Nofar

A Middle Eastern restaurant with a Moroccan twist, blending the vibrant, spicy flavors of the East with Mediterranean ingredients and cooking techniques.

The concept was created by Arkady Novikov and William Lamberti.

The idea behind the joint project of Arkady Novikov and William Lamberti – the Moroccan restaurant Nofar, located within the Badayevsky plant – is to present Eastern cuisine in a new light, to make familiar dishes unique. Moroccan cuisine is a blend of Eastern and Mediterranean influences. The former is rich in spices, meats, and vibrant aromas, while the latter features fresh herbs, fish, and seafood. Together, they create a magical feeling of a welcoming, abundant table, where everyone can find something special. The gastronomic philosophy of Nofar is based on taste and a respect for the traditions of Moroccan cuisine. The menu features many traditional, flavorful, and warming dishes, perfect for sharing with friends and family. You'll find classic mezze appetizers (such as matbucha, baba ghanoush, a salad of oranges with olives and the "Tzatziki" sauce, and roasted eggplant caviar), Moroccan salads (such as "Shuk" with feta cheese and sumac), hearty tagines – with chicken, rabbit, and slow-cooked lamb – as well as couscous and grilled meats. The consulting chef is Nofar, a Moroccan woman living in Israel, who developed the menu in collaboration with a renowned Italian chef. The restaurant owes its name to her ("nofar" means "lotus" in translation).

The cocktail menu is curated by the young and energetic Vladimir Kolganov. You've likely enjoyed his cocktails at Villa Sumosan, Chainaya tea&cocktails, or Ugolek. The cocktail menu at Nofar is concise and carefully crafted. The vibrant flavors of cocktails like "Casablanca with love" (with pomegranate rum, hibiscus, and sparkling wine), "Eucalyptus sour" (with eucalyptus-infused rum), and "Whiskey sour apricots" (with bourbon and dried apricots) perfectly complement the spicy and flavorful mezze and tagines.