The team of the legendary Savva restaurant offers to celebrate the New Year in the atmosphere of a home celebration in the very center of Moscow — with live music, favorite hits of all time, gifts and nostalgic gastronomy from brand chef Andrey Shmakov.

For the holiday, Savva will prepare a special menu with hits from a bygone era, reinterpreted by the author's cuisine of Andrei Shmakov. The menu is like a family feast in the best traditions of childhood. The appetizers include sandwiches with red caviar, jelly with veal tongue, Stolichny salad according to a 1961 recipe, Herring under a fur coat with omul caviar and a dozen more delicacies: Siberian mushrooms, stuffed eggs with crab, aspic from walleye. Cabbage rolls are also on the list - with shrimp, crab and bisque sauce. For a hot meal, royal sturgeon baked with Champagne sauce; with spinach and baked pumpkin cream. The finale of the celebration will be "Napoleon" with black currants and strawberries from the pastry chef of the restaurant Artem Grachev. Retro decor, reminiscent of Soviet and post-Soviet New Year's feasts, will complement the atmosphere.

Guests of the holiday are advised to choose a cozy and stylish outfit with elements of red and details evoking pleasant nostalgia, and be ready to light sparklers, make wishes for the chimes and raise glasses of sparkling wine for the New Year. The festive night will be hosted by the charismatic Andrey Bogomolov (17th place in the ranking of Russia's best presenters according to TOP100AWARDS 2026), who will be the guide on this time travel. The musical part of the program will be taken over by a cover band Special Guest: live performance of familiar songs will create the feeling of a New Year's concert, where it's easy to sing along to every number. A special emphasis is on the karaoke piano area from the actor and musician Alexandra Shpungina: guests will be able to perform "the very" compositions that they know and love. After midnight, the celebration will continue with a DJ set. Each guest will receive a nostalgic gift and photo cards from the photographer and videographer, which will capture the atmosphere of New Year's Eve.

Tickets are already available for sale.

Ticket price:

• On the ground floor from 65 thousand rubles / 1 person
• On the second floor from 55 thousand rubles / 1 person
• Children's deposit from 25 thousand rubles / 1 person (from 8 to 14 years old) 

The ticket price includes a bottle of sparkling wine for two people.

Date: December 31, 22:00

Tickets and table reservations by phone: +74951207730

Timing*: 

21:30 gathering of guests, polaroid photos, gifts for each guest, cold appetizers at the table

21:30-22:00 - 1 block of the cover band Special Guest

22:00 greeting of the presenter Andrey Bogomolov and opening of the evening

22:15 - the first hot snack

22:30-23:45 program from the presenter and nostalgic interactivity

22:30 - second hot appetizer and lottery

23:00 presentation of the main course of the evening from brand chef Andrey Shmakov

23:45 - 00:00 speech by the President of the Russian Federation, chimes, wish-making and sparklers

00:15 - 01:15 - Block 2 of the cover band Special Guest

00:30 snacks at the table

01:00 "Napoleon" birthday cake from pastry chef Artem Grachev

01:15 - 02:00 piano karaoke from actor Alexander Shpungin

02:00 - 03:00–– DJ set

*the program is subject to changes

 

Quotes from the New Year's menu:

• Bread basket with spiced butter with salt and dill
• Sweet tomatoes and cucumbers with spicy herbs
• Assorted homemade pickles
• Siberian mushrooms with sour cream and shallots
• Tomatoes with cheese and baked garlic with thyme
• Jellied walleye with quail egg
• Sturgeon, salmon, thyme with lemon
• Sandwiches with coho caviar
• Stuffed eggs with Kamchatka crab
• "Herring under a fur coat" with omul caviar
• Jelly with veal tongue, oxtails with homemade horseradish and gherkins
• Stolichny salad according to the recipe of 1961
• Cabbage rolls with Kamchatka crab with shrimp bisque sauce
• Shepherd's pie with farm rabbit and porcini mushrooms
• Royal sturgeon baked with Champagne sauce with spinach and baked pumpkin cream
• Assorted cheeses with grapes, persimmons and honey
• Sandwiches with Riga sprats
• Ham and cheese rolls
• Roast beef, veal tongue, salami with olives and artichoke
• Vase with tangerines
• Napoleon birthday cake with black currants and strawberries

