Baran-Rapan

This Black Sea cuisine restaurant first opened its doors in 2015, and in 2021 it underwent a major transformation and overhauled its menu. The restaurant spans two floors, each with its own zone and separate menu. The ground floor is dominated by local ingredients, with a relaxed setting, a simple interior, an approachable menu and prices that are fair for original cuisine. The second floor is a space perfectly suited to special occasions: an intimate room and an experimental kitchen. In warm weather, from April to November, you can settle among the palms on the green summer terrace.

The concept is original Black Sea cuisine, with recipes the team isn't afraid to experiment with.

Chef Andrei Gryazev leads the kitchen. He regularly updates the menu, using local seasonal ingredients delivered from the restaurant's own organic greenhouse, which operates year-round. The menu is split by floor: the ground-floor section features approachable starters and a raw bar, salads, meat and seafood; the second-floor section features josper dishes, caviar, fresh seafood and more refined mains.

Special attention went to the wine list, led by head sommelier Maxim Kochnev. It has twice earned the "Two Glasses" award from Wine Spectator, and Maxim Kochnev himself was named "Sommelier of the Year" at the WHERETOEAT South 2022 award in 2022.