Trying to apply some standard formula to restaurants on Belorusskaya Street that unites them is like measuring the general temperature in a hospital. Here, every man is for himself: the square of the Belorussky railway station, exhausted by the endless reconstruction, rests on the micro-manhattan of the White Square and the offices of the White Gardens adjoining it, and a tiny cluster of creative restaurateurs between the two Brest and Bolshaya Gruzinskaya smoothly flows into the old lanes of the reserved Tishinka, where other signs have not changed for twenty years. There is also Pravda Street with Yamskie Polyi, a new office site in a former gambling district, for which everything is just beginning.

And although from one point on the map to another - a maximum of ten minutes of a leisurely walk, the catering places that inhabited them revolve in absolutely parallel, non-intersecting universes. For someone to dine at Varenichnaya and go to The Box to hang out - this can only happen here with a foreign tourist. But all the more interesting: in all their fragmentation and permanent unfinished business, these geographically close streets are one of the most lively and real pieces of the ever-changing Moscow.

Tzatziki, horiatiki, bougatsa and moussaka from a Greek chef in a completely resort setting. With the advent of Molon Lave, there is no need to worry about the fate of Greek cuisine in Moscow.

Alexey Karolidis, owner:

“Tishinka is an old, cozy, atmospheric area. A piece of the "sleeping" of Moscow, ideally inscribed in the city center. We did not have to rediscover it - it is already well known. Our regular guests are both residents of neighboring houses who know and love their area, and those who come specifically for Greek cuisine. The location is both quite secluded and easily accessible in the sense of arriving and leaving by car. Quiet, spacious. Unless there is no sea for complete happiness.

Honestly, I myself lacked a normal Greek restaurant in Moscow, which is why Molon Lave happened. That is, there were restaurants, but all “based on the motives”. Greek cuisine is simple, everything is in plain sight: if, for example, cheese is not the same in a salad, it is already a fake. Or the olives are wrong, or even a recipe from the Internet. I don't want to go there anymore. And the Greeks have the right institution, if it is a family one. I am Greek myself, I have a Greek in my kitchen, the manager is also Greek. We know what to offer, how to offer and how to invite. The master's hand in a Greek restaurant must be felt: if it gathers everyone at the same table, that's great. Therefore, on Thursdays, we roast a whole goat in the oven - for the entire restaurant. In November we will present dishes from different Greek islands. And in the very near future we will open a small bakery door to door with a restaurant with kouluri bagels, loukmades donuts and other patriotic pastries - it’s good when the family establishment has the aroma of hot bread.”

New Zotov - now with reimagined Hong Kong cuisine

“For any restaurateur, White Square and other White Gardens are a tasty morsel. Simply put, this is the only whole block of class A offices in Moscow, the largest foreign companies lodge here, a real money shower. Expensive cars, expensive jackets, chic architecture. As if not in Moscow. This place attracts the public from the outside, people come here specifically for this Manhattan atmosphere. But such a place must be appropriate. My first independent projects were inexpensive - a pub, a pizzeria, a cafe. Madame Wong is the first serious restaurant in every sense. Therefore, it was built for such a painfully long time - I wanted to reach everything to the maximum. And a kitchen station, and woks, which can now fry and steam without disturbing the hall at all, and a grill robat, like real Japanese.

Something was constantly thought out and perfected: at first the cuisine was supposed to be Japanese, then I saw this place as a restaurant in the Hong Kong spirit - that is, it is modern Asia, with traditions, but without rigid boundaries. This gave us the opportunity to play with Japan, and with China, and partly with Thailand. For example, the textbook “chicken gongbao” is not chicken at all, but meat smoked in the pastrami manner. Crab fingers are a hybrid of spring rolls and wasabi shrimp: crab meat is wrapped in a thin layer of tofu and fried. And although I was already told here that the interior resembles an opium censer, in fact, my goal was different - to separate the hall from the street with tinted windows and focus the attention of guests on what is on the plate. Or in a glass - we have a rich collection of sake, which was personally selected by Sergey Krylov, a sommelier and co-owner of the restaurant.

Sea and meat restaurants from Kirill Martynenko and Anton Lyalin. The portion sizes and the price tag make it worth saving.

