Anatoly Kazakov, the chief of the Selfie restaurant, created a unique Lenten menu of 17 positions for those who have decided to abandon animal products for the next seven weeks.
He recommends to start a fast lunch or dinner with white mushrooms with new potatoes or strawberries with fried tofu. The menu also includes juicy kale salad with fried oyster mushrooms, baked pumpkin with quinoa and avocado, and crispy eggplants in oyster sauce.
You will have to make a difficult choice between cream soup made from cauliflower with truffle, cabbage soup with baked pear and porcini soup with potato gnocchi. What about main coгrse? There are not only cauliflower with green curry, beets with almond milk and delicious buckwheat with porcini mushrooms, but much more. Fried avocados in Selfie are served with pumpkin gnocchi and spicy chimichurri sauce, and Jerusalem artichoke meatballs are seasoned with coconut sauce.
Anatoly Kazakov also took care of the lean desserts by cooking baked plums with coconut ice cream, a delicate coconut cream with chickpea meringue and a delicious apple mille, decorated with rice milk ice cream. Your Fast will be comfortable and tasteful!
From 4 to 10 March Selfie invites you to celebrate Maslenitsa!
The menu of the restaurant for this event includes many options for pancakes: wheat, buckwheat, mixed with kefir. You can add any stuffing to them: from trout caviar to forshmak, from buckwheat honey to strawberry jam. The chef Anatoly Kazakov recommends some positions in the brand versions: for example, buckwheat bliny with poached egg and fried spinach, wheat bliny- with lightly salted salmon, cucumber and smoked sour cream, and pancakes – with pickled cowberries. For dessert you should order crepe layer cake with cottage cheese and blueberries.
On November 28, a unique gastronomic dinner occured at Selfie with a specially invited guest from France - Сhef Thierry Marx, the owner of two Michelin stars. Since 2010 he has headed the kitchen of the Mandarin Oriental Paris hotel, where the restaurants «Sur-mesure by Thierry Marx» and «Le Camélie» are working under his direction.
This evening guests of the Selfie restaurant were treated to Sakhalin scallops with moistened apples and truffles, kari crab with beluga caviar, soy risotto with oyster and black truffle, crab bisque with ginger oil. For dessert Thierry Marks and Anatoly Kazakov presented gluten-free chocolate saber and honeysuckle with koumiss and pine cones. A gastronomic dinner was accompanied by non-alcoholic cocktails based on mineral waters Evian and Badoit.
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.
Enjoy the dinner while your car is parked - and forget about the tow trucks.
Selfie represents Valet Parking service: every evening, from Tuesday to Saturday - except for holidays - free parking for your car when booking a table in a restaurant.
September 30th we welcome the chef of Spanish restaurant «Nerua», rated with Michelin star and 56th place of world's top-100 restaurants.
Josean Alija is one of the most famous chefs of the Basque Country. He has pushed the boundaries of traditional Spanish cuisine and continues to do this every day.
Tomatoes, fragrant herbs and capers juice, shrimp consomme with coconut jelly and curry, lamb's tongue with fried cauliflower creme and sherry — his dishes are considered an example of true minimalism and, at the same time, officially recognized as beautiful and artistic. Not for nothing Josean Alija's restaurant is located at the Guggenheim Museum Bilbao.
At the set-menu Alija presents at Selfie together with Anatoly Kazakov there are ten courses and a lot of unforgettable impressions. Cocktails made with Courvoiser cognac will be the gastronomic accompaniment for the evening.
Ticket booking: +7 (495) 995-85-03
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 goes to fresh air and invites you to visit
Outdoors with fresh cousin of Anatoly Kazakov! In new menu presents are cold soups and fresh berries, seasonal and local products! We updated the bar menu with lemonades and unique cocktails.
Classic and exotic hookahs on the terrace will be pleased with interesting aromas, and the steam baths will calm down after a busy day.
Welcome to Selfie!
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.
Selfie welcomes Sühring, the Michelin-starred restaurant (Bangkok)
On the 26th of July star chefs Thomas and Matthias Sühring will cook a festive dinner together with Anatoly Kazakov at Selfie. This event is meant to be an honoring celebration of the victory in The World's 50 Best Restaurants.
The chefs of the fashionable Bangkok Michelin-starred restaurant, which is also №4 in Asia's 50 Best Restaurants and №54 in the world ranking, will come to Moscow to congratulate Selfie with the 70th place in the TOP 100 best restaurants in the world.
Sühring (Bangkok, Thailand) is a modern German cuisine restaurant with handmade bread, traditional pickles made with family recipes, and an open kitchen. Thomas and Matthias cook emotional and witty food and carefully keep the unique taste of traditional German dishes. This elegant dinner will leave Selfie guests unique impressions!
On November 21, we celebrate our birthday with dinner from three best chefs
This Day will be remembered for amateurs and professionals of gastronomy. We invited Yannick Allenau from the Paris restaurant Ledoyen Pavilion, marked by three Michelin stars. Vladimir Mukhin from White Rabbit, which ranks 23rd in the ranking of the best restaurants in the world. And Anatoly Kazakov, Chief Selfie, who has the 88th line in the top 100.
A special guest of the holiday will be the group the Moral Code.
General partner of the event Courvoisier Cognac House
On November 20, we do a charity dinner by Maxim Kashirin and the «Life Line» Foundation
The charity dinner White Truffle is an important tradition for Moscow and the world, started by Maxim Kashirin. Eleven years, he personally brings from Alba white truffles for dinner with a charity auction. This year we are happy to welcome our friends to «Selfie». Together with the «Line of Life» foundation, we can raise funds for children in need of urgent treatment.
A unique truffle set, worth a try!
Until December 15, our guests can appreciate a set in which the truffles are just as much as necessary.
The cost is 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 firstname.lastname@example.org
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.