Opening of European Restaurant The Nappe Bistro

A location in central Moscow with a rich historical past, an interior of dark wood and white tablecloths, signature European-style cuisine, and a cozy atmosphere of understated luxury. The Nappe Bistro is a place where time stands still, and the best traditions of the past come alive and delight guests.

Every detail of The Nappe Bistro reflects a tribute to tradition — the project's core philosophy. The name, translated from French, nappe means "tablecloth." A nod to the historic location. Today Skatertny Lane belongs to the Arbat district, but this area was once called Povarskaya Sloboda. Craftsmen of the tsar's kitchens settled here, banding together into professional communities. Bakers built their homes on Khlebny Lane, cooks on Povarskaya, and weavers on Skatertny. The interior was made by hand by the project's team and serves as a conceptual continuation of the building's historic façade. The color palette runs in warm tones, the walls are finished in fine wood, and the floor is laid in a French herringbone pattern. Special attention was paid to textiles: elegant drapes, cloth napkins, and the project's central leitmotif — snow-white tablecloths. Hand-sewn to patterns from centuries past, with lace not just along the edges but in the center too — a particular pleasure for vintage lovers. Additional accents include a crystal chandelier with vintage shades and contemporary art pieces around the perimeter of the 160 m² space. A reminder of the continuity of eras and generations, the eternal union of past and present. A glassed-in veranda seating 28, with a panoramic view, operates year-round — you can be seated there when visiting the restaurant, or rent the whole space for an event. 

European-tradition cuisine by chef Pyotr Shulga (sous-chef at restaurants Lou Lou and "Khoroshaya Devochka") has been reimagined in a modern key. It will interest classic-lovers and those looking to discover something new alike. To start, you can order something from the raw section: scallop crudo with strawberry (750 r.), beef tenderloin tartare with parmesan mousse (850 r.). For appetizers, the beet and chèvre goat cheese salad works well (650 r.), as does the duck confit with fig (790 r.). The soups deserve special mention: chicken consommé with clear broth and orzo (550 r.), borscht with slow-cooked cheek (550 r.). For mains you can try any of 7 kinds of homemade pasta (from 690 r.) and pizza (from 690 r.), chicken cutlet with mashed potatoes and morel sauce (790 r.), Siberian pelmeni with truffle and a creamy herb sauce (650 r.), duck with carrot and sea buckthorn (950 r.), and the traditional French dish — beef bourguignon (1100 r.), made from beef slow-cooked for 12 hours in a port wine sauce. Many recipes are inspired by the chef's family traditions. Pyotr was born into a family of hunters, where the caught game was cooked right alongside seasonal produce. That's why The Nappe Bistro has so many dishes with unusual, seasonal combinations — a retrospective into culinary memories that many will find close to their hearts in their own way. You can round off dinner with dessert: profiteroles, black currant (600 r.); chocolate brownie, cocoa ganache, cherry (600 r.); coconut, milk chocolate (690 r.). 

The cocktail list by head bartender Andrey Kobyakov (Sartoria Lamberti, "Kollektiv Narkomfin," "Vino i drugie lekarstva") is wrapped in a subtle French flair and forms a refined collection of 9 twists (850 r. each) on world classics with a culinary twist. The signature drink is the light, aperitif-style Caprese, based on homemade infusions of fresh strawberry and tarragon, with added tomato water and a milk cordial. Created in the spirit of the salad of the same name, where the main duo is strawberry and basil. The original take on the Espresso Shiso Martini will surprise many — instead of coffee liqueur, it uses a blend of two: one made from the spicy Japanese herb shiso, the other Italian, based on a mix of wild herbs. The heart of the drink remains coffee, but the flavor is multifaceted, deep, and dessert-like. A great pairing for any dish on the menu is the Oysters cocktail, which creates that exact umami sensation on the palate. The flavor is briny and salty, built on oyster leaf distillate, sake, and a yuzu-bamboo cordial.

The wine list of more than 100 labels is drawn from renowned estates and organic wineries like Pierluigi Zampaglione and Testalonga. Among the Champagnes you'll find small grower-producers and new-wave winemakers, including Frank Pascal and Henri Giraud, as well as luxurious millésimes: André Jacquart, Voirin-Jumel Premier. A wide selection of wines by the glass, plenty of 375 ml "demi" bottles — the best companions for a dinner for two or for one. A worthy selection of Russian estates is featured too: Galitsky & Galitsky, Kacha Valley, Konstantin Dzitoev.

The Nappe Bistro is a new point of attraction in the Arbat district, where Povarskaya Sloboda once stood in the 18th-19th centuries. Crossing the threshold, guests step into a portal between past and present, between the traditions of bygone eras and the breath of a new age. Here, the bustle fades away, and city dwellers can, perhaps for the first time, slow down and enjoy timeless human values: delicious, straightforward food, good wine, cocktails, and the smiles of loved ones close by. 

The Nappe Bistro — traditions across time.

The Nappe Bistro
Skatertny Lane, 13