Fiorentini

The restaurant is part of the Fitz Gastro Project group. Alexander Yermakov (formerly of Bistro de Torino, Mandy's Caffe, Wontoneria, Mandy's Apothecary Irish Pub, Winil) is the concept chef, and Andrey Khokhlov ("We Bake Apples," Folk) is the head chef. Together, they promise to bring the full beauty of Tuscan cuisine to Moscow.

Tuscan cuisine is known for its balance, subtlety, and simplicity, yet it can be surprisingly complex to create. It emphasizes natural and fresh ingredients. That's why Fiorentini's kitchen features a wood-fired oven and a large grill. Pastry chef Alexei Kushnir bakes a variety of breads each morning, including buckwheat bread (310 rubles), tartines (310 rubles), a delicious focaccia (310 rubles), and authentic Tuscan unsalted bread, Pane Toscana (310 rubles). This bread has been traditionally made without salt since the Middle Ages, when salt taxes made it a luxury. However, the olive, garlic, and pepper tapenade (390 rubles) and the sun-dried tomato oil, served with the bread at Fiorentini, elevate it to the level of the most expensive delicacies.

But Tuscany is more than just bread. The famous lardo di colonnata (390 rubles) is a must-try. This cured pork belly, sliced into translucent petals, is aged for several months in closed marble tubs. One such tub can be seen in the dry-aging room in the restaurant's basement. Sardines, cured in-house and served on toasted milk bread with a tonnato sauce (1010 rubles), roasted eggplant with stracciatella and garlic-infused oil (820 rubles), an egg with homemade mayonnaise and anchovies (690 rubles), and marinated grapes (490 rubles) – the appetizers at Fiorentini demonstrate that Tuscan "cucina povera" (peasant cuisine) can reach the heights of Dante's poetry.

In the pasta section, which is essential to any Italian restaurant, be sure to try the "Piedmontese" ravioli with beef tenderloin (1020 rubles) – you'll remember its rich, intense flavor. Also worth trying are the tagliatelle with truffle (1090 rubles) and the typically Tuscan gnocchi with zucchini, spinach, and Parmesan (890 rubles). Another Tuscan specialty is cavolo nero, a type of black cabbage. You can find it in a dish of slow-cooked lamb with polenta (1080 rubles). This is a classic example of combining textures and flavors: fatty and acidic, soft and crunchy – it's irresistible.

The ribeye steak is aged in the dry-aging room mentioned earlier and grilled over a wood fire in the open kitchen. One of the most memorable multicultural desserts on the menu is the baked pineapple with tamarind, served with Parmesan gelato and pecans (970 rubles).

While the chefs pay special attention to the quality of the meat for the steaks, subtly referencing the great tradition of bistecca fiorentina, the sommelier, Alisa Salimyanova, focuses on Tuscan wines in her wine list. The wine room, with its extensive collection of bottles, is located right at the entrance to the restaurant, clearly indicating that wine is an integral part of the experience. You can choose from the most famous regions of Tuscany – Chianti, Bolgheri, Montalcino – as well as single-vintage and vertical Barolo, Barbaresco, Moscato, Super Tuscan wines, and classics from Bordeaux, Burgundy, and Champagne, from established houses to small producers. Alternatively, you could explore the sparkling wines of Italy, from Franciacorta to Zeto, or try the wines from the Scarpa estate in Piedmont, owned by the restaurant's founders.

Whatever you choose, it will complement the cuisine and the elegant interior, designed by Just interiors studio. The designers were inspired by the idea of Tuscan villas open to the surrounding landscape, richly decorated with works of art. The floor of Fiorentini features Italian parquet made from natural oak, creating a sense of history. Large windows run along the entire restaurant, and the ceiling is adorned with an antique plaster ceiling depicting the sky, rocky mountains, forests, and birds. The walls are decorated with numerous maps, engravings, and drawings from different eras, which are fascinating to examine. Special mention should be made of the oak carved buffet with mascarons and images of characters familiar from art albums of the great Italian masters, from Raphael to Piero della Francesca. Unlike the originals, all of these figures wear scuba diving masks, as if hinting: we are about to embark on a journey into the world of Tuscany.