Cafes and restaurants on the Belarusian map. Restaurants, cafes and bars near the Belorusskaya metro station. Original interiors and national flavor

Trying to apply some standard formula that unites them to the restaurants on Belorusskaya is like taking the general temperature in a hospital. Here, everyone is for himself: exhausted by endless reconstruction, the area of ​​the Belorussky Station abuts the micro-Manhattan of “White Square” and the adjacent offices of the “White Gardens”, and a tiny cluster of creative restaurateurs between the two Brest and Bolshaya Gruzinskaya smoothly flows into the old alleys of the reserved Tishinka, where other signs have not changed for twenty years. There is also Pravda Street with Yamskie Polya - a new office site in the former gambling district, for which everything is just beginning.

And although from one point on the map to another is a maximum of ten minutes of a leisurely walk, the catering places that inhabit them revolve in absolutely parallel universes that do not intersect in any way. For someone to have lunch at Varenichnaya and go hang out at The Box - this can only happen here to a foreign tourist. But it’s even more interesting: in all their fragmentation and permanent unfinished state, these geographically close streets are one of the most living and real pieces of the ever-changing Moscow.

Tzatziki, khoriatiki, bougatsa and moussaka from a Greek chef in a completely resort-like 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 “bedroom” Moscow, ideally located in the city center. We didn’t have to rediscover it - it’s already well known. Our regular guests include 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 terms of arriving and leaving by car. Quiet, spacious. Unless there is no sea for complete happiness.

Honestly, I myself didn’t have enough of a normal Greek restaurant in Moscow, that’s why “Molon Lave” happened. That is, there were restaurants, but everything was based on motives. Greek cuisine is simple, everything is visible: if, for example, the cheese in a salad is not the same, it is already a fake. Either the olives are wrong, or the recipe is just from the Internet. I don't want to go there anymore. But among the Greeks, the establishment is correct if it is family-run. I am Greek myself, my kitchen is Greek, and the manager is also Greek. We know what to offer, how to offer and how to invite. The hand of the owner must be felt in a Greek restaurant: if it gathers everyone at one table, that’s great. That's why on Thursdays we roast a whole kid in the oven for the whole restaurant. In November we will present dishes from different Greek islands. And very soon we will open a small bakery next door to the restaurant with Koulouri bagels, Lookmades donuts and other patriotic pastries - it’s good when there is the aroma of hot bread in a family establishment.”

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 entire block of class A offices in Moscow; the largest foreign companies are located here, a real money shower. Expensive cars, expensive jackets, luxurious architecture. As if not in Moscow. This place attracts people from outside; people come here specifically for this Manhattan atmosphere. But such a place needs to correspond. My first independent projects were inexpensive - a pub, a pizzeria, a cafe. “Madame Wong” is the first serious restaurant in every sense. That’s why it took such a painfully long time to build—everything was wanted to last as long as possible. And a kitchen station, and woks, which can now fry and steam without disturbing the room at all, and a robotic grill, like the real Japanese.

Something was constantly being thought out and perfected: at first the cuisine had 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 strict boundaries. This gave us the opportunity to play with Japan, China, and partly Thailand. For example, our textbook “gongbao chicken” is not chicken at all, but meat smoked in the style of pastrami. Crab fingers are a cross between spring rolls and wasabi shrimp: crab meat is wrapped in a thin layer of tofu and fried. And although I’ve already been told that the interior resembles an opium den, in fact my goal was different - to separate the hall from the street with darkened glass and focus the guests’ attention on what’s on the plate. Or in a glass - we have a rich collection of sake, which was personally selected by Sergei Krylov, sommelier and co-owner of the restaurant.”

Seafood and meat restaurants from Kirill Martynenko and Anton Lyalin. Portion sizes and price tags allow you to save money.

