Bourgeois Bohemians

This elegant new restaurant embodies the concept of comfort dining and combines classic French elements with local ingredients and a signature approach. The name is a nod to American sociologist and journalist David Brooks, who coined the term to describe the new creative class. It’s all about the gastronomic sets here – four during the day and nine at dinner time. You can expect to find dishes like Burrata with semi-dried tomatoes and ginger-mint pearls, mackerel with avocado cream, tomatoes and yuzu, duck breast with cherry and beetroot or tomato soup with ox tails and coriander. Wash it down with wine, which is supplied strictly through small producers and costs (300-600Rbl for a glass), or with classical cocktails.