Restaurant Di Nulla Opens in Moscow.

A new place with an Italian soul has appeared in Moscow — restaurant Di Nulla. Behind the project are two women, mother and daughter, Tanya and Katya, who had long dreamed of a space like this. They've put into it not just experience but a personal philosophy, where the person matters more than the concept, and freedom matters more than the script. At Di Nulla, you don't have to pretend, don't have to fear being yourself, can talk to strangers, and can share fries with the table next door. There's no strict dress code: people show up in their favorite hoodie in the morning and in sequins and heels in the evening. The name translates as "no problem" and references the Italian dolce far niente — the sweetness of doing nothing, the ability to enjoy the moment. That's the restaurant's philosophy: a conscious pause amid the noise of the city, to simply be, rather than rush.

Di Nulla's kitchen is led by Andrey Smirnov, who previously worked at Saray. He builds the menu on familiar Italian flavors, but with a signature accent. It all starts with the crudi section — raw fish and seafood starters. Scallop crudo is served with limoncello, and octopus carpaccio comes with tomato salsa and pickled onion. Among the antipasti, standouts are artichokes with stracciatella and sucrine lettuce with crab and tomato salsa. The pizza is baked with a thin crust and a "leopard-spot" edge — for example, with langoustines, lemon zest, and stracciatella. The pasta is made from fresh dough — a lemon version on Gentile spaghetti, as well as a homemade one with crab in tomato sauce. Main dishes include entrecôte with pommes paille and pepper sauce. And for dessert: baba with rum, custard ice cream, and wild strawberry.

The bar menu is already worth exploring — it has 13 cocktails. The Lino, with feijoa, mint, and sparkling wine, easily sets the right mood, and a set of six mini-cocktails lets you try a little of everything. The atmosphere of the bar, like the whole restaurant, invites unhurried relaxation, spontaneous conversation, and the chance to stay a bit longer than planned.

The Di Nulla team isn't just cooks and waiters — it's a full-fledged community with its own second floor for downtime. There's no fining, pressuring, or controlling here — instead, people are given space and respect. Tanya and Katya built their own system: thoughtful meals, honest motivation, and a warm attitude within the team. What matters to them is that the warm atmosphere comes not from lighting and design, but from relationships between people. The restaurant became more than a business — a space where everyone feels "in their place."

Di Nulla isn't about complex gastronomy or theater on a plate. It's about real conversation, genuine flavor, and trust in people. You want to stay for one more glass, strike up a conversation with someone at the next table, and forget about time for a while. This place doesn't impose rules — it offers freedom, a bit bold, but deeply human.