Chanterelles and Watermelon at Ribambelle.

Family restaurant Ribambelle traditionally pays close attention to seasonality, and summer 2025 is no exception. In the new specials, brand chef Mikhail Kuklenko bets on two ingredients that appear during this period — chanterelles and watermelon. The mushroom variations stand out for a rich flavor seasoned with cheesy, creamy notes, while the watermelon dishes came out fresh and light. All the items round out the familiar menu, which still offers kids' dishes and classic family formats.

The chanterelle menu includes five items: breakfast, starters, a side, and a hot dish. The morning option: an omelet with chanterelles and parmesan cream. It's made with sautéed mushrooms and a thick cheese sauce that creates a creamy texture. Among the starters, a bruschetta stands out — grain bread as the base, with a filling of stracciatella, sautéed chanterelles, and unagi sauce. The dish is further scented with truffle oil.

The chanterelle pâté is made with butter and grated parmesan added. Its flavor is balanced by a merlot wine sauce cooked with vegetables. The dish is served with grain bread and whole sautéed chanterelles. Another seasonal item: baked potato with chanterelles. It's served with sour-cream cream, grated parmesan, herbs, and spices. Among the hot dishes, a chanterelle pizza has appeared, with three kinds of cheese at once: mozzarella, stracciatella, and parmesan. Mushrooms and truffle oil round out the composition.

The second seasonal direction is watermelon — a base for breakfasts, salads, and cold starters. A simple, wholesome option: watermelon paired with Greek yogurt and granola, topped with a bit of lime zest, nuts, and mint. A more elaborate item: the "watermelon Boracay" salad. It brings together shrimp, avocado, tomato, celery, cucumber, and pieces of watermelon, dressed with a lime sauce and sprinkled with chia seeds.

Another watermelon newcomer: a cold starter with cheese cream. Fennel, shichimi togarashi, fragrant green oil, and mint are added to the watermelon. All the items pair easily with each other and reflect the seasonal approach to the menu that Ribambelle maintains not just in summer, but through the other seasons too.