Kirill Martynenko, co-owner:

“White Square is an area of ​​clear, well-thought-out restaurant concepts: in order to “plow” your piece of this elite development in every sense, you need to understand in advance how you will differ from competitors and how to earn money. Because the competition is tight and the rent is high. We were among the first to enter the cluster, fighting for this space. And they were not mistaken - “Torro” on White Square became, without exaggeration, a center place. Not least because before that we managed to “run in” the concept in a residential area and earn a credibility. Which we try to support - here we are in full view, and all our mistakes are visible, as if under a magnifying glass.

“Boston” is a smaller concept, more self-contained. There are fewer noisy companies in it, people come more for the sake of food, and not for the sake of hanging out, they seriously think about what is healthy and what is not. Strong drinks in "Boston" drink less, although wine and cocktails are consistently good. Actually, this is the effect we were trying to achieve: to create two completely different, but equally good European restaurants without crazy prices and golden aplomb. By the way, this is why oysters gradually left the menu in Boston, even before any food restrictions: because oysters in Moscow have always demonstrated status, not taste. And eating them cheaply turned out to be less interesting than, for example, lobster. The sanctions, of course, slightly confused our cards - the inexpensive Canadian lobster, which cemented the entire menu in Boston, sailed over the horizon. But a holy place is never empty: it turned out that you can find Russian marine reptiles that are quite adequate in price. For example, crab - and not the expensive Kamchatka one, but the less popular, but no less tasty snow crab from the Sea of ​​​​Okhotsk. Or northern shrimp. Although logistics in Russia is, of course, still an adventure novel.”

The name bears the initials of Adrian Quetglas, an important Spanish chef who once performed molecular experiments in expensive restaurants, and now feeds Muscovites with accessible, but no less colorful author's food.

Vlada Lesnichenko, art director and sommelier:

“AQ Kitchen is a restaurant that is both authorial and democratic at the same time, designed for both family and wine leisure. Belarusian for him is an ideal residence permit. Several streams of people converge here at once - office workers, hotel guests, expats, intelligent residents of residential areas. And all of them are well "mounted" with each other. The only thing I would like is more traffic on weekends. Otherwise, claims could only be made personally to the owners of the building: “Citizens, who builds like that?!”. Because the hood and other communications took us more time than the rest of the repair. But we did it, thank God.

Now, in addition to regular seasonal changes in the menu, we have all sorts of spontaneous actions: we found a new plantation of mussels in the Crimea - we immediately make a special offer with them. The same thing happened in the summer with forest mushrooms, and with melon, and with cod. Now we are interested in alternative steaks - we are thinking of arranging a comparative tasting of meat from different Russian producers.”

Nostalgic network in the style of "old songs about the main thing." Dumplings and dumplings on plates, in pots and in sets. Borscht with donuts and assorted homemade bacon remind of the Ukrainian origin of the net.

Marina Vasilyeva, network manager:

“Our piece of 2nd Brestskaya is a link between the station and the old residential areas. Here, apartments have not yet been bought, but received; it happens that the same families live in them for fifty years, and most of the inhabitants found the Soviet era. On the other hand, the station public with little money, who need understandable and inexpensive food. We even have a special service - you can deposit your luggage, take a tag and calmly eat and drink without a suitcase mood. The location is good, and rare luck happened with the premises - in fact, this is not one hall, but five separate rooms. Like a big old apartment, which perfectly matches the nostalgic concept of Varenichnaya. We only had to fill the space with real things of the Soviet era: all these figurines, carpets, framed photographs - they are all genuine. Usually we take a gazelle and go to the opening day in Izmailovo - we already have our own sellers there. We buy books at the Arbat ruins. Sometimes we call out to the neighboring houses - people bring us old things, and in return we give them certificates for visiting. It happens that grandmothers bring something completely unthinkable, but we still take it.

Initially, Varenichnaya was a Ukrainian concept, but it had to be slightly changed: there were more dumplings, Muscovites love them. And if in Kyiv cracklings go to savory dumplings by default, then here we ask the waiters to clarify: with cracklings to bring or without. The choice of lard has been reduced - there is no general demand, in addition, normal lard is expensive here, and we have to keep an average check of 500-700 rubles. There are more tinctures, less pure vodka. But, in general, dumplings - they unite. Businessmen and officials come to us, and old women arrange bachelorette parties. Many family anniversaries, because all generations feel comfortable. Foreigners come, take pictures with Gagarin. We even came up with themed coloring pages for children - with Gena and Cheburashka, children sometimes ask: “Mom, who is this?”. On average, we use 500 servings of dumplings per day, that is, every second visitor takes two servings at once. And that's not counting soups and other dishes. So we don’t complain about traffic.”

