The wine list includes a concise selection of classic Italian labels, several French and Spanish options, and a couple of recognizable hits from the New World. There is also a wide choice of non-alcoholic drinks: lemonades, cocoa, signature teas (for example, raspberry with sage), coffee with alternative milk, and apple grog.
The menu at Medeu generally repeats the city Del Papa locations, but with one important difference: here, meat is cooked in a Josper grill — and this is the only kitchen in the chain that uses this technique. At the fire station is chef-coordinator Konstantin Tretyakov, who ensures that the meat dishes are on par with Del Papa’s signature pastas and pizzas. First of all, it’s worth paying attention to:
From the proven classics — pizza with beef mortadella, stracciatella, and pistachios, as well as homemade tagliolini (true handmade pasta) with shrimp and tomatoes. Breakfast is served until 4:00 PM, featuring syrniki, signature specials with Nutella, omelets, and other familiar dishes.
This is the most «mountain-style» version of the restaurant: the space brings together the aesthetics of the Italian Dolomites. Almost everything in the dining hall is made of wood: massive counters, panels, light beams — even the decorative antlers here are wooden. It’s a rare case when a chalet-style interior doesn’t feel like a set design, but rather like a natural extension of the landscape outside the window. The interior is fully open: both the kitchen and the bar operate in full view, and the elongated hall is visible from the entrance to the very last table. Here, you can hear pizza going into the oven, see how pasta is prepared, and feel the lively rhythm of the kitchen. The atmosphere is complemented by bright signature tableware — hand-painted, branded, and festive.
Photo: restaurant websites and social media; Yandex Maps
