GIGI

GIGI Restaurant on Malaya Dmitrovka Street

The roles within the GIGI team are clearly defined: Dmitry Vishnyakov is responsible for the creative vision, concept, and atmosphere; Valery Yusev handles operational management and strategic development (with 15 years of experience in the restaurant industry, including White Rabbit, ERWIN.ReKaMoreOcean, and Inostrantsy); and Oleg Zubrinov acts as a liaison and "moneymaker," ensuring the project's conceptual direction. According to the concept creators, GIGI aims to unite those seeking new experiences with those who appreciate classic flavors; those who want to slow down and those who enjoy life at a fast pace. GIGI transcends time while simultaneously existing outside of it. The philosophy is reflected in the name: GIGI's DNA is a combination of unexpected elements, a cyclical mood, and a new perception of time. GIGI is yin and yang, Italian style: unpredictable and uninhibited, lighthearted and carefree, yet possessing a strong character.

Chef Nikita Ovchinnikov is in charge of the kitchen, bringing his passion for the energy and style of Italian cuisine to life through his own unique perspective. Classic appetizers are presented in a way that is fundamentally different from the familiar: Nikita complements burrata with a seasonal topping and a lavender honey dressing (750 rubles), while salmon tartare is served with a yuzu sauce and watermelon radish petals (670 rubles). Soups include a traditional Tuscan cacciucco with tomatoes, seafood, sea bass fillet, and vongole clams (670 rubles), and a pumpkin cream with mascarpone (470 rubles).

A central element of the menu is gnocchi, a non-traditional gastronomic trend from the Apennine Peninsula. There are three vegetarian options with a four-cheese sauce (550 rubles), pesto and sun-dried tomatoes (490 rubles), and seasonal mushrooms (580 rubles), as well as gnocchi with shrimp in a béchamel sauce (570 rubles), duck confit and truffle sauce (700 rubles), and stuffed with prunes, serving as a base for braised beef cheeks (650 rubles). Any dish can be prepared without gluten upon request.

The pasta and ravioli at GIGI are handmade with love and care using durum wheat flour. The menu features homemade spaghetti alle vongole (750 rubles), fettuccine with shrimp (750 rubles), or sea bass fillet and anchovies (670 rubles). Orzo pasta is served with sous vide beef tenderloin and wine reduction (1100 rubles), while ravioli are filled with duck confit and onion marmalade (590 rubles).

Another highlight of the GIGI menu, alongside the gnocchi, is Neapolitan pizza baked in a wood-fired oven. Options include pizza with shrimp and arugula (750 rubles), fresh tomatoes and stracciatella (570 rubles), pancetta and chorizo (750 rubles), or prosciutto and plum (750 rubles).

The dessert menu features a Basque cheesecake with yogurt ice cream and seasonal berries (550 rubles), a selection of sorbets with white chocolate ganache and pastry cream (370 rubles), and a pavlova with pistachio cream and fresh berries (450 rubles).

As the evening progresses, the space transforms into a lively party atmosphere. The cocktail menu, created by the project's team of head bartenders, takes center stage. The bartenders' mathematical approach to mixology is combined with playful and ironic techniques. Each of the ten signature cocktails references specific events, moods, and philosophies, as reflected in their names. The "Moscow Calling," a spicy and citrusy cocktail with gingerbread notes, is a favorite among Moscow Mule enthusiasts. "Not a Trump," a bourbon-based alternative to the classic Whiskey Sour, features black cherries and dark chocolate. Newer creations include "Sand Witch" with dandelion and burdock, "Calipso" with rhubarb, raspberry, and sage, and "Green Peas" with green peas, cocoa, and juniper. "Gumlet" combines vanilla, bubblegum, and four citrus fruits, while "El Diablo Negroni" offers a surprising blend of artichoke, blackcurrant, and chili pepper. A selection of nineteen classic cocktails, from French 75 and Clover Club to Aviation and Bobby Burns, is also available. All cocktails are priced at 650 rubles.

The interior of GIGI was designed by Mila Titova of MT.A: Architecture and features a bright and airy space with 50 seats, filled with light and vibrant colors. The long bar is visually striking with its textured surface, and a bright light circle serves as the heart of the restaurant, pulsating with GIGI's rhythm: during the day, it emits a warm glow, while in the evening, it pulsates with neon colors.