Events

Changing restaurant concepts has practically become a metropolitan trend. So Bird BQ and EDGE were replaced by the new Lambic restaurants! Rich selection of Belgian beer: stout and lager, various types of ale and lambic, classics and seasonal offers - the beer list will satisfy any taste. This is why Lambic has been twice recognized as the best beer restaurant in Moscow according to TripAdvisor and the online magazine "Afisha". We are waiting for you atVerkh. Verkhnyaya Radischevskaya, 15с133, Gogolevsky Blvd. 33/1 Gogolevsky Blvd.

28 January 2019

From today the Lambic restaurant chain has launched an updated menu*.In addition to the dishes, the menu layout has also been updated. For lovers of mussels, we began to prepare them in five variations: mussels Roquefort in cream sauce with blue cheese, in tomato sauce, baked with cheese, mussels Bearnaise in cream sauce with leek, Bisque in tomato-fish sauce and, the main novelty - Vongole Beurre Blance in white wine sauce. We bring mussels and vongole in a choice of 500g or 1kg and always with baguette and fries. And pastrami fans should try the salad, sandwich and bruschetta. By the way, perfect with the new author lemonades (Virgin Creek, Liège or Classic). There are new items in the meat and poultry sections - beef medallions, chicken schnitzel and pork ribs, soups - borscht with smoked duck, shrimp in steaks and grilled and in drinks. Urgently come and see for yourself, look, order, taste and share your impressions ))See you soon! *Besides Lambic on Neverovskogo St. and Bolshaya Ordynka St.   p.p1 {margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica; color: #454545; min-height: 14.0px} p.p2 {margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica; color: #454545}

21 January 2019

Lambic's beer list has been updated for the winter holidays. To the rich selection of lambic and stout, ale and lager we added a special Christmas beer. Three new ales prove that the theme of Christmas drinks is not only mulled wine. For example, Delirium Christmas, a seasonal variety of the famous Delirium Tremens, is poured only once a year in the run-up to Christmas. Hints of caramel malt, fruit and spices in the aroma, bright taste - this ale is the right choice for the holidays. Goliath Winter will also fit perfectly into the New Year's program: its recipe was specially developed so that the ale would warm up and relax at the same time. The flavor is dominated by subtle hoppy notes, underlined by the malt softness. In combination with meat dishes or snacks Goliath Winter reveals itself perfectly, so you can easily find it in the Lambic menu. The third innovation, Gordon Xmas, is a Belgian ale inspired by chocolate ales. Light flavor of spices underlines the Christmas nature of the drink: this beer will warm you up on a winter evening and help you to tune in to the holiday spirit. All three novelties can be tasted at Lambic restaurant chain during the New Year holidays.  

26 December 2018

For November 1, Lambic has a seasonal collection of warming drinks. No templates and clichés: in Brasserie guests will find unusual combinations of flavors, embodied both in non-alcoholic and alcoholic versions. For starters, there's an exclusive treat: the authentic Brussels Calibabou, the Belgian answer to the usual mulled wine. The idea goes back to the local custom of serving hot lambic with spices and rum before Christmas. Inspired by this idea and taking the traditional recipe as an example, Lambic has created two drinks. The first is Kalibabou choco kriek (420 rubles) based on berry lambic with light rum, chocolate syrup and spices. The second is Kalibabou witte passion (420 rubles): wheat lambic with hints of citrus and dried apricots in the taste is combined with light rum, spices and passion fruit syrup, favorably emphasizing the fruity notes of Kalibabou witte passion. We are sure that any of the novelties will successfully replace mulled wine and help the guests to look at the seasonal drinks with interest. Those who prefer to warm up with something alcohol-free will be offered four non-standard punch variants at Lambic. The refreshing vitamin Green fresh punch (400 roubles) is made on the basis of aloe, mint, basil and tarragon syrup, for the Red spicy punch (400 roubles) we mix pomegranate juice with ginger, honey, hibiscus and spices. Banana cream punch (400 roubles) reminds the dessert: the classic trio - banana, cream and caramel - is spiced with spices led by nutmeg. And, finally, the guests can order the Tropical yellow punch (400 rubles) - a drink in which one of the main autumnal ingredients, sea buckthorn, is played up with pineapple, mango, lemon juice and a whole scattering of spices from clove to cinnamon.  

01 November 2018

Lambic Brasserie has prepared an autumn menu for the beginning of November. It is full of seasonal products - from pumpkin and mushrooms to figs. The core of the new menu is correctly placed accents of taste and precise details. For example, the salad with roasted peppers, walnuts, coriander and spices is complemented with homemade adjika (550 rubles). And among the most complicated dishes among the autumn novelties are beets marinated in cherry sauce with balsamic vinegar, baked and then served with goat cheese, figs, pumpkin chips and beet leaves (590 rubles). It's worth ordering at least for the precisely aligned and harmonious combination of flavors. Most of the menu is given over to pumpkin. For instance, together with celery and corn it is offered as a side dish to goat soaked in milk and stewed at low temperatures (860 rubles). And, of course, they make a cream soup out of it - tender, as if velvety, flavored with pine nuts, pumpkin seeds and burrata (470 rubles). Among warming, autumnal in spirit first courses at Lambic there's another novelty - white root soup with truffle oil, smoked duck breast and coriander (430 rubles), cooked according to the adapted recipe of Michelin chef from France. Seasonal mushrooms are not forgotten in brasserie too. Fricassee is made of oyster mushrooms, mushrooms and ceps with potato gnocchi, parmesan and truffle oil (620 rubles).  

