In the legendary Savva restaurant, under the guidance of brand chef Andrey Shmakov (1 Michelin star in the Michelin Moscow-2022 guide, La Liste top-1000 Restaurants 2026), a significant wine dinner will take place on March 25, led by head sommelier Yanina Martynyuk with the participation of Belmas Winery. Since its opening, Savva has supported Russian winemakers, strengthening partnerships with producers of outstanding wines. This year's first Chef's Table will be special, as the event will be attended by the winemaker himself — Vladimir Belmas.

 

For the Chef's Table at the end of March, the Belmas Winery team will bring six elegant wines, specially selected for this evening, and Savva's head sommelier Yanina Martynyuk and Vladimir Belmas will present the premium beverages. The grapes for these wines are harvested by hand and processed in accordance with the highest standards of modern winemaking. Belmas Winery produces bright mono-varietal wines that reflect the characteristics of Crimean terroirs. The restaurant team, led by brand chef Andrey Shmakov, is responsible for the gastronomic pairing: guests will be offered six courses of haute cuisine dishes that reveal and emphasize all facets of each wine's taste.

 

Piquant forshmak of lightly salted herring and baked sterlet with sturgeon caviar and salted cucumber sauce will form a gastropair for Riesling Katya Belmas 2022. Delicate scallop salad with fresh pomelo and mango sauce will be served with Viognier Belmas 2023. A rosy kulebyaka of three types of fish with grilled asparagus and aristocratic champagne sauce with caviar will appear on the table accompanied by Pinot Gris Belmas 2022.

 

Quail with original topinambur and chestnut cream and French jus with truffle will be complemented by Pinot Noir Belmas 2023. And Pinot Noir Belmas 2020 will highlight succulent duck fillet with morel timbale, bright pumpkin cream with nutmeg and duck sauce with lingonberries. And to complete the dinner, guests will enjoy Cabernet Franc Belmas 2022 and juicy tournedos of lamb shank with fried polenta with tarragon and sauce with mountain thyme.

 

"In 2015, after a decade of traveling through Europe's wine regions, our whole family moved to Crimea and realized our dream of winemaking. The picturesque village of Rodnoye in the Chornaya River valley became the location for the winery," shares Vladimir Belmas. "Here, the southern sun shines three hundred days a year, yet the nights are cool. This temperature difference gives the grapes aromatic ripeness and high acidity. And underfoot – rich limestone soils, which were once the bottom of an ancient sea! Minerality is another sign of an outstanding wine." All this guests will be able to experience for themselves, and professional sommeliers will tell more about each position of the dinner. 

 

Savva restaurant invites you to taste wines from Belmas Winery at the Chef's Table on March 25 at 7:00 PM.

 

Dinner cost per person: 15,000 rub.

The offer is available by prior reservation by phone +7 (499) 795-99-99 and with 100% prepayment (prepayment refund possible 24 hours before booking).

SAVVA
Teatralny Proezd, 2
+74951207730
Operating hours: 12:00-00:00
https://novikovgroup.ru/restaurants/savva/
https://www.savvarest.ru/ 

At SAVVA restaurant, awarded a Michelin star (Michelin Moscow-2022 guide), brand chef Andrey Shmakov created a conceptual set dedicated to the great women of the XX century for International Women's Day. Inspired by seven celebrities who made an invaluable contribution to world culture, the chef studied their gastronomic preferences and developed 7 dishes that formed the basis of the exclusive menu. A pleasant addition to the set will be the automatic participation of guests in a prize draw from the "Bely Sad" beauty salon and the "Beze" wedding agency.

The "Great Women of the XX Century" set includes 7 memorable dishes. Each of them was named after one of the outstanding personalities: Frida Kahlo, Faina Ranevskaya, Marilyn Monroe, Anna Akhmatova, Coco Chanel, Anna Pavlova, and Marina Tsvetaeva. When creating the special menu, brand chef Andrey Shmakov researched literature dedicated to the heroines, thus creating unique combinations in the dishes.

The first item on the set menu — guacamole with crab and jalapeño, sabayon with lime, is dedicated to Frida Kahlo, a Mexican artist of the first half of the XX century. Frida adored traditional Mexican cuisine, and her culinary style reflected the boldness inherent in her works. Frida's favorite — guacamole, a rich and complex sauce of chili and avocado. "I paint self-portraits because I am so often alone, because I am the person I know best," the artist shared. 

The next dish — forshmak of lightly salted herring and baked sturgeon on fried crispy bread is created in honor of Faina Ranevskaya, a Soviet theater and film actress. Ranevskaya loved a very simple dish — fried bread, which she cooked over an open fire on the stove, spread with butter, and ate with appetite with forshmak. "In my corpulent body sits a very slender woman, but she can't get out. And given my appetite, for her, it seems, it's a life sentence!"

Juicy beef roast beef with tuna cream and a carrot assortment — a dish dedicated to American film actress and singer Marilyn Monroe. "In my soul, I'm a real rabbit, raw carrots never get boring," the charming blonde, who loved vegetables and could eat 5 carrots at once, but also respected meat, used to say. 

The creation of a pie with fragrant porcini mushrooms and baked potatoes, onion confit and sour cream by Andrey Shmakov was inspired by Anna Akhmatova — Russian poetess of the Silver Age. Silva Gitovich, a friend of the poetess, recalled: "In the morning I went mushroom hunting, collected a full basket, and then fried and stewed them in a special way, as Anna Andreevna loved: with onions, sour cream and pepper."

An elegant accent on the menu — Quail "Rossini" with foie gras, truffle, and Jerusalem artichoke, a symbol of Coco Chanel's refined taste. One of Coco's favorite places was Le Grand Véfour restaurant in Paris, where she often ordered quail with truffle. "I would be happy to gain a couple of kilos, but I can't, no matter what I do. I am made to be thin!"