The old-timer of the bar industry is back in the ranks after a global reconstruction. The course is the same: solid inexpensive cocktails for those who have already grown out of rum-cola.

Dmitry Sokolov, owner:

“For ten years of work without a major overhaul, Help was morally and physically obsolete, it was necessary to put things in order. But the iconic details remained untouched - the wall with paintings at the entrance and the large shaker in the hall were specially preserved. I wanted to make a modern bar, but not a remake, so that the history that had time to brew in these walls remained. The feature of the updated “Help” is cocktails according to the recipes of famous bartenders of the world. Now you can drink here like in Berlin, Singapore, New Orleans or Sydney. And these are not all points of bar geography. I personally collected recipes from friends, and they came up with them specifically for Help, and not just sent whatever came to hand. So the word friends did not come from the ceiling.

Another important innovation is a “quiet” room in the speakeasy format. We made it primarily for personal use: after all, we have matured, settled down, so sometimes at the end of the week we want to drink calmly, sincerely, without too much noise. And there are practically no such places in Moscow.”

Fast Mexican food with a California twist. The whole intrigue revolves around a half-kilogram burrito with different fillings.

Olga Ilyukhina, hostess:

“We are newcomers to the White Square and, although we are standing a bit on the outskirts of the office block, we are already actively getting used to the space. It seems to me that Tex-Mex food in a fast format is generally a very suitable thing for office centers. You can buy it with you or eat it on the go without risking the cleanliness of your shirt. For inspiration, we took the American chain Chipotle, which is very popular in the US, Canada and Britain. It is based on Mexican cuisine, but without excessive heat, adapted to European receptors. This style is well known to our visitors - modern business personnel at least once in their lives chose to go to London or the USA, not to mention foreigners, of which we consistently have about half of the hall.

Having tested the concept at food markets, we realized that Muscovites are interested in such food. Indeed, before that, there was no Mexican food in Moscow in a similar format: there were either expensive restaurants or places with a dubious reputation in terms of cuisine and a river of tequila. We offer fast food without risk to the stomach: it is important for us that all dishes are fresh and prepared on the spot, from under the knife. Therefore, we basically do not use preservatives and industrial preparations, but we try to introduce useful things to the maximum: for example, we prepare lemonades with chia seeds. Guests find Bite MexGrill mainly through word of mouth, and by the way, it was through friends that we found our chef, Augusto Ramero. He is a true Mexican, has worked in Moscow, and is now responsible for the authenticity of our burritos, tacos, nachos, churros and empanados. He prepares one of the fillings in the burrito using the barbacoa technology - when the beef is stewed with spices for a long time and becomes very tender. Soon there will be taco-tray - large trays with hot cakes and various fillings, from which everyone can collect tacos to their taste. We will invite people to big friendly parties.”

Bastion of healthy eating under an inconspicuous sign (landmark - a nearby flower shop). The bar offers cold-pressed juices, Bite energy bars, smoothies with acai berries and other superfoods. For those who take themselves seriously, there are entire detox and rejuvenation programs on offer, and the girls behind the counter are a living illustration that this seems to really work.

After the reboot of Soup, the number of soups included in the name has become a little less than fifty - you can even take them in a tureen with a ladle for company. During the day, the cafe operates in the format of breakfasts and lunches. In the evening, DJs, cocktails from the former Luch bartender Oleg Goncharov and round-the-clock party-goers are included in the business.

A chain of American eateries - the first point operates in the "City". Until the end of the holidays, a second portion of any alcohol is poured here for free: cocktails, wine, strong drinks - no one will leave sober.

A kind of survival phenomenon - having lost its ideological inspirer Isaac Correa seven years ago, Correa's not only managed to maintain their homes, but also to expand the network. Although there is clearly not enough in the cafe on Big Georgian Life: waiters sleep on the go, pizza is heated in the microwave, scrambled eggs are brought to the table cold, branded puffy meringues in the window miss the customers.

