Champagne Charlie's bistro

Champagne Charlie's bistro is a culinary project by Glenn Ballis (Sangre Fresca, CuttaCutta) with a focus on fish and seafood.

The restaurant was inspired by a bistro of the same name near the chef's home, which he often walked past early in his career.

The restaurant's interior was developed by the Arch(e)type design bureau, led by Daria Belyakova. Natural materials dominate the finishes: marble, wood, metal. A wave-shaped wall and bar counter help build a coastal atmosphere. The space is rounded out with decor pieces, many of them handmade: lampshades over the tables, the painting "Pool and Depth" by artist Vlad Loktev on the wall, ceramic and porcelain tableware. The restaurant turned out intimate and visually pleasing, its calm color scheme lifted by a bold orange sofa.

In the kitchen, concept chef Glenn Ballis is assisted by brand chef Nikita Rendino and chef Artem Tsykov-Bolshakov. Together they've built the menu around a "fish & seafood bistro" idea: a wide selection of fish and seafood for every day. Fish is prepared here in various ways. There's a raw bar with five kinds of crudo and tartares, a surf & turf section with octopus and chorizo alongside filet mignon with shrimp, dumplings with red shrimp, and a crab Danish. The wine list, by sommelier Sarmat Gabaraev, offers a wide range from Champagne, from niche récoltants to old houses, with special focus on the "Coteaux Champenois" section — still wine from the region.