Page 5 - -SPIRIT April 2014 Mamaison Hotels and Residences

Meat&More is the new gourmet destination picks all the produce himself, from some of
for foodies in Moscow, an outstandingly the best, certified markets and farms in, and
sophisticated venue, with a luxurious gas- around Moscow. No meal at Meat&More
tronomic flair enhanced by the psychedelic is complete without trying the Chef’s infa-
interiors designed by Anton Gorlanov. mous cheesecake with berries and berry
sauce, a delicate explosion of taste, the per-
This space used to be known to many local fect ending to a leisurely unhurried dinner.
and international patrons as “Numbers” – Even the cutlery is fabulous: every steak
and it gained numerous accolades under knife, and fork, has an original design, and is
the old designation in the past. Since March produced under the strictest norms of qual-
2014, Numbers rebranded as Meat&More, ity by Claude Dozorme. The glassware is
and celebrates the change with an exuber- shaped to perfection, to fit in your palm like
antly new, contemporary menu, inspired by a crystal ball, allowing you to savour some
local traditions, but also reflecting interna- of the finest wines on the market. Just ask
tional trends. the sommelier for a recommendation, and
if you really enjoy good wines, and Cham-
Mouth Melting Meals pagne, the Meat&More bar has an exclusive
Here, our Chef manages to put together Champagne and wine list, which will satisfy
a menu able to satisfy all the tastes and pref- every exigency.
erences of the guests who choose Mamai-
son All-Suites Spa Hotel Pokrovka as their Visit Us
home away from home at any given time. With its shameless sophistication and
There are several à la carte, fixed, signature glamorous style, Meat&More is the kind of
dishes, like Russian dumplings, Beef Stroga- restaurant were you will feel like an A-list
noff, and other specials inspired by Russian personality, however without hurting your
cuisine. But there are also those particular wallet. What does appear as a culinary fan-
platters, which need special attention, and tasyland is, in fact, a natural expression of
can be only cooked when the main ingredi- Mamaison hospitality, and is priced to ap-
ents are in season. Naturally, the Chef hand- peal to all our guests. ■

Photo: Mamaison Hotels & Residences

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