Michelin Guide

"Traditional Russian specialties abound with an Olivier salad."

Steve Cuozzo

"Appetizers delight. Quail eggs crown salad Olivier ($12), a crisp dice of kolbasa, carrots and potatoes."

Mikhail Kostin

"Oladyi from zucchini with salmon - three tender juicy green roundels with a bright taste of zucchini, a strip of pink salted fish and sour cream. The set is delicious, without fault."

Mikhail Kostin

"Borscht arrived with donuts, sour cream and garlic sauce. Rich broth. Beetroot palpable. Appetizing color. The meat is soft, without dryness. Vegetable cutting is nice."

Mikhail Kostin

"Pirozhok with meat is small, scabby, fragrant, with soft tasty dough and a good filling without any dryness or snotty."

Kimberley Laing

"Once we had ordered some Russian wine and studied the menu we decided on a meat pirozhki and a mushroom pirozhki to start. Both the meat and mushroom were a good size and ideal for a starter."

Sarah DiGregorio

"Of Mari Vanna's appetizers, choose the pleasantly hokey olivier salad—invented in the 19th century at Moscow's Hermitage. It's a mayo'd mixture of diced potatoes, carrots, pickles, ham, and peas, with halved quail eggs to dress it up."

Jeanne Horak-Druiff

"A more familiar- looking Russian treat was the Russian “Olivier” salad with ox tongue (£10.00). Picture a classic Russian salad with diced carrots, pickled cucumbers, peas and boiled potatoes in a mayonnaise dressing, then add some rich and delicious cubes of cooked ox tongue – voila!"

Giulia Mulè

"Russian “Olivier” Salad was tasty and delicate."

Suitcase Magazine

"The interior is very traditional and lavish with classic Russian dishes including Olivier salad. This is the go to place for Russian cuisine and excellent quality."