Four Seasons Hotel Moscow and CHTIVO magazine invite guests to step back into the mid-20th century and imagine themselves seated at New Year’s Table No. 106 in the legendary Hotel Moskva.
An original archival invitation to the 1951 New Year’s celebration at the Moskva restaurant inspired Chefs Gennaro Conte and Maxim Shornikov to recreate the dishes once served on that festive night.
At the same time, this tribute to the culinary heritage of one of the Soviet era’s most iconic hotels marks a significant milestone: Hotel Moskva first opened its doors exactly 90 years ago, on December 20, 1935. Four Seasons Hotel Moscow has inherited not only its historic address and architectural spirit, but also its passion for gastronomy and the chefs’ drive for discovery and experimentation. It was here, in 1939, that Chef Grigory Ermilin created the “Stolichny” salad, which later became a hallmark of Russian cuisine.
Guests are invited to experience this voyage through time at Silk Lounge on the hotel’s first floor. Each dish offers a journey through the flavors of the era. The special set menu will be available from December 12 to January 14, and every order comes with the latest issue of CHTIVO magazine.*
Menu:
Cold Starters
• Borodinsky Bread with Red Caviar
• Traditional Fish Rasstegai Pie
• Fluffy Pancake with Lightly Salted Salmon
• "Stolichny" salad with veal tongue
• Sturgeon aspic
Hot Appetizer
• Chicken vol-au-vent
Main Course
• Sterlet with champagne sauce, young potatoes
Dessert
• Ice Cream in a Waffle Cup
Complimentary
• A glass of Cuvée de Vitmer, Zolotaia Balka Sparkling Brut, Russia, Crimea
Price: 9,500 RUB
Hotel Moskva was once renowned for its cuisine. The sixth floor housed the “Lights of Moscow” café, while the fifteenth floor was home to “Bird’s Flight,” offering an unmatched panoramic view of Red Square from above. The opulent “Moskva” restaurant was one of the capital’s most famous dining venues. Spread across three floors and decorated with magnificent malachite columns, it spanned at least 600 square meters and could seat around 500 guests at once. The queue to get in never seemed to end.
*Not available from December 29 to January 2.