For dessert — "Pavlova" meringue with citrus, named after the Russian prima ballerina Anna Pavlova. In 1926, Anna Pavlova, by then a legendary ballerina, toured Australia and New Zealand. Disputes still continue as to which of these countries invented the light and airy dessert, reminiscent of Anna's ballet tutu and her flight in dance. "As a child, wandering among the pines, I thought success was happiness. I was wrong. Happiness is a butterfly that charms for a moment and flies away." 

In addition to "Pavlova," guests will enjoy "Tsvetaevsky" apple pie with matsoni sorbet and spicy rosemary caramel. The childhood of the Russian Silver Age poetess Marina Tsvetaeva was spent at a dacha near Tarusa, where she and her family also visited their relatives, the Dobrotvorskiye, owners of a beautiful garden with fruit-bearing apples. The house helper Katerina baked rye buttered flatbreads with fruits and shared the recipe with Marina. Later, Tsvetaeva would say that she could only write poetry and bake apple pie, which was named "Tsvetaevsky."

Among guests who order the "Great Women of the XX Century" set, prizes will be raffled off to allow time for self-care and preparation for spring:

— a certificate for a body massage at the premium health and beauty center «Bely Sad»;

— a certificate for a photoshoot (in a studio or in the city, valid from March 8 to April 30) from the wedding agency «Beze».

Guests who order the set are automatically entered into the raffle (the phone number used for booking is required). Winners will be announced the next day, March 9, on the SAVVA restaurant's account using a randomizer.

The cost of the "Great Women of the XX Century" set menu with a welcome glass of sparkling wine is 15,000 rubles per person. 

The set menu is served on March 8 from 12:00 to 23:00. The offer is available by prior reservation with 100% prepayment (prepayment refund is available 24 hours before the booking time).

Download the "Great Women of the XX Century" set menu Savva

SAVVA
Teatralny Proezd, 2
+74951207730
Operating hours: 12:00-00:00
https://novikovgroup.ru/restaurants/savva/
https://www.savvarest.ru/ 

On February 20, SAVVA restaurant will present a special dessert set "Tastes of the Empire" in honor of the theatrical release of the historical documentary film "Catherine the Great." The film was created by "Gazprom-Media Holding" by order and with the support of PJSC "Gazprom," produced by 1-2-3 Production film company, with the support of NTV. Distributor — "Central Partnership." The film will tell the story of Catherine the Great's rise to power with Anna Mikhalkova, Olga Lerman, and Evgeny Schwartz in the main roles.

When creating confectionery stories dedicated to Catherine the Great, the SAVVA team, led by brand chef Andrey Shmakov and pastry chef Artem Grachev, focused on conveying the key messages of the film in shades of taste, embodying its vividness and versatility. The "Tastes of the Empire" dessert set includes four unique candies: "Prussia" / "Dream," "Peterhof," "Hermitage," and "Storm of Europe."

"Prussia" / "Dream" resembles an invigorating and aromatic mulled wine with its spicy character. The dessert is inspired by Sophia's (the name Catherine II bore before baptism) dreams of the throne. When Sophia was informed that Peter III wanted to marry her, the future empress was overwhelmed with emotions and experiences — as contrasting as the combination of "Prussia's" flavors.

The second course of the set, dedicated to Sophia's move to the Russian Empire — "Peterhof," a lemon mousse with red berry filling. The splendor of Peterhof, Sophia's emotions from her first meeting with her future husband and Empress Elizabeth, as well as her sense of involvement in upcoming changes, prompted the chef to create this dessert.

Coffee mousse with truffle "Hermitage" is an expressive and elegant reference to Catherine the Great's significant contribution to art, to the construction of palaces, museums, and other cultural structures (for example, the monument to Peter in St. Petersburg, which is deservedly called the cultural capital). Catherine also introduced the inhabitants of Russia to foreign art — outstanding music, painting, and sculpture.

Catherine II had a strong and determined character; she firmly led the empire to greatness, not afraid of difficult decisions and changes. Inspired by this, the final dessert of the set was created — chocolate brownie with pink pepper and the Empress's seal, which was named "Storm of Europe."

The offer is valid at SAVVA restaurant from February 20 to March 20 inclusive. You can book a table by calling +7 (499) 270-10-62.

Download the "Tastes of the Empire" set menu Savva

SAVVA
Teatralny Proezd, 2
+74951207730
Operating hours: 12:00-00:00
https://novikovgroup.ru/restaurants/savva/
https://www.savvarest.ru/ 
https://www.facebook.com/SAVVArest 

as the union of the year: all Where To Eat 2024 stars will gather at Russia's best restaurant Savva* and prepare an enogastronomic dinner inspired by the tastes of 8 regions of the country

On February 25, the ideologist and brand chef of Savva restaurant (1* Michelin Moscow 2022) Andrey Shmakov gathers the laureates of the all-Russian Where To Eat 2024 award for an enogastronomic dinner of 9 courses, designed for 130 guests. Each dish is a pair to the main wine of the evening, created by a duo of Where To Eat 2024 winners in the "Best Sommelier" and "Best Chef" nominations from each region of the country. The central theme will be the Burgundy Crémant Domaine Jean Collet et Fils Cremant de Bourgogne, chosen by Savva's head sommelier Yanina Martynyuk. This juicy, slightly creamy and at the same time citrusy sparkling wine with hints of minerals and white fruits is ideal both as an aperitif and to accompany dishes from light appetizers to hot dishes and desserts. The event is organized in partnership with the premium car brand EXEED, with natural water RusseQuelle and with the independent restaurant award Where To Eat.

