Antonio Bistro

Antonio Bistro is a project by the holding Pinskiy&Co at "Sevkabel Port," where Anton Pinsky's culinary vision got its own name and address. The menu here is built around the restaurateur's personal taste preferences: the best of the holding's various kitchens, reinterpreted by chef Mikhail Bobylev in the format of an accessible bistro that's still worked out to the last detail. The waterside space dictates its own rhythm — breakfast, lunch, an evening with wine, or a night under a DJ set all fit here equally naturally.

Our restaurant guide's team finds Antonio Bistro a rare case where "accessible" doesn't mean compromised: every dish carries the hand of a chef with a point of view.

Mikhail Bobylev builds the kitchen around a simple but principled idea: the food has to be honest. A WhereToEat finalist in the "Best Breakfasts" category and brand chef of the restaurant Veter, he doesn't overcomplicate — he picks the ingredient precisely and calibrates the balance. At Antonio Bistro that shows up in every section of the menu: a tomato soup with parmesan mousse balances acidity and creaminess, a duck confit leg with baked apple holds the contrast between slow braising and natural sweetness, and a creamy scallop risotto is set against a rich, almost velvety beef-cheek risotto — two dishes from the same category with entirely different characters.

The Mediterranean line in the menu isn't self-contained: Japanese roll technique is woven into the overall context so it doesn't stand out from the venue's logic but works as another way of talking about freshness and flavor balance. Lightness is the common denominator across most of the menu, and that's not by chance: the restaurant sits by the water, and the food here has to match the air outside.

The dessert case is its own draw. Margarita Arzamazova, trained under the Spanish pastry chefs Jordi Bordas and Miquel Guarro, builds the sweet part of the menu as a dialogue between classic form and an unexpected flavor twist. No dessert exists as a mere illustration of the familiar — each one holds something that makes you pause and try it again. The signature chocolates carry that logic forward in the format of a small souvenir that tastes like the place.

The cocktail list, by the holding's head bartender Imam Gadzhimagomedov, and the wine selection, by sommelier Alexander Kucherov, rhyme with the overall mood: nothing heavy, plenty of play with aroma and texture. Wines are offered by the glass, so guests aren't tied to a bottle but can move with the evening. Summer cocktails with strawberry and oolong give way to warmer, cognac-based variations — the list is written like a shift in the time of day.

The interior — white tablecloths and greenery against Sevkabel's industrial texture — doesn't try to compete with the view outside but rounds it out. The terrace with live plants extends the room out onto the street, and the line between "inside" and "outside" is a loose one here. Antonio Bistro exists within the logic of its location rather than against it — and that, perhaps, is the project's central success.