauce served on toast, topped with cilantro leaves.

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

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

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

Salad of tomatoes, cucumbers, and 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 made from Borodinsky bread.

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

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 shchi with carrots and tomatoes served with thinly sliced smoked rib.

Pan-seared veal shank, medium, served with creamy sweetbread mousse, wilted garlic spinach, and a caramel meat sauce.

Pan-seared chicken thigh served on a vegetable ragout with nduja, complemented with a feta cheese cream.

Pan-fried beef tongue served with mashed potatoes and sun-dried tomato pesto, complemented with wilted spinach and Parmesan.

Pan-fried young cabbage with *beurre blanc* sauce, complemented with chives.

Grilled beef steak complemented with *cacio e pepe* sauce and served with potato pie.

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

A puff pastry pie with a filling of smoked beef cheek, accompanied by delicate sour cream and a rich meat sauce.

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

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

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

Braised and then grilled bull neck, complemented with adjika and eggplant, combined with a sesame sauce, red onion, and cilantro.

Braised veal cheek in a 'ju' sauce, served with Greek yogurt and pomegranate, finished with fresh herbs.

A sphere of powdered sugar filled with white chocolate and Gorgonzola cheese, placed on passion fruit puree with a nut crumble.

Lychee sorbet served on an almond cream and complemented with cherry.

Thick malt cream served with cranberry, chocolate sponge cake crumbs, and complemented with baked milk caramel.

Chocolate ganache with forest berry jam and Borodinsky bread crumbs.