The tour project of the Savva restaurant and the Shalyapin bar team, led by brand chef Andrey Shmakov, continues: Kaliningrad joins the tour after Irkutsk. On April 24, the gastronomic bar "History in a Plate", led by chef Vyacheslav Vyunik, will host a private dinner in the format of chef's table. Savva's sous-chef Denis Sakhautdinov, Savva's pastry chef Artem Grachev, and Shalyapin's bar's head bartender Sergey Petrov will present a set assembled on the spot using local products and the city's environment.

This principle becomes key for the entire series: the menu is not fixed in advance and is not repeated. The team travels to the region, works with suppliers, markets, and seasonal products, and forms the final structure of the dinner in the process. In Kaliningrad, the second city of the tour, the focus will be on local specialties: wild garlic and birch juice, Jerusalem artichokes and rhubarb, colored radishes and chervil, spruce shoots, and blackcurrant branches. Local meat and poultry are also included in the menu, such as venison, moulard duck, lamb, and beef. However, the final selection and the way these products are presented on the menu will be determined by the team on the spot for the April 24 dinner.

The choice of "Stories on a Plate" as the next stop on the tour is a logical continuation of the project's focus on gastronomy as a means of storytelling about the region. The menu is designed to showcase the seasonality, locality, and historical context of the region. The space, located in the Königsberg Gastronomy Museum "Blockhaus", combines a research approach and modern cuisine, which aligns with the logic of the tour, where it is important not to transfer ready-made solutions, but to work with a specific territory. Before the dinner, this context is further expanded: guests are accompanied by a local guide who introduces them to the history of the city and the project, from which the gastronomic experience itself grows. The team of Savva restaurant and Shalyapin bar is accompanied by Vyacheslav Vyunik, chef of the History in a Plate restaurant. His approach to cuisine as a way of exploring gastronomic culture aligns with the principles of touring. 

The structure of the dinner maintains a clear composition. Denis Sakhautdinov and Vyacheslav Vyunik are responsible for the central part, which includes appetizers and main dishes, arranged in the logic of the region. Artem Grachev continues the line in the dessert part — from pre-dessert to the final presentation. Sergey Petrov will offer guests two cocktails that are part of the overall dinner scenario. 

Each trip is accompanied by a videographer: the journey through the city, the creation of the dinner, and the interaction with guests are recorded in the form of a travel blog. Ultimately, the materials will be compiled into a documentary, and the final gala dinner in Moscow will combine all the flavors and discoveries from the country into a single menu.

The format of the chef's table sets a chamber rhythm: on April 24, there will be four seating sessions at 14:00, 16:00, 18:00, and 20:00. Reservations can be made by calling the restaurant "History in a Plate": +79112711911.

"History in a Plate"

21 Lithuanian Val Street, Bastion «Blokhaus»

+79112711911

Working hours: Fri–Sun 13:00–22:00

Number of seats: 14

https://istoriyavtarelke.ru/ 

Brand-chef of the SAVVA restaurant Andrey Shmakov together with Glen Ballis and Tom Halpin, the founders of the gastronomic LIMBO Manufactory, and the project's pastry chef Yulia Dzhafarova prepared for Easter an airy panettone with almond-chocolate icing. The festive collection is complemented by a dessert from SAVVA's chef pastry chef Artem Grachev - an egg made of coconut mousse with a passion fruit filling, decorated with gold.

Easter is always about home, warmth, and the moment when the most important people gather around the table. At SAVVA, this holiday is filled with a special meaning - through the taste, aroma of fresh treats, and desserts that you want to share. For SAVVA, Easter baking is no longer just a tradition, but an opportunity to create something special every year with like-minded Australian chefs Glen Ballis and Tom Halpin. This season, their collaboration continues to evolve through their project LIMBO, a full-cycle gastronomic manufacturing facility that recently opened. 

