Athena

A new project on Bolshaya Bronnaya by the culinary trio Pinsky-Istomin-Losev. The pea-and-chickpea hummus gets sunflower-seed tahini, the sea bass crudo comes with a tomato sauce built on fish tesha, and the country-style fish soup is finished with a fry of bottarga, cinnamon and anise. The bar menu, by Liza Chuprova, is built on familiar Greek ingredients: peaches, eucalyptus, apricots, metaxa, sambuca and a house-made anise liqueur.

The concept is Greek cuisine: chef Ramanos Iliani cooks from family recipes, while Vitaly Istomin and Artem Losev experiment with combinations.

Greece comes through in every detail of the interior by the Static Aesthetic bureau: the atmosphere of a Mediterranean villa, stylish custom furniture, artisanal stained glass and bas-reliefs. A communal table for large groups sits by the entrance; for those who value coziness, there are rounded sofas by the windows, and at the back of the room, a bar with a contact counter.