Savras

Inside Savras, the space is assembled as a sequence of different scenarios. Near the entrance is a bright room with large windows, historic molding, a tea salon and a patisserie, where cakes are displayed as part of the interior. Further on begins Allure, with the mood of a classic brasserie and white tablecloths, followed by Grand Prix, where brass, leather, stirrups, a show-jumping saddle and other details come together in a clear equestrian theme. A standout detail that catches the eye right away in the room is a vintage Dior Saddle Bag and a DJ booth with vinyl.

The Taste team observes that Savras is interesting not for any single main room, but for how a restaurant, a tea lounge, a dessert line and a bar are all gathered under one roof.

The name relates to the savras coloring of Vyatka horses, and that theme isn't decorative for the project. The owners, Anna and Kirill Egorov, have long invested in reviving this Russian breed, so the equestrian motif runs through the whole interior as a personal story rather than a stylistic device. The space was designed by Valery Lizunov of bureau ARCHPOINT, and the operations side is run by Karina Grigoryan's "Agency of Gastronomy and Service." The visual nods to Hermès and Gucci here aren't a fashionable gesture but serve to support the project's overall narrative.

The kitchen is run by Alexander Lebedev, who trained at several strong European schools and later led the kitchens of Bosco Café and Skolkovo Restaurant & Bar. His approach is built on French technique, a Russian culinary base, and targeted Asian accents. The menu includes a crudo, a Piedmont-style tartare with Laudemio olive oil and Fleur de Sel, and a Caesar assembled tableside. Among the mains, worth noting are cod with sativa rice and romesco sauce, crab dumplings with a bisque, a chicken galantine with porcini, and Mulard duck with potato confit. A separate chapter to come will feature aged steaks, wild fish, and seasonal ingredients from the farm "Oblomovo."

The dessert line is developed almost as a separate project. Vera Khromova runs the cake library, Irina Turkeeva put together the dessert menu, and the tea program arrived together with Viktor Enin of "Chainaya Vysota." The list has more than fifty kinds of tea, high tea with petit fours is served through the day, and part of the pastry workshop is open for guests to see. You can also order lettering on a cake right at the point of purchase, and take coffee and desserts to go.

Vasily Zheglov runs the bar. His part of the project is a quiet space with a neoclassical take on last-century cocktails: red wine shows up in the Negroni, and olive oil is added to the Basil Smash. The wine list was put together by Sergei Aksenovsky of Maison Dellos, built around a conversation between France and Russia, from Henri Giraud, Louis Roederer Cristal and Dom Pérignon to notable Russian wineries. In the Grand Prix room, guest-chef dinners, tastings and dedicated fine-dining services are already planned for this stage.