Collaboration Lambic Seafood x InstaFoodDaily
This special menu with author's dishes of Russian cuisine is something we came up with together with the Telegram channel @InstaFoodDaily!
— Our version of crab salad with Kamchatka crab, tobiko caviar and quail egg.
— Toasted potato gratin with buttery cold smoked fish, smashed cucumbers and red cabbage mousse.
— Large sandwich with red caviar and cucumber ricotta on a Belgian waffle.
— Fish hodgepodge with seared salmon, served with sour cream and pike caviar.
— Pancakes with creamy julienne of mussels with caviar sauce.
— Layer cake with salmon, spinach, poached egg and red caviar, served with cream and white wine sauce.
— Pozharskaya pike cutlet with potato gratin and pickle.
— Baked potatoes with Kamchatka crab, avocado, strachatella and pike caviar.
— Rum baba with vanilla cream and strawberries in bourbon sauce.
In cocktails we tried to use local and seasonal ingredients! So we had whiskey sauer with pear or Italian amaro with pine cones and black currant gin. And to make Russian frosts unaffordable we recommend our homemade infusions, which we prepare ourselves, and warming creamy grog on rum.
Dive into cozy nostalgia in the coziest Lambic Seafood!
On August 27 at 8:00 PM, Lambic Collection will host an exclusive Collection Wine Club dinner dedicated to the art of wine aging. During the evening, guests will taste eight exceptional wines and discover how time transforms wine, adding depth, complexity, and an entirely new character. This is a journey into the hidden potential within every bottle—a potential that reveals itself only over the years. — 2025 Riesling Trocken VDP.Gutswein Kranz — 2016 Riesling Trocken Rheingau Wallufer Walkenberg Spätlese J.B. Becker — 2018 Savigny-les-Beaune Patriarche Bourgogne — 2014 Auf der Hohl GG Weingut Herbert Messmer Pfalz — 2018 Viña Pomal Reserva Rioja — 2001 Conde de la Salceda Reserva Rioja — 2000 Maynard’s Porto Colheita — 2004 Maynard’s Porto Colheita Branco Each wine will be paired with a specially curated menu created by Chef Ivan Negutarov exclusively for this evening: — Spinach with sautéed oyster mushrooms and enoki mushrooms in sesame sauce — Seasonal chanterelles with guanciale, potato mousse, and mushroom powder — Beef brisket with date sauce — Satyr | brownie sponge, chocolate crémeux, hazelnut praline, chocolate ice cream | Ticket price per guest: ₽13,000 Guest arrival: 7:30 PM Dinner begins: 8:00 PM Seats are limited, with communal table seating. Electronic tickets can be purchased at Lambic Collection or via our delivery website. How to purchase an electronic ticket: 1) Add the electronic ticket to your cart on the delivery website. 2) When placing your order, enter any delivery address. 3) After payment, a restaurant manager will contact you within the day to confirm the details of your reservation.
12 August 2026
Lambic continues to introduce its guests to contemporary art. In collaboration with TIHO Gallery, we are pleased to present the collaborative exhibition project "We Are Here" by Lena Byr and LARKANDRE, now on display at Lambic, Gogolevsky Boulevard 33/1. Each artwork has been created by two artists — Lena Byr and LARKANDRE — working simultaneously on the same canvas, combining their distinct artistic languages into a single visual statement. The central theme of the project is the human sense of self within the vastness of nature. Through the artists' compositions, viewers are invited to recognize their connection to the world around them. The dimensions, compositions, and color palettes of the artworks were developed specifically for the interior of the Lambic restaurant. Every piece was created with its exact location, the architecture of the space, and its proportions in mind. As a result, the artworks exist in dialogue with the interior and have become an integral part of it. All artworks on display are available for purchase. TIHO Gallery is an independent art gallery founded by Irina and Yan Tikhonenko. The gallery is located in Moscow, in a historic 19th-century mansion in the Chistye Prudy district.
30 July 2026