Behind the very interesting name “VADVARE”, a modern and laconic project, being quite unusual for Moscow, serves haute cuisine that surprises and attracts with its fancy and unique approach.
The restaurant opened its doors in spring of 2021 is located in one of the oldest and most picturesque districts of Moscow — Khamovniki.
VADVARE is part of The Stolen Artichoke projects, conceived by Nicola Mavica and Greta Mavica. Located in the courtyard of the new residential complex on Efremova Street, the VADVARE restaurant has two floors.
There is a small cafe and pizzeria downstairs with several tables, a showcase with desserts, meat delicacy and cheeses, as well as the famous Italian ice cream Gelato. There is also a restroom area, which attracts attention with its golden interior.
UPSTAIRS
Upstairs you can find a small space with a long, figured wooden table with cracks held together by metal brackets and an open kitchen with a high counter.
The interior is restrained, colored in gray tones, the walls are decorated with rare paintings and mirrors, as well as cuts of wood, reminiscent of Borodino bread.
Unusual neon placemats are placed on the table, as well as a lively flower arrangement and a large ceramic artichoke — the symbol of the project.
The kitchen is run by Emanuele Pollini, who has extensive experience in Michelin-starred restaurants. For several years Emanuele worked with Carlo Cracco in his restaurant with two Michelin stars, and then he was chosen by him as a brand chef for the famous OVO by Carlo Cracco project in Moscow.
In 2019, Emanuele joined The Stolen Artichoke to open the VADVARE culinary workshop and develop a restaurant project for GIS-2, which is about to be opened soon within the walls of the former power station on Bolotnaya Embankment located in central part of Moscow.
“I was born in Italy and lived there for many years, where I got my first knowledge of gastronomy, worked with famous chefs in Spain, New Zealand, Norway” — says Emanuele Pollini. — I love working with seafood, developing my own sophisticated methods of serving these wonderful “sea creatures”, I get great pleasure from working with vegetables and herbs. When Nicola invited me to his new project to lead not only VADVARE, but also to develop menus for other restaurants of the project, I accepted this offer with great pride. Almost the entire team we worked with at OVO, joined the project together with me”.
Besides À la carte menu at VADVARE, special focus is made on Chef’s set-menu which includes 12 courses: every plate is the author’s imagination embodied in a combination of the tastes of Japan, Italy, and Russia. The set courses may vary, so it always comes as a surprise to guests.
A set-menu tasting begins with a miniature crab ball for one bite with black caviar and edible gold — Bomb, Kamchatka crab, black caviar.
New Zealand oyster, wasabi — oyster in wasabi sauce — a refreshing idyll on ice.
Zucchini flowers, sea urchin — a real delicacy of crunching fried flowers finished with tangy taste of uni.
Red shrimp, Uzbek lemon, daikon, ponzu, red sorrel — shrimp from Palermo is perfectly complemented with ponzu, eggless mayonnaise, daikon and red sorrel.
For any set you can order a wine pairing or diversify it with author’s cocktails prepared by the restaurant’s bartender and carefully selected for each dish. A light refreshing cocktail Nespola is excellent for aperitif — Austrian pear schnapps, elderflower liqueur, mix of asids, honey, soda water (800 rub).
Tiger prawns, tonkatsu, shichimi — whole shrimp cut in half in a spicy tonkatsu sauce on rice seasoned with a spicy mixture of shichimi spices.
Tagliolini, ink, sea urchin, yuzu kosho — the silkiness of the uni perfectly complements handmade tagliolini.
Gyoza, crab and langoustine, gochujangis a traditional Korean fermented gochujang seasoning that gives this dish a bright, spicy and slightly sweet flavor.
Bread selection is offered to enjoy between courses. Freshly baked sourdough bread and traditional Italian grissini served with fermented sweet garlic and butter.
Lasagna, black truffle is an unusual interpretation of Italian classics with meat stew, Bechamel-style sauce and shaved black truffle.
Veal chop, burnt butter, morels, cauliflower — juicy calf meat is gently set off by morels and whipped cauliflower mousse.
Main courses will be perfectly emphasized by a stronger and richer in taste Spumante cocktail — Milan bitter, Torino vermouth and dry gin with fresh mint, raspberry and sparkling wine (800 rub).
“Choosing the highest quality products, preserving the environment and caring for the health of those who consume our food remain an absolute priority in our work. Based on the rich heritage of gastronomic traditions, we strive to discover new tasting facets of well-known dishes, as well as to offer more rare culinary masterpieces.
Ingredients are the basis for any dish, and the rest is a field for experts”, — Emanuele continues.
In the Photo: Mirin custard, yuzushu sherbet, Tibetan raspberry
Finishing set-menu, you will be offered exquisite and beautiful desserts, developed by Emanuele in cooperation with the restaurant’s Pastry chef Anna Fediai.
In the Photo: Cacao bean and roasted koji ice cream
Finally — Chef’s complement in the form of small sweets, including Matcha tartellette, Blueberry-lavanda macaroon, Coconut sable, Prunes truffle, Churros and Tonka bon-bon.
DOWNSTAIRS
For modern people living in the rhythm of metropolis and following healthy lifestyle, as well as for those who just love to enjoy good coffee with a crispy croissant, airy eclair, the favorite of Italian sweet-toothed Sicilian cannoli or a scoop of Gelato, first floor of the restaurant is calling.
Delicious and hearty breakfasts are offered here from 8.00 to 16.30.
And throughout the day there is a menu for a lunch or light dinner — salads, bruschetta, as well as crispy Italian pizza with different fillings: 4 cheeses, pastrami, Margarita.
The showcase with its magnificence of desserts and pastries is unlikely to leave anyone indifferent.
Croissants — Crispy dough, incomparable fillings and an impressive size (450 rub)
Raspberry-Mascarpone, Hazelnut-Chocolate, Pistachio can rightfully be called the most delicious in the city.
In the Photo: Croissants
Eclairs — Pistachio-Raspberry, Raspberry, Vanilla with pecan (300 rub), Chocolate sablé (350 rub).
Cannoli — whipped Ricotta cream with pistachio sprinkles and candied fruits (380 rub).
Various Italian sweets — Almond biscuits with pistachio (160 rub), Almond bagel and Almond biscuits (150 rub), Meringue Brutti ma boni (70 rub).
Tartlets — Vanilla-Caramel, Lemon (350 rub), Mango-Passion fruit, Berries (400 rub).
Drinks menu includes a large selection of coffee (with regular and alternative milk), tea, smoothies, fresh juices, lemonades, matcha.
VADVARE
Address: Yefremova st., 10, Moscow
(Residential complex “Sadovyye Kvartaly”, in the courtyard by the pond)
Opening hours: 8.00 — 22.00
Contacts: +7 495 990 72 23
Instagram: @eda.vadvare
Editor-in-chief: Patricia Kolari
Text Writer: Marina Timoshevskaya
Technical Director: Evgeny Fedorov
Photos: EATWEEK GUIDE