The only non-network sign on the square of the Belorussky railway station: locals praise dumplings and jelly, and drunkards are overjoyed at the fabulous prices for drinks for the Moscow center.

The pizzeria with a restaurant menu is modeled after the Berlin establishment of the same name. The Italian chef defines his cuisine as international Italian, and that includes wood-fired pizza, homemade pasta and all kinds of grilled meats. No revelations - but large portions in Italian.

An old Moscow mansion with its own garden, which is a rarity for the surroundings. There is a monumental veranda hidden from prying eyes, where in summer there are swings and a rack with board games, and in winter there is illumination and a skating rink. Inside there is a bar with football broadcasts and a DJ on Fridays, a private karaoke, and a restaurant with a set of dishes all-Moscow.

Standing side by side, French bakeries under typical male names do not differ much in price and assortment. But if in Paul you can see a strong network standard of baguettes and croissants, then Francois’s pastries are more piecemeal and provincial in a good way: nostalgic uneven loaves with figs and blue cheese and the Alsatian kuglof pie according to the recipe of the baker’s grandmother are carried away from here.

The first (and most comfortable) establishment of the network. Among other bakeries in the Bulka district, it is notable for a good selection of traditional Russian bread: rye, Philippovsky, Stolichny. Visitors not only take away croissants and rolls, but also stay for a long time - breakfasts, lunches and dinners are regularly served here.

Two sister projects invented by Isaac Correa: a burger joint and a patisserie, both with a distinct New York flair. Isaac left Moscow a long time ago, and his spirit has evaporated with Bolshaya Gruzinskaya: in CB they began to seriously mess with the recipe, and in UDC, girls with such aggressive manicures live behind the counter with pink cupcakes that you have to immediately forget about New York.

Yulia Vysotskaya's restaurant, where they cook Konchalovsky scrambled eggs, green cabbage soup with sweet cheesecake, potato laces and other TV screen hits. With the advent of the new brand chef Nikola Vesich, the menu has also acquired a number of items popular in the city, such as sandwiches and burgers.

Constancy, as you know, is the key to success, so Temple Bar has calmly survived the invasion of Bolshaya Gruzinskaya burgers and cupcakes and even retained its regular audience - eternally frowning men in big black jeeps who go here for beer and steaks.

A slightly shabby cafe with floral wallpaper and a bias, if not vegetarian, then conditionally healthy food (although burgers are also available). We recommend herbal teas and Belgian waffles - this is perhaps the only thing that the kitchen copes with confidently and quickly.

Grape vines, deer antlers and worn carpets are gradually turning into real antiques. Kabanchik has been operating for more than twenty years, and almost nothing has changed here since the day it was founded: the same strict Imeretian standard of dishes, the same aquarium with live trout and the same suckling pig on the coals. Dine should be leisurely, with pleasure drinking real qvevri wines and talking with elderly waiters who can tell a lot about the dashing nineties.

The atmosphere of clean cooking with five tables is formed by a cheerful and uneven-aged female team. On display are juliennes, rump steaks, pâtés, juicers, cheesecakes and Capercaillie's Nest salad. Those who have tried it will remember all the culinary brilliance of the Soviet era. Everything is very fresh, and if you come after eight in the evening, when the discounts begin, there is hardly anything left.

Various deviations in the menu - like sushi and olivier - should be discarded as unnecessary and immediately order a large plate of pho with chicken or beef. But pho with seafood is best avoided - the shrimp in it never emerged from the deep freeze.

The very first modern Georgian cafe from the restless married couple Khatuna Kolbay and Tengiz Andribava. "Saperavi" managed to grow into a network, and the owners have long acquired a "second line" - snack bars "Wai Me!" Mingrelian cooks do not get tired of giving out satsivi, pkhali and khinkali, and free tables are still in short supply.

A secret bar where the speakeasy format has been brought to the point of idiosyncrasy: they get into it only by recommendation or by call, and even then they will not open it to everyone. The main prize for breaking through the cordons is cocktails from Roman the Merciful, one of the most desperate bar creatives, and homemade noodles from the hands of silent Chinese chefs.

The restaurant, which calls itself a "cultural center", grew out of the guest house of the Tajik embassy. Here, if pilaf is so pilaf, and shish kebab is so shish kebab. Meat, by the way, is delivered directly from the historical homeland, tobacco for hookah is brought from the United Arab Emirates. The oriental environment is redundant: stucco, pillows, silk tents and a library with the works of Omar Khayyam. In the tents, serious oriental men “decide matters”.

