A restaurant that embraces the zero-waste concept, a rarity even for Moscow. Björn’s staff try to use everything, up to the last scrap. They are commanded by chef de cuisine Andrey Fedoseev, who pays close attention to everything that grows around. This interest engenders excellent springtime lemonades based on birch sap, summertime salads with field herbs, and lots of other intriguing food.

Chef's recommendations

  • Smørrebrød with northern shrimp and sea grape
  • Deer tartare with soaked cranberries and fried reindeer moss
  • Marinated mackerel with watermelon radish
  • Moose ribs with sauce of spicy plum
  • Grilled buccinidae with cauliflower cream and apple

Chef Bartender's recommendations

  • Multebaer
  • Myretue
  • Fjorden

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