 

Andrey Shmakov, co-owner and brand chef of Savva, restaurateur, Michelin star holder, best Executive Chef in Moscow according to Gault&Millau’17, talks about how the unifying idea of the dinner came about and what its innovative concept is:

 

“The main idea is to gather the coolest chefs and sommeliers according to the Where To Eat award in one place. So I decided to combine two worlds - gastronomic and wine - and the work of experts from each. In my opinion, this is a great project that no one has implemented in our country yet. It is in this concept that I am making dinner. And we called it I am here to eat & drink precisely so that guests understand: this evening they will enjoy memorable and coordinated teamwork of a sommelier, a chef, and a wonderful drink that will accompany each serving.”

 

Andrey Shmakov assigned one dish to each team - from dinner starters to its dessert finish. More than 16 participants will be the authors of the gastronomic event. Each chef will personally present their signature pairing for cremant, and the sommelier, who wrote recommendations for the main accents of the dish, will explain why they see everything this way. The event is intended to be not just a taste experience, but a whole story dedicated to the diversity of the country and its unique products. In one evening, guests will get acquainted with specialties from 8 regions and learn a little more about what makes up the peculiarities of the national gastro-character.

 

Different parts of Russia will be described by the winners of the national Where To Eat award in 2024 - each region will be represented by a tandem of the best chef and the best sommelier. Also, several servings will be complemented by Savva's eno-team. 

 

Moscow will be represented by award winners Nikanor Veira (Olluca) and Maria Syukrina (Oltremare). Nikanor has been cooking in the best establishments from Peru to the Basque Country since he was 20, and spent 6 years working in one of the best restaurants in the world, Central (1st place in the 50 Best Restaurants 2023 rating). Maria Syukrina (Oltremare) began her wine career more than 13 years ago, during which time she was awarded the "Best Sommelier of Southern Russia" award in 2020 and 2021 by Where To Eat. In 2024, she became the best sommelier according to the Russian Wine Awards.

 

The Northwest will be revealed by hotelier, restaurateur, and one of Russia's leading chefs, experimenting simultaneously with several gastronomic styles, Alexey Alekseev (Futurist, Inner, Itameshi) and sommelier Anastasia Babich (Savva). In two years from 2023 to 2024, Alexey became the best chef and restaurateur according to 8 prestigious awards: Where To Eat, "Vedomosti", "Lifestyle", Night2Day, etc. His dishes evoke emotions, and his signature style intertwines the purity of natural flavors and the peculiarities of his native region. Anastasia, Savva's sommelier, graduated from the Enotria wine school, whose program is approved by the International Sommelier Association. Anastasia constantly develops in the world of wine, attends tastings, trainings, follows leading trends and works in the restaurant under the guidance of head sommelier Yanina Martynyuk.

 

The Urals will be described by the ambassador of Ural cuisine Sergey "Miron" Miroshnikov (Kitchen) in tandem with Savva sommelier Igor Kuznetsov. Sergey and his Kitchen are the Urals itself, with its dissimilar tastes and aromas, mountains, forests and rivers. The chef regularly discovers new values of the region, including food and culture, for himself and his guests, and as one of the ideologists, he develops the AUC (Authentic Ural Cuisine) project. Igor Kuznetsov, sommelier of the Savva restaurant, formerly head sommelier of several projects on Rublevka ("Zhukovka72", Rumi, Noriko) and former brand chef sommelier of more than 12 projects in three regions of Kazakhstan.

 

Tatarstan will reveal its secrets together with Fine Group brand chef Artem Laptev ("Chirem", "Aulak", Gina, L'elephant, Anna bistro, Lulua) and Oleg Kotsuba ("Vishnya Zolotaya"). Artem not only made Tatar cuisine fashionable and modern, combining family recipes and current trends in the menu of "Chirem", "Aulak" and Lulua, but also created a whole collection of concepts, skillfully weaving his author's vision and local products into each, which for two years in a row has earned him the title of Best Chef of the region according to the Tatarstan-2023 and 2024 awards. And the experience gained at Gianluca Pardini's Italian cuisine academy allowed him to make Kazan's Gina one of the top 10 restaurants in Tatarstan. Oleg began his career in 1993 at Moscow's Metropol Hotel, opened Arkady Novikov's "Syr" restaurant, created the city's best Italian-style wine list for him (according to Anatoly Korneev), launched many projects throughout Russia and teaches oenology at various wine academies in the country. 

 

The Central region will be represented by the team of BerezkaGroup restaurant group and the seafood restaurant "Kusto" (Nizhny Novgorod) Dmitry Danilov (Negroni Bar & Enoteca, "Kusto") and Vyacheslav Uvarov (BerezkaGroup). Dmitry studied at the Paul Bocuse institute in Lyon, draws inspiration from his travels, combining culinary traditions from all over the world in his dishes and focusing on Russian products. Vyacheslav is one of the old-timers of Nizhny Novgorod's wine culture, who began his professional journey with a diploma from the British Wine & Spirit Education Trust school.

 

To the East, Yegor Anisimov (Ruma) and Mikhail Shevchishin (Main Wine) will take you. Yegor interned in top restaurants in Vietnam, Japan, China, Korea, Italy and France, organized the first Russian dinner in Antarctica, participated in an expedition to the Shantar Islands and is recognized as one of the leading ambassadors of modern Far Eastern cuisine. Since 2022, Mikhail has been among the top five sommeliers in the Far East according to the Where To Eat award.

