CHEF'S SPECIAL SET MENUS
MENU OF PAST EVENTS
«Autumn Marathon» on Wednesday, October 25
Head chef Andrey Shmakov never ceases to amaze — on October 25, he will present a chef's table titled «Autumn Marathon.»Inspired by the vibrant fall landscape, Shmakov has created a set menu filled with colorful seasonal products. Pumpkin, beetroot, parsnips, and other root vegetables in the menu reflect the palette of fallen leaves. Savva's head sommelier, Yanina Martynyuk, along with her team, will ensure perfect wine pairings for each course and help guests choose the ideal match for the dishes
Number of guests — 10 people
Date: Wednesday, October 25
Cost: 15,000 rubles (excluding wine pairing)
SAVVA
2 Teatralniy proezd
+7 (499) 795-99-99
novikovgroup.ru
www.savvarest.ru
Hours: Mon-Sun 9:00 AM – 12:00 AM
«My Summer» on Saturday, September 30
On September 30, Savva restaurant hosted a wine dinner in a chef's table format led by head sommelier Yanina Martynyuk and her team. The wine selection reflected the places Yanina visited over the summer. Guests sampled wines from Greece, Georgia, Armenia, and other countriesHead chef Andrey Shmakov prepared a signature set menu titled "My Summer" to complement the wines. Each course was named after a location Yanina visited during her travels. The 8-course menu that was served to guests included dishes such as cream of corn with burrata, truffle, and aged cheese; crab leg with spicy tomatoes and saffron sabayon; apple pancakes with sweet sour cream; and melon.
Date: Saturday, September 30
Price: 16,000 rubles
SAVVA
2 Teatralniy proezd
+7 (499) 795-99-99
novikovgroup.ru
www.savvarest.ru
Hours: Mon-Sun 9:00 AM – 12:00 AM
«How I Spent My Summer?» on Wednesday, September 27
Savva’s head chef (1 MICHELIN star in the MICHELIN- Moscow guide 2022) Andrey Shmakov continues his series of monthly chef’s table dinners, each time improvising and crafting a menu based on seasonal ingredients.On the evening of September 27, Andrey will present a set menu titled "How I Spent My Summer." Drawing inspiration from the places he visited over the summer, the chef created a 9 course menu. Andrey chose the most interesting ingredients, accentuating the most unique and intriguing combinations. Guests will have the option to choose wine pairings from the restaurant’s wine list, expertly curated by Savva's head sommelier, Yanina Martynyuk, and her team.
Date: Wednesday, September 27
Price: 15,000 rubles (wine pairing not included)
SAVVA
2 Teatralniy proezd
+7 (499) 795-99-99
novikovgroup.ru
www.savvarest.ru
Hours: Mon-Sun 9:00 AM – 12:00 AM
Kamchatka Trip Date: Wednesday, July 26
Michelin-starred Savva restaurant’s head chef, Andrey Shmakov, was inspired by an exciting journey across the vast regions of the Russian Far East, where he discovered new ingredients, exotic specialties, and unfamiliar culinary traditions. The emotions, vivid impressions, and discoveries from this trip formed the basis of a unique set menu that will be presented at the dinner in Savva on July 26.Andrey Shmakov invites everyone to join the geographical and gastronomical chef's table called the "Kuril Trip." The dinner will take guests on a journey through enchanting, unexplored locations, where the chef will truly surprise them and introduce them to the culinary customs of the Far East.
The chef's table will have a special format. All guests will be shown the ingredients that Andrey Shmakov was inspired by during his trip. The chef will present the dishes and share the impressions that formed the basis of his recipes.
Moreover, for the first time in the history of Savva’s chef's table, the dinner will be accompanied by a photoshoot and documented on video. Andrey will personally show guests stunning photos of Russia’s vast landscapes and introduce them to the abundant gifts of nature and flavors of the Far East.
Date: Wednesday, July 26
Number of guests: 14
Chef: Andrey Shmakov (Savva, 1 MICHELIN star in the Moscow 2022 Guide)
Price: 15,000 rubles
SAVVA
2 Teatralniy proezd
+7 (499) 795-99-99
novikovgroup.ru
www.savvarest.ru
Hours: Mon-Fri 9:00 AM – 12:00 AM, Sat-Sun 10:00 AM – 12:00 AM
Seating capacity: 130
8 Shades of Rosé
On June 20, Savva restaurant once again delighted its guests with a magical atmosphere and exquisite flavors at the "8 Shades of Rosé" event. The evening was dedicated to rosé wines of various shades, paired with refined dishes created by Savva’s head chef, Andrey Shmakov.Invited gourmets and wine connoisseurs enjoyed a bouquet of eight different rosé wines. The event opened with two exquisite champagnes: Pierre Naigeon, Crémant de Bourgogne Brut Rosé 2018, and Dosnon, Récolte Rosé Brut. Their refreshing and captivating flavors prepared guests for a journey through rosé notes. The first dish, a tartlet with marinated trout and avocado, was accompanied by Tenuta di Aglaea, Rosato 2021, which added lightness and elegance. This was followed by tuna tataki with ponzu sauce and avocado, elevated by Altolandon, Enrosado Orange 2021, with its vibrant and fruity aroma.
