Stories

A restaurant featuring modern, innovative cuisine with a strong emphasis on various cooking methods using open flame.

In March 2018, a unique establishment opened in a high-rise building on Kotelnicheskaya Embankment. Here, a culinary duo of young gastronomic stars – Chef Vladislav Kopusov and Pastry Chef Giselle Magdieva – conduct culinary experiments in an open kitchen. Kopusov's original menu features numerous dishes prepared using different techniques over an open flame. A kitchen with an open fire is located in the center of the room, where flames dance, and the Estonian chef confidently uses a cast-iron funnel – he melts beef fat in it and uses it to enhance the flavors of the dishes. This cooking method is called "flambadou," and he brought this new technique to Moscow from a stage at the Ekstedt restaurant in Sweden, run by Niklas Ekstedt. The dessert menu and breakfast offerings, created by Pastry Chef Giselle Magdieva – a graduate of the Parisian Bellouet Conseil and Lenotre schools, and the Barcelona-based EPGB – deserve special attention. She favors light yet rich textures, such as mousses, yogurt ice cream, and sorbets. Each dessert is a complex and multi-layered creation. This season, the restaurant has introduced a two-part chef's table experience: the first part takes place in the main dining room and showcases all the cooking techniques using fire, while the second, exclusive chef's table is only available to guests who have "completed" the first part, upon receiving a special invitation.

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Concept creators: Andrey Zamorev and Vladislav Kopusov.