First Experience with Russian Cuisine

Our first meal on Day 1 (12.09.2025) in Russia before proceeding to tour the first attraction - Izmailovo Kremlin (Read here) was lunch at Rassolnikov in Moscow. This restaurant specializes in traditional Russian and Eastern European cuisine, with a strong focus on grilled meats such as shashlik (kebabs), hearty comfort dishes, pickled vegetables and classic Slavic-style flavors. The food reflects Russian home-style cooking enriched with influences from Caucasian and Middle Eastern grilling traditions.

The starter was a creamy tomato-based soup, served in a wide white bowl. It was smooth and velvety, garnished with microgreens and herb oil, and paired with crunchy croutons.

I had pre-ordered a grilled chicken shashlik served on lavash flatbread. The dish featured juicy, marinated chicken chunks that were perfectly grilled, resting on a sheet of thin lavash flatbread. It was accompanied by tangy pickled red onions, fresh cilantro, and slices of red chili, which added freshness and a gentle hint of spice.

This is a classic shashlik plate, a common dish in Russia and neighboring regions. It is normally eaten by wrapping the grilled chicken together with the onions and herbs in the flatbread, creating a flavorful and satisfying combination in every bite.

The main course my wife had pre-ordered was grilled salmon, served with a scoop of finely chopped tomato-based relish and a delicate cluster of pomegranate seeds. A lemon wedge accompanied by a fresh sprig of thyme was placed on the side, adding a subtle hint of citrus and herbal fragrance that enhanced the flavour of the salmon.

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For our dinner that evening at another restaurant, we were served a classic Russian deep-red beetroot soup, garnished with freshly chopped parsley and a generous dollop of sour cream. It came alongside a vibrant green sauce and a soft, golden bread roll - perfect for soaking up every last spoonful of the soup. The combination was presented on a wooden platter. This is a popular staple of Russian cuisine, offering us a first taste of Moscow’s culinary heritage.

My main dish was a pan-seared salmon, presented on a black plate. The salmon was accompanied by creamy mashed potatoes mixed with herbs, fresh spring onions, and a lemon wedge.

The dessert was a delicate chocolate crêpe, folded into neat layers and lightly dusted with powdered sugar. It was served with smooth vanilla custard and a fresh strawberry, creating a pleasant contrast between mild bitterness, sweetness, and freshness.