Breakfasts with Crab and Champagne at LEO.

At LEO, Genrikh Karpin's restaurant in Khamovniki, a breakfast menu has launched that combines refinement, attention to health, and a distinctive style. Breakfast was launched by brand chef Sergey Balashov, known for his attention to ingredient quality and his ability to bring high-level gastronomy into even simple dishes. The menu now includes gluten- and lactose-free items alongside hearty classic combinations built around king crab, black caviar, truffle, camembert, and farm products. This isn't just the first meal of the day — it's a morning ritual built around flavor and comfort.

The star of breakfast is fresh bread made from scalded dough. It's baked every morning, topped with coarse salt, poppy seed, and sesame, and paired with three kinds of caviar at once — black, red, and pike. One favorite: sunny-side-up eggs with a vegetable salad that LEO simply calls "LEO." It's bright, juicy, and smells of herbs and freshness. Among the other favorites: "tornado" omelet, twisted with chopsticks and hiding rice, shrimp, and asparagus in sauce underneath. There are also poached eggs, accompanied by harissa, feta, and spiced oil. All of this is available only in the morning, before lunch — and it's not a variation on lunch, but a thought-out, light, yet gastronomic morning story.

Genrikh Karpin himself most often chooses quail-egg fried eggs served with salmon and avocado, along with farm-made curd cheese with seasonal berries. In contrast to these familiar, straightforward dishes: omelets with black truffle, camembert, and a rich meat sauce. That's closer to haute cuisine than a simple breakfast, but that's exactly the concept: so that in the morning you can choose either lightness or luxury.

The menu also has porridges: rice porridge with candied fruit and a caramel crust, made using scorched cotton candy, the same technique used in desserts from the main menu. Gluten-free oat porridge is served with berries and maple syrup. Rice-flour cheese pancakes are made with cherry and lactose-free sour cream. Honeycomb is brought with the yogurt and added tableside into a bowl of homemade granola. All the dishes are built around balance — between gastronomy and healthy living, beauty and benefit.

Dessert is a chapter of its own. Pastry chef Alexander Kubyshev has made a gluten-free banana cake from rice and almond flour, generously covered in pecans, salted caramel, and chocolate glaze. For lovers of dolce vita: a curd-cheese ring with caramel powder, polished with a torch so the dessert shines. This approach creates a sense of coziness, style, and consideration — down to the details.

For those used to starting the morning with a glass, head sommelier Alexander Demin opens the wine list. He recommends a crémant or chilled champagne. And brand bartender Oleg Kashin has put together a collection of morning drinks — from smoothies to signature spritzes that fit easily into breakfast if the day promises to be a long one. In this way, morning at LEO becomes a stage where every dish plays its own part — whether to the notes of healthy eating or the melody of gastronomic style.