Menu Update at Restaurant "Tsypochka".

Moscow restaurant "Tsypochka," located in the "Tsarskaya Ploshchad" residential complex, has updated its menu. Chef Alexander Kishchenko and gastro-expert Ilya Zakharov are behind the culinary newcomers. The main focus stays the same — poultry dishes — but they've now gained new flavors and forms. Guests are offered chicken, duck, turkey, quail, and guinea fowl in a wide range of combinations — from tartares and pâtés to hot dishes and pasta. The update is extensive: starters, salads, soups, and desserts have been fully reworked, and new items added to the hot dishes and pasta sections.

The starters section now opens with sweet-potato hummus, served with tarragon and crispy chicken breast. Strips replace the usual flatbread here, making the dish richer and more filling. Nearby on the menu: turkey pâté with strawberry-and-basil jam, which the chef recommends ordering for several people at once. There's also beef tartare with parmesan cream and sweet potato fries. But the main summer discovery is seasonal strawberry with duck, stracciatella, and tarragon, where the berry plays against the salty, cured poultry.

The salads are put together so they can be eaten as a standalone dish. The "village-style" salad with Ramiro pepper, for instance, can be ordered with oil or sour cream — each version gives it a different character. A salad with asparagus, strawberry, goat cheese, and flax seeds suits a light snack. Another newcomer: a salad with cured duck, grapes, and sunflower seeds. Even the classic niçoise is served here not with tuna but with turkey and emerald olives, to keep poultry as the main ingredient.

Soups good even in hot weather have appeared on the summer menu. One is okroshka on matsoni with tarragon and smoked breast. Another is a cream soup of sweet potato with ginger, stracciatella, and asparagus. Both dishes are easy to digest, satisfying, yet not heavy. Among the hot dishes, standouts include turkey schnitzel with truffle-scented potatoes, guinea fowl with celery cream and apple sauce, duck fillet with sweet potato purée and grapes, and filet mignon with brigade sauce and seasonal vegetables. Everything is presented in a restrained, modern style, without overloading on detail, but with an emphasis on flavor.

The pasta section offers a classic cacio e pepe — available with parmesan or shrimp. There's also tagliatelle with chicken, lemon, mint, and basil — a fragrant, light dish. Risotto is served with goat cheese, duck, and tarragon — rich and well-balanced in flavor. These items stay within the venue's gastronomic theme, continuing the idea of juicy, fresh poultry dishes.

Desserts close out the menu. The most talked-about: "Is This Really Strudel?," in which apple purée and raisins combine with walnut and sabayon in crispy phyllo pastry. The tiramisu on rye bread is made with malt, raspberry, and savoiardi. San Sebastián is served here with pistachio cream. And the "bird's milk" dessert is made with poppy seed, underscoring the restaurant's overall concept — even in the sweet finale, poultry stays at the center of attention, if only in a metaphorical sense.