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 your competitors and how to make money. Because the competition is tight and rent is high. We were one of the first to enter the cluster and fought for this room. And they were not mistaken - “Torro” on White Square became, without exaggeration, a central place. Not least because before that we managed to “test” the concept in a residential area and earn 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, people come more for the food rather than for the party, and they seriously think about what is healthy to eat and what is not. People drink less strong drinks in Boston, although wine and cocktails sell consistently well. Actually, this is the effect we wanted: to make two completely different, but equally good European restaurants without crazy prices and golden aplomb. By the way, this is why oysters gradually disappeared from the menu in Boston, even before any food restrictions: because oysters in Moscow always demonstrated status, not taste. And eating them cheap 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 turns out that you can find Russian sea creatures that are quite reasonably priced. For example, crab - and not the expensive Kamchatka crab, 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 contains the initials of Adrian Quetglas, an important Spanish chef who once performed molecular experiments in expensive restaurants, and now feeds Muscovites affordable, but no less bright, signature food.

Vlada Lesnichenko, art director and sommelier:

“AQ Kitchen is a restaurant that is both original and democratic, intended for both family and wine entertainment. Belarusian is an ideal residence for him. Several streams of people converge here - office workers, hotel guests, expats, intelligent residents of residential areas. And they all “mount” well 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 this?!” Because it took us more time to hood and other communications than to do the rest of the repairs. But we managed, thank God.

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

A nostalgic network in the style of “old songs about the main thing.” Dumplings and dumplings on plates, in pots and in sets. The chain's Ukrainian origins are reminiscent of borscht with pampushki and assorted homemade lard.

Marina Vasilyeva, network manager:

“Our piece of 2nd Brestskaya is a connecting link between the station and the old residential areas. Here, apartments have not yet been bought, but received; sometimes the same families live in them for fifty years, and most of the inhabitants lived in the Soviet era. On the other hand, there are 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 being in a suitcase mood. The location is good, and there was a rare stroke of luck with the premises - in fact, it is not one hall, but five separate rooms. It’s like a big old apartment, which perfectly matches the nostalgic concept of “Varenchnaya”. All we had to do was fill the space with real things from the Soviet era: all these figurines, carpets, framed photographs - they are all authentic. Usually we take a gazelle and go to the vernissage in Izmailovo - we already have our own sellers there. We buy books at Arbat shops. Sometimes we call out to the surrounding houses - people bring us old things, and in return we give them certificates for visiting. Sometimes grandmothers bring something completely unthinkable, but we take it anyway.

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 with savory dumplings by default, here we ask the waiters to clarify whether to bring them with or without cracklings. The selection of lard has been reduced - there is no general demand, in addition, normal lard is expensive here, and we have to keep the average bill at 500-700 rubles. There are more tinctures, less vodka in its pure form. But, in general, dumplings - they unite. Businessmen, officials, and old ladies have bachelorette parties come to us. There are many family anniversaries, because all generations feel comfortable. Foreigners come and take pictures with Gagarin. We even came up with themed coloring books 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.”

An old-timer of the bar industry is back in action after a global reconstruction. The course is the same: good, inexpensive cocktails for those who have already grown out of “rum-cola”.

Dmitry Sokolov, owner:

“After ten years of operation without major repairs, Help became morally and physically outdated, and it was necessary to restore 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 new one, so that the history that had time to brew within these walls would remain. The highlight of the updated “Help” is cocktails based on recipes from 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 did not just send whatever came to hand. So the word friends did not come out of thin air.

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

Fast Mexican food in its Californian version. The whole intrigue revolves around a half-kilogram burrito with different fillings.

Olga Ilyukhina, hostess:

“We are new to White Square and, although we are slightly out of the way from the office area, 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 USA, Canada and Britain. It is based on Mexican cuisine, but without unnecessary heat, adapted to European tastes. This style is well known to our visitors - modern business personnel have gone to London or the USA at least once in their lives, not to mention foreigners, of whom we always have about half of the hall.

Having tested the concept in food markets, we realized that Muscovites are interested in such food. After all, before this, 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, as a matter of principle, we do not use preservatives or industrial preparations, but we try to introduce useful ingredients 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 real Mexican, managed to work in Moscow, and is now responsible for the authenticity of our burritos, tacos, nachos, churros and empanados. He prepares one of the burrito fillings using barbacoa technology - when the beef is stewed for a long time with spices and becomes very tender. Coming soon are taco-trays - large trays with hot tortillas and different toppings, from which everyone can assemble tacos to suit their taste. We will invite people to big friendly parties.”

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

After the reboot of “Soup”, there were a little less than fifty soups included in the name - you can even take them in a tureen with a ladle for company. During the day, the cafe operates for breakfast and lunch. In the evening, DJs, cocktails from former Luch bartender Oleg Goncharov and round-the-clock partygoers get into the action.

A chain of American eateries - the first outlet operates in the City. Until the end of the holidays, they serve a second serving of any alcohol for free: cocktails, wine, spirits - 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 preserve its familiar places, but also expand the network. Although the cafe on Bolshaya Gruzinskaya Life is clearly lacking: the waiters sleep on the go, pizza is heated in the microwave, scrambled eggs are brought to the table cold, the branded plump meringues on the display window are missing customers.

The only non-chain sign on the square of the Belorussky Station: local residents praise dumplings and jellied meat, and drunks cannot get enough of 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 means wood-fired pizza, homemade pasta and all kinds of charcoal-grilled meats. No revelations - but large portions in Italian style.

An old Moscow mansion with its own garden, which is very rare for the surrounding area. There is a monumental veranda, hidden from prying eyes, where in the summer there are swings and a stand with board games, and in the winter there are illumination and an ice skating rink. Inside there is a bar with football broadcasts and a DJ on Fridays, private karaoke, and a restaurant with a general Moscow set of dishes.

French bakeries standing side by side under typical male names do not differ much in price and assortment. But if at Paul you can see a strong chain standard of baguettes and croissants, then the baked goods at François are more individual and, in a good provincial way: from here they take away spongy, uneven loaves with figs and blue cheese and the Alsatian kuglof cake according to the recipe of the baker’s grandmother.

The first (and most comfortable) establishment of the chain. Among other bakeries in the area, Bulka is notable for its good selection of traditional Russian bread: rye, Filippovsky, Stolichny. Visitors not only take away croissants and rolls, but also stay for a long time - they regularly serve breakfast, lunch and dinner here.

Two twin projects conceived by Isaac Correa: a burger shop and a pastry shop - both in a distinctly New York spirit. Isaac left Moscow a long time ago, and his spirit evaporated from Bolshaya Gruzinskaya: in CB they began to seriously mess up the recipe, and in UDC, behind the counter with pink cupcakes, there are girls with such aggressive manicures that you have to immediately forget about New York.

Yulia Vysotskaya’s restaurant, where they cook scrambled eggs in Konchalov’s style, green cabbage soup with sweet cheesecake, potato laces and other TV hits. With the arrival of the new brand chef Nikola Vesic, the menu now includes a number of popular items in the city, such as sandwiches and burgers.

Consistency, as we know, is the key to success, so Temple Bar calmly survived the invasion of burgers and cupcakes on Bolshaya Georgian Street and even retained its regular audience - eternally frowning men in big black jeeps who come here for beer and steaks.

A slightly shabby cafe with floral wallpaper and a focus on, if not vegetarian, then relatively healthy food (although there are burgers too). We recommend herbal teas and Belgian waffles - this is perhaps the only thing the kitchen can handle confidently and quickly.

Grapevines, antlers and threadbare carpets are gradually turning into real antiques. “Kabanchik” has been operating for more than twenty years, and almost nothing has changed here since its founding: the same strict Imeretian standard of dishes, the same aquarium with live trout and the same suckling pig on coals. You should dine leisurely, enjoy drinking real Qvevri wines and talking with elderly waiters who can tell you a lot about the dashing nineties.

The atmosphere of a clean kitchen with five tables is created by a cheerful and diverse female team. On display are julienne steaks, rump steaks, pates, sochniki, cheesecakes and the Capercaillie Nest salad. Anyone who has tried it will remember all the culinary splendor of the Soviet era. Everything is very fresh, and if you come after eight in the evening, when the discounts start, 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 it’s better to avoid pho with seafood - the shrimp in it never emerged from the deep freeze.

The very first modern Georgian cafe from the restless married couple Khatuna Kolbaya and Tengiz Andribava. “Saperavi” has managed to grow into a chain, and the owners have long ago acquired a “second line” - the “Vai Me!” eateries, but on Belorusskaya the sincere atmosphere of a warm family living room has still been preserved. Mingrelian cooks never tire of handing out satsivi, pkhali and khinkali, but free tables are still in short supply.

