Nothing shows the character of people more clearly than their national dishes, and nothing works to stereotype others so much as jokes about their own culinary expertise! So join us for a short culinary tour during your lunch break, and enjoy our comfortable and tasty programme.
When we want to show just how much of a perfectionist we are, there is nothing better than French cooking. Relaxing with food in a friendly environment is so much easier around Italian food, while Japanese dishes demand of us a step-by-step individual dialogue with each unique item of food. Meanwhile, Turkish feasts best suit deep and long conversations, while Mediterranean cuisine can satisfy the body in one meal that lasts for the entire day. And Russian food…well, it puts to waste all the efforts of your fitness trainer!
Each country’s cuisine requires its own time, place and company. It’s hard to imagine a romantic meal in a bustling Russian pub, in a French luxury restaurant it is also hard to just like a snack! Each and every national cuisine has a range that comprises, at one end, meals for high dining, and at the other, a snack to fill a gap! And while onion soup may be the food of the French lower classes, it still contains secrets that require savouring. In reality, our global food wealth should not just compete on the global food market for our attention, but complement one another.
France has rightly won its position of being the judge of all culinary arts. Food for the French is not just a way of sating hunger, but a vital element of their way of life, characterizing people in all they do.
As far back as the 16th century, high-class restaurants were appearing in Paris, attracting French aristocrats and notable foreign delegates. In the 18th century, French cooking went international, achieving note across Europe via its ability to transform the taste of its constituent components by combining them together to create something entirely new, creating an aura of luxury around the dining table. French recipes retain the ability to satisfy any real gourmand, as French cooking has unique characteristics derived from the individual regions of France in which dishes are prepared.
To understand what food means in Italy, one has to go and experience it. Food is not just a vital component of one’s daily life but part of the fabric of the nation. Italians are real connoisseurs when it comes to food — it not only has to contain quality ingredients, but also be prepared with art and style. Italian cooking is indeed a performance, even in your own kitchen! Italians carefully pass on their secrets from generation to generation, and perhaps that is why Italian food has world renown and is in demand across the globe. Today, Italian food is found in every city on the planet, having become truly international.
Turkish cooking is very diverse, amazing the diner with an abundance of meats, vegetables and sweet dishes. In transforming any meal into a triumph, the Turks are a match for the French. Whether breakfast, lunch, dinner, or supper (‘nightly soup’), it is customary to prepare food with thought and care. Turkish food contains the character of each region of Turkey from which it comes, with each region having its own notable ‘king’ of foods and traditional recipes. And yet Turkey also has a rich tradition of fast food covering not just snacks and meals, but deserts as well.
Breakfast for a Turk is not just food; it is a ceremony to start the day. It is inappropriate to rush in for a snack, or just grab a light-bite. What is required is a full and leisurely meal to energise the eater for the coming day, explaining why many Turkish restaurants work from the earliest hours of the morning with special breakfast menus to recharge their guests.
Japanese cuisine is unique on earth. Its secrets lie in the careful selection of products, the beauty of the filling, and the general respect shown to all ingredients. Only the best gifts from the land and seas are worthy of a place on your table, and the main task of the chef is to preserve the unique tastes and properties of the offered products. The basic rule of Japanese cooking is «do not create; instead, find, and open». After all — who can compete with nature itself?! Any attempt to add to nature’s delights is perceived as barbarism by the Japanese!
The dishes from central Asia were fused by the penetration into each other of the food cultures of two groups of people: nomadic herdsmen and settled populations. These differences lie in the importance given to the amount of meat, dairy, flour and vegetables mixed into each dish. Food for nomads is distinguished by its seasonal adaptions: dairy for spring and summer; meat for winter. Meanwhile, flour and cereal products from the settled populations moved into the diets of the nomads, undergoing several changes. The defining feature of central Asian food is that some dishes can be eaten quickly where others are strictly forbidden to!
It is this wealth of choice and opportunity that makes our lives brighter and more vibrant, with even those who have to work weekends having the right to a lunch break. Our wealth of choice is a privilege, and where these diverse centres of culinary delight gather together, we find the true boundaries of the world’s capitals that mark out the most prestigious city centres.
However, in new eras people live by new rules. By breaking boundaries and stereotypes, enterprising people are overcoming traditional barriers and creating new tastes. As city horizons have become vertical towers, interlacing multilevel systems and processes into one integrated organism; as business complexes now mingle with apartments, hotels, offices and transport hubs, so a new wave of consumer services have been brought to the market (including snack bars, cafes and restaurants).
Provision of the widest possible consumer choice in one localized area meets not only the demands of businesses but also the consumers having all within walking distance. This ‘zone of comfort’ thus not only contains great commercial and social advantages, but also comprises a centre where quality is kept high by competition. The fight for customers stimulates the progressive development of business, enriches business capabilities and develops the quality and diversity of offered services.
All of this can be found in the variety of restaurants within walking distance from Moscow City complex. The restaurant «Papa Johns» supplies delicious Italian food, «Ekspomil» delights its customers with European and Russian dishes, «Sushi Noke» attracts fans of Japanese cooking, while «Samsamania» upholds the finest traditions of Western and Eastern Europe. The aroma of Mediterranean and Middle Eastern cooking intoxicates visitors to «Tandira», while «MC Traders» confidently offers a mix of Italian, French and American. For the unique taste of Turkey it is best to visit «Anadolu», while for Soviet nostalgia a trip to «Petrovich’s» will suffice. Meanwhile, lovers of quality fast food can visit «KFC», «Steak It Easy», «Mr. Tiger bar», «Prime Star» or «Texas Chicken».