Meat restaurant with an open kitchen, juicy steaks and dishes cooked on the concept of "ragged and crispy". The meat gets an appetizing crisp and remains soft, filled with flavor inside.This effect is achieved thanks to the only Josper Basque Grill model in Russia that combines the properties of a grill and stove.

Creating a menu, chef Alexander Zherebtsov used the experience gained in classical culinary schools in Europe and modern restaurants of the world.

That is why each dish combines traditional approaches with new trends in cooking - the use of atypical ingredients and cooking methods help to achieve a floatly bright taste.

A calligrapher PokrasLampas was involved in the formation of the concept and interior design.He created an art installation in the walls, or rather, right on the walls of the restaurant. His work, as the layering of several types of visual art, creates a reference to the kitchen of the restaurant, whose dishes are also complex and multidimensional.