Meal

Here, everything is about a passion for fermentation: they make their own kombucha, lactose-free water kefir and miso pastes, and bake bread on their own sourdough starter. Chef Pavel Demin's menu keeps a close eye on local ingredients and seasonality: chicken-liver pâté with fermented blackberry, roasted-carrot hummus, spruce ice cream with lemon and pear, and other unusual combinations. The interior blends the spirit and minimalism of the Scandinavian countries: white walls, dark wood furniture, and an open bar.

A bistro on Liteiny built around the slow-life concept and new Nordic cuisine philosophy.

By the way, the bistro closes between 4pm and 5pm — a kind of Scandinavian siesta for the staff.