BUONO

On the upper floors of a Stalin-era skyscraper over the Moskva River, inside the Radisson Collection Hotel on Kutuzovsky Prospekt, Ginza Group has built an Italian project with a clear original stance. The brand chef is Giuseppe Davì, an Italy native who builds the menu like a route across the country: the Alpine north, the hills of Tuscany, the Sicilian coast — every region present not as a passing reference but as a specific set of ingredients and techniques. The space was designed by Megre Interiors in the spirit of a southern Italian home: ochre tones, warm textures, none of the formal coldness you might expect at this altitude.

Our guide's team finds that Moscow's panorama from this height becomes a standalone part of the evening — the city outside the window joins the dinner from the very first minute.

The key idea Davì built the new format around is bringing the dish back to the table, literally. The chef or the maître d' finishes preparation right in the room, in front of the person they're cooking for. Built around that philosophy is a dedicated flambé menu: a green salad with shrimp, avocado, goji berries and a citrus dressing with a hint of spice; spaghetti with Kamchatka crab, house-made sun-dried tomatoes and pesto; roasted chicken with vegetables; beef fillet with foie gras, asparagus and Marsala sauce. The finale — classic crêpes suzette with wild berries and vanilla ice cream, served flambéed at the table.

On Fridays, the program changes: Davì builds an entire three-course set purely from seasonal farm ingredients. The structure stays the same, but the content doesn't — the set follows the market, not a fixed card.

Among the seasonal newcomers is the "BUONO Bear" dessert: cottage-cheese cream, a crisp wafer, a fresh-berry tartare and cherry jelly. The plating is clearly built for photos, but the flavor balance doesn't suffer for it — form and content don't compete here.

In the end, BUONO works on several registers at once: a panoramic spot with one of the best views of the capital's center, a stage for live culinary theater, and a place where regional Italian cuisine exists without touristy simplification — with specific geography, a recognizable original signature, and ingredients chosen deliberately, not by chance.