For the bright holiday, SAVVA restaurant brand-chef Andrey Shmakov, together with Glen Ballis and Tom Halpin and LIMBO pastry chef Yulia Dzhafarova, created a signature panettone that will easily become the center of the family table. Airy, with a rich aroma, it is made on a live Italian starter Levito madre and undergoes a long fermentation, thanks to which the dough is especially soft. Inside, there are orange candied fruits and dark Belgian chocolate, and outside, there is a crispy almond-chocolate glaze and almond petals (7,000 RUB / 800 g).

The Easter story continues with a dessert by SAVVA's chef pastry chef Artem Grachev, an egg made of coconut mousse with a passion fruit filling (1,000 RUB). When cut, it flows out gently, resembling a yolk, and the dessert is served on a crispy granola with chocolate elements and decorated with sugar paste flowers and gold.

You can purchase panettone and try the dessert at SAVVA restaurant from April 6 to 11. Pre-order panettone is already available by phone: +7 (495) 120-77-30. In addition, you can purchase panettone at the LIMBO manufactory by placing a pre-order by phone: +7 (915) 189-51-57.

LIMBO

Bolshaya Pochtovaya Street, 30, Building 2

Opening hours: Mon-Sun, 9:00-22:00

+7 (915) 189-51-57

https://delivery.restik.com/limbo 

On April 3, at 19:00, the Savva restaurant in the Metropol Hotel will host a gastronomic dinner led by brand chef Andrey Shmakov and sommelier chef Yanina Martynyuk, organized in collaboration with the Russian alcohol company AST. The concept of the evening revolves around Mexican gastronomy, with dishes and pairings forming a consistent scenario where flavors unfold gradually and complement each other.

The concept of the dinner is based on working with the rich and contrasting flavors of Mexican gastronomy and their accurate interpretation. A carefully selected collection of tequila plays an important role, with rare and premium samples of 100% blue agave tequila being presented during the evening. In this context, tequila serves not only as an accompaniment but also as a full-fledged element of the flavor composition, enhancing and complementing each dish.

The idea for the dinner came from a conversation with the guests: after one of the previous events, Savva's regular customers suggested that the restaurant team try to create a dinner centered around tequila and Mexican cuisine. This unique challenge was embraced and immediately accepted by the brand chef, leading to the creation of the Agave Night concept, where Mexico serves as the starting point for creative interpretations and flavor experiments.

The dinner menu opens with a welcome cocktail — Margarita on El Tequileño Blanco tequila, which sets the citrus accent for the entire gastronomic line, as well as three mini tacos: with tuna, avocado, and jalapeño, with duck, mole negro, and cocoa, and with crab, lime, and chili — each serving reveals different facets of taste through a combination of textures and spicy accents. The amuse-bouche concludes the introduction: oysters with tomato water, celery, and chili.

The appetizers include crispy potatoes with sour cream, lime and sturgeon roe, and scallop aguachile with lime, pickled cucumber, green chili and cilantro. These dishes are accompanied by Gran Mayan Silver, which highlights the freshness and acidity of the ingredients. The dinner continues with a tostada of king crab, avocado, mango, lime and serrano peppers. Paired with Gran Mayan Reposado, the dish reveals a balance of sweetness, spiciness, and texture. The next course is lobster, simmered in butter, with a sweet corn cream with vanilla and mole blanco sauce. It is complemented by Clase Azul Reposado, which softens the taste and combines the creamy and sweet flavors of the dish. 

The centerpiece is the "barbacoa" leg of lamb, marinated in a mixture of ancho chile, guajillo, garlic, oregano, lime, and tequila. The meat is baked in banana leaves and a clay casing, which is broken open before serving. The dish is accompanied by salsa verde, salsa roja, and roasted corn with butter and pecorino, as well as Mezcal XIAMAN, which adds a spicy and smoky flavor to the dish.

Before dessert, a flambéed pineapple with tequila, coconut cream, agave syrup, and chili is served as a refreshing transition to the final part of the dinner. It is complemented by Padre Azul Añejo.

The evening concludes with a dessert by Chef Pastry Chef Artem Grachev, a combination of Mexican chocolate with chili, lime, agave caramel, and sea salt. Restrained in form, but expressive in taste, it sums up the dinner and collects the key accents of the evening.

AST is one of the leading distributors of alcoholic brands in Russia, working with Russian and international producers. 

