Where to Eat Pelmeni in Moscow

Pelmeni | © stafichukanatoly / Pixabay
Pelmeni | © stafichukanatoly / Pixabay
Photo of Dasha Fomina
3 October 2017

Arguably the best-known Russian dish, pelmeni are ubiquitous in Moscow and come in more variations than you can imagine. Every restaurant has its own way of making and cooking Russian dumplings, so picking the right one will define your pelmeni experience. Here is a list of places where you can try this delicious delicacy in Moscow.

Saratov

Restaurant, Russian, $$$
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Making pelmeni
Making pelmeni | Courtesy of Saratov Restaurant

A cosy family restaurant, Saratov cherishes the food traditions of the Volga region, including pelmeni. Here you can try five different types, and the various fillings include the classic mix of pork and beef, tender rabbit meat, potatoes and fried onion, and cherries and Russian cottage cheese, or tvorog.

Вареничная № 1

Cafe, Russian, $$$
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A popular restaurant chain, Вареничная № 1 boasts the widest assortment of dumplings in Moscow and at the lowest price too. There are nine kinds of savoury dumplings, including those with lamb and beef liver, and six types of sweet ones, all of which you can try in a pot with a topping of your choice.

Restaurant C.D.L

Restaurant, Russian, $$$
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This famous restaurant where Boris Pasternak and Maya Plisetskaya used to dine has a culinary aesthetic of its own, offering its visitors home-style Siberian pelmeni, pelmeni with morel mushroom sauce, and black ravioli with Kamchatka crab.

Lucien

Restaurant, Russian, $$$
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The haute-Russe dining ambience of Lucien will transform your pelmeni experience. The restaurant offers four kinds of pelmeni, all of which are traditionally cooked and beautifully served. You can try the Kamchatka crab, lamb, or trout, pike and caviar varieties along with the classic ones with pork and beef, served with truffle oil.

Omulevaya Bochka

Restaurant, Russian, $$$
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Omulevaya Bochka is the place you should visit if you want to try traditional Siberian pelmeni. There are the classic varieties with meat (boiled or fried), the Taiga-style versions with fried beef liver and fern, the North-Baikal pelmeni with omul and muksun, the deer pelmeni, the steamed Buryat ‘Buuzy’ dumplings, and pelmeni baked with cream sauce.
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