Lesnoy 2.0 opening: a first-class menu and musical atmosphere

On December 9, Lesnoy restaurant, located in the historic building of the Miussky tram depot, reopened its doors: guests can enjoy a revamped menu, a stylish atmosphere, and many pleasant surprises. The project is being implemented by Agalarov Rest and Future Group with the participation of Grigory Leps.

Guests at the event enjoyed the new menu, developed by the restaurant's long-standing brand chef Sergey Kondakov, complementing the gastronomic experience with pleasant impressions. EMIN performed everyone's favorite hits, one of which was given to him by Grigory Leps, while Mitya Fomin invited guests to sing and dance along with the artists. The musical mood was complemented by singer LYRIQ and cover band TWINS SHOW. The host of the evening was Dmitry Olenin.

The first to appreciate the rebranding of the project were Emin Agalarov, Grigory Leps, Steven Seagal, Mariam Tillayeva, Milana Pich, Slava, Arkady Fedorov (Istokiya), Alexander Filin, Maria Tsygal, Maria Lobanova, Andrey Zolotov, Pavel Kamin, and others.

Agalarov Rest owner Emin Agalarov welcomed the guests: "We are proud to present Lesnoy 2.0 restaurant! Over the past five years, this place has become a landmark on Moscow's gastronomic map and has truly won the hearts of our guests. The new concept guarantees an even warmer and more pleasant atmosphere, and the exquisite menu will impress any gourmet. We are grateful to our partners, the Depo. Moscow food mall, for their cooperation and look forward to the further successful development of the project."

The evening was attended by the project's chief architect, Valery Lizunov. It was he and his Archpoint bureau who breathed new life into the restaurant beloved by Moscow's hedonists. Now, the industrial architecture of the building, reminiscent of 19th-century industrial vernissages, is woven with curious details: a life-size pine tree floating under the ceiling, elegant chandeliers reminiscent of flowering forest glades, and amusing figures of hares flashing here and there.

Sergey Kondakov's menu is based on traditional seasonal ingredients, “forest” and local products, which the chef uses to pay tribute to world cuisine and time-tested hits in a comfortable interpretation. The evening was accompanied by cocktails from the updated bar menu, which features mixes using wild berries, herbs, and natural ingredients.