Ruby-red soups, caviar blini and Georgian cheese bread: what to eat in Moscow.
Moscow's food scene blends imperial banquets, hearty Siberian comfort food, Soviet classics and favourite flavours from across the former republics. From steaming bowls of borscht to golden pancakes with caviar and charcoal-grilled skewers, tasting your way around the city is one of the best parts of any visit.
The matryoshka menu
Ten dishes, nested inside one city, from soups and dumplings to desserts and drinks.
Top 10 Foods to Try in Moscow at a Glance
Category, flavour and where to find it
| # | Dish | Category | Flavour profile |
|---|---|---|---|
| 1 | Borscht | Traditional Soup | Hearty, savoury and slightly sour |
| 2 | Beef Stroganoff | Imperial Classic | Rich, creamy and deeply savoury |
| 3 | Pelmeni | Russian Dumplings | Savoury, juicy and comforting |
| 4 | Blini with Caviar | Traditional Pancakes | Buttery, salty and indulgent |
| 5 | Olivier Salad | Celebration Salad | Creamy, tangy and filling |
| 6 | Pirozhki & Rasstegai | Savoury Pastries | Soft, golden and savoury |
| 7 | Shashlik | Charcoal Grill | Smoky, juicy and spiced |
| 8 | Syrniki | Breakfast & Dessert | Soft, lightly sweet and tangy |
| 9 | Khachapuri & Khinkali | Georgian Specialities | Gooey, cheesy and intensely savoury |
| 10 | Medovik & Kvass | Dessert & Drink | Sweet and honeyed; lightly fizzy and tangy |
Moscow's Top 10 Must-Try Foods
Flavours, ingredients and where to try them
Each dish below comes with its key ingredients, flavour profile and the kind of place to find it, so you can plan your food tour of the city.
1. Borscht
Borscht is one of Eastern Europe's best-known soups, eaten across the region and closely tied to Ukrainian culinary heritage. In Moscow it is usually made with a rich beef broth and gets its deep red colour from slow-cooked beetroot.
Flavour: Hearty, savoury and slightly sour
How it is served: Served hot with fresh dill, a spoonful of smetana and often garlic bread rolls (pampushki).
2. Beef Stroganoff
Named after the aristocratic Stroganov family, this 19th-century dish became a worldwide classic. Legend credits a French chef working for the family with creating it.
Flavour: Rich, creamy and deeply savoury
How it is served: Tender beef in a creamy sour cream sauce, served with mashed potatoes, buckwheat or noodles.
3. Pelmeni
Small, ear-shaped dumplings filled with seasoned minced meat. They are strongly associated with Siberia, where they were traditionally made in large batches and frozen for winter.
Flavour: Savoury, juicy and comforting
How it is served: Boiled and served with melted butter, sour cream, a splash of vinegar or fresh herbs.
4. Blini with Caviar
Thin, golden pancakes with roots in Slavic tradition, where their round shape symbolised the sun. Topped with caviar, they are a taste of Russian luxury.
Flavour: Buttery, salty and indulgent
How it is served: Folded with butter and topped with red salmon caviar or, for a splurge, black sturgeon caviar.
5. Olivier Salad
Created in the 1860s by Lucien Olivier, chef of Moscow's famous Hermitage restaurant, this salad is now the centrepiece of every Russian New Year table.
Flavour: Creamy, tangy and filling
How it is served: Finely diced vegetables, eggs and meat bound in a creamy mayonnaise dressing.
6. Pirozhki & Rasstegai
Baked or fried yeast-dough pies with savoury or sweet fillings. Rasstegai are open-topped pies traditionally served with fish soup.
Flavour: Soft, golden and savoury
How it is served: Easy to carry and perfect for a quick bite between sights.
7. Shashlik
Charcoal-grilled skewers from the Caucasus and Central Asia that have become part of Moscow's weekend and summer dining culture.
Flavour: Smoky, juicy and spiced
How it is served: Marinated meat grilled over coals and served with lavash, sliced raw onion and tomato sauce.
8. Syrniki
Golden, pan-fried cottage cheese pancakes, enjoyed warm for breakfast or an afternoon treat.
Flavour: Soft, lightly sweet and tangy
How it is served: Crisp outside, creamy inside, and served with sour cream, jam or condensed milk.
9. Khachapuri & Khinkali
Georgian food is hugely popular in Moscow, and its cheese bread and soup dumplings are a must on any food tour of the city.
Flavour: Gooey, cheesy and intensely savoury
How it is served: Adjaruli khachapuri is a boat-shaped bread filled with cheese, butter and egg yolk; khinkali are twisted dumplings full of hot broth.
10. Medovik & Kvass
Medovik is a layered honey cake that, according to legend, was created for an empress in the 19th century. Kvass is a traditional fermented drink made from rye bread.
Flavour: Sweet and honeyed; lightly fizzy and tangy
How it is served: Medovik softens overnight into a melt-in-the-mouth cake, while kvass is refreshing and very low in alcohol.
Practical Moscow Dining Tips
Eat well and avoid surprises
Try a stolovaya
For a budget meal, visit a Soviet-style self-service canteen (stolovaya), such as Stolovaya No. 57 on the top floor of GUM. Slide your tray along the counter and pick soups, salads, cutlets and desserts.
Tipping
In sit-down restaurants, leaving around 10% for good service is customary.
Payments
Cards issued outside Russia generally do not work. Carry roubles in cash or use a local payment card.
Dining hours
Lunch is usually 12:00 to 15:00, often with good-value business lunch sets. Dinner runs from about 19:00 until 23:00 or later.
Price levels
$
Canteen (stolovaya)
The most affordable way to eat traditional food.
$$
Mid-range restaurant
Comfortable sit-down meals with table service.
$$$
Fine dining
Tasting menus and luxury ingredients such as caviar.
Prices change with the exchange rate, so check current menus.
