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A Time for Lightness: Lenten Menu
19 February 2026
The Lenten season offers an opportunity to rediscover flavour through simplicity and the natural integrity of ingredients. This thoughtfully curated menu energises and inspires culinary exploration, demonstrating that food can be light, delicious and wholesome all at once.
From 23 February to 11 April, guests are invited to experience the new Lenten menu created by Chef Andrey Kagokin at Café Kranzler and the Lobby Lounge Bar.
The journey begins with a vibrant selection of starters, showcasing exceptional variety this season. Highlights include smashed cucumber salad with edamame and herbs, classic hummus served with pita bread, crispy eggplant salad, vegetable spring rolls and traditional lobio – a red bean stew with pomegranate and walnuts.
For a warming interlude, guests may enjoy hearty and aromatic soups. The lentil soup with roasted eggplant and bell pepper offers depth and comfort, while the Lenten rassolnik – a traditional Russian pickle soup prepared with mushrooms and pearl barley – provides a distinctive seasonal touch.
Beloved classics return to the menu, including young pan-fried potatoes with mushrooms and fresh herbs, as well as buckwheat noodles with vegetables in teriyaki sauce. These favourites are complemented by two new additions: risotto with morels and vegan Parmesan, and Moroccan-style cauliflower with tahini-honey sauce.
Desserts are prepared without milk, eggs or gelatine, yet remain instantly recognisable in flavour and character. The Lenten tiramisu presents pronounced coffee notes with a delicate bitterness, balanced by an airy tofu-based cream. The Date Ball, crafted according to an authentic recipe by Saudi Dates, combines the natural sweetness of dates with pistachios. For a light and refreshing conclusion, guests may choose chia pudding with coconut milk and mango coulis.
For those observing Lent, the hotel also offers a thoughtful beverage alternative. The wine list has been expanded to include a selection of premium sparkling and still non- alcoholic wines.
Reservation and information:
+7 495 287 2008 or email
restaurant.baltschug@kempinski.com
From 23 February to 11 April, guests are invited to experience the new Lenten menu created by Chef Andrey Kagokin at Café Kranzler and the Lobby Lounge Bar.
The journey begins with a vibrant selection of starters, showcasing exceptional variety this season. Highlights include smashed cucumber salad with edamame and herbs, classic hummus served with pita bread, crispy eggplant salad, vegetable spring rolls and traditional lobio – a red bean stew with pomegranate and walnuts.
For a warming interlude, guests may enjoy hearty and aromatic soups. The lentil soup with roasted eggplant and bell pepper offers depth and comfort, while the Lenten rassolnik – a traditional Russian pickle soup prepared with mushrooms and pearl barley – provides a distinctive seasonal touch.
Beloved classics return to the menu, including young pan-fried potatoes with mushrooms and fresh herbs, as well as buckwheat noodles with vegetables in teriyaki sauce. These favourites are complemented by two new additions: risotto with morels and vegan Parmesan, and Moroccan-style cauliflower with tahini-honey sauce.
Desserts are prepared without milk, eggs or gelatine, yet remain instantly recognisable in flavour and character. The Lenten tiramisu presents pronounced coffee notes with a delicate bitterness, balanced by an airy tofu-based cream. The Date Ball, crafted according to an authentic recipe by Saudi Dates, combines the natural sweetness of dates with pistachios. For a light and refreshing conclusion, guests may choose chia pudding with coconut milk and mango coulis.
For those observing Lent, the hotel also offers a thoughtful beverage alternative. The wine list has been expanded to include a selection of premium sparkling and still non- alcoholic wines.
Reservation and information:
+7 495 287 2008 or email
restaurant.baltschug@kempinski.com