The name accurately reflects the essence of this cheerful Serbian pub, where everyone knows each other and greets newcomers like relatives. In the evening, there may be a live concert by the Lira ensemble from Belgrade or spontaneous choral singing of Yugoslav hits of the 80s. Chefs and waiters speak with a strong Serbian accent, the cuisine is nowhere more authentic: Zlatibor pshrut, chorbast pasul, cevapcici. Branded beer is brewed by special order in Serbia, brandy is brought in small chokans.

A whole block of old-fashioned cafes of the Uzbek-Caucasian persuasion, severely closed system right under the nose of White Square. Here you can eat saj lamb, Ferghana-style lagman, or pout on a budget with Georgian Natakhtari beer and not meet a single white-collar worker. The only thing you need to be prepared for is that all three cafes have some common chronic problems with ventilation.

A network of two establishments: the first, on Belorusskaya, started as a modern British pub, but, in the fashion of the time, made a feint from beer giants to craft. As a result, some Chimay can be pulled, sitting comfortably on cushions in front of large windows. Which for craft bars with their usual underground setting is a real luxury.

The South Korean restaurant is open to its own. Whatever is brought to the table - teokbokki rice buns or bulgogi beef ribs - everything will be scalding hot. But the real fireworks are Korean soups, of which there are about two dozen on the menu. It’s good to come to Kimchi on weekends: rich stews are served in special thick-walled bowls that keep the right temperature for exactly as long as it takes to improve your health after yesterday.

The local steaks are often scolded. But something else is funny: the meat restaurant, which has chosen the phrase “only eternal values” as its motto, is located next to the Federal Office of the Bailiffs. There is no connection, but maybe this is humor?

Another craft bar, this time from beer enthusiasts Inna Golfand and Andrey Tyurin, who had nothing to do with catering before. There is no light at all in the tunnel-like room, there is little furniture and snacks are in short supply, but the choice of beer is impressive: Russian and Belgian draft plus more than 100 bottles.

Modeled after a large white yacht, Osteria follows a course of careless resort omnivory: 24 hours a day they are fed Italian pickles (at the counter you can get two pizzas for the price of one), from 1 a.m. to 7 a.m. there is a 25% discount on the entire menu , and in the morning they drink cappuccino with croissants. Two temperamental Italians are at the helm in the kitchen: Giovanni Pinto is in charge of pasta and pizza, and Andrea Galli, a Michelin-trained chef, is responsible for the kitchen as a whole.

Atmospheric vinotheque from the owners of the recently closed French Gavroche, this time with a predominance of Italian wines and related snacks. They bake pizza, play movies with Marcello Mastroianni and Monica Vitti without sound, serve breakfast, prepare fragrant basil lemonade (for those who still have to go back to the office) and, on the whole, successfully maintain the illusion of dolce far niente, “happy doing nothing”, which is easily recognizable typical roman bar.

One of the network's round-the-clock points with all the pluses and minuses: those who pass by scold the godless prices, those who are inside consider lunch at Coffeemania an irrefutable proof of their business success.

A side project of Coffeemania, which modestly calls itself a "bistro", but in fact is a meat restaurant. The concept is based on the Spanish indoor josper grill, which cooks most of the menu: steaks, burgers, ribs and tails. Cheapside's really excellent burgers have dropped about 20 percent in the last couple of months, one of the few things the crisis has to be thankful for.

A compromise concept from the owners of the network pizzerias "Academy" and expensive restaurants Semifreddo and Bottega Siciliana. On the one hand, there is a conditional Italian menu in Moscow, ranging between chicken alla diabolo, tagliatelle with truffle oil, beef stroganoff and honey cake, plus democratic pizza from a wood-fired oven. On the other hand, the venerable chef Nino Graziano, who previously oversaw exclusively Italian restaurants with a sky-high bill. There is the same spread among the guests: on a working afternoon, a small office fish is content with a business lunch, in the evenings a more serious audience flocks to pass an hour or two over a black angus entrecote and a bottle of Sassicaia.

The only cocktail bar in the White Square office block. The owners decided not to hide it in the shade, but on the contrary, to open it to the world with huge windows and colorful graffiti. Cocktails are interrupted by the famous bar creative Stas Kireev.

