Maslenitsa at Maison Dellos

At "Café Pushkin," everyone can look forward to Breton bliny with Tambov ham or salmon, crispy ones with veal or duck, smoked trout with herbs and mini bliny, and ones with large beads of red caviar. And, of course, a generous spoonful of sour cream. For dessert — crepes with hot berries and a creamy filling, or a bliny banana cake. Perfect with strong tea.

At "Bochka," Igor Bednyakov will bake golden, fragrant bliny and oladyi with all kinds of fillings for guests. Classic bliny with sturgeon, red and black caviar, and lightly salted salmon will be the highlight of your celebration! And for dessert, don't forget to treat yourself to the signature sweet "Angel" bliny with curd cheese, raisins, fig, and almond. On the last days of Maslenitsa, March 16 and 17, a bliny brunch awaits: you'll be able to try not just the restaurant's hits but bliny with a range of toppings, unlimited, for a fixed price.

All week long, "Shinok" has a special Maslenitsa menu running. It includes the legendary "Shinok" semolina bliny, thin lacy sour-cream bliny, corn and buckwheat ones (160 ₽). As condiments, the restaurant offers three types of caviar, herring with red onion, and liver cream. Several kinds of homemade jam, nut-and-chocolate spread, and condensed milk. "Delicious and filling" is the best way to describe the restaurant chef's bliny dishes: bliny puffs with chicken, oven-baked rolls with a seafood filling, and "Shinok" semolina bliny with salmon, egg, and Provençal sauce. For true connoisseurs, "Shinok" has prepared a bliny platter. Guests are brought 4 types of bliny on a wooden board, accompanied by slices of salmon, lightly salted herring, liver cream, olives with anchovies, sour cream, and 5 types of caviar.

"Kazbek" suggests starting the lavish feast with fragrant "Julienne" bliny — mushrooms in a creamy truffle sauce — and then trying the fragrant "Pukhoulia" with spinach and pennyroyal spice. Finish with bliny with salmon and caviar sauce, or sweet ones with nadughi cheese. And of course, no celebration would be complete without the classics: thin, nearly translucent, golden bliny with various fillings — red caviar, lightly salted salmon, condensed milk, and homemade jams made from watermelon, green walnut, honey apricot, cornel cherry, or sweet cherry with young walnut.

At "Matryoshka" on March 14, the next "Moscow Lunch" will be dedicated to Maslenitsa. Vladislav Piskunov will talk about the most famous Maslenitsa festivities, masquerades, and carnivals in Moscow's history. Dinner will feature a five-course tasting set of traditional festive dishes. Seats are limited. Price — 4900 rubles.