CAVALIERI, a restaurant by Novikov Group and chef Anthony Cavalieri, is opening in the heart of the capital. It was created in collaboration with Svetlana Bondarchuk, who became the project’s media partner and, together with the team, helped shape the atmosphere, visual identity, and narrative.
The Italian restaurant CAVALIERI is a space where the philosophy of haute cuisine meets the warmth of family-friendly Italian traditions. Anthony Cavalieri is the creator of this formula, synthesizing culinary traditions from the Old and New Worlds into his own signature cuisine.
CAVALIERI’s cuisine is built on three principles: seasonality, open-fire cooking, and collaboration with local suppliers. The debut menu opens with cold appetizers and antipasti. Among them: salmon carpaccio with caper dressing, beef tartare with horseradish and homemade tartine, chicken liver ragout with agrodolce onions. But the chef’s main emphasis is on handmade pasta: spaghetti alla kitara with langoustines, cottatelli nero with crab and mussels, regginetti with porcini mushrooms—there are eight types of homemade pasta on the menu in total.