The main place in the menu is given to papardella, tagliatelle and other maceroni, as well as udon and glass noodles, which are trusted by them. All the pasta is rolled out and cut in public in the hall behind glass. According to the principle of the designer, you can combine any pasta with the sauce you like and eat it on the spot or take it with you in a box. The co-founders of the project include "Shokoladnitsa" - and the level of execution here is about the same.

The surviving fragment of the Bolshevik confectionery factory was bought from the new owners of the building by the spouses Leonid Sedov and Margarita Danelia in order to establish their own small production. Their motto is “only in accordance with GOST”, so the cakes “Ideal”, “Medovik” and wafer rolls with chocolate cream are such that it is just right to shed a tear nostalgically. "Potato" - with a true flavor of vanilla crackers.

One of the oldest fish restaurants and its almost three meters high fish glacier still impresses. Here, the entire top of the All-Russian State Television and Radio Broadcasting Company and important metropolitan media regularly table. And out of habit, and because on Pravda Street things are not going very well with decent restaurants. You can find fault with the boorish behavior of waiters or overpriced prices as much as you like, but the food at Porto Maltese is without the slightest claim.

In the St. Petersburg network of pirogues (formerly known as "Stolle"), nothing has changed with the change of the sign. All kinds of pies, sweet and savory, kurniki and rybniki, which Muscovites have already become accustomed to, can be found at old addresses, including Gruzinsky Val.

Every person who lives in Russia dreams of visiting the capital of our Motherland at least once. It will be very interesting to see the Kremlin, Arbat, Red Square and other sights. Also in Moscow, various catering establishments are very popular, where you can get acquainted with the national cuisine. There are a huge number of them here. Today is our story about Belarusian cuisine restaurants in Moscow. After reading this article, you will find out where these establishments are located, what they offer, and you will also be able to get acquainted with the statements of people who have already been there.

Draniki, beetroot, sbiten ...

The names of these dishes are familiar to a large number of people. Moreover, many housewives periodically pamper their loved ones, as well as guests. But the fact that these dishes belong to the national cuisine of Belarus is known to a much smaller number of people. We will try to correct this omission. Next, we will tell you about the features of Belarusian cuisine (in Moscow there are a large number of restaurants that specialize in it):

• The products used in cooking are subjected to long-term heat treatment.
• A small amount of spices, as they are believed to detract from the natural taste of food.
• A large number of second courses, the ingredients for which are the following products: fish, vegetables, cereals, flour, meat and much more.
• Kvass is the basis for a dish popular among Belarusians - holodnik. The water in which the beets were boiled can also be added. It is she who is the main ingredient for this soup.
• Cooking does not require a lot of time and effort.
• Some desserts are made with fresh berries.
• In Belarusian cuisine, there are a large number of dishes that are prepared using a variety of cereals. Among them: barley, buckwheat, rice, millet and other items.

Well, now is the time to move on to acquaintance with Belarusian cuisine restaurants in Moscow. Of course, we will not be able to tell about all the institutions, but we will present the best ones.

Belarusian cuisine restaurants in Moscow

If you are tired of gourmet food, want to try something simpler, home-style delicious, and at the same time have a great rest, then there is a solution. Come to Belarusian restaurants in Moscow. Here you will always be greeted as the most dear and welcome guests, as well as deliciously fed. For visitors, there is always an assortment of unique soups, salads, all kinds of main dishes, as well as delicious desserts and drinks. The dishes are simple, but extraordinarily tasty and satisfying. More details about the menu can be found in this article.

"White Russia"

Muscovites, and tourists, too, very often want to find a place where they could take a break from the hustle and bustle of their beloved city. Therefore, catering establishments are especially appreciated, where you can relax and unwind in a relaxed atmosphere. Meet the restaurant "Belaya Rus". It is located in the very center of Moscow, on Bolshaya Nikitskaya Street. Regular visitors are well aware that a pleasant atmosphere always reigns here and you can have a hearty meal. What's on the menu? Always fresh fish, various seafood, meat. Love salads? Choose! There are enough of them here. Those with a sweet tooth will be able to choose a dessert to their liking, and lovers of high-quality alcohol will be able to choose Italian and French wines. Draft branded beer is also on offer.

