Juan Cantina Española

At the Moscow location of Juan Cantina Española, the team moves away from literal ethnic decor and builds the image of a cantina through warm natural tones, ceramics, aged surfaces, plants, mosaics and objects that look like finds from travels. The interior continues the story of a fictional Juan: a man who chose a life of shared meals, conversation and gatherings without any particular occasion.

A place for those who value shared meals, vibrant food and a bar with rare agave spirits.

The kitchen is led by Mikhail Saraev, who has worked with Adrián Quetglas and Glen Ballis. The Moscow venue keeps the approach of the Saint Petersburg project: ingredients are carefully sourced, much of the cooking is done by hand, tortillas are made in-house, and the kitchen's base preparations are made fresh every day. Hot dishes go through a Spanish Josper oven fired with natural charcoal and grapevine.

The menu brings together Spain and Mexico without folkloric literalness. It features jamón, tapas, pinchos, tacos, padrón peppers, guacamole with nachos, tomato soup with seafood, paella, grilled sea bass, Galician-style octopus, gambas al pil-pil, machete steak with smoked sweet potato, and scallops with truffle and beurre blanc sauce. Dessert options include tres leches, churros, and tacos in a waffle shell with seasonal berries.

Aleksandr Nekrasov heads the bar program in Moscow. The list brings together tequila, mezcal from different Mexican states, sotol, raicilla, bacanora and Spanish specialties. The cocktail menu is built around Latin classics, twists and signature drinks, including a michelada with fresh jalapeño and jamón, the cilantro-smash "Viejo Verde", and "Morrita" with mango and coconut foam. Head sommelier Kirill Trishkin curates the wine list, combining familiar classics, contemporary producers and new-wave Spanish wines.