The Grand Cru restaurant was opened by the Simple Wine trading company. The name itself declares that our restaurant is inextricably linked with fine wine, offering an appropriate level of service and cuisine. This has always been the case since the restaurant opened in 2006.

Six sommeliers work with wine at Grand Cru; one of whom is Chief Sommelier Pavel Kravchenko – winner of the “Best Sommelier of Russia” award, as well as the Managing Director Tatiana Mann-Pakhmutova – chairman of the jury of 50 World’s Best Vineyards (Eastern Europe).

The wine list is updated daily. It contains between 50 to 70 wines by glass and about 1000 by bottle. The wine is bottled in Spiegelau and Zalto glasses, including the high-end Josephine glasses.

Our menu is rather short by Moscow standards. It is built on the principle of frequent seasonal updates. David Hemmerle pays special attention to seasonal, local, organic products. The Grand Cru menu always has and will always include dry-aged beef steaks, as well as light and purely organic vegetable dishes.

Wines are always terroir, unified with nature. Earth, air, stones, wood – everything that nature has created is used in our interior, carefully selected by Natalia Belonogova. But the main attraction in the interior is the wine shelves. The guest is able to examine any bottle, and this is the main thing that helps to create the atmosphere of the Grand Cru.

We are not just fine dining, but also wine minded.