Lombard Restaurant

The bar is different from the majority of other holding projects and manifests a few modern trends at once: the accent on simple but unhackneyed culinary and a creative approach to the cocktail story. Besides, the gastro-bar format is set as speakeasy, as a result of this, there is no door sign and the entry is hidden.

The short menu will greet you with interesting positions such as salad with warm eggplant and sweet chili, dumplings with bolete mushrooms and potato risotto, quail quarters Sous Vide with green buckwheat.

They prepare bruschettas with bolete mushrooms, serve rabbit liver with Pskov potatoes and instead of typical Caesar they serve Caesar with chicken balls. For a dessert there is juicy Tres Leches and tender camomile Panna Cotta served in a small bucket. The brand chef Alexander Belkovich is responsible for the selection of dishes and it looks very international. The famous mixologist Sam Konyakhin is responsible for the original cocktail card and here each drink has its own story and a zest.

The design of the new restaurant executed by Kira Grishina is based on retro style addressing us to 50-s. The first hall houses a contact bar with geometric ornamental patterns, while the design of the second hall combines stucco and unexpected print of tulips on the walls. The furniture has been brought from London. Art director Egor Shabalin responsible for the concept of gastro-bar assures that no hookahs are expected but on weekends DJs will be playing good house music.