Anya Von Bremzen

"Love the inspired New Russian cooking—that borscht!—at the Metropol’s Savva restaurant."

Mikhail Kostin

"So "Tartar from Voronezh beef with shavings from low-salted foie gras" - a fresh dish, brisk, tasty, and the tartar is prepared, as it should, at the table. The foie gras is in harmony with the meat, the meat itself is of excellent quality, the cut is large, the right one, the temperature is ideal, all the spices are in the topic."

Bruce Palling

"Highlights included beef tartar, which also included duck liver, egg cream, crispy parsley and capers."

AFAR Magazine

"Overseen by the Noma-trained chef Andrei Shmakov, the Metropol Hotel’s restaurant serves Moscow’s best duck borscht and other classics."

Travelife Magazine

"Then we went on to pelmini, which is the traditional Russian dumpling with some soup. Usually, pelmini is made with meat. But at Savva, they created pelmini with fish. It was very delicious."

Travelife Magazine

"Of course, we also had borscht. And the borscht at Savva is most authentic borscht I have tasted so far in Russia."

Travelife Magazine

"Finally, a dessert of Russia honey cake with raspberries was served. We ate this with a shot of honey vodka. Both the dessert and the honey vodka were so delicious. It was the perfect way to end my first evening back in Moscow."

Restoran.ru

"Finally, beef tar-tar (780 rubles) is a real gastronomic jewel: a sphere of chopped beef with golden yolk-poached inside a "ruby" cushion from Adzhika."

Foodie Mookie

"We progress to pike pelmeni (dumpling) in a champagne sauce with… yes you guessed it, more caviar. The dumplings were parcels of warm fishy goodness."

Dasha Fomina

"The 9 Best Restaurants in Moscow: Savva - Located in one of Moscow’s most beautiful hotels (the Metropol), Savva is an exquisite restaurant with Andrei Shmakov, an Estonian celebrity chef, at its helm. Expect dishes such as borsch with cherry and duck leg."