A secret bar where the speakeasy format has been taken to the point of idiosyncrasy: people can only get into it by recommendation or by calling, and even then they won’t open it to everyone. The main prize for those who break through the cordons is cocktails from Roman Milostivy, 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 pilaf, then shish kebab is shish kebab. Meat, by the way, is supplied directly from the historical homeland, tobacco for the hookah bar is brought from the United Arab Emirates. The surroundings are orientally excessive: stucco molding, pillows, silk tents and a library with the works of Omar Khayyam. Serious oriental men “decide matters” in tents.

The name accurately reflects the essence of this cheerful Serbian pub, where everyone knows each other and welcomes newcomers like family. In the evening there may be a live concert by the Lira ensemble from Belgrade or spontaneous choral singing of Yugoslav hits from the 80s. The cooks and waiters speak with a strong Serbian accent, the cuisine couldn’t be more authentic: Zlatibor psrut, chorbast pasul, čevapčići. The signature beer is brewed to special order in Serbia, and the rakia is served in small chekushki chokan.

A whole block of old-fashioned Uzbek-Caucasian cafes, sternly closed formation right under the nose of White Square. Here you can eat lamb on saj, Ferghana-style lagman, or sip on Georgian Natakhtari beer on a budget 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 long-standing ventilation problems.

A chain of two establishments: the first, on Belorusskaya, began as a modern British pub, but according to the fashion of the time, it made a feint from beer giants to craft beer. As a result, you can enjoy some Chimay while sitting comfortably on the pillows in front of the large windows. Which, for craft beer bars with their usual underground feel, is a real luxury.

The South Korean restaurant is open to its own people. Whatever you bring to the table - teokbokki rice buns or bulgogi beef ribs - everything will be piping hot. But the real fireworks are the 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 hold the desired temperature just long enough to restore your health after yesterday.

Steaks here are often criticized. But something else is funny: the meat restaurant, which chose the phrase “only eternal values” as its motto, is located next to the Federal Bailiff Service. There is no connection, but maybe this is the humor?

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

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

An atmospheric wine bar from the owners of the just closed French Gavroche, this time with a predominance of Italian wines and corresponding snacks. They bake pizza, play silent films with Marcello Mastroianni and Monica Vitti, serve breakfast, prepare fragrant basil lemonade (for those who still have to return to the office) and, in general, successfully maintain the illusion of dolce far niente, “happy idleness”, by which one can easily recognize typical roman bar.

One of the 24-hour points of the chain with all the pros and cons: those who pass by scold the ungodly prices, those inside consider lunch at Coffeemania to be 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 a Spanish Josper indoor grill, on which most of the menu is cooked: steaks, burgers, ribs and tails. Cheapside's truly excellent burger prices have dropped by 20 per cent in the last couple of months, which is one of the few things we can be grateful for in the crisis.

A compromise concept from the owners of the Academy chain pizzerias and expensive restaurants Semifreddo and Bottega Siciliana. On the one hand, a Moscow-style conventional Italian menu ranging from chicken alla diabolo, tagliatelle with truffle oil, beef stroganoff and honey cake, plus affordable pizza from a wood-fired oven. On the other hand, there is the venerable chef Nino Graziano, who previously oversaw exclusively Italian restaurants with exorbitant bills. Among the guests there is the same spread: on a working afternoon, the small office fish are content with a business lunch; in the evenings, the more serious crowd flocks to while away an hour or two over a black angus entrecote and a bottle of Sassicaia.

The only cocktail bar in the White Square office district. The owners decided not to hide it in the shadows, but rather to open it up to the world with huge windows and colorful graffiti. Famous bar creative Stas Kireev interferes with cocktails.

The main place on the menu is given to pappardelle, tagliatelle and other maceroni, as well as the popular udon and glass noodles. All the pasta is rolled out and cut in public in a hall behind glass. Using the designer principle, 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 approximately the same.

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

One of the oldest fish restaurants and its almost three-meter-high fish glacier still impresses. The entire top leadership of the All-Russian State Television and Radio Broadcasting Company and important metropolitan media regularly dine here. Both out of habit, and because on Pravda Street things are not going very well with decent restaurants. You can find fault as much as you like about the rude behavior of the waiters or the inflated prices, but the food at Porto Maltese is without the slightest complaint.

