Beef Zavod

Meat restaurant and butcher's shop. The menu is half composed of steaks. Menu concept is based on a "nose to tail" principle, which means using all parts of the carcass. The rest of the menu consists of classic European snacks, for ex. cheeks are served in porto sauce, battuta, cutlet with artichokes, slices of tongue with capers and carpaccio with citrus and hot pepper etc. Wine accompaniment was made by the best sommelier of Russia, who collected about 200 positions of wines, mostly organic and biodynamic brands of the Old and New Worlds. Avant-garde interior: a restaurant guest on one side is surrounded by an open kitchen and a giant, custom-made grill, and on the other - dry-aging chambers where 15 carcasses hang on the hooks. Elegant, upholstered in velvet Italian handmade furniture, which in this entourage looks especially solemn.