 

Oleg Kolisnichenko (Pinci, Nizhny Novgorod, ex-chef La Fabbrica) and Sergey Podporin (co-owner of LEO Wine&Kitchen) will talk about the South. Oleg interned with Michelin stars and the coach of the Italian national team of chefs for Bocuse d'Or, Francesco Gotti, developing a unique style, recognizable by non-trivial presentations and a symbiosis of diverse national traditions with an emphasis on Mediterranean flavors and the aesthetics of felicità philosophy. Sergey has been involved in wine and restaurant business for two decades, repeatedly winning all-Russian gastronomic awards, including the "Golden Palm Branch" and Where To Eat, and his LEO wine & kitchen (Rostov-on-Don) was included in the French rating of the best restaurants in the world La Liste Top-1000. 

 

Roman Chemerenko (Bellini restaurant group) and Olesya Soboleva (SADKO) will provide an excursion into gastronomic Siberia.  Roman Chemerenko has been working for the Bellini restaurant group since its inception. In 20 years, he has risen from cook to brand chef. In recent years, he has become not only an ideological inspirer and mentor for restaurant teams, but also a co-owner of the Hello Wine and Hello Coffee projects. The chef completed a course at the French school Institut Lyfe Executive Education (ex. Paul Bocuse), and now teaches students at the Institute of Gastronomy of Siberian Federal University and future industry stars. The basis of the chef's philosophy is the principle of locality and gastronomic architectonics, based on the complementarity of ingredients. Roman also creates original coffee dishes in his own gastrocafé Hello Coffee. Olesya is a wine enthusiast, author of the "Drozhzhi Community" project and co-author of the "Champagne Salon" in Siberia. She taught at the Institute of Gastronomy of Siberian Federal University, studied at "Enotria" and WSET 3 schools, and gained experience in vineyards in Europe and Russia.

 

The general partner of the dinner is EXEED — a premium car brand that reflects unparalleled comfort, a high level of safety, and impeccable design. Currently, the brand is officially represented in Russia by four models, two of which — RX and VX — can be seen at the I am Here to Eat & Drink event.

 

In 2026, EXEED became the general partner of Novikov Group. The brands' plans will include a series of unusual projects and collaborations, as well as a set of partner privileges for both current and potential customers, taking into account exclusive conditions for purchasing EXEED cars.

 

Date: February 25, Tuesday, from 19:00 to 22:00

Dinner cost: 20,000 rubles (second floor), 25,000 rubles (first floor)

 

*best restaurant according to "Where To Eat Russia 2024"

SAVVA
Teatralny proezd, bld. 2
+74951207730
Opening hours: 12:00-00:00
https://novikovgroup.ru/restaurants/savva/
https://www.savvarest.ru/ 
https://www.facebook.com/SAVVArest 

By February 14, the brand chef of the Michelin-starred SAVVA restaurant, Andrey Shmakov, has prepared a special set menu "Five Love Languages". The set is inspired by Gary Chapman's iconic work, which describes five ways of expressing feelings that contribute to harmony and mutual understanding in relationships. In honor of the holiday, the restaurant has prepared a copy of the book for couples and a raffle of gifts from partners - Metropol Hotel, Bolshoi Theatre and Crave cabaret theatre. For lovers around the world, Valentine's Day is a special occasion to spend time together, and a romantic dinner at SAVVA will be an ideal choice for a festive evening.

The "Five Love Languages" menu features five dishes, each designed to reveal one of the aspects of expressing feelings: words, time, gifts, help, and touch. This set symbolizes the importance of any love language, emphasizing the depth and power of attention in relationships. The dinner composition begins with an amuse-bouche - a tartlet with marinated sea bass, tarragon, and raspberries. For light snacks, the chef offers stracciatella with persimmon, honey, and sea urchin, and sweet shrimp tartare with sour cream sauce. For the main course, Sakhalin scallop with stuffed morels and smoked eel sauce, and Ladoga pike perch with fennel and zucchini steak will be prepared. The set will conclude with a pre-dessert from the project's pastry chef Artem Grachev - spicy herb, apple, kiwi, and coconut snow ice cream, as well as an author's sweet special: raspberry mousse with lemongrass and chocolate. As an aperitif, guests will receive a welcome glass of sparkling wine - a set of 6 oysters with lemon, ponzu, and raspberry vinegar at a special price (2,500 rubles) will be an excellent accompaniment.

Together with the "Five Love Languages" set menu, each couple will receive a copy of Gary Chapman's book of the same name. This compliment will be an inspiration for a deeper understanding of the feelings of their significant other and ways to express them.

In addition, the restaurant has prepared unique gifts from partners that will pleasantly surprise lovers who ordered the author's set. One of the prizes is a night at the legendary five-star Metropol Hotel, where you can touch upon a long history, get aesthetic pleasure and spend an unforgettable evening. Another coveted lot will be tickets to the ballet "Raymonda" from Savva's second partner, the neighboring Bolshoi Theatre, and the opportunity to see the famous historical hall and the performance of the country's best artists. Fans of a more piquant format will be pleased with the prospect of attending a show at the only cabaret theatre in Russia - Crave, whose stage combines glamour, frankness and a special sense of celebration.

Tables will participate in the raffle automatically (a phone number from which the set was booked is required). The winners will be announced the next day, February 15, on the restaurant's account using a randomizer.

Date: February 14. Set menu valid from 17:00. Set is designed for one guest.

Cost of the set for one guest: 15,000 rubles. The price includes a welcome glass of sparkling wine. Cost of a set of 6 oysters: 2,500 rubles.

The offer is available by prior reservation by phone number +7 (499) 795-99-99 and with 100% prepayment (prepayment refund possible 24 hours before booking).

SAVVA
Teatralny Proyezd, 2
+74951207730
Operating hours: 12:00-00:00
https://novikovgroup.ru/restaurants/savva/
https://www.savvarest.ru/ 
https://www.facebook.com/SAVVArest 

The "Persona" set menu is valid at Savva restaurant until April 15, 2026.

