New Menu at Ribambelle.

The Ribambelle restaurant chain, geared toward a family format with a kid-friendly atmosphere, has refreshed its menu ahead of the warm season. New chef Mikhail Kuklenko drew on guest preferences and decided to diversify the dishes with new flavors and interesting culinary combinations, making the menu even more appealing and unusual.

Original options have joined the breakfast section. An omelet with crab, tomato jam, and basil, for instance, expands on the traditional idea of what the day's first dish can look like. Another newcomer: green buckwheat with an herb-based sauce, parmesan, and a poached egg, making breakfast more nourishing and fresh.

Among the starters, vitello tomato and grilled zucchini stand out. The zucchini is served with a lemon cream and pike roe, giving the familiar vegetable a delicate piquancy and refinement. The cabbage rolls are made with Savoy cabbage, filled with a seafood mince. The dish is rounded out with a tomato-cream sauce that boosts the flavor and adds juiciness. Cod cheeks are served with a creamy parmesan-based sauce, with asparagus spears and edamame beans as sides, making the dish balanced and light.

The dessert section has been refreshed too. A coconut trifle with fresh strawberry has appeared, combining delicacy and freshness. Tangerine jelly with a fresh tangerine-juice sauce adds a light tartness and vivid color to the dessert. The menu also gained a dessert with pistachio praline in dark chocolate, named "Burj Khalifa," which combines textures and flavors. Mini almond-flour tarts with Uzbek-lemon jam round out the dessert selection, adding a pleasant tartness and an interesting aroma.

All told, Ribambelle offers guests an updated menu where everyone finds something new and original, paired with its familiar homey atmosphere. The menu accounts for both kids' tastes and adult preferences, making the venue a comfortable spot for the whole family.