Every Wednesday at 20:00 we lay out a buffet of northern snacks — it comes on the house with your order at the bar. Basically a gastro dinner in the middle of the working week: fish, cured fat, pickles and something hot — the line-up is different every time, the kitchen builds the table from whatever it has that day. We do it on Sukharevskaya, and there's no need to book a table in advance — just come by, the bar is open from 17:00 to 5:00.
and to go with it — our own cider Manufaktura Kollegi →
The buffet of northern snacks is on the bar's tab. There's one condition, and for a ryumochnaya it's the most natural one there is: order a drink at the bar and the table is yours. Wednesday officially counts as a small Friday around here.
We lay the table every Wednesday — not as a one-off, not for some special occasion, but week after week. The bar is open from 17:00 to 5:00, so you can make eight o'clock straight from work, and once the table is done the evening is only getting started.
The table is built from whatever is best in the kitchen that day — that's the whole charm of it. Come not for a list of dishes but to see what's on the table this time: the spread changes from one Wednesday to the next.
The northern items on the main menu — these are the things the kitchen builds the table from. It is not a fixed line-up: nobody knows in advance what exactly will be on the table on any given Wednesday, us included. The prices are here in case you fancy a portion of your own, on a day that isn't Wednesday.
The most northern line on the menu — the reason the table is called Magadan and not just “a plate of snacks”.
Herring with its geography right there in the name. A classic of the genre and a reason to pour a second round.
The next line down in the same section: goes with an infusion, with a conversation and with Wednesday in general.
Red fish on bread — short, to the point, no cover note attached.
The sandwich that senior colleagues recognise with no label and no explanation.
Venison served hot. People order it while the end of the working week is still a long way off.
Venison in dough — for those who came at 20:00 straight from work and hungry.
Kollegi is first and foremost an infusion (nastoyka) bar, and northern snacks here work in a pair with a shot. The easiest move is a tasting set for the table: several flavours at once, so the tasting can be done collegially.
Сливочный банан, шоколад, клубничный милкшейк, дыня, фисташковый пломбир
Личи-лайм, жимолость, халва, фейхоа-грейпфрут, маракуйя, цитрус
Брусника, калина, сливочный банан, облепиха, личи-лайм, смородина
Хреновуха, бородинская, рябина-мята, вишня-миндаль, облепиха, клубника, маракуйя, шоколадный ликёр, красная рябина, личи-лайм, кисель, джин-тархун
Таёжная, облепиха, клубника, рябина-мята, малина-базилик
Rare infusions you won't find on the main shelf — they get poured on request. Ask the bartender: they'll tell you what it is and what it goes with.
The Magadan table travels. We bring the food, the infusions and the cider to wherever your guests are: we turn up, talk about Kollegi, pour and feed. Two formats — a collaboration with a venue and a private event (wedding, birthday, company party). We work across Moscow and the region; there's no fixed price list — we talk the format through and quote for you.
Our main travelling format. We come to your venue with our own Magadan table and our infusions: we tell your guests about Kollegi, pour and feed. For the venue it's a ready-made event for the calendar and a reason to fill the room, for us it's new people to meet. We work the floor all evening together with your team.
A wedding, a birthday, a company party, a gastro dinner with friends — we bring the northern table and an infusion tasting to wherever your guests have gathered. Same programme as at the bar: we pour, we feed, we explain how one infusion differs from the one next to it.
Everything people usually ask before naming a date. The terms are a framework: almost every pop-up we end up putting together individually anyway.
The basic package is food, infusions and cider. The travelling table is no different from the one standing in the bar on Wednesdays: same Magadan table, same infusions.
That's what a standard pop-up is sized for. A bigger crowd or, the other way round, a quiet evening — by arrangement: we rebuild the spread around your number, it's a normal thing to ask.
A working timeline, not us playing safe: the host venue needs time to promote the evening, and we need time to put the table together.
That's our main range. Other cities are possible — at the client's expense: logistics and terms we discuss separately for each trip.
That's all we need from the venue. Food, infusions and cider we bring ourselves, and we set the service up on site together with your team — showing and telling you what goes where.
There's no fixed price list: too many variables — the format, the number of guests, the venue, the city, what goes on the table. We talk the format through, quote for you and send the estimate before anything gets booked.
A collaboration in its purest form: our Magadan table and our infusions, as guests of fellow bartenders and for the guests of their bar. Exactly the format described above, already played out for real rather than offered on paper.
“Kollegi ryumochnaya is wrapping up a guest shift at Pod Usami ryumochnaya. If you have a ryumochnaya in Moscow or in any other city in the country — write to us. We'll come and visit with the Magadan table, a shot glass and some great ciders and infusions.”
Tell us what the venue and the occasion are, how many guests you expect and for what date — we'll come back with the spread and an estimate. We talk the format through and quote for you, no boilerplate packages and no small print.
The table goes out at 20:00 on Sukharevskaya. We're open 17:00–5:00, so it's harder to be late for the northern snacks than for the morning stand-up.
open 17:00–5:00 · table on Wednesdays at 20:00 · pop-up bar on request