On January 15, 2026, SAVVA will present the "Persona" set of 8 courses. The dishes of the set menu are dedicated to personalities whom not only the restaurant's brand chef but also the entire country values and loves: Sergey Shakurov, Pavel Volya, Lyaysan Utyasheva, Pavel Tabakov, Polina Gagarina, Evgeny Grishkovets, Artem Ovcharenko, Evgeny Margulis, and Yulia Vysotskaya. The gastronomic preferences of these personalities, in Andrey Shmakov's authorial interpretation, are filled with new, unconventional flavor combinations, and the warm, family atmosphere of the set is created by the chef's personal stories related to the guests and their own monologues, presented in the menu as a family photo album.


Annually, the brand chef of one of Russia's best restaurants, awarded a Michelin star, creates special set menus with engaging storytelling – each time the theme is new, but always about something important. For instance, in autumn 2023, Andrey Shmakov presented a composition about how he spent his summer, with references to the cities where the chef vacationed, and in December, he brought to life nostalgic memories of a childhood New Year's table.

This year, the "Persona" set menu is designed as a photo album, featuring 9 famous personalities on its pages. All dishes are dedicated to them – people who have ever inspired Andrey Shmakov and continue to be important to him:

"Around us, there are many people whom we admire, pay attention to, follow in their social life and creative work. The 'Persona' set is a menu created with bright personalities whom I love, value, and respect for bringing something of their own into this world: positive, funny, interesting, sad, joyful. Through gastronomy, I wanted to reveal and show each of them not as they are accustomed to seeing on screen, listening to on their favorite speaker, or at a concert, but from a completely different side – as people with unique taste, memory, perception of this world, and dreams."

Just as unique are the characters of the celebrities, so atypical and varied are the flavor combinations chosen by the chef. All tastes will manifest themselves not by chance: Andrey Shmakov asked his guests about their personal gastronomic preferences and offered an author's variation on their favorite recipes. The set menu will resemble a large family album, where each page is dedicated to one of the personalities and the corresponding favorite dish. The archive consists of a full description of each course, mini-stories by Andrey Shmakov about his heroes, and their own monologues paired with handwritten autographs on the photos.

The set opens with an appetizer based on the favorite dish of People's Artist of the RSFSR Sergey Shakurov – a crispy waffle with baked potato cream and herring. "For me, Sergey Kayumovich is an ideal, a professional, a man of great soul with a charming and kind smile!" – the brand chef admires.

The second starter is a personal recipe from Russian theater and film actor Pavel Tabakov: bean pâté with baked onion, wrapped in a mini-savoy cabbage leaf and complemented with tarragon and parsley cream, buckwheat popcorn, and edible flowers. Andrey explains: "Pasha, I can call him that! We met when he was 6 years old in my restaurant, in the kitchen. Even then, this future actor perfectly handled lamb loin on the grill and invented recipes. So this dish is 100% invented by the author!"

The third appetizer is a dish inspired by singer and composer Polina Gagarina. Andrey's quote: "You can envy her energy! When I look at Polina, I always want to feed her, as my grandmother used to say, 'to the fullest'. But she has her own diet, and favorite products! This dish is definitely about Polina." Here it is: Ama-ebi red shrimp, zucchini, sour cream sauce with cucumber water, wasabi, and dill oil.

And concluding the cycle of starters is an homage to one of Andrey Shmakov's favorite and loving couples. Stand-up comedian and musician Pavel Volya and rhythmic gymnastics legend Lyaysan Utyasheva are always accompanied by sparkling humor, zest for life, beauty, and positivity, the chef is sure. The dish dedicated to them is just as bright: venison carpaccio and aspic, Jerusalem artichoke cream, creamy mustard ice cream with mustard seeds.

Hot courses start with a dish from Russian playwright and creator of his own author's theater Evgeny Grishkovets. "Evgeny and I are 'of the same blood.' His humor is understandable to me. It's native, sometimes with a tear, but so kind. Grishkovets loves simple food, you can't tempt him with 'Michelin'!" And so – open cabbage rolls. However, with salmon confit, cooked in clarified butter with thyme and lemon, sea scallop, and caviar sauce.

The sixth course is bouillabaisse, dedicated to the Bolshoi Theatre's premier Artem Ovcharenko. "He shines on stage in the roles of Romeo, Petrushka, Prince Siegfried, the Master, and many others. He doesn't just dance, he flies across the stage! And he also cooks wonderfully and pampers his beloved family with culinary delights," Andrey Shmakov shares. The bouillabaisse is indeed unusual: with sea bass fillet, octopus, fennel and carrot cream, and cognac crab bisque.

The seventh dish is about "the person whose music accompanied my (A. Shmakov's) childhood." And the childhood of an entire generation. This is Honored Artist of the Russian Federation, songwriter Evgeny Margulis. "When I asked Evgeny about his favorite dishes, he replied: 'Andrey, I'm a simple Jewish boy and I love stuffed chicken neck and veal cheeks.' It sounds simple, but my mouth immediately watered." An author's variation of simplicity: tournedos of beef cheeks with porcini mushrooms, creamy yellow pea cream, and seared green peas.

For dessert - Tarte Tatin with apple, vanilla, yogurt ice cream and sour cream "snow". The recipe is inspired by TV presenter, actress and restaurateur Yulia Vysotskaya: "Even as a chef, I often watched a show where Yulia spoke to the audience informally, cooked deliciously and professionally, and moved very, very quickly around the kitchen! It was mesmerizing!"

The set menu is available from January 15, but in limited quantities - by prior reservation and no more than 20 sets per day. The cost of the set is 15,000 rubles (alcoholic accompaniment not included).

Part of the proceeds will be donated to the "Children - Butterflies" fund and the "Vera" hospice care fund.

