Complex zones

Huge hall is divided into four zones, each representing a separate restaurant. However, the division is quite nominal: every restaurant has floors of different levels covered with individual tile; there also are small transforming screens; lamps and chandeliers of unique designelegant furniture and tropical plants.

Only fresh and ecologically clean products are used to prepare great number of various unique dishes, which are often of own authorship recipes. The super modern stoves, equipment for production of pasta and ravioli, private bread production unit, etc., make it possible to produce culinary masterpieces at the same time preserving useful qualities of products.

The wine list of selected fine French, Italian and Spanish wines will even answer the demands of the most sophisticated guests.

Interview with the chef



  








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Photos by Sergey Mayorov