mur

A seafood restaurant on Stolyarny Lane, created by the team behind Soma and Billie (Oleg Tsoi, Pavel Nitsa, and Mikhail Pugachev).

Here, the essence of the coast is felt in every detail, the sound of the ocean is present even in the drinks, and the menu offers a variety of seafood delights. The name is a tribute to history. The lane was named after the carpentry workshops of the "Mür and Merilys" furniture factory. The legacy of the trading house, which was synonymous with luxury, progress, and discipline, found its logical continuation in the philosophy of mür. Here, craftsmanship and precision are celebrated, with the focus on the tools of the trade. Instead of furniture, they create the taste of the sea, replacing chisels and mallets with knives and tweezers. Honest materials and "factory" precision are reflected not only in the interior but also in the freshness of the seafood and fish.

The restaurant's interior is based on associations, textures, and the feeling of the sea. Airy fabric panels on the ceiling create a sense of wind in the sails, while the wooden flooring evokes the feeling of walking along a pier. The curtains in the coat check shimmer like fish scales. And instead of a coat check ticket, guests receive a real seashell, as if from a personal collection gathered on the seashore. This distinctive detail was created in collaboration with the jeweler and designer Alexander Karpinsky.

Valeria Sergeeva shaped the restaurant's unique atmosphere. Vintage finds from markets in Spain, Italy, and France add authenticity and depth to the space. Metal chairs coexist with wooden pieces from an old Spanish manufactory, creating a harmony of contrasts. The combination of cool and warm, strict and lively, creates a space that invites you to slow down and listen to the sound of the sea, even if the city is outside.

Executive Chef Artem Chudnenko features fish and seafood as the main stars of the menu. They are not limited by region or body of water. Whether it's a single-ingredient dish or a culinary masterpiece, a refined presentation or a dish meant for sharing, the focus remains on the inhabitants of the sea. All dishes are not only about gastronomic pleasure but also about aesthetics. Scallops with truffle and dill panna cotta, tartare made with parrotfish, and a salmon pie are all designed to be visually appealing.

Executive Pastry Chef Anastasia Shabunova has put a special emphasis on desserts. The sea is emphasized not only visually but also in the ingredients themselves. For example, ice cream is made with seaweed and served with black caviar. There are also familiar and beloved desserts like tiramisu, pavlova, peanut butter cookies, and brownies with vanilla ice cream.

The first collection of cocktails at mür is called "The Voice of the Ocean." Following the approach to the interior, head bartender Bat Tменов created drinks inspired by the sensations associated with the vastness of the sea. Cocktails like "high tide," "salt on the skin," and "sea lullaby" are an attempt to stop time and immerse yourself in a state of endless contemplation of the sea surface or crashing waves.

The wine list at mür explores the influence of water on vineyards. Head sommelier Olga Erokhina has identified two categories: "Big Water," featuring wines from coastal regions and islands, and "Small Water," featuring wines from vineyards near rivers and lakes. The influence of the water source on the vines will be explained at mür.