Where to Eat and Drink in Moscow

This sweets emporium, named after a Soviet-era chocoate bar, sells such retro items as caramel Crayfish Tails made by iconic confectionaries, including the Red October chocolate factory.

This appeared in the May/June 2017 issue.

Zhivago Located a short walk from Red Square, the café finds inspiration in such Soviet-era dishes as Siberian dumplings, Kamchatka crab, and beef- and pork-filled solyanka soup.

This appeared in the May/June 2017 issue.

This locavore fast-food restaurant, whose name translates to “shape and boil,” serves fresh takes on pelmeni (Siberian dumplings) around wooden communal tables.

This appeared in the May/June 2017 issue.

Forward-thinking Severyane is known for craft cocktails and a menu built around a traditional Slavic wood-burning oven: slow-roasted whole barnyard hen; Siberian cod with fennel cream; house-made pastrami with charred lavash bread.

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Run by twin brothers, Twins turns out modern interpretations of Russian food, with dishes such as barley risotto baked inside a whole celery root.

This appeared in the May/June 2017 issue.

Old Russian recipes and Slavic ingredients are presented in innovative ways. The kundyumi dumplings are made with flour from dried bird-cherry buds.

This appeared in the May/June 2017 issue.

Overseen by the Noma-trained chef Andrei Shmakov, the Metropol Hotel’s restaurant serves Moscow’s best duck borscht and other classics alongside New Nordic takes on old Slavic flavors, such as young herring with potato espuma.

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A restaurant that dates back to Soviet times reopened in 2016 after a major renovation with a menu of Georgian classics—khinkali meat dumplings, cheese-filled khachapuri pies, and lamb riblets. This appeared in the May/June 2017 issue.