The Garage Café menu is centered around simple food with an accent on local and seasonal ingredients. Special menus are developed for each exhibition season.
Dishes on the kids’ menu for younger visitors are served on plates created by students of the Anton Is Right Here Foundation’s training and creativity center for adults with autism spectrum disorders.
The Café's wine list features exclusively Russian wines and beans from Russian roasters are used to make coffee.
Garage Café supports the Museum’s policy of responsible consumption (bucatini pasta is used instead of plastic straws, takeaway boxes and cutlery are made from sugarcane and cornstarch) and waste-free production (vegetable and bread offcuts are used for decoration, flavoring, and making oils). All paper used in the Café (including napkins) is FSC and EU Ecolabel certified.
Customers with their own cups receive a 30% discount on takeaway non-alcoholic drinks.
Alexey’s career began at Gallery (Moscow). He also worked at Moscow’s Novikov Catering and Dome for several years. He was an intern at CRU (Tallinn), Blue Bay (Monte Carlo), and A’Barra (Madrid). Participant of the Omnivore festival (Moscow) and Russian Seasons (Monaco). He has made gastro expeditions to Hong Kong and Kamchatka. Head of Garage kitchen since 2017.
Lena graduated in confectionery from Moscow’s Ragout culinary school and completed the Garuharu confectionery courses (South Korea). She was an intern at Akrame (Paris) and studied under the chefs Cedric Grolet (France), Ramon Morato, Hans Ovando, Jordi Bordas, and Toni Rodriguez (all Spain). She has worked in the restaurant of Moscow’s Four Seasons hotel and at Severyane (Moscow), and was the pastry chef at Moscow’s Lesartists and Atelier de Tartelettes.
Ivan was a manager at Delicatessen Bar (Moscow). He is a member of the Russian team Monkey 47 Bartenders.
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