Chef's Table and an Oak Table at the Center of the Room.

Restaurant "Intelligentsia" is gearing up for changes: as early as August, the venue will introduce a chef's table — a special dinner format for just six people. It's being designed around the culinary style of chef Alexander Galuza, who moved from St. Petersburg and now runs the restaurant's kitchen. The new format will let the chef cook right in front of guests and personally accompany every course. The space will be made intimate and almost theatrical: the path to the chef's table will run through a narrow gallery with vintage mosaic tile preserved from Soviet times. A piece from the "Serp i Molot" ("Hammer and Sickle") factory collection will serve as a visual bridge between past and present.

The chef's table isn't the only innovation. The restaurant as a whole is preparing for a large-scale renovation, to be finished by October. The team decided to completely rebuild the entrance area, redo the open kitchen, and add several signature elements to the dining room. A shared oak table for eight, for instance, will appear at the center. The communal-dining format underscores the idea of an open, friendly space. A soft-seating zone, focused on comfort and freedom, will take shape where the former open kitchen used to be.

The renovated interior will shed graffiti and contrasting details. Wood, light, natural fabrics, and a sense of spaciousness will take their place. Architects Georgy Markaryan and Stanislav Chernyavsky of studio RZB United bet on the aesthetics of the 1950s: clear geometry, attention to textures, and natural light. The goal isn't to create a backdrop, but to bring out the flavor of the dishes and let the interior speak for itself.

Friday evenings at "Intelligentsia" will sound different now: vinyl records, known for their warm, full sound, will be played. Music will become an important part of the atmosphere — not distracting, but setting the right rhythm and mood for a calm evening. The renovated "Intelligentsia" will focus on thoughtful gastronomy, unhurried conversation, and attention to detail — both on the plate and in the interior.