In the St. Petersburg chain of pie shops (formerly known as Stolle), nothing has changed with the change of sign. All kinds of pies, sweet and savory, kurniks and rybniks, to which Muscovites have already become accustomed, can be found at old addresses, including on 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 national cuisine. There are a huge number of them here. Today our story is about restaurants of Belarusian cuisine 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 visited them.

Draniki, beetroot soup, sbiten...

The names of these dishes are familiar to a large number of people. Moreover, many housewives periodically pamper their loved ones and guests with them. But the fact that these dishes belong to the national cuisine of Belarus is known to much fewer 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 preparation are subjected to long-term heat treatment.
• A small amount of spices, as it is believed that they distract from the natural taste of the food.
• A large number of second courses, the ingredients for which are the following products: fish, vegetables, cereals, flour, meat and much more.
• The basis for a popular dish among Belarusians - kholodnik - is kvass. The water in which the beets were cooked can also be added. This is the main ingredient for this soup.
• Cooking does not require a lot of time and effort.
• Some desserts are made with fresh berries.
• Belarusian cuisine has a large number of dishes that are prepared using a wide variety of cereals. Among them: pearl barley, buckwheat, rice, millet and other names.

Well, now it’s time to move on to getting acquainted with restaurants of Belarusian cuisine in Moscow. Of course, we won’t be able to tell you about all the establishments, but we will present the best ones.

Restaurants of Belarusian cuisine in Moscow

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

"White Rus'"

Muscovites, and tourists too, often want to find a place where they can take a break from the hustle and bustle of their beloved city. Therefore, catering establishments where you can relax and unwind in a calm environment are especially valued. Get to know the Belaya Rus restaurant. It is located in the very center of Moscow, on Bolshaya Nikitskaya Street. Regular visitors know very well that there is always a pleasant atmosphere here and you can have a hearty meal. What's on the menu? Always fresh fish, various seafood, meat. Do you like salads? Choose! There are a sufficient number of them here. Those with a sweet tooth will be able to choose a dessert to suit their taste, and lovers of quality alcohol will be able to choose Italian and French wines. The assortment also includes draft branded beer.

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

Unfortunately, the establishment beloved by many Muscovites encountered financial difficulties and closed. We can only hope that this is temporary, and the restaurant will once again open its doors to everyone who wants to come here. We recommend that before visiting a restaurant, be sure to call them to obtain the necessary information.

The address of the establishment is Bolshaya Nikitskaya Street, 14/2с6. The nearest stations are "Arbatskaya". The average bill at the establishment is from 800 rubles.

Original interiors and national flavor

They are waiting for you in the cafe of national cuisine "Belarusian Hut". 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 part 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. The chefs, along with the classic version of pancakes, will offer you others: with chanterelles, salmon, fried brisket, mushrooms, cracklings. There are also special children's dishes on the menu. For those concerned about extra calories or on a diet, the staff will offer meatless options. Among them: green radish salad, beets with hazelnuts and prunes, vegetable soup with beans, barley stewed with mushrooms and tomatoes, sorcerers with vegetables.

The establishment is located at 9 Pokrovka Street. You can get here by metro. Nearest stations: Chistye Prudy, Kitay-Gorod. The average bill is 1000 rubles.

Wide selection of Slavic dishes

“Kobzar” also offers it to Moscow residents. 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 lighting equipment. There are two halls and a summer veranda; in the premises you can have a good rest both in a large group and as a couple with a loved one. The waiters will always promptly help when ordering a menu. The advantages of this establishment also include live music on weekends, entertainment programs, hearty business lunches, a favorable discount system, sale of branded semi-finished products (pancakes, dumplings, cutlets and much more), karaoke, hookah.

The Kobzar cafe is located at the address: Mikhailova Street, 29/3. Nearest metro stations: "Kuzminki", "Ryazansky Prospekt". The average bill in an establishment is from 1000 rubles.

"Slavic meal"

Another establishment where you can enjoy dishes of Belarusian, as well as Ukrainian and Russian cuisine. The restaurant "Slavic Meal" is located in the Moscow region, the city of Odintsovo. The establishment has two halls, a summer veranda, a bar and other utility rooms. Fireplaces with fires create a special romantic atmosphere. Restaurant address: Odintsovo, Mozhaiskoe highway, 55. Average bill - from 1,500 rubles.

