cottage cheese pancakes with wild strawberry sauce and a cappuccino.


who: co-owner of IZBA rouge.

what’s in your mind: I do love my job a lot, but to be honest I would really like to have some rest near the sea now.

what inspires you the most when working on Isba rouge: feedbacks from our happy clients. I guess this inspires me the most. For me it is an indicator that our clothing brings pleasure like a good therapy.

location: Moscow, Coffeemania at Pokrovka street.


breakfast version of Skagen with orange bread, mascarpone-vanilla yogurt with fresh berries, oat & nuts, fruit-drink.


who: chef of Orange 3 Restaurant.

what’s on your mind: I have been living and working now 4 months here in Moscow. I found that very interesting to be here, learning this new culture, new city, new country, brand new kitchen and beautiful restaurant Orange 3. And of course, learning to know Moscow people. At the moment biggest professional challenge in my life is that how can I find all the best and high-quality products to my kitchen. It takes some time to find them. I have to be very patient with this, it’s not possible to have everything in couple of months. They said that Moscow was not built in a day ….. So, that’s what I am thinking now, I have to believe them. And again, have to say that it is super-beautiful to see how my kitchen-crew is better every day. They are very excited and very hungry to learn new things. Here as well, I have to be very patient and persistent – but no worries, this is one of the strongest parts of me.)

what’s your favorite dish to cook at home:  I don’t like to spend many hours just to cook at home, so I keep everything as simple as possible. Fresh, very healthy salad, all these products what are now fresh, lots of vegetables, maybe some  roasted  fish or chicken. And very important always very tasty dressing  for all that. But I have to say that more interesting than cooking at home at the moment is to go out and to see as many restaurants as possible. I like to know what is hot in Moscow, what kind of restaurants here are, how is the food quality etc. Now in 4 months I have been eating out in 30 different restaurants and tried their dishes. Your turn to try mine.

location: Moscow, Orange 3.


cottage cheese pancakes, croissant, cheese plate and some berries.


who: chef at Osteria della Piazza Bianca in Moscow.

what’s on your mind: for me the most important aspect of my work is first of all the respect of all ingredients used in kitchen and its freshness, to cook them in a simple way in order to mantain their taste and not alterate it, to use quality food, and also to built a team on which you can always rely where harmony is on the base. Working in kitchen should not be considered as a difficult work but it should be seen as a creative moment… for me being a chef can be compared to an orchestra conductor, where everybody perform indipendent and dependent in an easy flow. It’s the team that arranges simphony and the music is listened by guest, everything has to be on the right place, from the preparation, to the presentation of the dish to the taste… and a part of this a smile and positive attitude make the difference!

what’s your favorite dish to cook at home and what’s your favorite when it comes to work: my favorite dishes at home are simple: «risotto ai funghi» or «spaghetti al pomodoro fresco with fresh basil» or some light salads. Some days I do love upon request of my wife, to prepare for her «pancakes»! When at work I am very happy when a guest request me to prepare for him something special… I do like cooking fresh fish for our guests, like seabass, prawns, lobster, in sicilian way with typical traditional flavours using in particular Extra Virgin Olive Oil from Sicily.

location: Moscow, Osteria della Piazza Bianca.


cottage cheese casserole with berries and some cappuccino.


who: photographer and a very nice guy.

what’s on your mind: I’m concentrating my thoughts  around the family, home and future stability. Which will actually allow us to maintain some reckless lifestyle. Let’s say after I’m turning 35.

when and why did you decide to become a photographer: I became a photographer because I wanted to and because it just happened so. I was thinking about photography before entering the university, but I actually had quite classic education. On my second year in university I’ve started working in advertising agency and it brought me to photography. Started to shoot parties and then gradually got involved into photography deeply.

location: Moscow, Bulka at Pokrovka street.


oatmeal with berries and seeds, green smoothie and coffee.


who: co-owner of Fen Dry Bar.

what’s on your mind: grand opening of the second Fen Dry Bar at Bolshaya Dmitrovka)))

your secret beauty tips: as the owner of the dry bar, i’d like to share my hairstyling tip — «To refresh your blow-out, apply a dry shampoo to one-day old (or as for me, three-day old) hair, blow dry the roots using a round brush. The mix of the dry shampoo and the natural oil will have the same benefits as a volumizer so you’ll get an extra day out of your blow-out and have major volume. I now do this every week!»

location: Moscow, Fresh.


oatmeal with berries and grapefruit juice.


who: restless searcher of the answer «who am I?». In the meantime head of pr-department in Kira Plastinina Company, workaholic, snowboard-and shoes-addicted girl.

what’s on your mind: to do MBA, to learn history of arts, to find antisleeping pills.

who you dreamed to become when you was a child: to become a boss or a boy. Luckily not all of our dreams came true )))

location: Brasserie Most, Moscow.



oatmeal with berries and fresh orange juice.


who: DJ, stylist, model, novice blogger at

what’s on your mind: planning my trips to Europe, thinking up new posts for the blog, making long lasting plans.

your perfect vacation: my lovely boyfriend, my friends, ocean, sun and islands! Dreaming of a road trip in the USA, hope we’ll do it soon. But I actually I feel happy everywhere when my favorite people are around.)

location: Moscow, FF restaurant and bar.