"Grand Uryuk": a new chapter of Middle Eastern gastronomy in Moscow

      In the residential area of "Prime Park" on Leningradsky Prospekt, "Grand Uruk" opens — a restaurant that continues the story of one of the most recognizable projects in the Moscow gastronomic scene. This is not just a new establishment, but a new chapter in the development of a brand that has remained a meeting place and part of urban life for many Muscovites for almost two decades.

      The culture of the Middle East loves bright metaphors, and the story of "Uruk" can be described with one of them: when an apricot becomes uruk, it does not lose its nature — on the contrary, its taste becomes richer, deeper, and it carries a sense of time. The same goes for the restaurant: over the years, it has evolved from a popular meeting place to a project that has grown alongside its audience.

      Guests come here at different stages of life: first with friends, then with families, and later with children. "Grand Uruk" continues this line, but in a more mature and thoughtful way: it is a familiar restaurant reimagined in light of how the guests themselves and the rhythm of the city have changed.

      The concept of the space is built around comfort and long stays. This is not just a restaurant for dinner — one can spend the day here: meet, talk, work, celebrate, or of course, just enjoy delicious food. In this sense, "Grand Uruk" continues an important tradition of Central Asian gastronomic culture — to be a place where life unfolds.

      "Uruk" is a restaurant where luck comes to people. Couples meet here, families are created. Deals are made, important life tasks are solved. Essentially, this is where the lives of many of our guests take place. The love that the chef puts into each dish is transmitted to the people, and they return for that taste and state," says Anton Wiener, restaurateur and creator of the "Uruk" restaurants in Russia and "Osh" in Dubai.

      The gastronomic part of the project is based on the meat culture of Central Asia; it is not so much about a set of recipes as it is about the attitude towards the product. The origin of the ingredients, the balance of spices, and the fire on which the meat is cooked are important.

      The foundation of the cuisine consists of dishes from Middle Eastern gastronomy under the guidance of brand chef Alexey Podlesny. For him, working with natural farm products is not a trend, but a professional practice. Many ingredients, including vegetables, herbs, cheeses, rice, and spices, are supplied directly from Uzbekistan, which allows the cuisine to retain its characteristic brightness of flavors and aromas.

      Alexey is a chef with extensive international experience. At different times, he has worked in restaurants in Spain and Italy (Leña and Bistronomika in Madrid, Da Giacomo in Milan, La Logge in Siena, and La Grotta in Pisa), and has also participated in projects in Dubai, Hong Kong, Kazakhstan, and Italy. Today, he serves as the corporate and conceptual brand chef of the "Uruk" restaurants in Moscow.

      The grill in "Grand Uruk" is the foundation of the cuisine and an important part of the gastronomic tradition: the techniques of Uzbekistan and the Caucasus are strictly adhered to here. The focus is on skewers of beef tenderloin and lamb t-bone, where the rack and tenderloin are combined; the meat is grilled over an open flame to a rich crust and served with onions, herbs, and honey-spicy cucumbers, revealing the flavor of the product through precision and respect for tradition. The menu also features classic Central Asian dishes: aromatic freshly baked tandoor flatbreads, manti, samsa, chebureki, kutabs, as well as lagman in several variations, including the Uyghur version with spicy lozi sauce and fried lagman with veal.

      The main dish on the menu is pilaf — a dish without which Eastern gastronomy cannot be imagined. At "Grand Uruk," it is prepared in two variations: festive Toy Oshi with lamb meat, yellow carrots, and Khorezm rice "Lazar," as well as traditional teahouse pilaf, where lamb meat is fried in lamb fat and cotton oil with garlic, barberry, and aromatic spices. These recipes are based on traditions passed down from generation to generation.

      The menu of "Grand Uruk" has been updated. Among them are homemade dumplings with veal in a clear rich broth, aromatic chakapuli with lamb and sour plums, and juicy köfta made from beef and chicken with cheese, served with warm bread and fresh herbs.

      The interior of "Grand Uruk" was designed by Alexandra Wiener. The space is built on a combination of natural materials, soft light, and calm architecture that does not overwhelm but rather envelops. There is a lot of wood, natural stone, and tactile textures — details that create a sense of warmth and inner balance.

      The East in this interior is present not literally, but rather at the level of mood: instead of direct decorative quotes — a subtle modern interpretation of traditions. Eastern motifs resonate softly, like a distant memory of home, roots, and simple, real life. Panels made of natural cotton fabric become visual accents of the space and add depth to the interior.

      The restaurant itself is conceived as a place where one wants to spend the whole day: there are two halls, a children's playroom, and a live music area. The interior is organized so that guests feel comfortable regardless of the occasion, whether it is a large family dinner, a conversation with friends, or a quiet evening at a long table. In this thoughtful softness and attention to detail lies the main idea of "Grand Uruk": a restaurant as a space of warmth, communication, and simple human joys.

      "Grand Uruk" continues the story of a brand that many Muscovites have known for many years. But now this story sounds different — calmer, more confident, and deeper. Just as the taste of an apricot changes when it becomes uruk.