The Agave Night dinner at Savva is an evening where Mexican gastronomy is revealed through an author's approach and well-thought-out combinations. Each course is designed as part of a single story, where taste, ingredient work, and attention to presentation are crucial. 

Date and time: April 3, 19:00
Dinner price: 25 000 rubles

Booking is made by phone: +7 (495) 120-77-30

The Savva restaurant team presents a new set, "Savva. For Friends", consisting of 4 dishes that have become bestsellers of the project. Brand Chef Andrey Shmakov, together with Chef Alexey Skladchikov and Chef Pastry Chef Artem Grachev, have compiled a menu of dishes that guests consistently choose over and over again. Each dish reflects the author's unique perspective, skillful use of seasonal ingredients, and a well-balanced flavor profile.

The new gastronomic set "Savva. For Friends" features dishes that have become a staple of the menu and a hallmark of the restaurant. These are the dishes that often introduce guests to Savva and that they return to again and again. "Over the past 10 years, Savva has introduced many dishes that have become part of our history. Some of these dishes are well-known, while others have long since disappeared from the menu, but they have shaped the cuisine of Savva. We have collected the best of them in a special daytime set — for those who have long been going to get acquainted with Savva and for those who work in the restaurant industry", says brand-chef Andrey Shmakov.

The menu opens with a tomato with stracciatella, tarragon cream and fresh truffle, a light appetizer with a spicy accent. Continuation — dumplings with seasonal mushrooms, truffle and creamy sauce — a reinterpretation of a classic dish that has long been part of the gastronomic history of the restaurant. The main course is a deer fillet with celery relish and a red wine sauce with currants. For dessert, there is a honey cake with ice cream made from matsoni and fresh berries, with a soft texture and balanced acidity. 

The set includes non-alcoholic beverages, such as a bottle of water, tea, or coffee, to choose from. The menu is available from Monday to Friday from 12:00 to 17:00 in limited quantities upon prior reservation, with a maximum of 20 sets per day. The cost of a set is 3,500 rubles. For employees in the restaurant industry, there is a special price of 1,950 rubles, subject to confirmation of employment in a restaurant or restaurant group.

See the set menu at the link

On March 19, at 7 p.m., the SAVVA restaurant team and the Shalyapin bar at the Metropol Hotel will launch a tour in Irkutsk. Sous chef Denis Sakhautdinov, pastry chef Artem Grachev, and head bartender Sergey Petrov, under the guidance of brand chef Andrey Shmakov, will travel to the regions to work with local products and traditions to create exclusive dinners. The first point on the route will be the Ashes restaurant in Irkutsk, where the team will present a set of five dishes that combine the professional experience of Moscow chefs with the gastronomic heritage of the Baikal region.

The idea for the project was conceived by Andrey Shmakov, the brand chef of SAVVA, the Metropol Hotel, and the Shalyapin Bar, as a search for a "gastronomic treasure" in Russia. According to the format, about once every month and a half, the team comes to a new city, studies local products, meets with chefs, immerses itself in the context, and then puts together a menu that cannot be repeated anywhere else in the country. It's not about touring hits, but about a careful exploration of the territory. As Andrey Shmakov says, this requires three things: familiarity, familiarity and familiarity - an experience that is formed only in movement and in live contact with the region.

The project involves young but already formed professionals. Denis Sakhautdinov, SAVVA's senior sous chef, has come a long way from an intern to a chef, and in 2024, he returned to the restaurant as a systematic kitchen manager. His work combines a classic foundation, strict process organization, and a thoughtful approach to the product. Artem Grachev, the head pastry chef, works at SAVVA and creates desserts that combine traditional flavors with precise texture control. He experiments with shapes, breaks down recipes into molecules, adapts culinary techniques to the world of pastry art, and emphasizes the use of local ingredients. Sergey Petrov, the head bartender, leads the "Shalyapin" bar, a historic space with distinctive architecture that inspires the creation of multi-layered, precise drinks with deep flavors and thoughtful presentation. For him, a cocktail is part of a gastronomic narrative, where every detail matters.

