Gourmet weekdays – Style – Kommersant

Garda on Petrovka

Another Italy, this time elegant and pompous. The almost theatrical, expensive and eclectic interior of the Garda restaurant is arranged in such a way that you can look at the details for a long time. There are mosaics, and bright chandeliers, and marble: in general, combinations of colors and textures – modern and adjacent to traditional ones, but this is more a game in Italian style than it is. However, in Moscow this format is in demand.

The restaurant is successfully divided into three parts: the dining area is the very first, bright and spacious; bar – more closed, hidden from the eyes, but still passable; and a third on the low second floor if you want privacy to make a date. On this third floor, the Dolce & Gabbana-inspired wood-fired pizza oven immediately catches the eye, where the local pizzaiolo serves pizza on a very thin, crispy dough that is almost not felt at all.

The chef of the restaurant is Roman Vasiliev, who is familiar with Italian cuisine firsthand, lived in Italy for 14 years, and worked in Assunta Madre in Moscow. His cuisine is Italian but adapted. You will not find excessive garlic and hot spices in the local dishes, everything will be quite calm, classic, and without big revelations.

In vitello tonnato, the sauce is not too thick and greasy, so that after it you can order something else from the appetizers. For example, eggplant alla parmigiano. Here they are served in the form of a not very large bar, given the satiety of the dish. Assorted Italian sausages and antipasti appetizers are also available if you happen to drop in for an aperitif.

From pasta – the favorite pasta of Milanese fashionistas with lemon and sea bass, and if you suddenly decide to take ravioli, then with crab – a local must have, the dough is thin, but dense, not boiled. As the Italians love, al dente. A variety of hot dishes will not leave you indifferent. Dorada in Sicilian style will be served to you whole and cut in front of you (if you want) with thin slices of potatoes, tomatoes and Tajasian olives, ossobuco in Milanese will be offered with an obligatory attribute of Lombard cuisine – saffron risotto.

For desserts, if there is space left, order a Sicilian street dessert with cannoli and coffee, which is served here in two types – with sourness or bitterness.

Updated menu at Patriki Cafe

The tiny Patriki cafe, the project of Anton Pinsky, Artem Losev and Vitaly Istomin, which is located in the restaurant district of Moscow, has updated its menu. An iconic dish – the famous sushi with crab instead of rice – can now be tasted in new variations: with avocado, wasabi and sweet shrimp with teriyaki sauce. There are also sea bass sushi with truffle aioli and chimichurri salmon sushi, which is seared before serving.

Other new dishes are also waiting for guests: tender scallop with seasonal persimmon and spicy tomato ponzu sauce and black truffle shavings, and salmon ceviche in the raw section in a roasted pepper sauce with watermelon radish and tomatoes. For heartier appetizers, it now features white bean hummus with sun-dried tomato tartare to spice up the dish, and seared avocados.

For the main course, Roman cacho-e-pepe risotto with sweet shrimp tartare mixed with Asian yuzu-teriyaki sauce is very hearty and rich in taste, as it should be. In the Patriki cafe, one can clearly trace the Moscow gastronomic trend in the form of a mix of Asian and Italian cuisines.

Olga Karpova