Ptashka

The "Ptashka" immersive bar on Old Arbat is designed to resemble the interior of an airplane. It's a popular spot for those who love aviation, miss flying, and enjoy the unique atmosphere of being on board an aircraft.

Unlike traditional bars, "Ptashka" doesn't have waiters, cooks, or security guards. It's a place for those who love aviation, miss flying, and enjoy the unique atmosphere of being on board an aircraft, and who prefer a theatrical performance with showy presentations of dishes and cocktails over a traditional dinner or lunch.

There's no standard menu here. To order food, simply press one of the twelve "call button" located at each table, each labeled with the name of a dish. If you need help, the "flight attendants" at "Ptashka" will gladly explain each item on the compact menu. Chef Dmitry Kuklev (formerly of Bambule, Black Swan, Ugolek, and Uilliams) has added "avian" details to the dishes. The bread basket (300 rubles) is served in a woven nest. A popular dish since opening is the pâté (588 rubles), served with fig, black "stone" bread, and mint butter, presented in the shape of an owl. The farmer's duck goulash (688 rubles) is baked in the oven under a layer of dough and served in a ceramic dish shaped like a duck. Instead of the usual crab cake, the chef offers a shrimp patty coated in black breadcrumbs, preserving the shrimp's firm texture and juiciness, and complemented by a vibrant side of fresh green pea puree (1238 rubles). For those who prefer a more familiar dining experience, there's a special section of the menu with classic dishes. Seasonal specials are also available. For example, the traditional summer dish, okroshka (a cold soup), is made with kvass (a fermented bread drink) and secret ingredients for a unique flavor. The menu is updated every quarter.

The cocktail menu, created by bartenders Kirill Vasiliev and Maxim Golovlev, features both original creations and classic cocktails (688-1288 rubles), with drink names inspired by airplane parts. The "Pylon" cocktail is served in a miniature axe and made with gin, pomegranate vermouth, and Campari, with a hint of cherry wood smoke. It's a lighter version of a Negroni, designed to avoid overindulgence. The "Landing Gear" cocktail, made with gin and vermouth, is served in a graduated cylinder, like in a chemistry lab, and an edible rice paper label allows you to change the color of the drink. The bar's symbol, birds, is reflected in the "Ptashka" cocktail, which is served in a glass shaped like a bird.

The elongated space of the bar is decorated in the style of an airplane cabin: dark blue velvet sofas line the walls, and small tables are placed throughout. The lighting is soft and comfortable, creating a "bird-like" atmosphere. The decor also incorporates an "aviation" theme. Large, engraved metal wings adorn the wall behind the bar, and a collection of golden toy airplanes is displayed behind the bartenders. Giant dandelions and bird figurines in "golden" cages hang from the ceiling. Airplane details, figurines of cute owls, and feathers in vases on the tables instead of flowers – there's something to admire and photograph everywhere! The concept is seamlessly extended through the service. Every guest at "Ptashka" becomes an active participant in an immersive show with real actors. The entire team, from the security guard to the chef, regularly participates in acting workshops and master classes with instructors from theater schools and experienced flight attendants. This training ensures the maximum level of immersion in the atmosphere of flight.

The concept and ideologue of the project, restaurateur Maxim Goryachev, is well-known in Moscow for his creative projects (gastropub "Krendel," cafe Didu, restaurants "Kusochki" and "Kusochki Extra"). Goryachev's passion for gastronomy began in childhood, and the "Ptashka" kitchen is the result of a collaboration with chef Dmitry Kuklev, who has led Goryachev's projects for many years. When Goryachev launched his first project over 10 years ago, he focused on creating a memorable experience and quickly gained recognition from guests and journalists for his original ideas.

"We sell emotions. When you come to the bar, you're not just looking to quench your thirst; you're looking for an experience. That's what our showy presentations are all about" (Maxim Goryachev).