Senti Menti

A place imbued with the spirit of "dolce vita." A place where the menu features small plates, the shelves are lined with bottles boasting enticing labels, and the air is filled with laughter and lively conversations.

This restaurant has a lighthearted and joyful atmosphere, celebrating the love of life: a place for gatherings at any time and for any occasion. Most of the dishes here are served in small plate portions: cicchetti, pinxos, crostini, or light snacks perfect for pairing with wine from the salumeria. The project's chef, Sergey Shiyanov (formerly of Alpaca), offers a selection of homemade pasta, where even classic dishes are given unique twists, Neapolitan pizza with a puffy crust baked directly in the oven, and all of this is served in charming, delicate tableware adorned with flowers. The cocktail menu for this new project is overseen by the duo of Kirill Haust and Georgy Kazanov (of Folk), where the bartenders create a menu inspired by the most vibrant Italian carnivals, involving guests in the creation of the drinks. The dessert menu is in the hands of pastry chef Tatiana Kovaleva (formerly of Lou Lou, Lui), who daily decorates the display case with unusual desserts, including a Colosseum-shaped honey cake and a fluffy meringue cake. And the craft wine collection is curated by Evgeny Mifanyuk (of Share Bistro). The head sommelier offers avant-garde wines, which are accompanied by amusing descriptions in the menu. The interior of Senti Menti is the work of Alexandra Burmistrova (formerly of Verd, Blau). The designer has complemented the creamy beige base of the project with accent elements: burgundy-colored tiles, furniture made of dark wood found in antique shops and restored, and vibrant, three-meter-tall paintings – like playful illustrations of life in the restaurant. The heart of the project is a large oven, a colorful dessert display greets guests at the entrance, and the space is divided into two floors. The first floor resembles a lively Italian bistro, while the lower floor is more intimate, with a large wine cellar and a separate room for 10 people.