Lambic: large-scale update of the main menu
At Brasserie Lambic, almost two dozen dishes were added to the main menu as well. It was decided to focus primarily on the guests' preferences: for example, they had a tasting of the most interesting items. And the kitchen listened to comments and took into account all the comments.
Most of all the novelties were in the snacks section, and in one way or another they all used the "sea" topic. The pike roe dressed with cream is served with croutons made of cereals and tomato bread (680 RUR), Argentinian shrimps fried with sweet chilli and avocado are supplemented with boiled bulgur chips (520 RUR).
For veal in tuna sauce (780 rubles) the lightly seared beef tenderloin is sliced thinly and dressed with sophisticated sauce made on the basis of homemade tuna mayonnaise, capers and anchovies. The new bruschetta is made with Kamchatka crab, avocado and wasabi sauce (780 rubles), the new tartar is made of salmon in teriyaki sauce (690 rubles). The teriyaki is also served with seafood and vegetables roasted in tempura (560 rubles).
However, among the hot dishes there are also quite a few newcomers. There's ossobuco (790 roubles) with veal shank marinated in herbs and red wine, beef beef stroganoff with textbook mashed potatoes (780 roubles), and juicy chicken cutlets with baked potatoes and blue cheese sauce (580 roubles) - plenty to choose from. And for those who like something more autumnal in spirit, you can choose roast beef brisket with pumpkin, cauliflower, Brussels sprouts, celery and broccoli in red wine sauce (790 rubles) or pork knee, soaked in milk first, then cooked with vegetables and spices, and then baked with demi-glace sauce and served with stewed cabbage (880 rubles)
Fans of grilled dishes will be pleased with a marinated chicken breast (590 rubles). You can order French fries with truffle oil and parmesan (370 rubles) or grilled corn (320 rubles) as a side dish.
The fish and seafood section of the menu used to focus on mussels. But now there are two items that are no less worthy of guests' attention: seabass with black risotto and saffron-based sauce (890 rubles) and roasted halibut with vegetables, pike roe and sweet corn sauce (980 rubles).
But the main thing is to save your energy for dessert: the brasserie now serves cheesecake (450 rubles) and amazingly tender pistachio roll stuffed with whipped cream and fresh raspberries (470 rubles).
You can try the new items from October 1 in the Lambic brasserie chain.
To celebrate our first birthday, we’re unveiling a major update at our flagship restaurant, Lambic Collection! Over 30 new dishes are already on the menu! The expanded delicacies section now takes pride of place on the first page of the menu: two kinds of jamón, including the top-grade 5J, coppa, pancetta, bresaola and traditional Spanish cecina. The cheese section has also grown: you can build a platter of Manchego, Tartufo, Tête de Moine and 36-month-aged Parmesan. Next to the delicacies you’ll find our dry-aged steaks. The aging chambers have been installed right in the dining room, so guests can watch large cuts of ribeye, Denver and picanha mature. Among the new salads and starters, we’d single out the grand beef tartare with pike roe, a huge steak salad and a scallop crudo with green tomatoes. The main courses section has the most new arrivals, with more than twenty dishes for every taste. Among them are a whole BBQ chicken with grilled pineapple, lamb with carrots and barberries, traditional Greek shrimp saganaki and a pie with a giant prawn. We’re also cooking up new pasta with vongole and bottarga, as well as a wild mushroom risotto. The burger section gets two newcomers as well: the classic Sloppy Joe with beef brisket and a classic burger with truffle brie and caramelized onions. The “Hedonist’s Choice” tab has been completely refreshed. It’s where we gather special dishes and new arrivals. There are two starters: a Russian-style one with pike roe, sour cream and malt bread from our bakery, and the Collection tapas, cecina with black caviar. We’re also adding black caviar from the Volgorechensk fish farm to the Albufera spaghetti and to the paella with cecina and BBQ chicken wings. Pastry chef Angelina Morozova is presenting a new line of signature desserts. The main novelty is a large chocolate cake served with whipped cream and Amarena cherries. The second is the much-loved New York cheesecake shaped like a big bone-in cowboy steak. Also try the tarte Tatin made with seasonal apples and the peanut cookie, both served with homemade ice cream and caramel. The pastry chef’s signature tiramisu is back on the menu too. See you at Lambic Collection (2nd Zvenigorodskaya St., 12 bldg. 1, Lucky residential complex)!
19 October 2026
Welcome to the world's largest gastronomic project by the number of participating cities and restaurants — the Russian Restaurant Festival 2026, taking place at Lambic restaurants from October 5 to 25. This year, Brasserie Lambic celebrates its 15th anniversary. For the festival set, we have brought together 4 chapters from our history. The waffle with Camembert was a hit from our 2022 cheese special, tuna tonnato was a bestseller among our appetizers for 3 years, mussels in bisque sauce first appeared at the Mussel Festival in 2021, while the Lambic salad was the first signature dish that started it all back in 2011. The set at Lambic restaurants includes: — Lightly smoked tuna with tonnato sauce — Lambic salad with beef tenderloin, fresh vegetables and homemade adjika — Mussels in bisque sauce, served with French baguette — Belgian waffle with Camembert and caramelized pear The set price is RUB 4,026. The Russian Restaurant Festival runs from October 5 to 25 at Brasserie Lambic restaurants at the following addresses: 40A Myasnitskaya St., 7 bldg. 1 Strastnoy Blvd., 15 bldg. 1 Verkhnyaya Radishchevskaya St., 33/1 Gogolevsky Blvd., 3 bldg. 5 Turchaninov Lane, 2 Khodynsky Blvd., 16 bldg. 2 Krasnoproletarskaya St., 5A Dmitriya Ulyanova St., 11/32 Vorontsovo Pole St.
05 October 2026