The SAVVA restaurant team, led by brand chef Andrey Shmakov, has prepared a special menu for the Russian Wine Festival, which will be held from November 15 to December 7 as part of the Wine Forum with the support of Rosselkhoznadzor and Roscongress.

Over the course of three weeks, guests will be able to taste three dishes, each accompanied by a wine peyring selected by chef-sommelier Yanina Martynyuk. The focus is on the combination of the author's technique and the wine of Russian wineries as a semantic continuation of the dish.

Andrey Shmakov's menu includes a stolichny salad with chicken and quail eggs, served with Rose, Galitsky&Galitsky (2,520 rubles); asparagus with snails, new potatoes and quail egg with lime sabayon, complemented by Chardonnay, Alma Valley (3,195 rubles); as well as dumplings with rabbit meat, porcini mushrooms, oyster mushrooms and cheese, combined with Cabernet Franc Savva, LeGato (3150 rubles).

These pairs reflect SAVVA's approach — precise, thoughtful, with attention to the balance of textures and flavors. Each wine is chosen according to the principle of harmony in order to emphasize the character of the cuisine and unlock the potential of Russian wines in fine dining format.

The festival brings together more than 250 restaurants across the country and is designed to draw attention to the culture of Russian winemaking. Following the results of the participation, the top ten institutions will receive special prizes from the Rosselkhoznadzor fund.

A special menu is available at SAVVA Restaurant from November 15th to December 7th. You can book a table by phone: +74951207730

View the menu at the link

On Friday, November 28, at 19:00, the legendary Savva restaurant will host a landmark gastronomic event: for the first time in the capital, a four-hand dinner will be held with the team of the St. Petersburg project "Change", which was opened in September 2026 by the Duo Band. This evening will be the debut tour for "Change" and a unique opportunity for the Moscow public to get acquainted with the current Russian cuisine from chef and restaurateur Dmitry Blinov, pastry chef Stas Paul, as well as Savva brand chef Andrei Shmakov and pastry chef Artem Grachev.

Dmitry Blinov's author's vision, distinctive accents and a certain amount of unpredictability have made Duo Band's gastronomy recognizable and in demand not only in Russia, but also abroad. Brand chef Andrey Shmakov, sharing Dmitry's desire for innovation, creates dishes of Russian cuisine in his own design, preferring cooperation with farmers, working with seasonal products, as well as experimenting with ingredients and modernizing classics.

As part of the joint dinner, chefs Dmitry Blinov and Andrey Shmakov will present three restaurant dishes each, and pastry chefs Stas Paul and Artyom Grachev will end the evening with signature desserts. As a cold appetizer, Dmitry Blinov will serve a delicate Far Eastern scallop combined with green gooseberry dressing, and Andrey Shmakov will offer fluffy donuts with mushrooms and fragrant broth. Dmitry Blinov's hot appetizer is zucchini and broccoli fritters with three types of caviar: sturgeon, red and pike. While Andrey Shmakov will cook cabbage rolls with venison with sauerkraut sauce and pickles. The main dish from the St. Petersburg team will be crab phalanx with baked potatoes, pike caviar and cream sauce with lemon and parsley. And as a hot dish from the Moscow team, there will be quail stuffed with green buckwheat and duck hearts, complemented with squash caviar and duck sauce with foie gras. In the final, Savva pastry chef Artem Grachev will prepare an airy "Anna" with strawberries based on Swiss meringue and rich ice cream made from summer herbs. Duo Band pastry chef Stas Paul, known for his non-trivial and arthouse desserts, presents an original chocolate sponge cake with kvass jelly and white chocolate ganache. The dish is served with oatmeal cookie ice cream and macadamia nuts.

