operating as one indivisible space
fine dining French-Japanese Restaurant
and Haute Cuisine & Hi-Fi Bar
and Haute Cuisine & Hi-Fi Bar
...food
(01)
Fine dining as meditation
...Drinks
(02)
Fine drinking as acoustic art
...Sound
(03)
You don’t just listen.
You feel the frequency
You feel the frequency
...Service
(04)
Hospitality as choreography
...aesthetic
(05)
Design that whispers
Atelier Kū is not a restaurant with a bar attached, and not a bar that happens to serve food. It is conceived as a single, indivisible space in which five crafts — haute cuisine, precise mixology, sculpted design, perfect sound and intelligent service — are built to function as one evening rather than five separate departments.
High-end...
Artem Estafev
Brand Chef
Artem Estafev is Atelier Kū's Brand Chef, known for avant-garde gastronomy and precise, artistic presentation. His culinary language centres on hyper-seasonality, texture and advanced fermentation technique. He was awarded two Michelin stars for ARTEST (Moscow) in 2021
CHEF ✽ ✽ MICHELIN 2022
ENTREPRENEUR
NUTRITIONIST
ENTREPRENEUR
NUTRITIONIST
Andrey Bolshakov
Founder & Co-Owner | Bar Programme Lead
Andrey Bolshakov is co-founder of Atelier Kū and leads its bar programme, recognised for a scientific, systematic approach to mixology. He built Insider Bar to #13 on The World's 50 Best Bars list (2021), where it also won the London Essence Best New Opening Award. Before Insider, he was senior bartender at City Space Bar, also World's 50 Best Bars-ranked (Moscow).
ILya velikanov
Executive Cocktail Designer
Ilya Velikanov is Atelier Kū's Executive Cocktail Designer, known internationally for bridging high-end culinary mixology with visual storytelling — combining advanced flavour extraction with a strong visual sensibility. He was previously Chief Mixologist at NAHATÉ and Head Bartender at Insider Bar (#13, The World's 50 Best Bars).
Carmelo Zappulla
interior Design
Carmelo Zappulla is founder and CEO of External Reference, the Barcelona-based studio that designed Atelier Kū's interior — a practice known for parametric design and immersive spaces that blend classical architecture with visual art and advanced technology.
interior
design
design
(02)
SECTIONS
(03)
guests
(01)
Team
(03)
guests
interior design
(02)
(01)
Team
SECTIONS
21
Terrace
60
Bar
Restaurant
45
Total Seats: 126
Floor plan
interior
design
design
(02)
SECTIONS
(03)
guests
(01)
Team
(03)
guests
interior
design
design
(02)
(01)
Team
SECTIONS
The restaurant seats 45 guests in a room built for precision and personal recognition rather than volume. The restaurant is planned to operate from midday to midnight, with the bar opening into the evening and running later into the night — details on specific seatings and any lunch service will be confirmed closer to opening.
haute cuisine
The restaurant seats 45 guests in a room built for precision and personal recognition rather than volume. The restaurant is planned to operate from midday to midnight, with the bar opening into the evening and running later into the night — details on specific seatings and any lunch service will be confirmed closer to opening.
The bar is the darker, more tactile counterpart to the restaurant — a listening room disguised as a cocktail bar, where sound, liquid, material and mood are designed as a single system rather than separate elements, and where the drink and the frequency are composed together.
hi-fi bar
The bar is the darker, more tactile counterpart to the restaurant — a listening room disguised as a cocktail bar, where sound, liquid, material and mood are designed as a single system rather than separate elements, and where the drink and the frequency are composed together.
A shared balcony connects the restaurant and the bar — a transitional space where guests from both sides of Atelier Kū can step outside, breathe, talk or enjoy a cigar. Timber flooring carries the character of a yacht deck. A cigar trolley supports a carefully selected cigar experience, alongside Italian outdoor furniture chosen to the same standard as the rest of the room.
Terrace
A shared balcony connects the restaurant and the bar — a transitional space where guests from both sides of Atelier Kū can step outside, breathe, talk or enjoy a cigar. Timber flooring carries the character of a yacht deck. A cigar trolley supports a carefully selected cigar experience, alongside Italian outdoor furniture chosen to the same standard as the rest of the room.
open kitchen
and laboratory
and laboratory
At the physical and philosophical centre of the project sits the Atelier itself: an open kitchen and laboratory, placed between the restaurant and the bar, where chefs, bartenders and specialists work in view of the guest. Arrival is designed around this idea.
The name carries the project's philosophy. Atelier refers to the craft itself — the making of singular things by hand, to the highest possible standard, by chefs, bartenders, sommeliers, servers and designers working side by side. Kū is a Japanese concept associated with emptiness, space and potential — a space that is not incomplete, but waiting to be filled.
Without a guest, the Atelier remains simply a room. With a guest, it becomes an evening. As the project's own formulation puts it: Atelier is us. Kū is you.
Opening
December 2026
December 2026