The next course, baked cauliflower with Gorgonzola cream, truffle jus, and nut praline, embodied sophistication and complexity of flavors. It paired beautifully with Reichsrat Von Buhl, Suez Spätburgunder Rosé 2016, offering ripe berry notes and light tannins.
Crispy Camembert with baked vegetables, apricot, and chermoula was matched with the rich and elegant Dominio Del Aguila, Picaro Del Aguila Clarete Viñas Viejas 2019, which emphasized its depth.
A true masterpiece of the evening was duck with young beetroot, marinated plum, and Sichuan sauce. Its exceptional flavor was complemented by López de Heredia, Viña Tondonia Gran Reserva Rosado 2010, adding delicate nuances and fruity harmony.
The culmination of this exciting culinary journey was the dessert titled «Love is». Savva’s pastry chef created a unique sweet masterpiece to end the evening. Savva continues to delight its guests with outstanding gastronomic events and invites everyone to new taste adventures.
Price: 20,000 rubles
Exclusive Chef's Table "Everyone in the Garden!" by Andrey Shmakov at Savva Restaurant
On June 14, Savva’s head chef, Andrey Shmakov, who never fails to amaze Moscow’s foodies, gastro-bloggers, and guests of the Michelin-starred restaurant, held an exclusive chef’s table with a special set menu titled "Everyone, to the Garden!"It’s the summer that makes us send everyone to the garden and head out that way as well: we are longing to spend time in nature, go to the countryside or head to a market to be able to slowly and leisurely choose the best and the freshest produce. Summer is the long-awaited season of abundance: berries, vegetables, fruits, and herbs! For this special dinner, Andrey Shmakov personally went to the market to select ingredients for the chef’s table.
During the event, the chef truly astonished guests with unconventional flavor combinations and a variety of seasonal ingredients. As for the wine pairings, guests were not restricted—they were offered a choice from the wine list, and the sommelier helped to pick the perfect match.
Price: 15,000 rubles
Start time:7:00 PM
Wine Dinner and Exclusive Chef's Table at SAVVA Restaurant
In the second half of May, two gastronomic events took place at SAVVA restaurant (1 MICHELIN star in the Moscow 2022 Guide): a wine dinner and an exclusive chef's table.
On May 16, a wine dinner was held at the restaurant in the chef's table format, supported by Luding, one of Russia’s largest wine importers. The theme of the evening was an exciting journey through France, from north to south, where guests sampled specialties characteristic of different French regions.
The dinner consisted of 8 courses. SAVVA’s head sommelier, Yanina Martynyuk, and the restaurant’s team curated individual wine pairings for each dish. The beverage menu featured exclusively white wines, allowing guests to experience the distinct characteristics of each terroir. The journey started in northern Burgundy with Chablis Grand Cru Les Preuses 2020 and ended in the south of the region with Condrieu, Domaine Pierre Gaillard 2021. The selection included both crisp, mineral wines and more complex, oak-aged buttery ones.
Chef Andrey Shmakov paired these wines with signature dishes such as salmon tartare with tomato jelly, seared scallop with roasted celery cream, and duck liver crème brûlée with raspberries and a waffle.
Price: 25,000 rubles
On May 18, Andrey Shmakov continued to surprise guests at a gastronomic chef's table dinner where he presented an original set menu titled "Spring Fever." When designing the dishes, Andrey chose interesting ingredients and emphasized unusual, intriguing combinations.
The dinner included 11 courses, featuring dishes such as tuna with rhubarb and watermelon, white asparagus confit with egg yolk cream and trout roe, and sturgeon with "beluga" lentils and champagne espuma with sorbet and wild strawberries. Guests chose their wine pairings from the restaurant’s wine list for the evening.
Price:15,000 rubles
Start time:7:00 PM
Gastronomic Dinner at Savva Restaurant: Printemps de Champagne
On April 26, a gastronomic dinner titled «New Champagne with a Nod to Tradition» took place at SAVVA restaurant. Each course prepared by Andrey Shmakov was paired with appropriate wine selections.
The event was led by Yanina Martynyuk, SAVVA’s head sommelier, and Alexander Andreev, co-owner of the A La Volee company and a Champagne expert in the Russian market.
Among the cold appetizers on Andrey Shmakov’s menu was a Sakhalin scallop with wild strawberries and shiso sauce, paired with Solera Blanc De Blancs Brut, A.Bergère. Olyutorsk herring with pike roe, pickled onions, sour cream, and fried potatoes was served with La Grâce D'Alphaël Grand Cru Brut Nature, Philippe Glavier. The hot appetizer was a crab and scallop roll with shrimp bisque, accompanied by L'Hommée 1er Cru, Roger Coulon. For the main course, Andrey Shmakov served a Pozharsky cutlet with potato cream, Brussels sprouts, fried morels, and chanterelles, paired with Lieux-dits "La Côte Charmont" Extra Brut, Maurice Choppin, and baked sweet cabbage with roasted cabbage cream and dill sour cream sauce, accompanied by Rosé Brut, Thierry Fournier. For dessert, there was a Napoleon with black currants and crème anglaise, along with Rosé De Saigneé Qvervi, William Saintot. The dinner concluded with Ratafia, a dessert wine from Michel Laval.
Price: 15,000 rubles
