Di Nulla

The name translates as "no problem" and reflects the philosophy of dolce far niente — the art of slowing down, enjoying food and conversation, and being yourself at any time of day.

Di Nulla is an Italian restaurant created by Tanya and Katya, a mother and daughter.

The restaurant's design is by the architecture bureau DA Bureau, inspired by the streets of Milan. The interior blends wood and stone textures, mosaic floors, and a glass wine-cabinet display case. Arched elements, neon signs and artistic details create the feeling of an urban Italian street and a light, lively atmosphere.

Di Nulla's cuisine is non-classic Italy — accessible and delicious. Chef Andrei Smirnov works with seasonal ingredients and an original reading of beloved Italian dishes. Among the appetizers: scallop crudo with limoncello, and octopus carpaccio with tomato salsa. Among the antipasti: artichoke carpaccio with stracciatella, and a sucrine salad with crab. The pizza is made with a thin center and "leopard-spotted" edges; the pasta fresca ranges from a lemon spaghetti Gentile to house-made crab pasta in tomato sauce. The mains include an entrecôte with pepper sauce and pommes paille, and dessert brings a rum baba with plombir cream and wild strawberries. The bar list offers signature cocktails and a set of mini versions of the drinks.