The Best Novikov Restaurants in Moscow

This place looks really impressive, starting from high ceilings in the venue right to fascinating views of the square and the embankment. It’s a famous and fashionable pre-party place right in the heart of the city, yet a common project with the TATLER magazine. An extensive European menu and wine cart offers its guests the best first and second courses and a great wine tasting experience.

Located right on the first floor of The Ritz-Carlton Moscow Hotel, this restaurant is a real posh spot in the heart of town with a lot of Pan-Asian options on offer. The cuisine of the restaurant is a special kind of a fusion with Russian and Asian sets, created by the chef Andrey Rostov. The sushi direction in Novikov Restaurant & Bar is the responsibility of the Japanese chef Sae Yamaoka, who previously worked in the famous ZUMA restaurant.

The open kitchen of this fish restaurant is specially situated one step lower than the floor of the main room, so visitors can be on the same level with the cooks and observe their every movement during the important ritual of preparation. Order yourself some oysters and mussels, clams and lobsters and, of course, claws of kamchatsky crab. The restaurant has a Pan-Asian menu, which combines the cuisines of the Asian continent.

Luce is an exclusive brand, brought to Russia by the winery Frescobaldi. This famous Italian family has been producing wine since the 14th century. The menu offers Italian, Japanese and Russian courses, created by the head chef Alexander Ibragimov.

The concept of this restaurant was to bring together both western and eastern traditions and offer a reflection of it in the décor and menu. The China Club restaurant provides its visitors a unique opportunity to try both of the cuisines in one course.

The restaurant is located right in the city centre, walking distance from Red Square, and it hosts two very different and responsible chefs de cuisine – Vladimir Bogozhavts, who controls the preparation of the dishes by the cooks and follows the culinary traditions of the venue, and Fatima Dmitriyenko, who is responsible for the Adighe direction and specialising in hichina, gentle chicken in sour cream, gedlibzhe and lyagur. There are also specialists responsible for the Georgian dishes – lobio, kharcho, chakhokhbili and many more.