Download "Persona" set menu Savva

SAVVA
Teatralny Proyezd, 2
+74951207730
Operating hours: 12:00-00:00
Seating capacity: 130
https://novikovgroup.ru/restaurants/savva/
https://www.savvarest.ru/ 
https://www.facebook.com/SAVVArest 

Yesterday, October 22, one of the largest gastronomic parties of the autumn, called F**king new show, took place. The legendary SAVVA restaurant, located in the heart of Moscow, celebrated its fourth anniversary and gathered friends – renowned chefs, comedians, journalists, and influencers. The celebration was grand: guests laughed heartily and danced all evening to lively music.
At the Michelin-starred restaurant's party, two gastronomic storylines unfolded: a buffet with Savva's signature snacks on the 1st floor and a set menu on the 2nd. Especially for the holiday, Andrey Shmakov prepared a special set menu, in which he fantasized about gastronomic legends of Moscow and presented twists on celebrated dishes of the capital – Vladimir Mukhin's coconut lard, Dmitry Blinov's duck breast with baked sweet potato, Anatoly Kazakov's cauliflower with sheep cheese and truffle, the famous "Frenchy" shmakis, and others. The buffet and set menu were accompanied by author's mixes with premium "Gastronom" vodka.
The culmination of the evening was a daring stand-up show. Comedy, explosive laughter, and a good mood were provided by residents of Comedy Club and Stand Up on TNT: Dmitry Grachev and Nikita Shevchuk, and Andrey Shmakov himself introduced his chef friends in a bold, humorous "roast" format. Then, stand-up performances were given by chefs of projects known and loved by all of Moscow: Mirko Zago (Onest, "Aist", Bro&N, La Fabbrica),⁠⁠ Anatoly Kazakov (Selfie, Gvidon, Ikra), Anton Kovalkov (Le Pigeon, Deep Fried Friends, Anchovy’s Club, Jane, Late Checkout), Evgeny Tsyganov (Folk, Amber, Padron, ENO Bistro), Egor Makarov (Buro.Tsum, Sixty, Buro Bistro), Vasily Zaitsev (Lucky Izakaya, Koji), Christian Lorenzini (Christian), Evgeny Kozubov (show "Hell's Chef") and Anatoly Derenchuk ("Nasledie"). ⁠⁠Guests enthusiastically danced to cheerful ditties from Vladislav Piskunov ("Matryoshka") and guessed thematic riddles in chorus from Alexander Bogdanov (Helvetia Hotel, Cafe Claret and Marius restaurants).
The entire evening was accompanied by the cover band Nabis, whose repertoire included only lively hits that aroused a strong desire to sing and dance, and the celebration concluded with a stylish DJ set.
Photos from the event

Photo Report 1

Photo Report 2

SAVVA
Teatralny Proyezd, 2
+74951207730
Operating hours: 12:00-00:00
Seating capacity: 130
https://novikovgroup.ru/restaurants/savva/
https://www.savvarest.ru/ 
https://www.facebook.com/SAVVArest 

Stand-up from celebrity comedians and 12 top chefs of the capital and a unique chance to try legendary dishes of Moscow restaurants in a set menu from brand chef Andrey Shmakov

On October 22, the F**king new show or FNS – perhaps one of the most significant gastronomic parties of the autumn – will take place. The occasion remains the same: the Michelin-starred restaurant Savva, located in the former mansion of patron Savva Mamontov, is celebrating its birthday. In 2023, Savva celebrated a landmark event with a truly loud party in the style of "chef's karaoke" – everyone sang: invited chefs, and the entire project team in duet with guests. The 4th year of rebirth after renovation and total rebranding is announced to be celebrated with an even wider soul and scale. The program includes: stand-up from ambassadors of the new wave of Russian humor, improvisations from the most recognizable chefs of Moscow (and concurrently – friends of Andrey Shmakov) and a special set menu, in which Savva's brand chef fantasizes on the theme of Moscow's gastronomic legends, which many restaurateurs strive to repeat – such as Vladimir Mukhin's coconut lard or Dmitry Blinov's duck breast with baked sweet potato.

The party will cover 2 floors of the historic Savva house at once. Andrey Shmakov, the unchangeable generator of creative and delicious ideas, decided to stage a stand-up show. The mischievous name of the party — F**king new show — is associated with the uncompromising and daring style of such performances, in which comedians, without restraint, joke about topical issues. Residents of Comedy Club and Stand Up on TNT: Dmitry Grachev and Nikita Shevchuk, who has been professionally joking since he was 8 years old, will be responsible for the humor, explosive laughter, and good mood. By the way, in one of his recent stand-ups, Nikita reflected on food and came to the conclusion that «it is the only type of pleasurable activity that, unlike, for example, sports or travel, does not require preparation». This will be clearly demonstrated by the participants of the party.

In general, there will be a lot of jokes – Andrey Shmakov himself and the chefs of projects known and loved by all of Moscow will take over the microphone from the comedians. Among the guest chefs: Mirko Zago (Onest, «Aist», Bro&N, La Fabbrica),⁠⁠ Anatoly Kazakov (Selfie, Gvidon, Ikra), Anton Kovalkov (Le Pigeon, Deep Fried Friends, ​​Anchovy’s Club, Jane, Late Checkout), ⁠⁠Vladislav Piskunov («Matryoshka»), Evgeny Tsyganov (Folk, Amber, Padron, ENO Bistro), Egor Makarov (Buro.Tsum, Sixty, Buro Bistro), Vasily Zaitsev (Lucky Izakaya, Koji), Christian Lorenzini (Christian), Evgeny Kozubov (show «Hell's Chef»), Alexander Bogdanov (Helvetia Hotel, Cafe Claret and Marius restaurants) and Anatoly Derenchuk («Nasledie»).

