Historia

William Lambert's most ambitious project. A restaurant-fantasy, woven from dozens of impressions of the past and present, which have become witnesses and participants in the life and development of everything around.

Historia is a fantasy woven from dozens of impressions of the past and present. It is a restaurant-invention, a restaurant-story, a narrative and an invitation to a history of impressions. The creators were inspired by the words of actress Sarah Bernhardt: "Hospitality is a quality that is made up of primordial simplicity and ancient grandeur." Thus, the impression of Historia is of stone walls, protecting guests like a primordial cave, a fire of grills providing food, details that adorn life with the grandeur of antique tableware, and the warmth of the hearts of the hospitality-keeping team. The history of the restaurant began in the fall of 2023, with its opening at 58 Bolshaya Nikitskaya Street.

Every detail can be a source of inspiration, giving joyful emotions, so the restaurant, like a kaleidoscope, is made up of many bright details. Here is an antique fork with a rose, served with oysters, over a hundred years old, here is a heavy goblet, here are furs draping the chairs, so that it is both soft and cozy to sit. Choice is also an impression, and the ability to choose is one of the main values within Historia. Which setting will the guest choose today: a temple, a grotto, a balcony, a cave, or a fireplace room? What color will their linen napkin, steak knife, or welcome drink be? Each guest will have their own unique history of impressions. The cuisine of Historia is a freedom of fantasies and interpretations of products, dishes, and traditions, which the kitchen team, led by Executive Chef Timur Ismailov, embodies on the plate. This is the boldness of combining culinary traditions of different countries, based on canonical recipes, and at the same time, experimenting and reinterpreting the world's culinary heritage on the plate, in order to please and delight all guests without exception. The menu features a variety of vegetables and meats, fish and dough – things that can be enjoyed with your hands, dipped in sauce, or simply shared with the whole family. All dishes are bright and memorable, with seasonal ingredients and a touch of rustic presentation – from different types of dough to large salads and appetizers, rolls, homemade pasta, seafood, and grilled meats. The "Japan. Peru. Moscow" section features авторские rolls in a classic presentation, sushi with eel and foie gras, and a whole collection of open-faced rolls that are convenient and delicious to eat with your hands: with crab, foie gras, and marinated mango, "Philadelphia" with salmon, or "Canada" with eel and cucumber, marinated in yuzu-kosho paste. In the hot dishes section, the stars are the heat of the ovens and the grill. If you want a generous piece of fish, you can have grilled sea bass with a tom yum crust and cauliflower cream, or baked dorado with sautéed spinach, raisins, and pistachio sauce. An alternative to fish is honey-glazed chicken, filet mignon with smoked cherry, or toast with baked bone marrow, reminiscent of the favorite delicacies of nomadic peoples. The section with homemade pasta and grains features homemade linguine with stracciatella, sturgeon caviar, and smoked soy sauce, which gives the pasta an umami flavor, fregola with beef tartare and truffle paste, or grechotto with quail and oyster mushrooms, where Italian traditions meet the uniquely Russian love for buckwheat. Completing a dinner filled with flavors and conversations with a dessert is another tradition that has come down to our days. While in ancient times, people were content to eat a ripe fruit from a tree, today, full-fledged desserts with interesting flavors and unusual textures are served. At Historia, the hypnotic black cheesecake with poppy seeds and ginger ice cream, the "Pavlova" with Greek yogurt, figs, and a topping of soft Italian meringue, and the incredible "SHE," inspired by and embodied in the form of the Gorgon Medusa – the secret keeper of the atmosphere of hospitality and impressions at Historia – stand out. It is enough to take a closer look.

Each dish is complemented and enhanced by fantasy cocktails inspired by the U-Shin circle, which is one of the main categories of Chinese philosophy. U-Shin is a circle of five elements: wood, fire, earth, metal, and water. Each of these elements has two meanings, Yin and Yang. The Great Limit of Yin and Yang can be interpreted as the source of the beginning of the world, and it is present in all specific things. It moves and generates Yang, and when it reaches its limit, it turns into stillness, which in turn generates Yin. The cocktail menu at Historia consists of the five elements of the U-Shin circle in the two energies of the Great Limit of Yin and Yang. The Ba Zi system, a Chinese metaphysical system that describes a person's potential at birth, as well as their destiny, can help you determine your U-Shin element. You just need to go to a special QR code and enter your date of birth to receive a coin with the corresponding symbol and try a personalized cocktail. If your element is Yin Wood, your individual cocktail will be the "Brad Pitt" with sparkling wine infused with blackcurrant, aloe-jasmine cordial, and palo santo aroma. It symbolizes the flexibility and ability of Yin wood to adapt to circumstances. And if your element is Yang Water, you will be served the "Dream Waterfall" with pandan-infused rum, homemade pineapple sparkling wine, lime-bergamot cordial, and drops of sotol, a Mexican distillate. Like the personality type of Yang water, the drink has hidden potential, and the bar team was inspired to create it by the "golden" Gullfoss waterfall in Iceland. At the entrance to Historia, there is a round bar with its own unique menu and six авторские cocktails. The sophistication of the forms complements the richness of the content – the cocktails are served in antique Kalinin and Meshchera glass, once again emphasizing the importance of the connection between the past and the present. The wine list, created by the permanent sommeliers, Anton Suzdal, is an ancient book filled with secrets, and each page reflects the spirit of different eras with its own style, fashion, and great names.