Savoy

A restaurant with a long history, first opening its doors back in 1912.

The place is filled with artifacts and legends, from the salamander at the entrance and "Mayakovsky's box" to the Vrubel fountain and the Venetian mirrors.

The lavish Rococo-style interior hasn't lost its relevance and nods to the old Grand Cafés of Paris while also recalling Michelin restaurants like Plaza Athénée. Ceiling paintings, Venetian mirrors, Versailles-style molding, a multi-tiered fountain. History has been preserved and blended harmoniously with contemporary touches. Maria Zhukova's architecture bureau added even more elegance to the space through the furniture, layered flowing forms and lighting.

The renewed restaurant's kitchen is led by brand chef Dmitry Reshetnikov (Mon Chouchou and Zazazu) and chef Maxim Ershov (ex-GRACE bistro). The menu features classic Russian-French cuisine given an original interpretation and unusual plating. The caviar pancake is shaped into a butterfly, French onion soup is served as a side to beef brisket, and fig-berry jelly is added to the foie gras terrine. Among the dishes are the legendary Strasbourg pâté en croûte, sour shchi with smoked brisket, and dumplings with marbled beef and porcini. The cocktail list is by Vladimir Zhuravlev, a historian of cocktails and co-founder of the Bartender Brothers community. Every cocktail comes with its own fascinating legend, which the bartenders and waitstaff are happy to tell.