Klein’s

Meat restaurant, which main idea is tied to the food trend, which was first formulated by British chef Fergus Henderson. He came up with a slogan for his restaurant St. John in London: "Everything is eaten here, from the muzzle to the tail." In Kleins, almost all parts of the animal’s carcass are cooked, including the head and offal. In the hall they set up a station where they serve their own meat delicacies: pies, riets, brawn, ham. Fresh bread, pickled vegetables and other toppings are served as a side for each dish. The philosophy of waste-free production also applies to vegetables: roots and tops are used here. The wine list includes organic and classic European names.

Popular dishes:

• Trout riet  - 350 rubles.
• Brawn - 290 rubles.
• Chicken Terrine - 280 rubles.
• Half a pig's head - 2 400 rubles.
• Swine tongue - 270 rubles.
• Saddle ram with turnip and leek - 520 rubles.