Muse

Muse's interior was designed by Evgenia Uzhegova of Living Now studio — and it throws you off in a pleasant way from the first glance. A cylindrical wine cabinet, a large handmade ceramic cube, a corner counter that seems to split the room in two — the elements are few, but every one does its job for the atmosphere. The lighting shifts from warm and focused to colorful and dramatic, and that's what turns a spare set of details into a layered space. The open kitchen adds life: everything is visible behind the glass, keeping the room on its toes.

Our guide's team finds the atmosphere here genuinely cozy: dim lighting, a spacious room and an open kitchen all do their part.

The menu is built around three directions. The raw bar opens the account: salmon tartare, tuna and beef carpaccio — clean and precise. Among the starters, standouts include eggplant with stracciatella, Brussels sprouts with tuna sauce, and octopus carpaccio — the latter has long been one of the most photographed dishes on the table. The hot section rests on mushroom-and-truffle risotto, orzo, smoked eel and a classic cacio e pepe. The Indian section brings garlic naan, chicken tikka, palak paneer with grapes and tandoori shrimp. Bread from the neighboring Remy Kitchen Bakery arrives as a complimentary starter.

In the morning, Muse turns into a completely different place. Breakfast here isn't just a formality: two original sets, baked eggs with red caviar, Turkish-style eggs with salmon, cheesecakes made from baked cottage cheese. The first set is built around a spinach-and-egg brioche, with a choice of salmon, mortadella or bacon. The second is a bagel with cream cheese, following the same choice-based logic. You can also build your own breakfast to taste.

Our undercover guests rated it 7 out of 10 for breakfast, noting delicious food but pointing to uneven pacing during busy hours. Dinner scored higher, 8 out of 10: the kitchen convinces, and the evening atmosphere makes up for any rough edges in service.

The bar side is a story of its own. Head bartender Vitaly Skripchinsky bet on low ABV and milk punch: 14 original cocktails built on gin, rum, whiskey, vodka and tequila. For an aperitif: Ravi Shankar or the 18+ Frances; for those wanting something stronger: The Moment or Perfect Lady. Sommelier Dmitry Bazashvili built the wine list around the Old World and magnums: by the glass, you'll find both an everyday Rioja with Gewürztraminer and Burgundy, Chablis and champagne.