The cost of dinner for 1 guest is 15,000 rubles.

The Savva restaurant team invites you to taste dishes from top chefs Andrey Shmakov and Dmitry Blinov at an exclusive dinner, which will be held on November 28 at 19:00. You can purchase a ticket and book a table by calling +74951207730

On October 22 at 7:00 PM, Savva celebrates its 5th anniversary. In honor of this milestone, a four-hands dinner will take place, prepared by the project’s brand chef Andrei Shmakov and Brazilian chef Janaina Torres, who was named the World’s Best Female Chef (The World’s 50 Best Restaurants 2024).The set menu will include 11 courses, with each chef personally presenting several of their signature dishes and sharing stories about the visuals, flavor profiles, and ingredients. The dinner’s concept spans continents: recipes are inspired by different regions of Brazil and Russia, forming a kind of culinary guide through both countries’ authentic flavors.The anniversary evening is supported by Afisha Restaurants, Sysoev FM, GreatList, and leading wine importer FORT.

Janaina Torres is not only the holder of numerous awards (her achievements include a MICHELIN Green Star for A Casa do Porco, the titles of Best Female Chef in Latin America and Best Female Chef in the World, as well as the “Two Knives” (World Class) status at The Best Chef Awards 2026 in Milan, confirming her as a chef of true international caliber), but also an outstanding professional who uses her global recognition to promote positive social change. Her restaurant Bar da Dona Onça, opened in her native São Paulo in the iconic Copan building, became a catalyst for the neighborhood’s revival movement. Janaina’s cuisine is built on family and regional recipes that embody the spirit of Brazilian gastronomy and deep respect for its roots.

This same idea lies at the heart of the Savva (MICHELIN, GreatList) culinary philosophy, which Andrei Shmakov has been shaping year after year. The brand chef masterfully blends centuries-old traditions of Russian gastronomy with the trends of the modern era.

“Savva is a place where cuisine tells stories,” notes Arkady Novikov. “Here, ingredients, attention to detail, and the ability to connect flavor with emotion are what matter most. A great dinner should surprise, bring joy, and leave impressions that stay with guests for a long time.”

The festive dinner will serve as a map of the key flavors of two, at first glance, very different countries. But by “tasting” five regions of Brazil and six of Russia, guests will discover what unites them — comforting textures, familiar ingredients, and soul-warming combinations. Seasonal produce, the ingenious simplicity of home-style recipes, and an author’s view of the centuries-long evolution of national cuisines — that is the brief narrative behind this unique four-hands dinner.

Janaina Torres will prepare dishes based on the most distinctive recipes from various corners of her homeland. Inspired by the aromas and moods of the Southeast, she will open the evening with a reimagined version of the regional classic Bife a cavalo — steak with potatoes and a quail egg.
Then, she will transport guests to the country’s north with Tucupi broth with mushrooms and crab, a traditional dish of the Indigenous peoples of the Amazon. Next will come Moqueca, a white fish stew from the northeast, followed by Galinhada — spiced chicken with rice from the Central-West region. The finale of her gastronomic story will be a delicate cassava meringue with caviar, paying tribute to the southern traditions of Brazil. Each dish will be personally presented by the chef — and her stories will hardly be brief. Torres is deeply engaged in her country’s cultural and social life, so her words will create a vivid portrait of Brazil and its rich culinary heritage.

