In a nutshell: A joint collaboration between identical twin chefs Ivan and Sergey Berezutskiy, this Moscow restaurant takes a modern approach to Russian cuisine with plenty of fraternal fun along the way.
Typical dishes: Russian ingredients are combined with modern technique in dishes such as venison and langoustines smoked in birch bark at the table or buckwheat porridge ice cream with whelk and porcini. Finish with a dessert of blackberry soup and ice cream.
Background: Sergey worked with Anatoly Komm at Varvary Restaurant in Moscow and at Grant Achatz's Alinea in the US, whilst Ivan's CV includes spells at El Bulli and El Celler de Can Roca in Spain.
The room: There's a rustic feel to the cosy dining room, which is accessed via a cobbled courtyard stacked with firewood. There are framed family photographs, fresh flowers and objets d'art including a tandem bicycle hanging from the ceiling.
Bonus point: Sergey Berezutskiy's dish of langoustine, artichoke and tomato won him the San Pellegrino Young Chef of the Year award in 2014.
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