Ivan Kupala Celebration at "Mashenka" | Рестораны Раппопорта

Ivan Kupala Celebration at "Mashenka"There are not many holidays in Moscow during the summer, so at Alexander Rappoport's restaurant of modern Russian cuisine "Mashenka," they decided to revive a beautiful tradition — the night of Ivan Kupala.There are not many holidays in Moscow during the summer, so at Alexander Rappoport's restaurant of modern Russian cuisine "Mashenka," they decided to revive a beautiful tradition — the night of Ivan Kupala. On July 7, the restaurant will be transformed: tables will be decorated with arrangements of fern and wild herbs, a photo booth with wreaths, kokoshniks, and details inspired by the holiday will appear at the entrance, and at exactly 9:00 PM, a performance by special guests of the evening — the "Buranovskie Babushki" — will begin. On the occasion of the holiday, the restaurant will extend its hours until 1:00 AM, so no one has to rush to leave. According to legend, happiness comes to those who find the fern flower. This year, however, it's enough to find a free table. Specially for the holiday, Igor Grishichevkin has created a menu inspired by the main symbols of Ivan Kupala and the brightest flavors of midsummer. It will be available from July 7 to July 14. There are no random dishes here: fern, wreath, "mermaid's tail," seasonal berries, and an important symbol of the celebration — varenyky. The menu opens with young peas with pickled fern, creamy horseradish, and sturgeon caviar — a classic combination of young greens and caviar, enhanced with flavors that are hard to imagine without Russian summer. Varenyky appear in two versions. The first — with baked potato, chanterelles, and young summer truffle, which simply highlights the taste of simple seasonal ingredients. The second — with cherries, ripe sweet cherries, and an airy goat cheese foam instead of the usual sour cream. The menu continues with zucchini blossoms stuffed with crayfish tails and shrimp, served with a delicate sauce based on crayfish oil and roasted peppers, as well as a vol-au-vent with Murmansk scallop, young asparagus, green peas, and pike roe — a contemporary take on a dish that was once popular in 19th-century Russian gastronomy. The main dish of the evening is "Mermaid's Tail." This is…