01 November 2018

A great gift idea at the Lambic restaurant chain: Limited edition bottles of La Trappe Quadruple Oak Aged 1800 rubles, And gift sets: Delirium Tremens (4 bottles and a signature glass) 3600 rubles, Pauwel Kwak (2 bottles and a branded glass on a wooden base) 3900 rubles, Tripel Karmeliet (4 bottles and a branded glass) 3600 rubles, Trappist Rochefort 8 (4 bottles and a branded glass) 3,800 rubles Westmalle Dubbel (2 bottles and special glass) 3600 rubles.   For availability of souvenir beers and gift sets, please check with the staff at the restaurants.

18 October 2018

At Brasserie Lambic, almost two dozen dishes were added to the main menu as well. It was decided to focus primarily on the guests' preferences: for example, they had a tasting of the most interesting items. And the kitchen listened to comments and took into account all the comments. Most of all the novelties were in the snacks section, and in one way or another they all used the "sea" topic. The pike roe dressed with cream is served with croutons made of cereals and tomato bread (680 RUR), Argentinian shrimps fried with sweet chilli and avocado are supplemented with boiled bulgur chips (520 RUR). For veal in tuna sauce (780 rubles) the lightly seared beef tenderloin is sliced thinly and dressed with sophisticated sauce made on the basis of homemade tuna mayonnaise, capers and anchovies. The new bruschetta is made with Kamchatka crab, avocado and wasabi sauce (780 rubles), the new tartar is made of salmon in teriyaki sauce (690 rubles). The teriyaki is also served with seafood and vegetables roasted in tempura (560 rubles). However, among the hot dishes there are also quite a few newcomers. There's ossobuco (790 roubles) with veal shank marinated in herbs and red wine, beef beef stroganoff with textbook mashed potatoes (780 roubles), and juicy chicken cutlets with baked potatoes and blue cheese sauce (580 roubles) - plenty to choose from. And for those who like something more autumnal in spirit, you can choose roast beef brisket with pumpkin, cauliflower, Brussels sprouts, celery and broccoli in red wine sauce (790 rubles) or pork knee, soaked in milk first, then cooked with vegetables and spices, and then baked with demi-glace sauce and served with stewed cabbage (880 rubles) Fans of grilled dishes will be pleased with a marinated chicken breast (590 rubles). You can order French fries with truffle oil and parmesan (370 rubles) or grilled corn (320 rubles) as a side dish. The fish and seafood section of the menu used to focus on mussels. But now there are two items that are no less worthy of guests' attention: seabass with black risotto and saffron-based sauce (890 rubles) and roasted halibut with vegetables, pike roe and sweet corn sauce (980 rubles). But the main thing is to save your energy for dessert: the brasserie now serves cheesecake (450 rubles) and amazingly tender pistachio roll stuffed with whipped cream and fresh raspberries (470 rubles). You can try the new items from October 1 in the Lambic brasserie chain.  

30 September 2018

For the first time in Moscow, September 16, 2018 will be a gastronomic charity run RUN & EAT, in support of the foundation's beneficiaries - children from orphanages and social rehabilitation centers. The race will bring together everyone who loves to run and everyone who loves to eat. It will bring together professionals and sports fans, restaurateurs and chefs of the best restaurants in the capital. You may ask how you can run and eat? You'll find out at the first pit stop, where instead of the usual cookies and bananas for runners, you'll get to a real feast. And there are many such pit stops waiting for you. Different cultures and different cuisines of the world are ready to please our athletes. And at the finish, a musical and gastronomic feast with treats, contests, gifts, raffles and a concert is waiting for you.And, of course, unique prizes. All finishers will receive medals that even the most experienced runners don't have in their collections. What are these medals? You'll see them at the finish line. They will make you happy. Join in!!!  

05 September 2018

The brasserie chain Lambic presented a well-constructed special menu with chanterelles as the key ingredient. From salads to hot dishes, seasonal mushrooms proved themselves in each role. Two positions are given to salads: wild rucola or Parma ham and vitello tonnato sauce are added to chanterelles. Another two lines on the menu are bruschetta with chanterelles and guinea fowl liver pâté or feta cream. Seriously hungry? Beef medallion with chanterelle julienne. Milfey with chanterelles isn't the only unusual dish among novelties. At Lambic we also cook trout, pappardelle and even cold hinkali with these mushrooms: unusual combinations help to reveal flavour potential of this key ingredient.

15 July 2018