Maroon: Middle Eastern Aesthetics by Novikov Group

The moment you step inside, the geography changes. The East is not suggested here; it is felt in every detail. On the ground floor, the open kitchen becomes the first point of gravity: a grill, wood-fired ovens, and flames that do as much for the room’s drama as for its flavour. Krivtsova & Redina’s interior carries the idea of a palace lightly — arched vaults, tactile surfaces, warm light, and a quiet reminder that luxury need not be loud.

The kitchen is led by brand chef Vladimir Bogozhavets, who has been working with Novikov Group for more than 12 years and was also behind the Moscow Maroon and Meraki projects. A restless traveller, Bogozhavets brings back ideas and techniques from across the world, then folds them into the menu with restraint — keeping the dishes clear and accessible, but never predictable.

The menu reads like a map of the Middle East: Jordan, Morocco, Lebanon, Syria. It begins, naturally, with mezze — hummus, matbucha, mutabal, and flatbreads pulled from the wood-fired oven. Then: fattoush, kutabs, manakish with chicken. For the main course, there are lula kebabs of lamb, beef, chicken or tiger prawns — juicy, lightly smoky, served on thin lavash with herbs and sauces. And, of course, tagine: rich, slow-cooked, and true to its Maghrebi roots, with turkey, lamb or seafood. The average bill at Maroon is 450,000–500,000 UZS

Images: restaurant website and social media; restaurant press office