Tilda

Fifty square meters in a side street where the noise from Malaya Bronnaya doesn't reach — that's all this place needs to make an impression. The interior is done in a Scandinavian spirit: nothing extraneous, light surfaces, clean details. The atmosphere here is defined not by the decor but by the team — every staff member acts more like the host of a home than a waiter. The friends & family concept Valery Abel and Nikita Alexandrov have championed since 2017 is more than a slogan — it's noticeable from the first minutes.

Our guide's team calls Tilda a lovely spot away from the noise of Patriarch's Ponds, for those who value the kitchen more than the interior.

The kitchen is led by Alexander Shuba, a chef with twenty years of experience, having worked alongside Italian chefs Carlo Cracco and Emanuele Pollini and taken part in several Lucky Group projects. The menu offers an original take on familiar formats. Rump tartare is served in two versions: Piedmontese and Parisian. Red Argentine shrimp come with tomato ponzu, olive oil and lemon zest — nothing extra, but every component in its place. Tomatoes on tonnato cream and a crisp fennel, zucchini and mint salad make up the lighter side of the menu, working well for both lunch and the start of a long dinner.

Pan con tomate with prosciutto speck is a Spanish classic given its own spin: a tartine with grated tomato topped with ham lightly smoked before aging. Fried artichokes with ricotta cream and gremolata are another good reason to open a bottle. A story of its own is the burger, with a beef patty, caramelized onion, cheddar and caciocavallo on a potato bun. It's served with fries and homemade American-style pickles and, true to house tradition, pairs well with the signature Bloody Mary.

Wine at Tilda is its own topic. Co-owner Nikita Alexandrov built a list where biodynamic and natural labels sit alongside the classics. More than thirty-five items are available by the glass, including champagne — a rarity even for Moscow restaurants with serious wine ambitions. The list is built so that both everyday wine drinkers and those looking for a special-occasion bottle can find something of their own.

Our undercover guests rated it 7 out of 10 for breakfast, for unconventional combinations like a potato gratin with poached egg and pike caviar, and eggs Benedict on brioche with orange mousse, while noting an unhurried pace of service. Breakfast is taken seriously here — French toast with peanut butter and roasted bananas, or cheesecakes with a properly firm texture, don't feel like filler items. It's food made with care, and it shows.