Some dinners unfold slowly, one surprise after another, and LOONA is exactly that kind of place. From the moment the first aperitivo arrives, you realize this is not going to be a classic Italian experience, nor is it a traditional Russian one. What LOONA does is far more interesting — it brings Italian technique and rhythm together with Russian ingredients and influences, creating a fine dining experience that feels modern, thoughtful, and genuinely exciting.
The evening begins the Italian way, with aperitivo, and LOONA takes this ritual seriously. Three drinks arrive, each one explained with care, setting the tone for what’s to come. A playful twist on a Zino cocktail comes with a homemade peach sorbet already sitting in the glass, topped tableside with prosecco, inviting you to stir and watch everything come together. It’s refreshing, light, and instantly puts you at ease.
The second drink leans toward a lighter, aperitivo-style passion fruit martini, layered with ripe banana and burnt caramel, finished with a delicate prosecco foam that rises gently to the top. The balance here is impressive — sweet without being heavy, creative without trying too hard. The final cocktail is LOONA’s take on a classic Italian Americano, infused with fresh strawberries, eucalyptus, lemongrass, and Italian bitters, poured over strawberry caviar that bursts gently as you sip. It’s playful, aromatic, and a strong statement of intent.
And then the food begins.
The concept is clearly explained: Italian cuisine using Russian products, and it works surprisingly well. The first appetizer arrives as a creamy artichoke hummus with horseradish and tomato juice, immediately setting a flavor profile that runs through much of the menu — creaminess, gentle sweetness, and the sharp kick of horseradish that keeps everything lively.
There’s a sense that this menu has evolved over time, refined and adjusted, and it shows. One dish references ancient times when shells were used as currency, leading to a beautiful plate of Far Eastern Russian shells served with scallops, cauliflower, parmesan, miso mousse, and black caviar. It’s elegant, layered, and quietly luxurious without feeling excessive.
Chef Andre steps in and introduces the next course: sweet pepper stuffed with veal cheeks, slow-cooked for 12 hours until meltingly tender, finished with romesco sauce and parmesan. Comforting, rich, and deeply satisfying, it’s one of those dishes that makes you slow down and appreciate the technique behind it.
A salted tomato soup follows, but not as you’d expect it. This version comes with tuna toro, salted cucumber, and pistachio cream, presented beautifully and tasting even better. It’s fresh, modern, and shows how LOONA manages to balance fine dining presentation with a relaxed, almost casual confidence.
Then comes one of the standout plates of the night: Russian dumplings filled with Wagyu beef, topped with horseradish sour cream mousse and finished with a rye bread crumble. Rich, indulgent, and comforting, this dish perfectly represents the restaurant’s identity — Russian at heart, refined through Italian technique.
Seasonal asparagus arrives next, marinated and served with an asparagus whip, accompanied by three types of caviar — red, pike, and black, alongside tuna, salmon, and seabass tartares, all brought together with a gooseberry sauce. It sounds complex, and it is, but it works. The flavors are layered, clean, and surprisingly harmonious.
Just when you think the menu couldn’t surprise you anymore, a mini pizza lands on the table. Buffalo mozzarella, tomato sauce, basil, and caviar — simple, playful, and delicious. It’s one of those moments that reminds you food doesn’t always have to be serious to be memorable.
The Russian influence comes back strong with a fang crab from Russia, baked in salt and served with French mashed potatoes, morel mushrooms, and a white wine sauce enriched with garlic, onion, dill, and salted cucumber. Rich, comforting, and deeply flavorful, it feels generous and satisfying.
Before the final main, a palate cleanser arrives — a refreshing sorbet made from melon, mint, and banana, paired with a light granita sauce. Clean, cooling, and necessary.
The main dish doesn’t disappoint. Braised beef ribs, cooked for 72 hours sous-vide, arrive tender and full of flavor. It’s the kind of dish that stays with you, the one you remember when thinking back on the meal.
Dessert is light and thoughtful: a chestnut biscuit with strawberry sorbet and strawberry candy, a gentle ending to a long, well-paced experience.
What stands out most about LOONA is how approachable it feels. This is fine dining without intimidation, a tasting menu that feels fairly priced, creative without being confusing, and refined without losing warmth.
LOONA isn’t trying to follow trends or chase labels. It’s building its own identity, course by course, and doing it very well. A restaurant that makes you curious, keeps you engaged, and leaves you wanting to come back.
And honestly? That’s exactly what a great dining experience should do.
Watch the real experience:
