Another cool restaurant by Arkady Novikov, this one is dedicated to all lovers of meat, sausages, and of course Kolbasa (big Russian sausage). It’s located just around the corner of Syrovarnya restaurant (don’t miss it!).
Everything here revolves around meat, meat and more overwhelming amounts of meat: premium steaks, perfectly made, with a good selection of non-traditional cuts or dry-aged beef; an assortment of every imaginable sausage, ranging from the famous Doktorskaya Kolbasa (Doctor’s sausage) made in accordance to Soviet recipes from 1938, to French blood sausages, with all the German, Dutch and Danish varieties in between, all made on-site.
You have to try their hits: York ham, smoked duck sausage with seeds and their new chorizo sausage, which they were struggling to perfect for half a year and finally succeeded. To simplify things, they have a “sausage platter”, better enjoyed with company due to its size.
To help you melt down all this heavy, tasty food, they have a pretty good selection of beers on tap, both craft and imported, and a good list of wines, mostly expensive.
The entrance to Badaevsky place and this restaurant is from the Tarasa Shevchenko embankment.