It was decided to have two gastronomic storylines at once: a buffet with Savva's signature appetizers on the 1st floor (this is also the venue for the stand-up show) and a set menu on the 2nd. Guests will be seated at tables in the luxurious hall and offered 9 courses. Each is Andrey Shmakov's twist on the capital's celebrated dishes.

On the menu, prepared by Andrey Shmakov:

• coconut lard on Borodino bread by Vladimir Mukhin (White Rabbit),
• crab eclair (a hit throughout Russia),
• cauliflower with sheep cheese and black truffle by Anatoly Kazakov (Selfie),
• beef tataki with pickled beetroot and truffle pesto with ponzu by Arslan Berdiev (Birch),
• Olivier by Andrey Makhov («Café Pushkin»),
• chicken pâté with figs on poppy seed brioche by Georgy Troyan («Severyane»),
• duck breast with baked sweet potato by Dmitry Blinov (Harvest).

As an appetizer, guests will be offered mini-shmakis — a signature creation by brand chef Andrey Shmakov, and also the owner of the «Shmak» snack bar. The buffet and set menu will be accompanied by author's mixes based on premium «Gastronom» vodka.

All evening, the music at the party will be provided by the cover band Nabis, whose repertoire consists only of lively hits that evoke a strong desire to sing and dance. And at 23:00, the charming Ekaterina Mun will take to the DJ booth, giving guests the perfect end to the evening with rhythmic electronic music.

Prepare your stylish outfit and energy in advance – at the birthday of Russia's best restaurant (according to the WhereToEat Russia 2024 award), they celebrate without limits.

Guest gathering: 19:00
Ticket prices:
Ticket «1st floor: buffet» with set menu – 10,000 rubles (includes buffet serving of set menu dishes, drinks: water, welcome sparkling wine, cocktails based on premium «Gastronom» vodka, and the event program)
Ticket «2nd floor: banquet» with set menu – 20,000 rubles (includes gala dinner with set serving of dishes, drinks: water, welcome sparkling wine, cocktails based on premium «Gastronom» vodka, and the event program)
Book tickets: +74951207730

SAVVA
Teatralny Proyezd, 2
+74951207730
Operating hours: 12:00-00:00
Seating capacity: 130
https://novikovgroup.ru/restaurants/savva/
https://www.savvarest.ru/ 
https://www.facebook.com/SAVVArest 

The Savva restaurant team, led by brand chef Andrey Shmakov, and the private countryside club «Green Lake» invite guests to a dinner concluding a series of outdoor events. On August 10, guests will be offered an opportunity to dive into the traditions and flavors of South American regions alongside chefs Tom Halpin and Nicanor Veira, as well as renowned gastro journalist Lolita Samoletova.
The «Green Lake» club is located near Moscow and operates in a «one day escape» format, allowing guests to quickly recharge and energize in nature. The scenic, secluded area features a two-story restaurant styled like an alpine chalet, a beach with a lake view, and a traditional Russian bathhouse (Russian banya).
On August 10, the series of joint dinners will be concluded by the brand chef of Savva and owner of the «Shmak» eatery, Andrey Shmakov, along with guest chefs — Tom Halpin, head chef of projects Maya, Layerz Bakery, and Layerz Cafe, and Nicanor Veira, head chef of Olluco restaurant. Lolita Samoletova, a Business FM reviewer and judge of the «Silver Triangle» competition for young chefs will help create a warm atmosphere for a friendly picnic.
The dinner menu will feature specials crafted by the chefs using farm-fresh produce, vegetables, and fruits. Nicanor Veira will offer several original cold appetizers — a refreshing salad of plums and Moroccan lime, tender scallop crudo with strawberries and basil, and veal tartare with spicy goat cheese and crispy corn. Tom Halpin will prepare a seasonal salad with juicy watermelon, green almonds, and ricotta, wild berries paired with creamy stracciatella and mint, and sweet tomatoes with marinated onions under tonnato sauce. Included by Andrey Shmakov, the appetizers menu features lightly salted salmon with Aperol, sweet beets, cottage cheese with horseradish, and a summer classic — his version of cold gazpacho soup made from green tomatoes and avocado. Following the informal rules of a picnic, the main courses will be grilled: lamb chops with spicy chermoula sauce and honey from Nicanor Veira, red snapper in banana leaves from Tom Halpin, and spicy «pil-pil» shrimp with garlic, chili pepper, and fried lemon from Andrey Shmakov.
To finish the evening, the chefs offer with desserts: caramel flan with fragrant tonka bean cream by Nicanor Veira, white chocolate ganache with roasted strawberries by Tom Halpin, and crispy «hvorost» with thick c rème anglaise by Andrey Shmakov and Lolita Samoletova.
Pairings for the dishes will include cocktails based on b blended alcoholic beverages from the long-standing partner of the summer dinners, the Gastronom brand. At the bar, guests can order a twist on the «Quentan» cocktail — a drink made with fresh fruits and wine from blend No. 4, featuring notes of coriander, bay leaf, lime, and pink pepper; «Espresso Martini» made with coffee beans from South American regions with a cheese foam on blend No. 9 — a special dessert liqueur combining honey, walnut, lavender, and bergamot spirits; as well as a tomato-grapefruit tonic with shiso cordial on blend No. 7, where guests can taste rosemary, smoked paprika, pink pepper, and dried tomato.
The dinner is planned to start in the evening, but guests are welcome to arrive at the club earlier and enjoy all the advantages of a countryside retreat. They can enjoy the beach area with a pool, chaise lounges, umbrellas, and wicker furniture, a terrace overlooking the lake and forest, as well as walking trails for active leisure enthusiasts.
It's important to note that the «Green Lake» club places a special emphasis on high levels of service and security — access to the grounds outside of events is only possible with a prior reservation.
Chamber picnic will take place at the territory of “Green Lake” August, 10
Guest gathering from 12:00 PM to 3:00 PM.
Dinner starts at 4:00 PM.
The cost of dinner per person is 25,000 rubles.
Transfer and accommodation are not included in the price.
Terms: reservation is confirmed after 100% of payment is received.
Ticket reservations can be made by phone: +74951207730

