New Summer Menu at Yauza Place.

Yauza Place has prepared new dishes specially for the summer season. Brand chef Andrey Lapin has added fresh items to the menu to give guests new flavor experiences in the refreshed summer atmosphere of the sanatorium's inner courtyard. This space becomes especially cozy and inviting in summer, which is what motivated the chef to bring seasonal products and original combinations into the menu.

A mini item has appeared in the starters section — a Borodinsky-bread eclair with eel and whitefish roe. It's a light, refined starter, perfect for hot days. You can continue lunch or dinner with fresh salads — a strawberry, shrimp, and lavender salad, and a green salad with zucchini and avocado. These dishes bring out the lightness and freshness of summer while providing the necessary nourishment.

The main dishes reflect the season, making heavy use of morels — a rare, prized mushroom. Among the offerings: hand-made dumplings with a mushroom-and-morel filling, and filet mignon with demi-glace and truffle sauce, rounded out with cabbage and morels. These dishes promise a rich flavor and comfort in every portion.

Especially worth noting: baked glazed cod with miso and teriyaki sauce. Served with young Krasnodar peas and seasonal ramson, rounded out with a parsley sauce and fermented green tomato with herbs, giving the dish a fresh, unusual accent. This combination of ingredients highlights the refinement and seasonality of Yauza Place's cuisine.