What's the Concept of the New Restaurant Mela and Who Owns It

The restaurants of well-known musician, restaurateur, and developer Emin Agalarov add up to more than 60 projects in Moscow, St. Petersburg, and Azerbaijan. All of them share one principle: an interesting concept that transforms the space, a varied cuisine, superb service, and sustainable growth.

The latest restaurant, "Mela," located on Spiridonyevsky Lane, is no exception. On the contrary, the new culinary spot promises to become a center of attraction in a neighborhood already spoiled by standout culinary projects.

The name translates from Italian as "apple" — a fruit that, in the myths and legends of different peoples, has been given the most varied qualities: the fruit of knowledge, of discord, of temptation. Drawing inspiration from the myths about this remarkable fruit, Emin Agalarov invites guests to experiment with flavors, give in to temptation, try something unusual, discover new culinary sensations, and then share their impressions.

The restaurant, with its intimate cocktail bar, has taken up residence on the first two floors of a residential building. The dining room's interior is done simply, in light tones with bright accents, but without decorative excess. Even so, the setting is cozy and inviting. Panoramic windows let plenty of light into the space, and festively snow-white tablecloths heighten the sense of lightness, freshness, and openness. In the evening, the room fills with a cozy, dim light, in which the brass details of the furnishings gleam. Bright, very comfortable armchairs are arranged around the tables.

The heart of the room is the open kitchen, with a huge brass oven as its centerpiece, baking "Margheritas," "Mortadellas," truffle- or cheese-filled pizzas, and Greek flatbreads for the meze platter, without a break. The counterpart to the oven: an ice display with fresh seafood, offering Far Eastern shrimp, Mediterranean sea bass or red mullet, and three kinds of oysters and scallops. Most of the seafood dishes are in the raw section: tartares, crudo, carpaccio, and ceviche, prepared in various ways to suit the guest's wishes.

Mela is a signature interpretation of traditional Mediterranean cuisine (mostly Italian, with French and Greek touches) and Asian cuisine. Delicate heat, bold combinations, interesting accents on well-known classic flavors. For starters, three kinds of oysters and Burgundy snails; for the hot course, Piedmontese agnolotti ravioli and halibut in a vongole-and-fregola sauce; and for dessert, French tarte Tatin, a classic Pavlova, a galette with slow-cooked plums. More familiar options are also available: pasta (casarecce with porcini or truffle, tagliatelle with Kamchatka crab), risotto, roast chicken, or steak with a vegetable salad.

The intimate cocktail bar on the basement level is an entirely different world. The absence of windows and natural light, dark gray walls, and quiet music create a distinctive, slightly mysterious atmosphere. A bright bar counter lights up the prevailing dimness. And so the light doesn't glare in your eyes, you can settle onto a cozy sofa upholstered in soft velour: seated there, guests end up with their backs to the lit-up bar area, which lets them see everything happening in the room.

In the bar list, guests will find a wide range of wines, sparkling ones included, from France, Italy, and other countries — labels the Russian public has long taken a liking to. A good selection of stronger, "Premium"-segment spirits is on offer too. But the bar's distinguishing feature is the cocktail list. The head bartender mixes unique signature alcoholic and non-alcoholic drinks from berries, fruit, and even vegetables.