Andrei Shmakov will tell the story of Russia through the authentic flavors of the Far East, Kaliningrad, the North Caucasus, the South, Siberia, and Moscow. Each of these six regions has its own distinct character — exploring them will feel like traveling through different countries and cultures. From the Far East — a crispy oyster with crab, sour cream, and chum salmon caviar, as well as a combination of seaweed, scallop, yuzu, and fern. Siberia will be represented by the Indigirka salad with whitefish caviar, omul, and salted milk mushrooms. The South — a vol-au-vent with zucchini caviar, tomato, roasted sweet pepper espuma, and vegetable jus with sunflower seeds. Kaliningrad — duck fillet and liver with smoked eel and apple sauce. The North Caucasus — lamb skewer, flatbread with Ossetian cheese and corn, and sun-dried tomatoes with adjika. The Russian gastronomic story will conclude with a dessert from the restaurant’s pastry chef Artyom Grachev — a hazelnut shell filled with salted caramel ice cream and truffle, reflecting the flavor palette of Moscow.

Andrei will also personally present all his dishes, accompanying them with engaging stories about the recipes and their origins.

Festive evenings at Savva have long been known for their special atmosphere — light, sincere, and joyful. This year, the dinner will be accompanied by live music with Brazilian drums, setting the rhythm for the evening and filling it with the carnival spirit of Rio de Janeiro.

Booking by phone: +74951207730

In honor of the Metropol anniversary, brand chef Andrey Shmakov created a menu based on classic tastes of Russian cuisine. It contains 20 new products and the main bestsellers of SAVVA. The list will become an attachment to the main menu and will not be time-limited. However, it is better not to delay the study — this is a great reason to gather your loved ones sooner or to color the autumn everyday life.
The anniversary of the legendary hotel is an important event in the life of SAVVA. The Metropol Hotel is one of Moscow's architectural symbols and a federally protected cultural heritage site. Its history is a story about two centuries of Russian culture: film premieres were shown here, writers' meetings were held, the editorial staff of iconic literary publications met, politicians and prominent artists from all over the world lived there. The halls of the hotel were painted by Viktor Vasnetsov, Nikolai Andreev and Mikhail Vrubel, and the building was designed by outstanding architects Lev Kekushchev and William Walcott. The construction of the Metropol began in 1899-1905. thanks to philanthropist Savva Mamontov, after whom the SAVVA restaurant (1* Michelin), located in the halls of two floors of the hotel, is named. Andrey Shmakov, the brand chef of the project, has also been in charge of the cuisine of the Metropol restaurant for more than 10 years and knows exactly what the history of the hotel would sound like if translated into the language of gastronomy.
In honor of the 120th anniversary of the hotel, Andrei Shmakov created a separate menu for SAVVA, "Russian classics "Metropol 120". It features 17 dishes from chef Alexey Skladchikov and 3 desserts from the pastry chef of the restaurant, Artem Grachev, created under the guidance of the brand chef. Russian Russian cuisine is not just a list of new products and bestsellers from SAVVA, it is literally a story about the evolution of Russian taste in detail, or rather, in ingredients: "For the menu of the Russian Classics Metropol 120," says Andrey, "we were inspired by the legacy of Savva Mamontov, the philanthropist who built the Metropol Hotel, and it is named after him." SAVVA restaurant. Together with Alexander Mishakov, the head chef of the Metropol Hotel, we reviewed many old recipes and, together with the SAVVA restaurant team, adapted them for our menu."
The "Russian classics" opens with 5 appetizers: delicatessen "Meat" and "Fish", which also include rarities from wild forests and waters, buckwheat fritters with caviar of various types, "Posikunchiki" with crab and Siberian mushrooms. The salads include the unsurpassed Mimosa with tuna, which, fortunately, is prepared not only for the New Year, Rosolye from lightly salted herring with potatoes and baked beetroot according to the recipe of 1956, and Stolichny from 1961 with chicken and quail eggs.
For the "first" there is a hodgepodge with sturgeon and fish dumplings from 1976, as well as beef soup "Muranovsky style" from 1905 with pickled pineapples and a pie with mushrooms. For the "second" — a "Fireman's" cutlet of rabbit and turkey, stuffed quail with green buckwheat, duck hearts and sauce with Sichuan pepper, as well as a pike cutlet with dranik and mussel sauce — this is how this dish was served at the hotel in 1968.
A whole feast is planned for the Russian soul in love with dough: the menu includes dumplings with pike in rich broth with melted butter according to a historical recipe from 1977; dumplings with rabbit meat baked with porcini mushrooms and oyster mushrooms; as well as cabbage rolls with venison and sauerkraut sauce and kulebyak with sea bass, salmon, Kamchatka crab and Champagne sauce.
For the sweet — "Honey cake" with matzoni ice cream, the classic "Napoleon" from 1980 with burnt currants and apple charlotte with boiled condensed milk, ryazhenka ice cream and almonds.
I would like to study this story in more detail. You can book a table by phone.: +74951207730

