Barbaresco

Authentic Piedmont in Moscow

Barbaresco: The True Taste of Piedmont The wine list was curated by head sommelier Alisa Salimyanova, a graduate of "Enotria" and holder of the WSET Level 3 Award in Wine. Her experience includes Wine & Crab, Twins Garden, Selfie (Astana), and Kresios (** Michelin) near Naples. The list features over 300 labels, with a focus on Italian wines, but without being dogmatic. The core of the selection includes vertical tastings of Barolo and Barbaresco, as well as wines from the Piedmontese winery Scarpa, founded in 1900 by Antonio Scarpa in Nizza Monferrato. The first vintage of Barolo Scarpa dates back to 1940, and the portfolio includes the historic Podere Bricchi vineyard (since 1969), the iconic Barbera wines La Bogliona and I Bricchi, and more recent additions like Monvigliero, Roncaglie, and Canova. In addition to Piedmontese wines, the list also features a carefully selected range of champagnes, Burgundy wines in a "New World" style, and older vintages of Bordeaux wines – some of the last bottles available in Moscow. There are also interesting selections from the New World, offering something for lovers of Zinfandel and Pinot Noir. Russian producers are also represented. So, "wine pairing" is not just a phrase here. Please note that the wine list will be updated regularly, so it's worth visiting often to discover new additions.

The kitchen is overseen by executive chef Alexander Yermakov of the restaurant group, a graduate of the ICIF culinary institute, who has completed internships at restaurants in Italy and France, such as Albergo Ca Vittoria (* Michelin), Le Montrachet (* Michelin), and Arnolfo (** Michelin). For Alexander, "simple means not easy," and his approach focuses on creating dishes that are concise, meticulously detailed, and authentically executed, evoking not just the original flavors, but also the guest's memory of taste.

The Barbaresco menu is concise and features carefully chosen dishes. As a brief introduction, there's a section dedicated to specialties made in-house: including duck prosciutto, bresaola, coppa, lardo, and guanciale. Trust us, the local lardo is exactly what you might have brought home in your suitcase from your travels in northwestern Italy. Among the appetizers, the veal terrine is particularly noteworthy for its texture, and the crudo of scallops and shrimp with tomato water and salted lemon is a perfect balance of acidity and sweetness.

The soup section features only one dish, representing the most memorable aspect of any journey. The smoked corn cream soup with Sakhalin scallops is not overly smoky, but rather builds a sequence of flavors: first, you taste the sweetness of the vegetable, then the subtle iodine notes of the scallop, and finally, a warm smoky aftertaste.

The main courses feature Piedmontese classics with a modern twist. For example, there's tagliatelle with truffle, Piedmontese ravioli, and the signature "Barbaresco with Gorgonzola" risotto – a dish that guests will definitely want to return for. The chef combines a light red wine with a rich broth, achieving the perfect "wave" consistency for the risotto, and doesn't skip the crucial "mantecatura" stage, which transforms simple rice into a perfectly glossy and creamy risotto.

The service complements the overall atmosphere: an evening format, a small seating capacity, clear explanations of the dishes, and attentive service at the table when needed. Instead of tired, showy techniques, Barbaresco offers a "vintage" approach, where the overall experience is harmonious, but each individual element is distinct.