An author's bistro, where chef Pavel Demin is responsible for the kitchen. Previously he worked in St. Petersburg projects PMI Bar and Cococo, in the Moscow restaurant White Rabbit and did internships in institutions in Spain and Denmark. The bistro focuses on wines and a line of its own non-alcoholic beverages - kombucha, fermented juices and water kefir. The latter is to some extent an analogue of kefir, but without lactose. It is prepared on the basis of a Japanese mushroom that looks like rice. In the afternoon from 4 pm to 5 pm “Meal” is closed for a siesta.