Eva

There's a personal story behind the restaurant's concept: brand chef Glenn Ballis grew up on Greek home cooking — his mother is from the peninsula. The wish to honor that tradition became the foundation of the menu, and the project is named after the chef's daughter, Eva, underscoring just how personal it is. The kitchen is built around mezze, dips, and dishes off the grill and out of the wood-fired oven: about forty items, including octopus with tomato and tahini, beetroot with feta cream and raspberry, halloumi with honey and truffle oil, and a Greek salad with toasted bread crusts and dense, salty feta.

Our guide's team finds that dinners here are much stronger than breakfasts — we always favor the evening format.

The interior was designed by Evgenia Uzhegova. The room looks like a spacious, light-filled house, with flowers, greenery and fruit in the details. The Greek presence is understated: a checkered pattern on the tablecloths, a quiet blue motif on the white tableware, olive trees in antique ceramic planters. Guests are greeted at the entrance by a large tiled oven, faced with tiles spanning three centuries, crackling with real firewood. On the wall hangs “Greek Grandmothers,” a painting by actress and artist Katya Shcheglova. The large communal table also deserves a mention — built for a big group, it suits a birthday or a lively gathering.

The bar brings together a Mediterranean lineup: gins, sherries, vermouths, and Greek classics — metaxa, ouzo, retsina. Lucky Group's head bartender Maxim Gorelik builds the cocktail list on the same logic as the kitchen: Greek accents should come through in every glass as organically as on every plate.

Our undercover guests rated it 9 out of 10 for dinner — for the grilled octopus with tomato, which they consider the star of the menu, and for the overall lively, southern-style buzz. A table by the window or at the bar is the best choice, but they're rarely free: the room is almost always full.