Main menu update!
We launched a spring menu update in all our restaurants. From special American Classics menu the main hits — a huge double cheeseburger with champignons, bacon and fried onion, no less huge (average weight over a kilogram) cowboy steak, which is also called rib-eye on the bone and hit of this winter — crispy chicken fillet popcorn with tartar sauce!
Absolute novelties are Ramiro peppers, which we serve baked, with tonnato tuna sauce and Imeritinsky cheese, and also add puree to eclair with smoked cod rieta.
Hearty new items in grill — half farm chicken with grilled zucchini bone-in pork loin with steak of celery root.
Returned to northern exotic menu — venison tenderloin now with root vegetable puree, spinach, pine nuts and berry sauce.
The traditional English beer — fish and chips in our author's reading — the breading of pike-perch fillet is coconut, and the potatoes are baked in a rustic way.
Try these and new novelties in our restaurants!
We are extending our promotion at Lambic restaurant at 40A Myasnitskaya Street: throughout the New Year holidays, from January 1 to 11, a kilogram of BBQ-glazed pork ribs is available for 1690₽. Add a 0.5L glass of Sater Premium Lager to your ribs for only 300₽! The promotion is valid from January 1 to 11 only at Lambic restaurant at 40A Myasnitskaya Street.
07 December 2025
Sommelier Roman Meshitbaev is responsible for the wine list at Lambic Collection, which he compiled based on wine trends, adding everyone's favorite classics. Simple, clear, and concise, it includes both popular wines and rare specimens. Add to this an impressive array of glasses, each of which will reveal the wine in a special way, and you can enjoy a wide range of flavors and aromas. The most popular wines were selected in a blind tasting: not just Prosecco, but the most aromatic and vibrant; not just Riesling from Mosel, but the one with the perfect balance of flavors. Or maybe you want to try a wine from Margaux at its peak or are looking for a serious 2008 vintage Champagne? We are constantly improving our range and are ready to share our new discoveries with you every day!
28 November 2025