View

A restaurant featuring innovative cuisine with a Scandinavian concept, using unique ingredients and cutting-edge culinary techniques, located within a market stall.

View is a project on the second level of the Usachevsky Market: a restaurant with a Scandinavian influence, designed to showcase the natural flavors of the ingredients – a perfect example of high-quality restaurant gastronomy, realized within a market stall setting. It's a great place to spend time with a partner or with friends. The menu offers something for everyone, from meat lovers to vegetarians. The heart of View is a chef's table for 12 people, offering a beautiful view of the open kitchen. You can also comfortably sit at the tables in the dining room, or on the cozy veranda during the warmer months. The eclectic design is pleasing to the eye, with natural materials that invite you to touch them. The philosophy of naturalness is also reflected in the menu, which was developed by Yuri Aguzarov, former head chef at MOS, in collaboration with the project creators. The head chef of View is Denis Ivanov (previously worked at Wine crab, Leo wine kitchen, Twins garden). The founders of the project are Timofey and Victoria Ivanovy. As mentioned, the couple is personally involved in developing the dishes and creating the menu, and of course, they carefully monitor the quality: only chilled, premium-quality meat is used, and there is no frozen product. Wagyu and Kobe beef are imported from Japan, while cuts for classic steaks are sourced from Argentine and Uruguayan producers. For other dishes, they experiment with products from Russian farms. At View, you can try truly unique dishes that you haven't tasted anywhere else: lingonberries soaked in sea buckthorn broth, jellyfish, salt made from grasshoppers, Argentine beef aged in a broth of fly agaric mushrooms and whiskey, jujube, gin marmalade, "thousand-year-old" eggs, and other specialties – and feel like you're in a fairy tale or on the other side of the world. They boldly experiment with fermentation, growing their own koji, which is used to ferment meat and fish. They prepare vegetables in unusual ways, adding seaweed, rare herbs, leaves from gastronomic botanists, and even "electric flowers" – edible flowers that create a sensation of electric current when eaten, enhancing the perception of flavors and aromas. The sauces are all made in-house, and the complimentary bread is from a former sous chef at the Danish restaurant Noma. The market stall regularly hosts dinners with guest chefs – be sure to check the schedule. The menu is updated with new dishes each season. The wine list was developed by sommelier Vladislav Markin: he has included limited-edition wines that are exclusively available at View.