news

  • 19October
    Fig with cheeses, burger with a stake, a seabass in salt, paste about a clam, osso buco and a chocolate dessert – for the Moscow fall the chef of big meat restaurant il Forno Group of 800 °C of Contemporary Steak Sergey Balashov thought up interesting gastronomic maintenance. Details
    19October
    In 800 °C of Contemporary Steak on Patriarchal ponds in the menu new dishes appeared. Now in the menu of restaurant snack with a fig and cheeses appear. With fresh fig the chief gives a strachatella (790 rub) and also cabbage кейл, the fast beef salted in the dry way – a brezaola and goat cheese (790 rub). From a fig cook dense fragrant sauce which supplements the baked Camembert (790 rub). As the starter before main courses order French snack with Pan-Asiatic accent - paste from a chicken liver from a chatna from plum and pecan (790 rub). Those who prefer meat in 800 °C of Contemporary Steak are waited by novelties: burger with slices of a beef stake and juicy sharp gas station (1100 rub) and also paste to a kazarechcha with chopped beef, raspberry and a basil (1090 rub). The special gastronomic attention is deserved by rack of lamb on a grill (1890 rub) and osso buco – stewed veal shank – with puree (1990 rub). That who loves fish and seafood in 800 °C of Contemporary Steak we recommend to taste linguini with a clam and sauce биск (890 rub) and a seabass in salt (330 rub of/100 g). During giving fish cover with salt, set fire and only then fillets undress. Two novelties appeared also in the section of desserts: easier for caramel cream with passion fruit (350 rub) and saturated, with dense texture, chocolate mousse (350 rub).
  • 01October
    In October the big meat restaurant il Forno Group of 800 °C Contemporary Steak will participate in an annual Moscow gastronomic festival. Details
    01October
    The special tasting menu of the chef Sergey Balashov had included 4 dishes, including a bonus stake and specialty puree with uncommon additives - for what the restaurant on Patrikakh especially is famous. Tasting Menu - some kind of business card of restaurant and an opportunity for new guests to estimate it from the best parties. The cost of a tasting set is 1900 rubles. During a festival guests have an opportunity to order a stake from a scapular part of a marble bull-calf - the gentle and juicy top blade of any pro-frying prepared with unique mix of salt and spices in the branded furnace at a temperature of 800 degrees. By the way, the chief Sergey Balashov recommends pro-frying of medium rare - so marbled meat (Russia) won't lose the taste and aromatics. To a stake will give a fresh green salad with gas station from apple cider and specialty, airy, creamy puree with additive from a lemon and a lime. As a part of original salad - романеско, a cucumber, avocado, Kenyan haricot, lettuce, mini-spinach and green apple. And mashed potatoes become gentle thanks to careful and long manual hashing within 40-60 minutes. For a dessert the chief offers a novelty in the menu 800C Contemporary Steak which the first will be estimated by guests of a festival, - original chocolate mousse.
  • 12August
    Now the restaurant 800C Contemporary Steak is a story not only about meat, but also about breakfasts. And, with the widest choice of morning dishes in the city and with an inspiring view of Patriarchal ponds. Details
    12August
    Suggest to stock up with cheerfulness and energy per day here from 9:00 till 12:00 on weekdays and from 11:00 till 13:00 on days off. In the various menu of breakfasts the chief Sergey Balashov has considered all fashionable gastronomic trends. For example, it is possible to begin day in 800C of Contemporary Steak with porridge with superfoods. So, rice prepare on almond milk with fresh berries and seeds of a flax, and porridge from a kino – on coconut milk with a coco, pecan and honeycombs of honey (both 390 rub). By the way, the choice of milk depends only on your preferences. It is also possible to be supported before work or walk on the city as yogurts. They, as well as young cheeses, – own production. Add chia seeds to coconut yogurt, and crimson – flavor krambly and a generous portion of fresh berries (390 rub). For many egg – a breakfast basis. With this product are presented in the morning offer of a dish in all variations: fried eggs, an omelet, скрэмбл, plow eggs. Farmer soft-boiled eggs will load you with energy for the whole day. They are given on two, already cleaned, in a glass, with fresh greens at once. In Austria and Germany similar breakfasts use popularity, especially they will suit those who actively play sports and adhere to a proteinaceous diet. All dishes will be twice more tasty with additional company ingredients 800C Contemporary Steak: beef bacon (220 rub), black truffle (1 g / 250 rub) or parmesan (120 rub). A fine half will precisely estimate a mix of fresh berries (blueberry, bilberry, raspberry) in min.-dalno-peach milk. Sergey Balashov hasn't forgotten also about home-made cheesecakes, popular in Moscow, with sour cream, thin pancakes (in them wrap a strachatella and tomatoes) and airy croissants. With freshly squeezed juice or coffee – it is ideal. The chief promises to update regularly the menu of breakfasts, including in him interesting seasonal dishes.

