Selfie welcomes the star of Latin American gastronomy.
October 13 the restaurant Selfie will host a gastronomic dinner "in four hands" with the participation of Anatoly Kazakov and Manoella Buffara. Together, first-class chefs will present an author's menu which combines local products and current trends.
Manoella Buffara is the chef of the restaurant Manu (Curitiba, Brazil). Manuela’s personal style combines traditional tastes of the Brazilian cuisine with the latest cooking technologies. Anatoly Kazakov is the chef of the restaurant Selfie (№70 in top-100 in The World's Best Restaurants). Kazakov is a bright spokesman of the new creative cuisine.
Please book your tickets directly at the restaurant or by phone +7 (495) 995-85-03. Please mind that the number of tickets is limited.
Most famous and expected restaurant rating published
Higher and higher! 18 points upwards at once: this year Selfie is on the 70th line in The World’s 100 Best Restaurants. The prestigious international rating The World's Best Restaurants announced the results of 2018: Russian gastronomy has received global recognition.
Selfie and Anatoly Kazakov (chef) are surrounded by Kike Dacosta, the legend of Spanish gastronomy (№68), and the frontmen of the Scandinavian trend — Relae (№71). According to the jury, Selfie is still a total must have for every gourmet.
July 26, Selfie held a "six-hand" gastronomic dinner
Thomas and Matthias Sühring, chefs of a Michelin-starred restaurant Sühring (Bangkok), brought their version of modern German cuisine to Moscow. Unique mixture of traditional flavors and modern trends, which brought the chefs to a 54th place in the TOP-100 best restaurants in the world (The World's Best Restaurants), was perfectly complemented by the dishes of Anatoly Kazakov, chef of the Selfie.
The menu included tiny buns with a taste of German pretzels and mini-beer, petite-size chicken salad and a complex, ikebana-like dish made of Frankfurt green sauce and smoked eel. Thomas and Matthias Sühring turned simple and brutal German cuisine into a fascinating mosaic of textures and tastes.
Anatoly Kazakov participated in a gastronomic dinner, giving guests a vivid impression of new combinations of products. Young zucchini and sheep cheese, a king crab and soaked apples, a stewed rib and gooseberries later appeared in every guest’s Instagram.
Natural mineral water Evian® and exquisite Courvoisier cognacs accompanied the dinner and revealed taste and aroma of author's dishes in a new way.