more detailed

On October 1, at 20:00, the Savva restaurant will host the final dinner of the largest series of international tours in the last five years — Alfa Only GreatList Sessions. As part of the project, award-winning chefs from Dubai restaurants with a similar award come to Moscow projects marked by the GreatList guide. This evening, the Savva team will receive Dan Birk, the chef of the legendary penthouse restaurant Row on 45, who will bring to the capital his experience and technique, awarded with two Michelin stars, the title "Chef 2026" by Gault & Millau and the Best Chefs Awards. Andrey Shmakov, Savva's brand chef, Michelin star winner and Gault & Millau's 2017 Best Executive Chef of Moscow, will create the dinner with him. The chefs will present an exclusive set combining the best positions of the two gastronomic schools.

Row on 45 is one of Dubai's most iconic restaurants, whose concept is built as a 17—course gastronomic journey where each dish is served in a new space: lounge, dining room, library. Birk will transfer part of this philosophy to Moscow to create an evening where precision of taste, innovative techniques and a global view of the product will meet with the author's style of Andrey Shmakov, who has long been shaping Moscow's gastronomic identity by combining local products, national traditions and modern ideas.

The guests will go through several consecutive accents of the tasting set: first, a bluefin tuna tartlet with caramelized cream, wasabi and smoked vinegar from Daniel Birk, then a donut with burnt salmon and caviar from Andrey Shmakov. Next, Dan will serve Ama Ebi shrimp with tomato and finger lime, and Savva brand chef will serve snapper with yellow beetroot, jonjoli and shiso. Andrey Shmakov will offer grilled scallop with apple and kohlrabi sauce as main dishes, as well as wellington with tuna, mussel sauce and pumpkin and orange cream. Daniel Birk will cook potatoes with kombucha and sturgeon caviar and A5 Wagyu marbled beef with white truffle and shiitake in his author's style. For dinner, Savva chef-sommelier Yanina Martynyuk will select a special wine accompaniment that will emphasize the textures and accents of each dish.

The final will feature desserts from Savva pastry chef Artem Grachev: pickled plum in Vana Tallinn liqueur based on rum and spices with caramel figs and aged cheeses, as well as beetroot ganache with black currant and pomegranate.

"After 9 dinners, we see how important collaboration between chefs is: new techniques, exchange of ideas and new acquaintances - all this strengthens the Russian industry and brings it back to the international arena in a better light. And, of course, the story of foreign chefs about Moscow will give even greater interest to the capital among wealthy tourists from all over the world," said Alexander Sysoev, founder of the GreatList guide. Alfa-Bank's Alfa Only premium service has become a key partner of the best chefs' tours. The partners were also the Discover project of the Moscow Tourism Committee.Moscow, the five—star Four Seasons Moscow hotel, the Nedra gastronomic mineral water and the project from the developer MR Group - the innovative tower One by MR. Private.

link to download photos from the event https://vyanovsky.gallery.photo/gallery/great-list-sessions-alfa-only-discover-moscow4/

Gathering of guests — 19:30
Dinner starts at 20:00
The ticket price is 17,000 rubles
Booking by phone:+74951207730.

SAVVA hosted a tasting of the legendary champagne, for which the restaurant has proudly been an ambassador for over two years.

Henri Giraud represents a philosophy of champagne: a careful approach, sustainability, deep connection with terroir and oak, and slow aging on the lees.

