Intelligentsiya 2.0

The restaurant's philosophy is based on the principles of intelligent cuisine, where honesty to the product, seasonality, and craftsmanship are paramount.

The team behind the revamped restaurant is opening a new chapter in the cultural and gastronomic landscape of Taganka, which will be known as "Intelligentsia 2.0." This is more than just a relaunch; it's the birth of a new hub where gastronomy meets culture and history, and where the kitchen blends with a warm, unpretentious atmosphere. The project's ideator, Alexei Tikunov, and the head chef, Alexander Galuza, envision "Intelligentsia 2.0" as a dialogue between people, taste, and culture—a dialogue that is intimate yet profound. The philosophy of the revamped restaurant is based on the principles of intelligent cuisine, where honesty to the product, seasonality, and craftsmanship are paramount. Here, they work with simple ingredients, revealing their character and flavor, and each season becomes a new story. This space is created for dialogue and becomes a stage for interaction, whether it's an evening with a glass of wine, a cocktail on the terrace, a gastronomic dinner, or an introduction to the chef's signature cuisine. The style here is what Alexei describes as intelligent and warm, modern and respectful—just like the new intelligentsia of Moscow. By November, the restaurant will completely renovate its main space. Architects Georgiy Markaryan and Stanislav Chernyavsky (RZB United), inspired by the aesthetics of the 1950s, have created an interior where tactile materials, geometry, and light make the flavor the star. The entrance area has been completely redesigned; the former open kitchen has been replaced with a cozy lounge area, and in the center of the room is a large oak table for eight guests. The new interior highlights the historical layers of the Alekseevskaya Sloboda building from 1865, moving away from graffiti in favor of wood, natural fabrics, air, and special lighting schemes. On Fridays, this atmosphere is enhanced by vinyl records, perfectly complementing everything mentioned above. Chef Alexander Galuza has divided the gastronomy into two concepts. "Chef's Table" is dedicated to haute cuisine and experimentation, while the main dining room offers signature dishes in the style of a brasserie and unconventional techniques with vibrant "umami" ingredients from Asia. "Chef's Table," which seats only six people, will launch in November. Its creation was made possible by the arrival of Chef Alexander Galuza from St. Petersburg, whose cuisine requires quiet, attention to detail, and a special format. This is not a show or a demonstration of technique, but the chef's personal expression—about authenticity, taste, and respect for the product. In this private space, Alexander can personally convey his philosophy to each guest through gastronomic experiments. The path to the chef's table leads through a gallery adorned with a special mosaic from the "Sickle and Hammer" factory, which symbolizes the continuity of time. Guests of the revamped restaurant can also enjoy a new wine list, created for those who know how to appreciate wine as much as they appreciate conversation at the table. This is not a collection of famous names, but a carefully curated system of flavors, based on honesty, craftsmanship, and respect for culture. Head sommelier Andrei Trunov compares selecting a wine to choosing a conversational partner for a dish, where the goal is not to overshadow the dish's flavor, but to complement it perfectly. "Intelligentsia 2.0" is a new format for a historic place, where the past and present meet, and gastronomy becomes part of the cultural code.