0.75 please Moscow

075 Group closed its Patriarshie spot and moved its flagship into a high-rise on Smolenskaya — and it seems the move paid off. Illuminated Moscow spreads out beyond the panoramic windows, the doors open every evening right at sunset, and the room holds just forty-four guests. The intimacy here isn't a forced compromise but a matter of principle: every table is within the team's line of sight, and every guest gets attention impossible to give in a larger room.

Our restaurant guide's team is convinced the move was the right call. The atmosphere of the high-rise on Smolenskaya suits 0.75 far better than the cramped Patriarshie lanes ever did — here the project has finally found its space.

Alexander Kucherov — the brand chef whose career began in Krasnoyarsk — builds the menu together with pastry chef Polina Zubakha. The kitchen is no longer tied to Siberian geography: the focus is on ingredients at peak ripeness, whether vegetables from a partner farm practicing chemical-free growing methods, or fish flown in on the morning flight. The menu is short, revised with every shift in the temperature outside, and holds no filler line — everything is conceived as a dialogue between the plate and the glass.

Sommelier Dmitry Kovalev has put together a collection of more than three hundred labels, where Bordeaux and Burgundy classics sit alongside bottles from Hungary, from Mediterranean volcanic vineyards, and from distant Atlantic islands. Champagne gets its own chapter — fifty-odd labels ranging from famous Houses to tiny récoltant-manipulants. Cocktails by Evgeny Agafonov move from clear and mineral to dense and aged, with wine often appearing inside the drink itself as a full-fledged ingredient.

The open kitchen stands at the center of the room, visible from every seat — not a showcase but a working station where nothing is hidden. Wood, warm metal and soft light shape a setting made for a long evening. "Zero Seventy-Five," as the restaurant is pronounced in Russian, is a project for anyone who prefers thoughtful food to loud signage, and who cares more about what's on the plate than the name of the street outside.