Each tasting is a true celebration where the art of cuisine meets the mastery of winemaking.

Stay tuned for upcoming announcements. Seating is limited.

On September 10, the Savva restaurant will host the second dinner of the Flavors of Couture series, created in partnership with Courvoisier Cognac House. The focus will be on the dialogue between haute couture and haute cuisine, two worlds united by craftsmanship, attention to detail, and a refined sense of style.

The gastronomic part of the evening is curated by the acclaimed haute cuisine maestro Andrey Shmakov. His co-author will be Dmitry Loginov, a couturier whose creations have long shone in the spotlight and cameras, and now step onto a new runway – the gastronomic one. Together, they will create a unique performance where haute cuisine and fashion will acquire new forms of expression.

The theme of the second dinner is "Fashion. Style." Guests will witness how the artistic presentation of dishes echoes a runway show, and the plating mirrors the jeweler's precision of haute couture accessories. Each dish is a carefully constructed image, every detail a part of the evening's drama.

The culmination will be the premiere of the limited edition dessert "Silhouette" by LOGINOV x Courvoisier, created by Savva restaurant's pastry chef Artyom Grachev under the guidance of brand chef Andrey Shmakov and fashion designer Dmitry Loginov. The final touch – a cloud of Courvoisier aroma, transforming the tasting into a ritual where taste and form unite in harmony. The Flavors of Couture project explores how haute couture manifests in gastronomy through art, fashion, and French heritage. The first dinner in the series, dedicated to inspiration, took place in July in a private format and gathered stars and media representatives.

Now the concept changes: on September 10 at 7:30 PM, Savva's doors will be open to all connoisseurs of gastronomy and style. The ticket price is 25,000 rubles. For reservations, please call: +7 (499) 795-99-99.

SAVVA
Teatralny Proezd, 2
+74951207730
Operating hours: 12:00-00:00
https://novikovgroup.ru/restaurants/savva/
https://www.savvarest.ru/ 

From July 21 to August 10, Savva restaurant will host a collaboration where guests can try the signature dessert "Anna" by pastry chef Artyom Grachev and participate in a raffle for over 300 prizes from the luxury outerwear and exotic leather accessories brand Marina De Golle. The grand prize is the brand's summer collection flagship: a natural crocodile leather clutch.

 

Savva's pastry chef Artyom Grachev, under the guidance of brand chef Andrey Shmakov, presented a signature dessert. Artyom's background includes working in the Russian national team kitchen for WorldSkills, and publications in Arte Heladero So Good and so cool.. magazine. Preferring traditional flavors and reinterpreting them through his author's vision, he offers to taste "Anna" (2000 rub.), based on Swiss meringue and rich blackcurrant sorbet. The composition is complemented by delicate lavender cream and fragrant fresh blackberries, and decorated with crispy popcorn made from frozen fruits. 

 

The dessert emphasizes Marina De Golle's core values – high quality and elegance, which are at the heart of its philosophy. The brand's products (accessories, shoes, clothing, and furniture made from the finest crocodile and alligator leather) are handcrafted and unique, produced in the best factories in Italy.

 

When ordering the "Anna" dessert, each guest receives a scratch card with a guaranteed gift from Marina De Golle – a chance to win a crocodile leather clutch worth 1,200,000 rubles or a certificate for 30,000 bonus rubles (which can be used to pay 30% of a purchase if the purchase value is 60,000 rubles or more).

 

The collaboration is valid at Savva restaurant from July 21 to August 10.

SAVVA
Teatralny Proezd, 2
+74951207730
Operating hours: 12:00-00:00
https://novikovgroup.ru/restaurants/savva/
https://www.savvarest.ru/ 

The SAVVA restaurant team, led by brand chef Andrey Shmakov, has updated the menu for the summer season – focusing on fresh seasonal ingredients and light flavors that set the mood for the warm time of year. The main menu was developed by head chef Alexey Skladchikov, new compositions are presented in desserts by pastry chef Artem Grachev, and the bar menu has been replenished with signature special cocktails.

