Caucasian cuisine in downtown Moscow
Mushrooms and cheese cooked on a clay frying pan — 220 rub.
Cheese mamaliga — 200 rub.
Classic Olivier salad with boiled сalves’ tongue — 320 rub.
‘Napoleon’ salad — 340 rub.
Cream of salmon and asparagus — 350 rub.
Sorrel soup — 370 rub.
Lamb khinkali — 80 rub.
Cooked on a clay frying pan ojakhuri — 380 rub.
Chicken kharcho — 360 rub.
Crusted suckling pig cooked in a ‘tone’ stove — 2,500 rub.
Fried spinach with pine nuts, raisins and Parmesan cheese — 250 rub.
Fried potatoes with oyster mushrooms — 250 rub.
The restaurant is done out in a minimalism style: sofas, round tables decorated with pumpkins, warm reddish-brown tones and pictures of pomegranates on the walls.
The restaurant is divided into two zones, smoking and non-smoking.
Khachapuri, bred and lavashes are cooked in a wood stove situated behind a glass screen for you to see how they are made.
At the restaurant, instead of frozen meat, they use either fresh-killed meat or, which is rare, refrigerated meat.
Piano-bar and homemade food restaurant in an old Moscow apartment
‘Fast food’ project by Rezo Gabriadze
Grandma's lampshades and old red Soviet TV set