Magnum

The wine bar Magnum is a project by Anton Lyalin and Kirill Martynenko. Besides the wine shop's founders, sommelier Nikolai Naftulin also handles the wine selection. Their joint work has produced a wine list with more than a hundred labels, half of them available by the glass. A distinctive feature of the list is that the wines are grouped into sections.

The idea and concept belong to the former, while the kitchen is entirely the latter's responsibility.

Despite the project's format, there's a full kitchen here with a solid menu selection: soups, salads, starters. So you can pick something for brunch, or come for lunch or dinner. Brand chef Kirill Martynenko runs the kitchen. He's found an alternative angle on beef: instead of a steak, they serve tartare.

The bar itself is small, seating 50 guests. In season, a summer terrace opens too. The interior overall is restrained and clean. The space recalls a wine museum: a large oak cabinet with stained glass, bare bulbs with no shades hanging over the tables. A distinctive detail is the phrase "est. 2016," found on every page of the menu, on the plates, and even on the wall — the year the bar opened.