IN FLAVORFine dining · Moscow
Fine dining · Cuisine of transformation by fire

IN FLAVOR

Here, the raw becomes something other. Six chapters of a tasting menu — an ingredient's journey through heat, smoke, and patience into a form it never had.

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Tasting menu

Six chapters of one transformation — from the raw fabric of an ingredient to a form born in the crucible.

Scallop with icy citrus essence
I Chapter I · Cold before the heat

Scallop on ice

Raw Sakhalin scallop, icy citrus essence, sea urchin roe — the starting point from which the journey into fire begins.

Raw18°C
Foie gras seared to a caramel crust
II Chapter II · First touch of heat

Foie gras over embers

The first touch of fire: the crust caramelizes in seconds while the center stays nearly raw. Pear, smoked honey, mustard seed.

240°CCharcoal
Duck slow-cooked over cherry-wood fire
III Chapter III · Slow smoldering

Duck over cherry wood

Eight hours of steady heat change the fiber's structure irreversibly. Baked plum, bone sauce, cherry smoke that lingers to the table.

8 hoursCherry wood
Marbled beef over open flame
IV Chapter IV · Peak of transformation

Beef in open flame

Marbled tenderloin meets open fire directly — no intermediaries. Celery root, red wine, oven-baked salt.

Open flameMain course
Flambé right at the table
V Chapter V · In Flavor

Flambé tableside

The moment the room is named for: cognac ignites just inches from the guest. One second of fire, and the flavor changes irreversibly before your eyes.

Open flameClimax
Dessert of hearth ash and honey
VI Chapter VI · After the fire

Ash and honey

Ash from hearth-baked bread melted into cream, buckwheat honey, smoked butter — the trace of fire remains even where the flame no longer does.

CoolingFinal course
Chef Matvey Grossu
Chef and creator of the concept

Matvey Grossu

Chef at IN FLAVOR · 14 years at the open fire

"IN FLAVOR doesn't cook a dish out of an ingredient — it carries the ingredient through the heat until it becomes truly itself."

Matvey started at the grill in Odesa, then worked the kitchens of Lyon and Copenhagen, where open fire once again became the central tool of fine dining. In 2019 he returned to build a restaurant around a single idea: the hearth, the embers, and the flame are not decoration — they are the author of flavor. Every course of the menu passes through its own temperature of transformation, from the icy scallop to the ash at the end.

01 · Fire as author

We don't mask the ingredient with sauces — we let fire finish what nature began.

02 · Irreversibility

Every course crosses a point of no return to the raw — that is the taste of transformation.

03 · A trace, not a burnt ruin

Smoke and heat leave a memory, not scorched earth — subtlety matters more than intensity.

Table reservations

Reserve your place
right by the crucible.

The room seats 28 guests. The tasting menu is served in full — we recommend setting aside at least three hours for the evening.

HoursWed–Sun, 6 PM–Midnight
Menu6 chapters · from ₽12,400
Dress codeSmart casual
Phone+7 (495) 118-06-42

We'll contact you to confirm your reservation within the day.