This boutique restaurant on Bolshoy Kozikhinsky Lane champions aged beef in the vaca vieja style (Spanish for «old cow»): Holstein bulls for restaurateur Maxim Torganov — the Max referenced in the name — are raised in Ryazan Oblast. Alongside steaks, bestsellers include Parisian-style tartare, batuta, and wagyu carpaccio. Guided by the nose-to-tail philosophy, the kitchen prepares thymus gland, calf's head, and Burgundy-style kidneys. The wine list is sophisticated and constantly rotating, and the kitchen also follows a seasonal rhythm: Breton artichokes in spring, for example, give way to chanterelle ice cream, followed by turnips with Parmesan and a sea-buckthorn tart.

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• meat
• winelist
• terrace
• petsallowed
• delivery