Dessert menu and coffee drinks
We are welcoming a major dessert menu update at Lambic!
Try such hits as brownies with salted caramel and Belgian waffles with strawberries, which we serve with ice cream and hot chocolate. And the Lambic team recommends you be sure to check out the new desserts:
— Coffee crème brûlée with berries.
— Yuzu panacotta.
— Pomegranate tart with mint cream.
— Snickers with berries.
— Napoleon.
— Basque cheesecake with Baileys sauce.
— Mango mousse with strawberries and waffle crumbs.
Don't forget to pair your favorite desserts with our author's coffee drinks, for example, bumble coffee, matcha latte or espresso tonic!
We invite you to enjoy desserts with a cup of aromatic coffee every day from 12:00!
Every Wednesday at Brasserie Lambic, the restaurant waives the markup on ten popular menu items. Through mid-May, guests can enjoy the menu’s best-sellers at cost price every Wednesday. Ten dishes from the main menu are featured in the promotion each week, and the selection will change weekly. The rules are simple: head to Lambic on Wednesday, look for the burgundy price tags on the menu, and enjoy the chain’s most popular dishes at the best possible price. If you haven’t visited Brasserie Lambic yet, this is the perfect opportunity! List of participating restaurants: 40A Myasnitskaya St., 7s1 Strastnoy Blvd., 15s1 Verkhnyaya Radishchevskaya St., 33/1 Gogolevsky Blvd., 3s5 Turchaninov Lane, 2 Khodynsky Blvd., 16s2 Krasnoproletarskaya St., 5A Dmitriya Ulyanova St., and 11/32 Vorontsovo Pole.
06 April 2026
Dear Guests! Lambic Collection’s Head Pastry Chef Angelina Morozova presents the long-awaited Easter kulich cakes: featuring homemade candied orange peel, raisins, and cranberries soaked in Cointreau. The kulich cakes are prepared using the biga method, and the dough is fermented for 20 hours. Price of the cakes: — Small cake: 1,200₽ — Large cake: 1,500₽ — Large cake with a chicken figurine: 2,000₽ You can place a pre-order for kulich at the Lambic Collection restaurant, 2nd Zvenigorodskaya St., 12s1, or by phone at +7 (495) 487-35-17.
06 April 2026