Skrepka

The space is built around a few strong details: a red poured floor sets the tone for the whole room, and glass tabletops in a warm butter tone echo the pastries baked here in-house. In the warm season, the panoramic windows slide open and the room literally spills out onto the street. The terrace out front lets guests sit outside and watch life go by in this quiet Kitay-Gorod lane. The atmosphere is intimate, without excess noise or bustle.

Our restaurant guide's team finds the interior light and pleasant, the staff friendly, and the pizza genuinely good.

Brand chef Alexander Nechaev is behind the menu. His approach favors clear pairings with attention to detail. Breakfast is served here until 16:00, and the lineup covers different moods: sweet-potato taco pancakes, a tuna sando, and a grand curd pancake with mascarpone. For anyone who wants something heartier in the morning, there's mushroom grechotto and morning pizzette.

The appetizers include fried olives served with crispy Jerusalem-artichoke chips, and burrata with charred peppers and chorizo crisps. The hot dishes are built on carefully considered flavor pairings: a chopped rabbit steak comes with carrot cream and tarragon, and dorado fillet with marinara sauce. Neapolitan pizza gets its own place on the menu: eight varieties, split evenly between cream and tomato bases. Among them, a meat pizza with four kinds of meat and a truffle one with mushrooms and truffle paste. Dinner is rounded out with a pistachio tiramisu.

New special items appear on the menu every two weeks — regulars keep finding something new each time. That rhythm of updates makes every visit a little different.

Head bartender Maxim Artyomov runs the bar side. The main focus is wine: the selection is extensive, and the wine steward helps guide guests to a bottle to match the dish or simply the mood. Skrepka is a place equally suited to a morning coffee on the way to work, a late breakfast with friends, or an unhurried dinner with a glass of wine.