The restaurant Balcony is on the seventh floor of the Lotte Plaza shopping mall. Eight wooden gazebos sit atop a green grassy lawn with wicker bench swings and hammocks. Chef William Lamberti’s unique creations are variations on traditional European dishes, such as gaz pacho with cherries and crab meat.

In the Moscow branch of Beefbar, as with all the others (Monte-Carlo, Nice, Barcelona, and Luxemborg), the hero of the menu is the best meat in the world. The country of origin of the beef and lamb is listed next to each menu item.

Biskvit is Moscow‘s version of an expensive Parisian restaurant. An eclectic interior in the Napoleonic spirit and a menu of fusion cuisine. The menu has sushi and borsch, foie gras and rabbit with polenta. The special «Today» section offers the latest culinary inventions from chef Bruno Marino.

Café Pushkin is Moscow’s signature restaurant. The restaurant specializes in Russian aristocratic cuisine. Here you’ll be offered Russian-European fusion, the kind of food enjoyed by 19th century Russian nobles. The restaurant is exquisitely designed in the style of a 19th century Russian mansion.

The beer restaurant on Sofiskaya Naberezhnaya (with its exceptional view of the Kremlin) is one of several locations of the Dymov chain. They grill simple sausages, buckwheat with onion, and lamb shashlik.  All of that makes for ideal pairings with mugs of Dymov’s own special house beers.

El Gaucho is a chain of Argentinian restaurants in Moscow. The basis of the menu, as with the basis of Argentinean cuisine, is beef, including churrasco, better known as gaucho steak.  The restaurant only uses grain-fed cattle, which makes for highly marbled meat.

Galeria is an art-café in an old 19th century mansion. William Lamberti’s cuisine unites West and East with dishes like foie gras with raspberry sauce, Italian noodles with black truffles, mushroom cream soup with cow tongue and, of course, Lambertino cheese, the chef’s own creation.

This steak house in the center of Moscow is but one of the outlets in the Goodman chain spread across all of Moscow and now including restaurants in London, Kiev, and Novosibirsk. This is the place to go for a nice-sized portion of good meat – ribeye, New York, or filet-mignon from Australian and Argentinean Angus and Hereford cattle.

One of the best restaurants in Moscow, Jeroboam is located in The Ritz-Carlton Hotel and is the creation of Michelin-star chef Heinz Winkler and Leonard Chernko. Some of the culinary stars of the menu are dishes like pigeon in a crispy shell, crayfish with saffron and pineapple cannelloni. The wine list includes the rare Chateau Petrus collection.

This restaurant is located on the second floor of the fashionable Krasnie Holmy Swissôtel. The restaurant’s chefs are the French Jean-Michele Jarduin-Atlan and Ukrainian Taras Zhemelko, who have concocted a light and fresh fusion menu that’s an extravaganza of European (with an emphasis on French) cuisine harmonized with a light Eastern touch.

La Marée is a Mediterranean restaurant where fish and seafood comprise two-thirds of the diverse menu.  Additionally, the restaurant has its own seafood boutique where you can buy live langustines, lobsters, clams and oysters.

La Voile evokes the atmosphere of an aristocratic Venetian villa and serves original Mediterranean-inspired cuisine. The main accent of the menu is on seafood, vegetables, greens and fruits prepared simply and with minimal changes, allowing the full flavor of the Mediterranean to come through.

Nabi is a fairytale eastern restaurant that evokes images of rice fields, jade pavilions, peaked pagodas, and tea ceremonies. The menu consists of fusion variations of traditional Chinese, Japanese and Indochinese dishes, such as langustine sashimi, tuna tartar with avocado and Peking duck with blini served in a bamboo box.

The Moscow restaurant of world-famous chef Nobu Matsuhisu. As with all of the famous Japanese chef’s restaurants, traditional Japanese dishes get prepared with Latin-American spices. The highlight of the menu is the immutable black cod, without which Nobu just isn’t Nobu.

An Armenian restaurant tucked away in a historic corner of Moscow. On the menu are specialties from the Caucasus: dolma, chkhrtma, kutaby, assorted Armenian cheeses, adjapsandal and the obligatory Armenian wines and cognacs. It’s almost like being in Erevan.

In the much loved restaurant Oblomov, named for the famous novel by Goncharov, people eat mainly Russian and Eastern food. Russian cooks prepare food in a real Russian oven: baked rabbit, leg of lamb, vegetable casserole, ukha and more. There’s also an «Eastern Room,» where guests, wrapped in Turkish robes, smoke hookahs, read books and play cards.

Pancho Villa is Mexican cuisine in all its diversity (including fajitas, nachos, empanadas, burritos and chile con carne) served in a unique setting.  The restaurant is decked out with wooden tables, wine barrels, guitars, guns on the walls and boxes of ammo.  That last touch — the ammo — is no accident: the restaurant is named in honor of one of the rebel leaders in the Mexican revolution.

Restoratsia is named in honour of the legendary restaurateur Lucien Olivier, creator of the Salad Oliver, one of the most well-known and most loved dishes of Russian cuisine — in spite of the fact that the original recipe for this dish remains unknown. That, however, didn’t stop Lucien’s chef from coming up with several variations on the salad’s theme — with crayfish, veal, river fish and caviar.

Salambo’s menu is founded on the best fish dishes of Mediterranean cuisine prepared with virtuosic style by Tunisian chef Zituni Abdessattar. The menu features several specialties from the chef’s native country: couscous, masfouf, shorpa and brik.

The first restaurant to serve Russian molecular cuisine, Varvary has already become legend. Executive chef Anatoly Komm has managed to do the impossible: he has proven that Russian pelmeni and borsch can be every bit the playgrounds for fantasy and experimentation that Spanish gazpacho or Italian minestrone are.