Historia, William Lamberti's New Restaurant, Opening Soon -

Historia is beginning to write its first chapter, creating new points of contact with impressions that are sometimes obvious but forgotten, giving them a new resonance. Once, the warmth and safety of a cave's walls impressed upon the human being a primal sense of coziness and became a home; a chance spark lit a fire and became a gift — the main source of sustaining life. Ground grains of field plants became flour and the impression of the aroma of the first baked bread. Unassuming fermented berries impressed with a new intoxicating flavor, and the juice from them became something of value. The creators drew inspiration from the words of actress Sarah Bernhardt:

"Hospitality is a quality made up of primal simplicity and ancient grandeur." And so the impression left by restaurant Historia is the fire of the grills that provides the food, the details of majestic antique table settings that adorn life, and of course, the warmth in the hearts of the team of hospitality keepers. Every small detail can become a source of inspiration, a gift of joyful emotion, which is why the restaurant comes together like a kaleidoscope of many vivid details. Here's an ornate little fork with a rose, served for oysters, already more than a hundred years old; here's a heavy goblet that's especially pleasant to drink water from; here are hides draping the chairs, so that sitting is both soft and cozy! Choice is an impression too — having the ability to choose is one of the core values within the walls of Historia. What seating will a guest choose today: the temple, the grotto, the balcony, the cave, or the fireplace room? What color will their linen napkin be, their meat knife, their welcome drink? Everyone will end up with their own story of impressions!

Historia's kitchen is the freedom of imagination and interpretation, the boldness to combine culinary traditions from different countries — on one hand, leaning on canonical recipes, and on the other, experimenting and echoing the world's culinary heritage on a plate! The menu brings together absolutely everything that can be happily eaten by hand, dipped in sauce with bread, or simply shared by the whole family — broken and eaten with pleasure in the company of loved ones! Moderately hearty dishes will be prepared and served by a multinational team, and guests can expect all the best at once — from different forms of dough to hummus meze, pilaf and rolls, homemade pasta, and meat cooked over fire. One of the most important, almost sacred sections of the menu is bread — the creators see it as a fundamental universum (Latin universum, "totality, commonality"), meaning something that unites different continents, ethnic groups, cities, and families. Bread on the table is a symbol of prosperity and a dominant feature of many of the world's cuisines, and eating it is tied to a variety of traditions and rituals. At Historia they bake pita, relevant to both the Mediterranean and the Middle East, European tartine and Armenian lavash, Italian grissini, and a milk bun straight out of childhood. They also introduce guests to Chechen flatbreads chepalgi (also known as khychiny in Kabardino-Balkaria and chudu in Dagestan) and offer a taste of the Dambo flatbread — a product of the team's culinary imagination!

Historia's signature cocktails are inspired by the Wu Xing cycle, considered one of the most significant foundations of Chinese philosophy. It's a cycle of five primary elements — wood, fire, earth, metal, and water — each carrying two aspects: yin and yang, stillness and motion, locked in a cyclical relationship with one another. It's day and night, birth and death, the turn of the day, the seasons, the lunar and solar cycles, and so on. The cocktail list consists of 10 cocktails: the five elements of the Wu Xing cycle in their Yin and Yang energies. The Ba Zi system — a Chinese metaphysical system describing a person's potential at birth as well as their destiny — will help you discover your own Wu Xing element. All you need to do is share your date and place of birth to receive a coin with the corresponding symbol as a gift and try your personal cocktail. The wine list, put together by longtime sommelier Anton Suzdalsky, is like an ancient book full of secrets, with every page reflecting the spirit of a different era, complete with its style, fashions, and great names. Four unique wines were created specifically for the restaurant: a champagne, an orange wine by Rem Akchurin, a magnum of prosecco, and a fortified port. Get ready to hear stories and write your own, with wine as your guide and captivating companion.

Quotes from the menu

Meze assortment: hummus with roasted chickpeas, carrot hummus, green pea hummus, olives and sun-dried tomatoes, guacamole, tomato salsa, and marinated peppers, served with the historic "Dambo" flatbread

White beans, smoked paprika, and tahini sauce 1350₽

Achma, truffle, and cheese 720₽

Flatbread with salsiccia and Greek yogurt 510₽

Sweet potato, peanuts, and gorgonzola sauce 790₽

Roasted dorado, salted lime, and pepper sauce 2550₽

"Historical" pilaf with adjika and roti flatbread 650₽

Roasted fregola, lamb tongues, and crispy onion 1050₽

Shawarma with marinated chicken and tahini sauce 850₽

Quail stuffed with lentils and mushrooms, spinach and raisins 1150₽

Rabbit kidneys, chicken liver, porcini mushrooms, and homemade pita 830₽

Goose leg confit, spelt, and celery root 1590₽

Stuffed chicken baked in dough 1850₽

"Five Spice" duck 3750₽

Tahini crème brûlée 750₽

"Pavlova" with Greek yogurt and persimmon 750₽

Address and phone

Bolshaya Nikitskaya, 58
+74951617788, +79013878888