Irkutsk was chosen as the starting point for a reason: the Ashes restaurant works with authentic Baikal cuisine from the late 19th and early 20th centuries, a time when the traditions of nomads, Russian settlers, and Siberian merchants intersected. The local focus is on stroganina, Baikal fish, wild plants, taiga herbs, and northern berries. These products will be the starting point for the gourmet dinner on March 19. The set will include five dishes: an appetizer and a main course by Denis Sakhautdinov, a dessert by Artem Grachev, and two cocktails by Sergey Petrov. The final menu will be announced closer to the dinner, as the team will arrive in advance to explore the region, visit markets, and familiarize themselves with Siberian ingredients before creating the final version. The team will be welcomed in Irkutsk by Dmitry Arinin, the brand chef of Ashes, and Timofey Safonov, the head bartender.

The tour will continue in April at the restaurant "History on a Plate" in Kaliningrad and in June at the "People Talk" project in Nizhny Tagil. These cities were the first to be selected by Andrey Shmakov based on their conceptual strength and potential for development, but the project is open to new destinations and encounters.

Each trip is accompanied by a videographer: the tour is compiled into a video blog, which will be available on the restaurants' social media. The result will be a documentary and a gala dinner in Moscow, where representatives of all the participating restaurants will come together, and the team will combine the flavors and products found across the country into a single set menu. This way, the tour project is gradually building a map of modern Russian gastronomy — lively, diverse, and thoughtful.

Dinner at the Ashes restaurant will take place on March 19, starting at 19:00. The cost of dinner for one person is 8,800 rubles. Reservations can be made by phone: +7 (3952) 71-71-77.

Ashes

Irkutsk, Sukhbaatar, 6

+7 (3952) 71-71-77

Working hours: 12:00-00:00

Number of seats: 180

https://pepel.rest/

On March 8, SAVVA will offer a set menu dedicated to female chefs who shape the modern Russian gastronomic scene. The special will feature dishes by chefs from Moscow, St. Petersburg, and Tyumen. The project was initiated by Brand Chef Andrey Shmakov: together with Chef Alexey Skladchikov and Pastry Chef Artem Grachev, the SAVVA team carefully reinterpreted and implemented the recipes of the heroines, preserving their professional style and character. Continuing this idea, the menu includes items created by SAVVA chefs — the girls who work in the restaurant's kitchen every day and share the project's values. Guests' order of the set will also be the basis for participation in a festive gift draw for two, including dinner at SAVVA restaurant, a night at the legendary Metropol Hotel, and tickets to the Bolshoi Theatre.

During the day, guests will be able to experience the culinary stories of different chefs, appreciate their unique approaches, and feel the diversity and precision of their solutions within the same set menu. It will be opened by amuse-bouch, a baked celery tart with lychee and scallops by SAVVA sous-chef Daria Stelmakhova — a light and precise introductory note that sets the tone for all subsequent courses. The set then moves on to a cold appetizer, a ceviche of sea bass with farm-fresh physalis and beetroot by Anna Ryazanskaya («Sad», St. Petersburg). After returning to Russia, Anna quickly took a prominent place on the gastronomic scene. It is important for her not only to create dishes, but also to transfer her accumulated experience by working in a team of like-minded people. This approach is taken into account in the chosen composition - attention to technique and a balanced balance of tastes. Dinner gradually moves from light acidity and freshness to richer combinations. The hot appetizer is presented by Valeria Skuratova (ex. EM, St. Petersburg), a graduate of Le Cordon Bleu who has interned in restaurants in France, Italy and Portugal. For Valeria, cooking is the study of a product and its transformations. Duck with puffed romano salad, corn cream and joux sauce is built on a contrast of textures and depth of taste. The logic of warm courses continues with ravioli with morels and porcini mushrooms, truffle sauce, and stracciatella by Yulia Koneva (Frantsuza Bistrot, Saint Petersburg). Having worked her way up from cook to chef within the Duo Band, Yulia has developed her own perspective on cuisine, combining respect for tradition with a modern twist. Her dish showcases this idea through a clear structure and precise use of ingredients.