Boyarskiy

A three-story restaurant with a kitchen that blends different cultures, banquet halls, its own parking, and a spacious terrace with views of the Moscow River and the modern districts of the beautiful capital city.

Three floors of light and greenery, a kitchen that blends different cultures, banquet halls, its own parking, and a spacious terrace with views of the Moscow River and the modern districts of the beautiful capital city – this is what the "Boyarsky" restaurant on Danilovskaya Embankment looks like. It's a luxurious venue for daily lunches and festive evenings filled with vibrant emotions and music, anniversaries, weddings, and presentations.

The restaurant is designed so that every guest who walks through its doors understands: the hustle and bustle of everyday life is behind you, and here is a realm of exceptional comfort. Its five halls, located on two floors, include a children's area with animators and entertainment programs, a karaoke room, and separate private rooms. Here, the guest is like a flower, and the restaurant is a gentle breeze, softly cradling them in its embrace: a lift takes you to the second floor, and soft slippers are thoughtfully provided in the restrooms for tired feet.

The main hall, with a capacity of 200 people, is perfect for vibrant evenings. A stage equipped with professional concert lighting and sound hosts a house band from Tuesday to Sunday, and guest artists also perform. The exquisite interior is adorned with a series of abstract paintings and a striking wall made of decorative plaster. The spacious area, with a working fireplace and panoramic windows, is unified by a line of crystal chandeliers that arches across the entire hall.

The smaller hall, with a capacity of 100 people, is filled with greenery, reminiscent of an orangery or a winter garden. A separate entrance and restroom allow you to host a celebration without having to interact with other guests. The spacious hall on the second floor, with a capacity of 220 people, features a year-round glazed terrace-garden and a panoramic view of the embankment, and can be transformed to suit various event formats.

The restaurant's wine list, curated by head sommelier Marina Kireeva, features the most popular and sought-after wines from around the world, from Burgundy, Italy, and Austria to South Africa, Chile, and New Zealand. Separate sections are dedicated to Georgian and Russian wines. For example, the sommelier recommends the white wine "Kisi" with fish appetizers, non-sweet pies, and cheeses, while the red wine "Tavkveri," a unique Kakhetian variety, perfectly complements, for example, roasted lamb with sautéed vegetables or beef cheeks with celery puree.

The "Boyarsky" restaurant's kitchen retains classic dishes from Georgia and Azerbaijan on its menu. The chefs, who are bearers of tradition and flavor, select exceptional products at their peak of flavor for their preparation. Many of the suppliers deliver these products directly from the Caucasus Mountains. The tiny, bite-sized, and delicate "dolma" (850 rubles), prepared only in the best Caucasian homes, is a record-breaker in terms of popularity and competes for the title of bestseller with the stunning kebabs and grilled meats. The king of the grilled meats is the tender lamb, cooked in a tandoor oven. Its impressive presentation in a basket (7500 rubles) and in a fan (5800 rubles) is a constant reason to take a photo for social media.

The new restaurant chef, Ramile Misbakhov (whose resume includes Loro, Beluga, Maison Dellos, Rocky, and even launching the Gaia Gafe restaurant on Koh Phangan Island, Thailand), doesn't interfere with the traditional methods of preparation, but adds a touch of class to the dishes, preserving the authentic flavors. For example, for the plate of appetizers (1150 rubles), he selects the most unusual items. Now, the spicy and salty mini-eggplants with mint and chives inside, and the white cucumbers, complement the pickled cabbage with marinated tomatoes, showcasing the culture of the restaurant that brings different countries together in one dish.

Specifically invited to elevate the already well-functioning restaurant to a new level, the European chef translates "Boyarsky" from the category of national restaurants to cosmopolitan ones, offering his own interpretation of European dishes. European cuisine is becoming an important part of the menu. The airy butter with anchovies served with a Georgian flatbread precedes the chicken heart pâté with apricot jam (590 rubles), the delicate beef tongue carpaccio with horseradish cream (850 rubles), and the roasted bell pepper with tapenade, feta cream, and teriyaki onion sauce (650 rubles). At the same time, Chef Misbakhov is a clear fan of French techniques. The classic Niçoise salad with canned tuna and Kenyan beans (950 rubles) demonstrates a form worthy of the French Riviera. The peppered filet mignon (3200 rubles), the sea bass with cauliflower and crab sauce (1690 rubles), the duck leg confit with mashed potatoes (1190 rubles) – all of these are nods to French classics. And the pumpkin and pear cream soup with coconut milk, yogurt, and dried apricots (690 rubles), or the airy cod cutlet with radish and cucumber brunoise in a béchamel sauce (890 rubles) – are a serious reason to closely follow the experiments of the young chef. It seems that a new star is being born before our eyes, don't miss it.