Wine. Talks. Food

At «Wine. Talks. Food» on Salova Street, 61, every dish comes with a wine pairing — non-alcoholic options are also available. Cava is served with a tartine topped with whipped butter and truffle salt, while Georgian amber wine comes with mozzarella and smoked crème fraîche. The wine list features contemporary wines, ranging from classics to radically natural "wild" ones. The Greek retsina is worth trying: this ancient drink is rarely poured by the glass. Chef Yulia Lukhverchik (Mad Espresso Team) works with local, seasonal produce in a casual dining format — simple, unpretentious food. The dishes show a distinctive combination of flavors and precise execution: the hummus is made with wild garlic and wild herbs, foraged for the restaurant by a specialist in wild plants. Young cheeses are also made in-house, with plans to add brined, blue, and vegan varieties. The dining room is divided into two zones: a brass bar counter and tables for a full dinner. The interior is minimalist with natural motifs — different types of wood, live plants, and natural stone. All of this contrasts with the industrial landscape visible through the panoramic windows, which can be admired with a glass of wine in hand.