"We have updated our main menu by about 70%. Many fresh seasonal products have appeared in it – we purchase them from farmers: from Mikhail Plotnikov, from Mikhail Bolotov, and also at the Preobrazhensky market," says Andrey Shmakov. "Together with Alexey Skladchikov and Artem Grachev, we strived to make this menu light. Now people want something summery and fresh."

The updated summer menu at SAVVA opens with a section of cold appetizers focusing on clean and juicy flavors. The Fruits de Mer platter (15000 rub.) includes sea urchins, oysters, scallops, and crab phalanges with kaimak and sabayon. For a complete gastronomic experience, the restaurant's sommelier Yanina Martynyuk recommends Alain Bailly Cuvee Petronille Brut wine as a pairing (total cost of the platter with a bottle – 19500 rub.). Lightly salted Chir (1550 rub.) is served with salted cucumber sauce and pike caviar, Sakhalin scallop (2100 rub.) – with seasonal fruits and rhubarb ponzu, Murmansk salmon (1550 rub.) – with strawberries and fennel. Mini-appetizers feature positions combining local code and delicate presentation. À la Russe (2400 rub.) is a set of sprats, sturgeon forshmak, duck, and homemade pickles, as well as fondue (4500 rub.) – with Tatar duck, scallops, roast beef, and vegetable crudités. In addition, pickles are served with the dish: gherkins, pickled mini-peppers, and pearl onions, which complement the dish to refresh the taste buds. 

Salads are represented by two contrasting combinations – tuna and scallop with mixed greens  (2550 rub.) under mango dressing; duck with baked beetroot (1650 rub.), goat cheese, and cherry sorbet, with maple-mustard dressing. As a light alternative –gravlax  (2400 rub.) – a Scandinavian salmon dish with stracciatella or the author's Mimino tartare   (2100 rub.) based on beef with adjika, yolk gel, wild garlic, and pickled jonjoli – Caucasian bladdernut buds, a traditional Caucasian delicacy that gives the dish a pleasant acidity. Served with warm wheat tortilla.

The transition to hot appetizers is set by green spinach risotto (1800 rub.), asparagus, goat cheese, and Murmansk scallop – a dish where creamy texture meets bright greens and delicate marine flavor. The vegetable block is a standalone direction. Here – baked beetroot (1200 rub.) is paired with gorgonzola and truffle, and seasonal vegetable sauté (1100 rub.) – with lemon cream and hazelnuts.

For main courses, the emphasis is on meat and fish, grilled or cooked in a hot pan, where precise temperature control emphasizes the natural texture and taste of the products. The menu includes Romanov sturgeon shashlik (4250 rub.) in tandoori marinade with raita sauce and fresh cilantro, lamb tournedos (2850 rub.) with mushroom duxelles and herb sauce, foie gras escalope (3100 rub.) with apple puree and berries, ravioli "Frutti di Mare" (3250 rub.) with octopus and langoustine filling. Those who appreciate conciseness in gastronomy can opt for halibut paired with pea cream (2500 rub.) or Karachay lamb liver (1350 rub.) with stewed onions and Uzbek tomato salad – without complex assemblies, but with character.

The dessert menu is also built on balanced creamy textures with bright fruity and floral profiles. Artem Grachev works at the intersection of classics and play: in "Green Herb Ice Cream" (850 rub.), wild strawberry jam, lime-rum mousse, and a crispy butterfly element are combined – a dessert inspired by summer at the dacha. "Anna" (950 rub.) – an author's interpretation of "Pavlova" with lavender cream, blackcurrant, and meringue crisp in the shape of a Michelin star petal. "Mint Cucumber" (850 rub.) is built on a sense of freshness: melon ice cream, cucumber marinated with mint, and passion fruit sauce. In addition, guests are recommended the classic "Medovik" (1100 rub.) – thin layers, sour cream and matsoni ice cream. The dessert is decorated with fresh berries.

