Booked on Yandex Go — Now in Almaty

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.

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.

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.

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.

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.

Images: restaurant websites and social media; Yandex Maps

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.