Tartaria Cevicheria Vineria

A mini-gastronomic cluster featuring three distinct concepts within a single space: a meat bar and a seafood cafe with unique menus and drink selections, as well as a wine boutique with a curated selection.

Concept creators: Elizaveta Stahanova

"Restaurant Chef" on the concept: The project by Elizaveta Stahanova (Wine Religion) and head chef Timur Abuzyarov combines three popular trends of 2017: "tartare and meat," "ceviche and seafood," and "wine and wine bars." All of this in one place creates a truly exemplary mini-cluster. The cluster hasn't even been open long, and already, anyone interested in ceviche in the city is comparing it to "Abuzyarov's," although it's clear that this dish, with its various variations, is not a unique creation of "Cevicheria." Similarly, establishments specializing in tartare are not new to the two capitals. However, having them all together, right next to each other, creates a truly original format. "Tartaria," with its 40 seats, is dark and rugged. Guests eat at high tables on bar stools, watching the tartare being prepared in the open kitchen on a raised platform. "Vineria" is not a bar, but a wine shop with 700 different selections, ranging from traditional to hipster choices, which are tasted to the accompaniment of an old Diederichs upright piano. "Cevicheria" is bright and summery, with a bar featuring an ice display with seafood and an octopus hanging from the ceiling, and also has 40 seats. The bar menu features trendy gin-tonic cocktails and cocktails made with pisco, as well as thirty wines by the glass. The menu features ceviche in a classic, folk-style presentation, but with a unique twist. The average bill at both cafes is 2000 rubles.