other news

  • For long walks already too cold, and with friends or family evenings – it is a high time for a sit-round gathering. For such meetings restaurants of Italian cuisine il FORNO offer big dishes, ideal to divide them with relatives.
    Details
    20November
    One of the most tempting positions in the section Raw Bar – oysters: the more their quantity, the price is more favorable (for example, dozen of fresh mollusks will cost 5499 rub). Other dish with sea accent – the trio to a sevicha: from shrimps, a dolphin and a salmon (1239 rub). From the section "Fish" suggest to order to a cell from seafood (2999 rub). It is submitted in a big plate under toasted focaccia. Inside: red and tiger shrimps, a seabass, squids, a clam and the mussels baked in the furnace in tomato sauce and in sauce биск from langoustines with addition of Chile, a basil and garlic. Ideally with rice or vegetables as a garnish. From snack it is possible to order anti-mouths of Italyano with cheeses, pepper пикильо, olives and cherry tomatoes (1299 rub) or allsorts of bruschettas: with brezaoly and Camembert, with buratty and anchovies, with mozzarella and песто – eight types for every taste (1299 rub). For fans of il FORNO paste offer two impressive variations under the name Grande: the first – the Neapolitano spaghetti with veal balls (1499 rub), the second – an orekyetta with seafood in wine sauce (1999 rub). It is unlikely it will be possible to resist also huge Gigante Mista pizza: on the test with a diameter of 50 cm a salmon, shrimps, Philadelphia cheese, champignons, paprika, dried tomatoes, salami, ham and прошутто (1869 rub). And if to add this gastronomic variety with wine - the festive family dinner is ready. il FORNO took care of sincere New Year's Eve meetings. Close
    20November
  • Now at all restaurants Burger&Pizzetta breakfasts give throughout the day.
    Details
    09November
    No matter, in how many you will begin day, it is important that for breakfast all of you will equally get on well at Burger&Pizzetta. Daily from 10:00 at restaurants of network in "European" and in Vegas Crocus City and also from 11:00 on B. Nikitskaya – cook fried eggs from two eggs (220 rub), rice porridge on coconut milk with marinated plum, orange and cherry jam (350 rub), porridge with peaches and almond petals (350 rub). To a cup of coffee offer newly-baked specialty roll бриошь with Nutella, butter and jam (250 rub). Recently in the section of breakfasts three novelties have appeared. Two of them – an eggs dish: скрэмбл on the Borodino toast with a cauliflower and truffle oil (350 rub) and Bénédicte's eggs with a marinated salmon (520 rub) or with bacon (390 rub). And the third – cheesecakes which can be ordered both with sour cream, and with berry jam (on 380 rub). The order of breakfasts is also available through a mobile application of delivery il FORNO Group. Close
    09November
  • The new seasonal menu at Limonchino restaurant offers dishes for every taste. Here each guest will find for himself something interesting!
    Details
    24October
    Try, for example, a green salad with talyatty of beef and sauce gorgonzola (959 rub). In this dish the thinnest slices of beef are perfectly complemented with the crackling leaves of fresh salad and gentle creamy sauce. Tartare sauce from venison with cowberry and chips from ciabatta (959 rub) is offered to fans of a game – pleasant sourness does taste of venison moderately juicy, and cowberry is just a well of vitamins and minerals. Choosing first course, pay attention to dense and rich vegetable soup with white beans and stewed beef (409 rub) – it will perfectly warm even in the cloudy afternoon. In the company to him it is possible to order always relevant paste of a rigatona which "performs" in very unexpected company this fall – with ragout from bull tails and cheese ricotta (809 rub). It is possible to describe flavoring shades of this dish long, but it is better to try it after all! The interesting alternative – beef fillet with a potato graten and sauce a sherry (1799 rub) is offered to admirers of stakes. If there is a wish for something easy, give preference to the Sakhalin combs with spinach and caviar sauce (1399 rub) and risotto with shrimp Biysk and a feeler of an octopus (1699 rub). One more bright novelty of fall from Limonchino - pizza with a duck breast, cepes and cheese Philadelphia (859 rub). According to your desire pizza will be made also on the company rye test (959 rub). Finishing a lunch or a dinner a traditional cup of tea or coffee, don't forget about a dessert. Especially as in the autumn menu desserts especially refined and easy. This air crimson souffle (359 rub) and gentle pumpkin vanilla ice cream pie (359 rub) – moderately sweet, with a test minimum. Fine final point! Close
    24October
  • The fall has inspired il FORNO on changes. First, restaurants have changed execution of the main menu: the list of dishes is submitted on one big leaf with convenient breakdown according to sections now. Secondly, a brand chief of network Alexey Besedin has started a special offer from 18 autumn and winter novelties.
    Details
    23October
    Recommend to begin with tartare sauce from a salmon with red caviar and yogurt sauce (999 rub), and to continue by rich broth with forest mushrooms and fillet of a duck (409 rub) or pumpkin shrimps and fragrant pumpkin oil soup (399 rub). It is possible to find risotto in the section of hot dishes of the seasonal menu with shrimp Biysk and a feeler of an octopus (1699 rub) which is ideal in the company of silent dry white wine, a kalba edge with puree with parmesan and caramel sauce (999 rub), the Sakhalin combs with spinach and caviar sauce (1399 rub). And of course, surely it is worth tasting pizza with a duck breast, cepes and cheese (859 rub). New desserts in il FORNO: the chocolate sphere with whisky sauce (389 rub), a gentle crimson souffle (359 rub) and pumpkin vanilla ice cream pie (359 rub). Close
    23October
  • The capital did not see such prices yet: Burger&Pizzetta restaurants give cocktail best-seller for only 200 rub. In Burger&Pizzetta real sensation. Restaurants of network decided to prolong a season of "king" of summer parties and the most popular cocktail in Moscow and announce unprecedented reduction of prices on Aperol Spritts.
    Details
    18October
    Now on Mondays, since 17:00, at the order of any dish from the menu in all Burger&Pizzetta the refreshing bright orange mix costs only 200 rub! By the way, in the card of restaurants there is a lot of also other classical cocktails at the good prices so look narrowly. Specify terms of holding an action at Burger&Pizzetta restaurants. Close
    18October
  • Pizzetta with a fig, the Mexican haricot soup, a salmon of teriyaki on a grill, "Honey pie" – at Burger&Pizzetta restaurants appeared new dishes of the different countries of the world.
    Details
    11October
    Following traditions of smart comfort food in network of Burger&Pizzetta restaurants diversified the menu with seasonal dishes. There were two new pizzetta: one – with a fig, creamy sauce, gorgonzola and pecan (420 rub), another – with a salmon and cream cheese (490 rub). Now it is possible to find egg in the section of snack plows on the Borodino toast with the guakamol and tomatoes (320 rub) and also a mix for gourmets: fig, strachatella and Parma (550 rub). Added spicy Mexican haricot soup and Parma (350 rub) to the list of first courses, and on hot offer 4 novelties at once. Two of them – from beef: cutting with vegetable stew and Asian sauce (980 rub) and stewed meat with potatoes and puree from a celery root (520 rub). Two other dishes – sea subject: a squid on a grill with broccoli and shaving of a tuna (520 rub) and a salmon of teriyaki on a grill with salad from a bulgur and vegetables (690 rub). For a dessert it is worth tasting the magnificent and well soaked "Honey pie" (250 rub). Close
    11October