SAVVA
2 Teatralniy proezd
+74951207730
Hours: 12:00-00:00
Seating capacity: 130
https://novikovgroup.ru/restaurants/savva/
https://www.savvarest.ru/ 
https://www.instagram.com/savva.restaurant/
https://instagram.com/andreishmakov/ 
https://www.facebook.com/SAVVArest 

«Green Lake» Moscow oblast, Dmitrovsky region, Shukolovo village, 201,building 5 +7 (499) 226-19-01
+7 (916) 240-79-79
Beach open hours Mon-Sun: 09:00-20:00 Restaurant hours Mon-Thur: 11:00-23:00 Fri-Sun: 11:00-0:00 https://greenlakeclub.ru
https://greenlakeclub.ru/events
https://t.me/greenlakeclub
https://www.instagram.com/green_lake_club/

Make a reservation

The Savva restaurant, led by head chef Andrey Shmakov, and the private countryside club «Green Lake» invite guests to join the second dinner in a series of outdoor events, which will take place on July 20. The Italian menu and the dolce vita atmosphere will be curated by chefs Mirko Dzago and Claudio Pirovano, along with renowned food journalist Leonid Zakharov.
«Green Lake» club, with its two-story restaurant designed in an alpine chalet style, beach area, and Russian bathhouse (Russian banya), is located 40 km from Moscow and operates as a one-day escape, offering guests a chance to break away from the city's routine, recharge, and immerse themselves in nature.

On July 20, under the guidance of Savva's head chef Andrey Shmakov, guests of the countryside club will be invited to dive into Italian culinary traditions, with famous Moscow-based Italian chefs Mirko Dzago (chef at Onest, «Aist,» and head chef of Bro&N and La Fabbrica restaurants.(Rostov-on-Don) and Claudio Pirovano (chef at La Bottega Siciliana) helping you navigate through the intricacies of Italian cuisine. Joining them will be Leonid Zakharov, host of the «Desperate Househusband» column on kp.ru and author of the Telegram channel «That Man at the Table,» a food enthusiast.
The dinner menu will feature Italian dishes made from farm-fresh produce, seasonal vegetables, and fruits. Mirko Dzago will prepare several cold and hot appetizers: eggplant and zucchini caponata, bean salad with celery, red onion, and shrimp, as well as ravioli with slow-cooked goat, herbs, chanterelles, wild garlic, and fondue. Claudio Pirovano will offer guests Sicilian-style marinated sardines with homemade rye bread with cranberries, and a salad with octopus, roasted potatoes, and smoked paprika. Leonid Zakharov will contribute burrata with grilled grapes and fresh tomatoes with nectarine, sorrel, and feta cheese marinated in olive oil with herbs.
Main courses will be grilled: roasted sea bass in zucchini leaves, grilled chanterelles with garlic, cream, and Parmesan, and young potatoes with rosemary from Andrey Shmakov, along with a beef tagliata with Italian herbs from Claudio Pirovano.
The dessert has not been forgotten and, Claudio Pirovano offers a crostata with fresh berries, served with a refreshing glass of sgroppino with orange jam. Mirko Dzago will prepare a bohemian berry okroshka with prosecco, while Andrey Shmakov will grill peaches with a light smoky flavor, served with ice cream and granola.
The carefree Italian festive atmosphere will be enhanced by cocktails based on b blended spirits from the Gastronom brand. Bartenders will be mixing Bellinis with Blend No. 4, featuring notes of coriander, bay leaf, lime, and pink pepper; Lavender Spritz with Blend No. 9, made with a special dessert liqueur combining aromatic spirits of honey, walnut, lavender, and bergamot; and a Bloody Mary with the perfectly balanced Blend No. 7, with hints of rosemary, smoked paprika, pink pepper, and dried tomato.
Although the dinner is scheduled for the evening, guests are encouraged to arrive earlier to enjoy all the benefits of countryside leisure. Amenities include a beach area with a swimming pool, chaise lounges, umbrellas, and wicker furniture, a terrace with a view of the lake and forest, as well as walking trails for those who enjoy outdoor activities.
It is important to note that at «Green Lake» club, special emphasis is placed on high service standards and safety. Outside of events, entry to the property is only possible with a prior reservation.

Chamber picnic will take place at the territory of “Green Lake” July, 20
Guest gathering from 10:00 AM to 12:00 PM.
Dinner starts at 4:00 PM.
The cost of dinner per person is 25,000 rubles.
Transfer and accommodation are not included in the price.
Terms: reservation is confirmed after 100% of payment is received.
Ticket reservations can be made by phone: +7 (968) 084-80-52
SAVVA
2 Teatralniy proezd
+74951207730
Hours: 12:00-00:00
Seating capacity: 130
https://novikovgroup.ru/restaurants/savva/
https://www.savvarest.ru/ 
https://www.instagram.com/savva.restaurant/
https://instagram.com/andreishmakov/ 
https://www.facebook.com/SAVVArest 

«Green Lake» Moscow oblast, Dmitrovsky region, Shukolovo village, 201,building 5 +7 (499) 226-19-01
+7 (916) 240-79-79
Beach open hours Mon-Sun: 09:00-20:00 Restaurant hours Mon-Thur: 11:00-23:00 Fri-Sun: 11:00-0:00 https://greenlakeclub.ru
https://greenlakeclub.ru/events
https://t.me/greenlakeclub
https://www.instagram.com/green_lake_club/

Make a reservation