The specialty of Tartarbar is dishes made from raw meat and fish. Chef Dmitry Blinov and his team prepare a variety of tartares, carpaccio, Latin American ceviche and Japanese tataki. But the menu is not limited to them. Another feature of the local cuisine is the active use of offal in cooking. So, in Tartarbar you can try the sweetbreads or bone marrow as an appetizer, and take beef tongue or veal kidneys as a main course. All this is usually served with bright signature sauces.

The menu also includes unusual vegetarian dishes, and there are a couple of neutral positions in European style. The interior of the gastrobar is also worth attention: here, against the background of loft concrete and brick walls, hangs a crystal chandelier and half-painted portraits of court ladies.