Aina

The restaurant's name refers to two meanings at once: the ancient rune "aina," translated as an exclamation of knowledge, and the Tatar word for "mirror." Inside, wood sits alongside stone, a hearth stands by the entrance, a long communal table runs through the center, and next to the historic metal beam is a portal assembled from wheat sheaves.

"A very atmospheric place on Ostozhenka, a good reason to go out for breakfast, and in beloved Khamovniki too!"

The menu features crab and Far Eastern shrimp, caviar and muksun, brown borscht, chebureki with crab, and stuffed cabbage with sturgeon and shrimp. Special attention goes to mushroom khinkali with suluguni and truffle, whitefish with leek, buckwheat honey cake, and kalitka with semolina cream — dishes drawn from different regional traditions and served within a single menu.

The kitchen is led by chef Ivan Shtuchkin: the menu leans toward northern motifs, seafood, and products tied to Russia's regions. The bar menu was put together by the Barpoint team under Denis Sevostyanov, using local herbs, berries, and seasonal ingredients.

The space works both for breakfast and for dinner with a group around the communal table. Details like the metal beam, the hearth, and the wheat sheaves recall a home assembled from the different cultures of one country, without museum-like solemnity.