Cafe "Koster"

In a cozy and pleasant atmosphere you will be invited to try dishes of Belarusian and European cuisine. Cafe "Koster" also has a bar where you can order a variety of drinks and cocktails. The establishment is located at: 10. Nearest metro stations: "Prospekt Mira", "Tsvetnoy Boulevard", "Sukharevskaya". The average bill at the establishment is 700 rubles.

Dishes and drinks

We think that many readers will be very interested in getting acquainted with the menu of Belarusian cuisine restaurants in Moscow. So, the Belorusskaya Khata restaurant offers:

• Pickled pork ears.
• White mushrooms with onions.
• Belarusian meat slices.
• Gomel style salad.
• Homemade Olivier with brisket.
• Chebureks are Belarusian.
• Draniki with cracklings.
• Sorcerers with mushrooms.
• Babka in Bobruisk style.
• Curd balls in poppy seed sauce.
• Sea buckthorn lemonade.
• Belarusian kvass.
• Moonshine "Good Farmer" and much more.

• Homemade lard.
• Mushroom Julienne.
• Draniki with chicken pate.
• Veal medallions with mashed potatoes.
• Pizza "Kobzar". Ingredients include: ham, olives and other products.
• Beef in sesame.
• Cheese soup.
• Pancakes with orange flambé.
• Black tea with bergamot.
• Americano coffee with liqueur.
• Fresh juices.
• Lemonade "Passion Fruit" and other drinks.

At the Slavic Meal restaurant try:

• Beetroot soup.
• 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.
• Dumplings with potatoes and mushrooms.

Belarusian cuisine in Moscow: reviews

Before choosing a particular establishment to visit, we are always interested to know what people who have already been there write about it. We invite you to read some reviews about the menu of Belarusian cuisine in Moscow, as well as the 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 Belorusskaya Khata restaurant are a guarantee of a great mood for the whole day.
• If you want to have a tasty and satisfying snack, but not spend too much money, then feel free to go to Belarusian cafes and restaurants. High-quality and varied food will exceed all your expectations.
• An unusually pleasant place in the capital is the “Belarusian Hut”. Original interiors create a carefree mood. And signature dishes and excellent service contribute to the emergence of only the most pleasant emotions.
• Extraordinarily delicious cuisine.
• Original interiors.
• Great service.

It’s especially pleasing that in the capital you can not only try national food, but also order Belarusian cuisine “Zov” in Moscow. When purchasing, you will receive pleasant gifts, as well as the best value for money.

Finally

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

The Central District of Moscow is considered one of the busiest areas of the city. Here are adjacent establishments that differ from each other in opening date, format and price category. Restaurants and hookah bars on Belorusskaya are popular not only among residents of this area of ​​the city, but also among guests of the capital, since architectural landmarks 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 Belorussky Station, from which direct trains depart to Europe. And at the other end of Tverskaya Street lies the elite office district “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 it is almost impossible to find empty coffee shops or pubs on Belorusskaya.

Bars on Belorusskaya

Among the restaurants on Belorusskaya you can find absolutely any place. Surprisingly, along with fashionable 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 shops, soulful Georgian cafes and noisy Irish pubs on Belorusskaya.

If you find yourself in the Tver region, pay attention to the following locations:

• democratic cafes are concentrated in the Tishinka area. There is also an atmospheric establishment with Georgian cuisine and an interior in the spirit of Santorini, an author’s burger shop with a large selection of draft beer, or a Russian varenichna house, stylized as an old apartment. Despite the accessibility of the locations, the cafes on Belorusskaya are distinguished by their intimacy and sincerity;
• White Square, on the contrary, is considered one of the most expensive areas of the city. Restaurant projects with a higher average bill are opening in the quarter of offices of foreign companies. For example, a restaurant serving Hong Kong cuisine, bars on Belorusskaya with seafood dishes or steak houses;
• on Leningradsky Prospekt there are huge complexes with karaoke, parties and separate VIP rooms suitable for banquets. Such restaurants on Belorusskaya accommodate about 400 guests at a time.
• Coffee shops on Belorusskaya are represented by popular chain establishments located 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 burger shops. Explore our selection, read descriptions, look at the menu and guest reviews to find the right place.