The bar menu from the restaurant team offers light, expressive combinations of herbal and fruity notes, maintaining a dry and clean aftertaste. Sakura (1850 rub.) based on Japanese gin and yuzu – about balance and ethereal freshness; Acapulco (1250 rub.) combines strawberry, banana, and lemongrass in a soft, tropical blend with added Aperol; Mexico (1100 rub.) – about airy pineapple with a spicy ginger aftertaste and tequila notes. Green Light (850 rub.) – summer freshness of gooseberry and tarragon combined with sparkling wine; Oliver (1650 rub.) – a cocktail-dessert with cognac, pear, and grape bubbles, set for a slow finish.

On the restaurant's veranda overlooking the Bolshoi Theatre, you can gather summer in details – through dishes, drinks, fresh air, and the city's rhythm. "The menu has become more refined and airy, but at the same time has retained our signature style and recognizable handwriting," – says Andrey Shmakov. SAVVA subtly captures the season: in tastes, mood, and thoughtful atmosphere. All that remains is to join the rhythm. 

SAVVA
Teatralny Proezd, 2
+74951207730
Operating hours: 12:00-00:00
https://novikovgroup.ru/restaurants/savva/
https://www.savvarest.ru/ 

The legendary Savva restaurant, led by brand chef Andrey Shmakov, together with the wedding agency «Beze», is launching a signature item «The Art of Loving» — a mousse dessert with raspberries and crispy meringue by pastry chef Artem Grachev. The occasion for the collaboration is the wedding season — a time when one wants to talk about feelings, share emotions, and create a special mood. Inspired by the theme of love, the pastry chef presents it as a small performance: the sweet special is accompanied by a cloud of liquid nitrogen and culminates in a flash of flame, and along with it, restaurant guests receive a game for couples with 99 questions, created to recall the brightest moments and relive them together.

Savva pastry chef Artem Grachev, when creating the new special «The Art of Loving», relied on the philosophy of the «Beze» agency. It is among the best wedding projects in Moscow, its signature style is elegance and perfection in details. The «Beze» team is known for its careful attention to details, its ability to reveal the individuality of each couple, and embodies «The Art of Loving» in organizing events. That is why Artem Grachev's new dessert is dedicated to people whose hearts beat in unison with their chosen ones.

Artem combines in his unconventional confectionery style an interest in local products, reinterpreting classics in a modern way. Choosing tastes, textures, and the message of the dish, he focused on ingredients symbolizing feelings and emotions — from the first tender manifestations to genuine intimacy. The airy dessert «The Art of Loving» (1500 rub.) is based on a delicate whipped cream mousse, fresh raspberries, raspberry gel, crispy Swiss meringue, under which a rich blackcurrant sorbet is hidden.

The interactive dessert performance is accompanied by an unusual presentation that creates an atmosphere of romance — from tender sensations to passionate ardor. Guests will enjoy a cloud of fragrant smoke, created with liquid nitrogen and floral infusion, evoking associations with love euphoria. The culmination is the ignition of an elegant heart made of pyro-paper — a flash of flame symbolizes new stages and changes in relationships.

«The Art of Loving» is a dessert for those who cherish every moment together. To make the evening even more special, the team gives a small compliment with each item — a game for couples, developed by the «Beze» agency. 99 questions, created to recall the brightest moments, share intimate thoughts, and simply chat about everything, rediscovering each other. It's a wonderful way to remind yourselves of what's important and say what sometimes gets forgotten in the hustle and bustle of daily life.

The sweet special, created jointly with the «Beze» agency, is available at Savva restaurant à la carte from May 21 to June 30.

SAVVA
Teatralny Proezd, 2
+74951207730
Operating hours: 12:00-00:00
https://novikovgroup.ru/restaurants/savva/
https://www.savvarest.ru/