Booked on Yandex Go — Now in Almaty

A Novikov Group pizzeria with a clear, elegant Italian core. The pizza dough is left to ferment for up to 72 hours, giving the crust its lightness and clean, crisp bite; toppings stay confidently classic, from stracciatella to Parma ham. Pasta is made by hand: rigatoni with tomato and aubergine, house lasagne, and pasta finished in a wheel of cheese for the necessary touch of theatre. The cheeses are made in-house, adding depth even to the simplest dishes. Long breakfasts, business lunches, romantic dinners — Bro& N moves easily between them all.

At Byblos, the cuisine of the Middle East and the Mediterranean is approached with real warmth and care. The interior draws subtly on the region’s history, creating a space that feels immersive rather than merely decorative. The menu is built for lingering: chicken gyros, mezze layered with dolma, muhammara, baba ghanoush, hummus, olives and cheeses, delicate veal dolma, slow-braised neck served with purée and lingonberry sauce. The kind of food that naturally turns dinner into a long evening around the table.

Gogra can be summed up in three words: mountains, wine, Georgia. Set with a view over Medeu, it is a natural choice for family outings — the portions are generous, the food is hearty, and the mood invites you to settle in. The khinkali are the thing to order: from the classic lamb version to fillings with pumpkin, potato or mushrooms, plus a miniature version with saffron and pepper sauce.  Satsivi, lobio, dolma, fire-grilled khachapuri, chicken lula, chakhokhbili — the kind of spread that turns lunch into a proper feast.

Möte is designed around the idea of gathering — the name itself, borrowed from Swedish, translates simply as «meeting». Everything here is built to support that feeling: a quieter part of the city centre, restrained interiors, low light, live violin in the background. The atmosphere moves easily between occasions — a date, a family dinner, a long business conversation. The kitchen follows a similarly balanced approach: European at its core, with subtle influences borrowed from elsewhere. On the menu, ossobuco in tomato sauce with Spanish-style purée, or mulard duck breast with caramelised apple and raspberry sauce.

Set high on Shymbulak, Rifugio del Monte feels like a true Alpine refuge — made for views, clean air and a slower rhythm. The terrace looks out onto a quieter side of the mountains, away from the usual crowds and visual noise. Come in the morning: the breakfast with potatoes, egg, black caviar and bottarga sets the day on precisely the right course. The main menu keeps the tone elegant: oysters, foie gras terrine with Almaty apple purée, cheese fondue, pasta, steaks and seafood sauté, all served with the kind of polish the setting calls for.

A sushi bar where no one stops at Philadelphia rolls. The menu moves freely across Asia: ramen with turkey, beef or salmon, wok dishes, General Tso’s chicken — and, for those who like a little adventure, taco sushi, fried rolls, rice-free rolls and even potato dippers. The cocktail list has the same sense of play: a wasabi Margarita or a Sichuan pepper sour feel like a small gastronomic experience in their own right. Portions are generous, presentation is precise, and small details — like a layer of salad inside the rolls — bring a welcome sense of balance.

An urban café built around breakfasts, brunches and fresh pastry. The menu rests on a European base, with simple everyday dishes made a little more interesting: draniki with egg and ham, a croissant with scrambled eggs and trout, borscht and lasagne, burgers, meat patties with purée — all familiar, but handled without boredom. Whatever brings you to Teplo, do not miss the pastry counter. The danishes alone are worth your attention.

Images: restaurant websites and social media; Yandex Maps