This is not a provincial flavor, not picturesque narrow streets and not noisy flows of tourists among pizzerias. There is a very intelligent feeling “timeless”, on the one hand, and on the other - a majestic modern esthetics. The native architecture comes to the forefront with spacious halls, cast-iron columns and girth rails, vaulted ceilings and arched windows - in this we see an important “cultural bridge” to create the right atmosphere here.

Directly in the first room there is a single stand with Pasta Chef and Pizza Chef - this is the first thing that guests see when entering to the restaurant. Everything happens here in an open home format. Opposite there is a small guest landing where you can better feel the atmosphere and watch the processes of making pizza and pasta.

But the center of life of the main hall, of course, remains the fully open kitchen, separated from the guests by an extended contact counter, enveloping two cast-iron columns and turning smoothly into a four-meter communal table.

The restaurant has a farthest "wine room", which features is a common cast concrete table that can accommodate up to sixteen people. Nearby is a service desk, which allows for master classes, and conceptual sofa seating in front of it makes the room even more universal.