New dishes by Anatoly Kazakov. Starring: wild strawberries, chanterelles, cherries, nectarines, young almonds...
Feel the taste of summer in the new menu! Ripe berries & juicy fruits - dishes made by Anatoly Kazakov include the most interesting and tasty combinations. Creamy strachatella is even more soft with sweet blueberries, a green salad with quail is tastier and brighter with cherries and young almonds, and Napoleon cake is truly unforgettable with forest strawberries.
Fragrant chanterelles present in several dishes of the summer menu: ravioli with burrata, halibut with young cabbage. Feeling home with fried chanterelles with parsley and young onion. For the first time, our guests may taste a yeanling with spinach, fried with ajika. And Your favorite wagashi are filled with ripe blueberries until the end of summer.
Selfie invites everyone to welcome oncoming summer on the veranda! Anatoly Kazakov's kitchen as a new experience: near the center of Moscow, outdoors with a view on a park and the cocktail card made by the best bartender of Russia according to Diageo Reserve World Class.
Everything is taken into account: for cool weather - "Walnut fashion" with bourbon infused on burned butter and bitter walnut or "Liquid bread" with polugar rye, for the heat - "Sorrel smash" with gin infused on Lemongrass and sorrel, "Raspberry & Carrot fiz», сucumber calpis lemonade and green tea with aloe.
Selfie has become one of The World's Best Restaurants according to international The World's 50 Best Restaurants rating system.
The World's 50 Best Restaurants - prestigious international award, which annually makes a list of top 100 best restaurants in the world. The jury is represented by over 900 experts from 27 regions of the world, that are visiting restaurants anonymusly. In year 2017 the members of the jury put Moscow-based Selfesraurant on the 88-th position in the list of the best, placing it on a par with such legendary places as The Frech Laundry, Quique Dacosta, Fäviken.
Selfie restaraunt is the first one to open the season of White sea's smelt! Fresh, with a smell of a cucumber - spring catch is already on the menu. Forshmak, brioche, fresh-soup, fried smelt - with spelt and green onion or with smoked potato and whitefish roe.
Our restaurant allows you to bring your own wine or any other strong alcochol and pay only a corkage fee.
Also there's a wonderful opportunity to get wine at a reasonable price in the wine shop Grand Cru, that is situated right under our restaurant. Selfie-not only delicious, but profitable as well.
New set by Anotoliy Kazakov is built not only on gastronomical experiments, but also on his childhood memories, jokes and last but not least on his inventions in cookery.
A set starts from buckwheat and cucumber, whitefish caviar and apple.You can taste an incredibly mild bread made from buckwheat flour. Than you can be delighted with toast and cheese, sea urchin roe and horseradish. The top of our menu is scallop, a unique shellfish, and caviar, bone marrow and cabbage.
It is the first time we have ever used gastronomical brands of Russia. Goods that succided the most and brought popularity to the place where they were produced. All in all according to European standarts these gastronomical brands deserve the DOC status.
Set is available from 6 pm to 11 pm each day. Price-6000 rubles.
Author's dishes, farm products, delicious combinations.
It will be interesting: Anatoly Kazakov is mixing soaked strawberry with fried tofu and lavanda honey to prepare a green salad. He adds smoked cherkess pear into the fresh cabbage shchi (with porcini) to add that tasty smell of fire. Then, he cooks lush juicy cutlets, made of artichokes, adding cabbage and Cimichurri sause.
New lenten menu: starting with homemade salad with Baku potatoes, salted mushrooms and light-salted cucumbers, and not ending with the extraordinary pumpkin soup (with the coconut milk). Also on the menu: baked plums, papaya with aloe jelly, and, the the great hit: linguini with oyster mushroom, coconut sause and parsley. Must taste!
Poster children's parties specify in the call +7 (495) 995-85-03 email@example.com
The holidays continue! 14th and 23rd of February, 8th of March and even Maslenitsa - there will be many reasons ahead to meet with friends at your favourite restaurant. Specially for large groups of friends, Selfie head chef Anatoly Kazakov has introduced an additional chapter to the menu.
The hit of the “Group dishes” is the duck, roasted with apples, which the chef serves with white cherry sauce. The Rostov farm duck is enough at least for five persons. For a larger group there is a choice of lamb or wild sea bass baked whole. The Stavropol lamb shoulder is baked on coal and served with potato gratin. And the wild sea bass can be ordered in two variants: baked in a salt shell or in an envelope with sun-dried tomatoes and white wine.
In order to avoid the wait for large meals to be prepared, it’s better to order them beforehand. That way, when meeting with your friends, the only remaining thing will be to choose cocktails or wine from the updated winter list. However, there is no need to wait for holidays to invite friends to a restaurant - the more often you meet, the closer spring will be.
And for those who is already looking forward to holidays we have got a Christmas duck with pickled plum and white mushrooms and suckling pig with elderberry sauce and Anton apples.
The dive begins!
In the seashore sand, 10-12 metres underwater, we have found juicy spisula clams, soaked in the aroma of the sea. From the depth of 30 metres we lifted the tender Sakhalin scallop. At the height of 150m below sea level we placed octopus traps. We descended 400m for the sweet comb shrimp… The deeper - the more exquisite the taste. Anatoliy Kazakov unvocers the secrets of the seas and oceans in the new gastronomic menu “Below sea level”.
It’s harvest time at Selfie! Zucchini, sweet carrot and cauliflower straight from the garden. Juicy garden apples and forrest bilberry. And, of course, mushrooms - fresh, salted, marinated. All the riches of Moscow’s suburban villages are collected in the new seasonal menu.
It’s perfect time to try the salad with young green peas, crunchy pickles, fried white milk mushrooms, marinated honey agarics and boletus, seasoned with fragrant extra virgin oil. Or to eat a lake trout with chanterelles, yellow squash with mussels or tender thyme-marinated veal cheeks with cauliflower blanched in milk. And for dessert there is pie with a heap of fresh bilberry and bilberry ice cream.