restaurant

800°C Contemporary Steak: a new meat restaurant on the Patriarch's

The il FORNO Group opens 800°C Contemporary Steak – a big meat restaurant with a gourmet burger line in a two-story building overlooking the Patriarch's Ponds.

The team behind the new project approached the matter of meat preparation with all thoroughness. They started with sending the chef Sergei Balashov (Beeftro, Limoncino, Burger&Pizzetta) for a three-month internship under Thierry Paludetto at the Michelin restaurant Beefbar in Monaco. Then they brought state-of-the-art ovens from Western Europe and adopted technologies no other fine dining place in Russia as yet employs. The ovens operate at the constant temperature of 800 degrees Celsius (about 1500°F), providing the amount of heat that immediately seals in the meat juices. Marble beef purchased in Russia, Argentina, and Japan is dry-aged in a special chamber located in the restaurant hall. Proprietary mixes of salt and spices used in cooking lend 800°C steaks a distinct aroma and texture. Main sides include twelve kinds of house whipped potatoes with various add-ins: fresh truffle, black caviar, parmesan, gorgonzola, crispy bacon chips, and others. The restaurant's menu is comprised of dishes prepared using top-quality products and familiar to the eye while ready to bring fine palate sensations: fresh vegetable salads, various snacks, in-house baked bread and rolls, and gourmet burgers. The kitchen team carefully monitors the temperature of each burger ingredient during cooking, making sure that the patrons have the opportunity to appreciate the entire palette and interplay of flavors.

The restaurant’s interior design has been created by the MMZ Project architect Maria Zhukova (Craft Kitchen, Burger&Pizzetta, Erwin, Duran Bar) in cooperation with the il FORNO Group co-owner Henry Karpin. The 19th-century building has been given a major facelift, with panoramic windows and stairs installed and the facade renovated. The chic & functional interior is dominated with natural stone and copper accents, mirrors, and the emerald color. A large wine cabinet reaches from the bottom of the stair to the ceiling; a piece of real jungle on the first floor is separated from the hall with only thin glass; and a party-size table upstairs is lit with a 1970s chandelier found at the famous Paris flea market Porte de Clignancourt. The dining space ambience is airy, bright, and relaxed.

Contacts


Bol'shoy Patriarshy Pereulok 6, Bldg. 1

Tel.:+7 (499) 769 33 33

E-mail: 800degreesmoscow@gmail.com

Working hours:

Mon - Sun.: 09:00 a.m. - 12:00 midnight