The restaurant is represented by three halls, where you can relax alone or with a company, hold business negotiations, celebrate an important event. Among the many advantages of "Belaya Rus", visitors note live music, a children's menu, a bar counter, and cashless payments.

Unfortunately, the institution, beloved by many Muscovites, had financial difficulties, and it closed. We can only hope that this is temporary, and the restaurant will open its doors again to everyone who wants to come here. We recommend that before you visit the restaurant, be sure to call there to obtain the necessary information.

The address of the establishment is Bolshaya Nikitskaya street, 14/2с6. The nearest stations are "Arbatskaya". The average check in the institution is from 800 rubles.

Original interiors and national flavor

They are waiting for you in the cafe of national cuisine "Belarusian Khata". The interior uses wooden furniture, embroidered towels, or, more correctly, towels, beautifully decorated panels hang on the walls, and you can also see other elements of national life. For example, suits on waiters. The cooks, as well as the service staff, are from Belarus, so they managed to reflect a piece of their homeland. This is what attracts a large number of visitors here. Many of them also come here to try one of the national dishes - potato pancakes. Having tried them here only once, you will definitely come back here. Chefs, along with the classic version of draniki, will offer you others: with chanterelles, salmon, fried brisket, mushrooms, cracklings. There are also special children's dishes on the menu. For those who are afraid of extra calories or are on a diet, the staff will offer lean options. Among them: green radish salad, beets with hazelnuts and prunes, vegetable soup with beans, stewed barley with mushrooms and tomatoes, sorcerers with vegetables.

The institution is located at the address: Pokrovka street, 9. You can get here using the metro. Nearest stations: "Chistye Prudy", "Kitai-gorod". The average bill is 1000 rubles.

A wide selection of Slavic dishes

It is offered to residents of Moscow and "Kobzar". Pleasant interiors will allow you to feel the charm of Slavic life. For those who wish, there is a dance floor with modern sound and light equipment. There are two halls and a summer veranda, where you can have a good rest both with a large company and together with a loved one. The waiters will always promptly come to the rescue when ordering the menu. The advantages of this institution include live music on weekends, entertainment programs, hearty business lunches, a favorable system of discounts, the sale of branded semi-finished products (pancakes, dumplings, meatballs and much more), karaoke, hookah.

The cafe "Kobzar" is located at the address: Mikhailova street, 29/3. Nearest metro stations: "Kuzminki", "Ryazansky prospect". The average account in an institution - from 1000 rubles.

"Slavic meal"

Another place where you can enjoy dishes of Belarusian, as well as Ukrainian and Russian cuisine. The restaurant "Slavyanskaya repaza" is located in the Moscow region, the city of Odintsovo. The institution has two halls, a summer terrace, a bar and other utility rooms. A special romantic atmosphere is created by fireplaces in which a fire burns. Restaurant address: Odintsovo, Mozhayskoe highway, 55. The average bill is from 1500 rubles.

Cafe "Bonfire"

In a cozy and pleasant environment, you will be offered to taste dishes of Belarusian and European cuisine. The Koster cafe also has a bar where you can order a variety of drinks and cocktails. The institution is located at the address: 10. The nearest metro stations: Prospekt Mira, Tsvetnoy Bulvar, Sukharevskaya. The average check in the institution is 700 rubles.

Dishes and drinks

We think that it will be very interesting for many readers to get acquainted with the menu of Belarusian cuisine restaurants in Moscow. So, the restaurant "Belorusskaya Khata" offers:

• Pork ears marinated.
• White mushrooms with onion.
• Sliced ​​belarusian meat.
• Gomel salad.
• Olivier homemade with brisket.
• Chebureks Belarusian.
• Draniki with cracklings.
• Wizards with mushrooms.
• Bobruisk grandmother.
• Cottage cheese balls in poppy seed sauce.
• Sea buckthorn lemonade.
• Belarusian kvass.
• Moonshine "Good Farmer" and much more.

• Salo at home.
• Julien mushroom.
• Draniki with chicken pate.
• Veal medallions with mashed potatoes.
• Pizza "Kobzar". Among the ingredients: ham, olives and other products.
• Beef in sesame.
• Cheese soup.
• Pancakes with orange flambé.
• Black tea with bergamot.
• Americano coffee with liqueur.
• Freshly squeezed juices.
• Lemonade "Passionfruit" and other drinks.

