Centrale Bistro Opens in Moscow.

A modern bistro, Centrale Bistro by Evgeny Vikentev, has started operating in Moscow. It was launched by well-known chef Evgeny Vikentev, who previously ran the kitchens at restaurants "Beluga" and "Vinny Shkaf" and is also co-owner of the projects "Hamlet+Jacks" in St. Petersburg and "Cell" in Berlin, together with his partner Elena Antonicheva. The kitchen is overseen by Nikita Nikitin, who previously worked as sous-chef at "Beluga."

The bistro's menu is built on a combination of Italian, French, and Spanish culinary traditions. Seasonal farm products and unusual flavor combinations are used here, keeping the menu lively and ever-changing. Evgeny Vikentev is the author of the ideas, and Nikitin's team brings them to life in the kitchen. This approach makes it possible to create dishes where the classics meet experimentation, with an emphasis on the ingredient.

Wine plays a special role in the project. The list was put together by Polina Smirnova, who previously worked at Lucky Group and Alba Group, and Darya Kozhevnikova, who collaborated with Charlie's. The menu's sections have their own distinct accents. The "Act of Hedonism" selection gathers popular items familiar to many. The "Fucking Fabulous" section features striking wines from cult producers, including rare and limited bottles. The "Shame" section is built on irony and includes Prosecco, deliberately singled out into its own category. This structure lets guests navigate the wine not just by taste preference, but by mood.

Besides wine, guests are offered a cocktail list created by Ivan Sablin. The selection is built to harmoniously complement the bistro's cuisine and atmosphere. This element broadens the range of choices and puts emphasis not just on gastronomy, but on bar culture too.

Centrale Bistro's space is styled in warm minimalism, with respect for the building's history. The interior combines vintage elements with Soviet modernism: the marble floor and glass blocks have been preserved, and the ceiling is made of solid wood over 70 years old. All the wooden details are handmade. The color palette is muted, and at the entrance guests are greeted by an open wine rack that immediately sets the mood.

Carefully chosen tableware rounds out the image. Dishes are served on Biscuit Ceramics, known for its limited collections and signature approach. Wine is poured into hand-blown Gentle Glass glasses, a brand Evgeny Vikentev himself co-founded. The shape of these glasses helps bring out the drinks' flavor and aroma, underscoring the attention to detail.