Tartarbar

Dmitry Blinov and Renat Malikov take raw dishes to a new level, with a menu of tartares, tataki, carpaccio and ceviche in a range, all paired with elaborate, rich sauces. But it's not all raw: you can also try beef tongue with purée and sun-dried tomatoes, and for dessert, baked-apple ice cream.

A gastrobar by the renowned Duo Band team.

The space follows a design by Alexey Penyuk (studio APPA): against a backdrop of loft-style concrete and brick walls hangs a crystal chandelier, live plants push through the cracks, and paintings on the walls keep an eye on the guests.