In the restaurant "Slavyanskaya meal" try:

• Beetroot.
• Sorrel soup.
• Borscht with donuts and sour cream.
• Pumpkin with cream cheese.
• Grilled vegetables.
• Warm salad with chicken liver.
• Sausages "Merchant".
• Pancakes with honey and jam.
• Hot cheese pie.
• Julien in a pancake bag.
• Vareniki with potatoes and mushrooms.

Belarusian cuisine in Moscow: reviews

Before choosing a particular institution to visit, we are always interested to know what people who have already been there write about it. We invite you to get acquainted with some reviews about the menu of Belarusian cuisine in Moscow, as well as interiors and service:

• The menu always has a large selection of national dishes. The portions are large, you can even order one dish for two people.
• Stylized national interiors and impeccable service in the restaurant "Belorusskaya Khata" guarantee a great mood for the whole day.
• If you want to have a tasty and satisfying snack, but at the same time spend not too much money, then feel free to go to Belarusian cafes and restaurants. Quality and varied food will exceed all your expectations.
• An unusually pleasant place in the capital is "Belarusian House". Original interiors create a carefree mood. And signature dishes and excellent service contribute to the appearance of only the most pleasant emotions.
• Exceptionally delicious cuisine.
• original interiors.
• Excellent service.

It is especially pleasing that in the capital you can not only taste national food, but also order Belarusian cuisine "Call" in Moscow. When buying, pleasant gifts await, as well as the best value for money.

Finally

Restaurants and cafes of Belarusian cuisine in Moscow are very popular. A high level of service, bright interiors, delicious food attract not only residents of the capital, but also tourists from other countries. One has only to look at reviews of Belarusian cuisine restaurants in Moscow (some of them are presented in this article) to make sure these words are true.

The Central District of Moscow is considered one of the busiest areas of the city. Here, establishments that differ from each other by opening date, format and price category coexist. Restaurants and hookahs on Belorusskaya are popular not only among residents of this area of ​​the city, but also among guests of the capital, as architectural sights and luxury hotels are located within walking distance from the metro station.

Restaurants on Belorusskaya

Metro station location

Belorusskaya station is one of the very first stations of the Moscow metro. The line is located under Tverskaya Zastava Square, where one of the oldest architectural monuments is located - the Old Believer Church of St. Nicholas the Wonderworker. Right next to the metro station is the Belorussky railway station, from which direct trains depart to Europe. And at the other end of Tverskaya Street there is an elite office block "White Square", reminiscent of Manhattan. It is always crowded here, so the demand for restaurants and cafes on Belorusskaya is very high. The number of catering establishments in this part of Moscow exceeds a hundred. But finding empty coffee shops or pubs on Belorusskaya is almost impossible.

Bars on Belorusskaya

Among the restaurants on Belorusskaya you can find absolutely any place. Surprisingly, along with trendy new establishments, there are places with a twenty-year history. In our selection on this page you will find popular chain eateries and bistros, huge restaurants, cozy coffee houses, soulful Georgian cafes and noisy Irish pubs on Belorusskaya.

If you find yourself in the Tverskoy district, pay attention to the following locations:

• democratic cafes concentrated in the Tishinka area. There is also an atmospheric restaurant with Georgian cuisine and interior in the spirit of Santorini, an author's burger shop with a large selection of draft beer, or a Russian varenynaya stylized as an old apartment. Despite the availability of locations, cafes on Belorusskaya are distinguished by intimacy and sincerity;
• White Square, on the contrary, is considered one of the most expensive areas of the city. In the quarter of offices of foreign companies, restaurant projects with a higher average check are being opened. For example, a Hong Kong restaurant, bars on Belorusskaya with seafood dishes or steakhouses;
• on Leningradsky Prospekt there are huge complexes with karaoke, parties and separate vip-halls suitable for banquets. Such restaurants on Belorusskaya can accommodate about 400 guests at a time.
• coffee houses on Belorusskaya are represented by points of popular chain establishments dispersed throughout the Tverskoy district.

Pubs on Belorusskaya

Also on the list of establishments on Belorusskaya are restaurants with a cheese factory, pastry shops, noodle shops, pie shops, pizzerias, bakeries and burgers. Explore our selection, read descriptions, view menus and guest reviews to find the right place for you.