Harvest: 10 places where seasonal food is at its best

The beauty of autumn is that restaurants have the largest variety of vegetables, fruits, mushrooms and blackberries on their menu throughout the year. We tell you right away what and where to try so that you don’t get lost in the elections.

To touch

If you’re a mushroom fan, take the time to check it out right away. Restaurant chef Nikita Kuzmenko has created not just a mushroom menu, but a special jungle, where each mushroom reveals its flavor to the maximum and is not like the others. Here, aspen mushrooms, honey mushrooms, porcini mushrooms, chanterelles, oak trees and even hedgehogs (heard about them?) – the best mushrooms of the Central Russian strip. And dishes made with them are not just french fries with mushrooms. Boletus pate opens with nutty notes thanks to sake boiled in garum (sauce) consisting of smoked mushroom shells. Chanterelles are combined with crunchy funnel mushrooms and served with burrata. Porcini mushrooms are used to cook shish kebab broth from rapans and blackberries – a very rich taste is obtained. From them and Sakhalin scallops they prepare a fake dish – tartar: try to guess where the mushroom is and where the scallops are!

And even in dessert – macadamia milk jelly with dark chocolate cream – they add oak powder.

Address: Sadovnicheskaya emb., 7

Drinks@Dinners

Chef Evgeny Mikhailov also decided not to waste time on trifles and created an additional menu for the season. It “rhymes” two red products – chanterelles and pumpkin, tying them to bruschetta. She combines the figs with the baked beets and completes it with the tarragon sauce. Served with pickled plums and juicy beef fillet. And for sea bass cheeks – a rare guest on restaurant menus – wild mushroom sauce. A real autumn dessert – you should definitely not leave the restaurant without trying the pumpkin and pear cream cheese pie. Take a glass of red wine or a cup of black tea with thyme or bergamot on it – and you will immediately feel very comfortable!

Address: Pyatnitskaya street, 46, building 1

“Daily Bread”

Network businesses decided to switch to seasonal vegetables and at the same time add shine to any dish. For example, beets and sweet potatoes are placed in a warm salad with falafel and hummus and sprinkled with pomegranate seeds for crunchiness. The hot vegetable bowl consists of two kinds of grains – quinoa and freekeh (remember: this is a trendy product!) – and sweet potato, eggplant, beetroot and pepper. To brighten the taste, the dish is flavored with poke sauce with sesame oil, lemon juice, and spicy sriracha. The usual pumpkin soup takes on a new spicy tone thanks to mango, garlic, and curry sauce.

See addresses here

Maritozzo

The restaurant has a small OGGI menu – seasonal novelties and special offers are constantly popping up. Right now you need to try two dishes from this menu. This is a salad with tender young Primo Sale cheese (a sheep’s milk delicacy from Sicily), red and white figs and salted almonds. And open ravioli with wild mushrooms – thin homemade pasta with a light sauce based on parmesan and cream.

By the way, open ravioli was invented by the founder of modern Italian cuisine – the legendary Gualtiero Marchesi. He decided: Why wrap the stuffing inside the ravioli when we can put it between two thin pastas? And really, if it doesn’t taste bad, why not make your life easier? Try it to see for yourself!

Address: st. M. Bronnaya, 24, p. a

AVA

Mushrooms and figs are the two main highlights of the fall 2022 restaurant season. So Artem Losev and Vitaly Istomin added side dishes to the new menu. AVA’s seasonal sweet figs are served with stracciatella, walnuts and a special honey-lavender sauce.

And they chose chanterelles from all the mushrooms and made creamy mushroom gnocchi and burrata with them.

Address: M. Bronnaya, 21/13, p. 2

“Cheese Factory in Red October”

The most French appetizer of the autumn season – hot camembert (not cooked here, but fried in breadcrumbs with the addition of nutmeg) at the Cheese Factory, supplemented with caramelized nectarine dressing and garnished with fig salad. A glass of mulled red wine and a blanket are just what you need for this appetizer, so you can sit on the heated patio and enjoy the city’s fall.

Address: Bersenevsky per., 2, building 1

concert

The chef of Italian restaurant Nikita Ovchinnikov decided to make the most of seasonal tomatoes while they were still available. She puts them in a hearty Tuscan panzanella salad, along with fried focaccia, sweet red onion, basil, and extra virgin olive oil. And in the “smoked eggplant / tomato / vegan pesto” appetizer, which despite its apparent simplicity is very bright in taste.

Address: st. M. Dmitrovka, 3

“People”

Although cabbage is available all year, it is now the freshest and therefore the juiciest. Therefore, the chief of the “Public” Artem Sipugin added to the menu as a separate dish – look for the position “cabbage with peanut foam”.

Red cabbage is first vacuum boiled, then pan-fried. The cabbage is then drizzled with a creamy Parmesan dressing and served with a mousse made from a mixture of yogurt, peanut butter, and truffle oil. And yet – garnish with amaranth sprouts and sprinkle with toasted pistachios. Satisfying and useful!

Address: Staraya Basmannaya street, 18, p. four

“Barrel”

And a little more about cabbage and forest mushrooms. In “Bochka” you can try the daily cabbage soup with sauerkraut and porcini mushrooms. The soup is prepared on broth with the addition of smoked pork ribs. And porcini mushrooms, sauerkraut and all other ingredients are “thrown” into it, boiled and infused for a day. After dinner, you probably won’t want to eat with such a soup for a long time.

Address: st. 1905, 2

Atelier de Tartelettes

Here is a great selection of seasonal desserts! Desserts with pears and blueberries are especially good. Pears are mixed with buckwheat to make gluten-free cakes and salted caramel tartlets. And with cloudberries—or rather, the flavor from this northern autumn fruit—they make a cream croissant based on buckwheat tea and caramel chocolate. I want to figure out how to burn calories right after, but don’t give up on this pleasure!

Address: Spiridonievsky per., 10a.