"Kofemania" Refreshes Its Menu for Summer.

"Kofemania's" menu has been noticeably refreshed this season. Guests will find more than ten new dishes alongside beloved classics from past years. The lineup includes European flavors, Mediterranean combinations, signature recipes, and a focus on seasonality. The update is timed to the arrival of warm weather, as has become a tradition for the chain. Some dishes appeared on the menu on May 6, with the rest arriving from May 20.

The morning items now include a truffle-salmon croissant — a combination of cream cheese, house-cured salmon, and black truffle in fresh pastry. For those who prefer a light breakfast, manouri with raspberry and yogurt has been added — manouri being a soft, high-protein Greek cheese. The menu also got "Avo Solo" — avocado on grain bread with olive oil and salt flakes.

The salad section grew by several dishes at once. "Citrus Salmon" is built from lightly seared red fish, radicchio, arugula, grapefruit, and pine nuts. "Super Green" combines romaine leaves, mint, cucumber, and pear with a mango dressing. Caprese is made with Azerbaijani tomatoes and creamy mozzarella, with a jalapeño sauce added.

The mains got updated too. "Japandi" is a beef tenderloin with pommes paille and ponzu sauce, its name referencing the style that blends Japanese austerity with Scandinavian simplicity. The menu now also has chicken in Burgundy sauce with buckwheat and porcini, and zrazy with a meat filling, rounded out with pickled vegetables.

Fans of Italian cuisine can try lasagna with bolognese sauce and stracciatella, as well as a lemon risotto made from Acquerello rice — a variety known for its dense texture and widely used in Italian restaurants. For fish lovers, pike-perch with "Anna" potatoes has joined the menu, a dish with history, inspired by a recipe from a 19th-century French chef. Another newcomer: a shrimp Thai-schnitzel with a vegetable salad, aromatic oil, and a spicy Korean sauce.

Past summer hits have made a comeback too. The menu again has crab gaspacho, young zucchini with sour cream, "Khabyurza" salad with watermelon and feta, sorrel soup served hot or cold, okroshka on kefir or kvass, and beet soup with duck pastrami. These dishes were especially popular with guests last season.