Il Siciliano

Traditional Italian cuisine from a Sicilian chef, offered in two formats: a restaurant and a pastry shop.

Moscow, Kutuzovsky Prospekt, 17 Website Concept by: Bruno Marino RESTAURANT DESCRIPTION Sicily is sunshine, the sea, a blend of cultures, harmony with nature, family traditions, and love," say Olga and Bruno, the creators of Il Siciliano. These are the concepts they embraced when opening the restaurant, and they are precisely what is often lacking in Moscow. Bruno loves Moscow; he fell in love with it 20 years ago, but he has always brought a piece of Sicily to the iconic restaurants he has created. The space at Il Siciliano is a project by designer Tina Kamchatnova. The interior is minimalist and stylish, modern yet cozy, with plenty of light and air. Importantly, nothing distracts guests from the main focus: the food! There is no traditional Sicilian design or decorative elements; Sicily is embodied in the emotions and atmosphere. Subtle Sicilian decorative archetypes are reflected in the combination of fig and cactus colors, wall paintings, and art objects. The restaurant features many hidden decorative elements that are not immediately noticeable but reveal themselves in different situations: the countertop is a "seeing eye" of stone, a secluded table called "Amore" is adorned with roses, and there is an "Fish" installation that creates a sense of movement. The restaurant has 150 seats. During the day, it is flooded with sunlight, which is particularly soft thanks to the semi-transparent blinds, and the light walls blend with the panoramic windows, creating a sense of openness. In the evening, comfortable sofas, warm lighting, and glasses of wine take center stage. This is the perfect place for a romantic dinner, where the whole world feels within reach. Now, let's talk about the food. Bruno Marino is one of the first Italian chefs to come to Moscow and introduce the country to Italian cuisine. Bruno's culinary style focuses on the natural flavors of the ingredients, which are the stars of each dish. He avoids sauces that alter the taste and does not embrace molecular cuisine. Bruno is a true classic in the kitchen! The quality of the ingredients is paramount. "Bruno learned many of his cooking techniques from his mother. His mother taught him how to cook food that is alive and vibrant. It is harmonious and not just home-style, but almost sunny," says Olga. Bruno's greatest passion is feeding people! The seared tuna tartare is served with orange and grapefruit, and fennel and mint complement the flavor profile. The seafood ceviche, made with tuna, sea bass, and shrimp, is marinated in olive oil with lemon juice. Red onion and chili add a touch of spice. The tuna salad is served with an Asian-inspired dressing made with fresh orange juice, and the delicate fish practically melts in your mouth. The tuna ceviche has a bright and intense flavor, balanced by a light citrus sauce and complemented by avocado and tomatoes. The marble beef tartare has a crisp texture thanks to the marinated cucumbers and red onion, as well as a slightly spicy flavor. Ricotta cream allows for playing with the intensity of the flavor. The generous Kamchatka crab salad is served with half an avocado and burrata. It is dressed with olive oil and a touch of lemon juice, allowing the quality of the ingredients to shine through. The classic Mediterranean grilled octopus salad is served with roasted cherry tomatoes, artichoke hearts, and young potatoes. It is important to note that Bruno uses only Sicilian octopus, which is not watery and has a firm texture. The seafood soup is rich in shrimp, squid, baby octopus, mussels, and various types of fish. The spaghetti with sea bass and almond pesto is uncompromising in its flavor. The delicate sauce is complemented by pistachio crumbs and a unique sheep's milk cheese. "Casarecce alla Norma" is a traditional Sicilian dish for everyday meals. It features a rich tomato sauce and is served with fried eggplant, basil, and baked ricotta. The pasta with monkfish is unique in flavor, thanks to capers, pine nuts, golden raisins, and wild Sicilian fennel. The spaghetti carbonara is served with zucchini and Tagiasca olives and a delicate sauce that envelops the senses. The risotto with pumpkin is topped with thinly sliced scamorza cheese, which adds a smoky aroma and flavor. The tuna steak is served with a Sicilian-style caponata, which features a bright and tangy sauce that complements the flavor of the tuna. The pork belly is served with a pumpkin puree, caramelized in honey with orange and carrots, and garnished with shallots. The beef tenderloin is served with a white mushroom sauce on a bruschetta, which absorbs the rich sauce. Pak choi and green beans add a touch of freshness to the meat and mushroom flavors. Bruno Marino's beloved pizza has been expanded with new varieties. A dark flour blend called Nerissima is specially imported for Il Siciliano for health-conscious customers. The pizza is also made with a special flour that contains chia seeds, pumpkin seeds, sunflower seeds, and flax seeds. Among Bruno Marino's signature pizzas are the "Gorgonzola and Radicchio" pizza with mozzarella, cream cheese, and walnuts, and the "Mushroom" pizza with white mushrooms and black truffles, both made with Nerissima dough. For dessert, you can enjoy authentic Italian gelato, almond semifreddo, and the famous cannoli from Bruno Marino. The wine list focuses primarily on Sicily and Italy. There are many options from southern Sicily, where grapes are grown in the volcanic soils of Mount Etna, and the wines have a complex and ever-changing bouquet. The selection also includes wines from classic regions of France, as well as rare wines from the Jura region. Sommelier Tatiana Kruskina will help you choose an interesting and affordable wine to complement each dish or mood. Head Bartender Andrei Shipkov has taken inspiration from classic cocktails around the world and created unique variations with a Sicilian twist. The foundation of all the cocktails is high-quality ingredients and a balanced flavor profile. For example, the Bellini Siciliano uses a peach puree made according to Bruno's recipe, and the Cosa Nostra cocktail uses a sherry-aged vermouth instead of regular vermouth. Bruno's restaurants are timeless, offering the enduring values of Sicilian gastronomy in Moscow!