Cream 

Menu and prices - Restaurant Nofar on Kutuzovsky prospect. Menu and prices - Restaurant Nofar on Kutuzovsky Prospekt Dishes from the oven

Before booking a table, we find out where ras el-hanut is added, what matbuha is made from, and whether a lotus flower can bloom in a former brewery.

The new restaurant is billed as Moroccan, although upon closer inspection it looks more like a variation on a given theme. And even though Lamberti and Novikov were not in Morocco, their dreams of the Maghreb are somewhere akin to ours, which means they will not cause dissonance. The interior was created by Evgeniya Uzhegova, a designer from St. Petersburg, who is known in her hometown for the cute projects of Kroo Cafe CheerDuck, and in Moscow for the design of the new Chinese restaurant Chiho. The design concept recreates a conventional Moroccan house. The first hall meets at the entrance with a facade overlooking a narrow street of Marrakech: lampshades of city lamps, a counter with sweets, bakers are scurrying around the stove next to it, and a little further a butcher's shop. The second hall is followed by a bright courtyard with columns and walls-huts, vividly decorated with multi-colored textiles, palm trees and ceramics on the shelves. The ceiling is decorated with cones stylized as tagine lids, which were once the vats of the brewery. For the full atmosphere of oriental bliss in the center of the hall, only a babbling fountain is missing. There is also a second floor with a balcony, from which, like in a theater, you can watch life downstairs, while remaining incognito.

The chef Nofar Zohar, an Israeli of Moroccan descent, was invited to set up the kitchen: together with William Lamberti, she came up with the menu and gave the restaurant her name, which means “lotus”. Chef Noam Cohen, an Israeli from Morocco, works on site. Probably, this symbiosis was the reason that the cuisine is not confined within the framework of the Moroccan tradition and flirts with the Middle Eastern motives in general.

The large menu does not stand on ceremony, it offers everything at once: kebabs, meat and fish on the grill, oven dishes, salads, smoked meats and even spices by weight. Among the hits are the textured and memorable Cubania beef tartare with chili bulgur and five types of tagines in an individual portion or directly for the company (from hake in Moroccan spices with celery, carrots and onions, seafood with fennel, celery, zucchini and sauce from vegetables, chicken with ras el hanut spices and fried vegetables, rabbit with dried fruits and spices, or lamb with Jerusalem artichoke). A special menu item is a whole collection of mouth-watering meze, including sweetish matbuha made from tomatoes, garlic and chili, tender eggplant saaluk caviar, babaganush with pine nuts, tahini paste, light and fresh Arabic salad with cucumbers and pine nuts, and hummus with seafood, mushrooms or chicken liver. The flatbreads served with the meze as a compliment are worthy of special praise and go for an independent dish.

Average bill: from 1500 to 2000 ₽

Kitchen: Moroccan

Book for free! Book a table via WhatsApp

10 reasons to book a table

  1. Table reservation is IS FREE!
  2. Possibility to choose a table, for example: by the window, on sofas, next to the children's room, a cozy corner, not necessarily on the aisle and etc.
  3. In other words, a table reservation is a notification to the establishment that you Maybe planning to visit it.
  4. If you can't come to the institution by the specified time or at all, your reservation will simply be canceled after 15 minutes! No one will hold a grudge against you, because there are different situations in life :)
  5. If you do not know the exact number of guests, or the exact time of arrival at the institution, then it is better leave a preliminary reservation and correct or cancel it on the day of your visit! This way you can be sure that good tables remain for you.
  6. When booking a table, you will be sure that you are not turned around at the entrance to the establishment with words "No seats", "one place left at the bar counter", "we have a banquet" and etc.
  7. You receive SMS about your reservation, this serves as confirmation for you that the booking request has been processed and that the establishment is expecting you.
  8. SMS about the reservation includes the name of the establishment, address, date, time and phone number for making adjustments. If you book by phone of the institution - SMS is not sent in 90% of cases and to prove that you have booked a table somewhere - it will not work!
  9. Your mobile number and full name indicated in the booking form are needed only to receive SMS confirmation of the booking! We do not transfer data to third parties and do not send spam mailings!
  10. When you book a table, the attitude towards guests in good establishments is more loyal, for example - "You are expected and will certainly be met", "Landing at a good table".

No matter what season, no matter how difficult the year turned out to be, or what a sad situation has developed with food elections in the country, the master guru-restaurateur Mr. Novikov confidently and diligently continues to plan new gastronomic projects, scattering them around the most different parts of the city. His next brainchild is a Moroccan restaurant in a Moscow adaptation called Nofar, who settled on the territory of the Badayevsky brewery-fire victim not far from his other establishment, "Syrovarni". In addition to the declared Moroccan orientation, which is unusual for Moscow, Nofar there is one more interesting feature, namely the second parent - the famous Italian in Russia, William Lamberti. Together, these delicious trend smiths perform for the first time, and therefore their work deserves special attention and interest.

My acquaintance with the fruits of their joint activity began with a walk around the construction site, through barriers, ropes and chains, through dust and dirt, past painted glasses on the wall and a nondescript homemade blue-and-white signboard. Further there was an unprepossessing door and a small, crumpled foyer-hallway, behind which were hidden two dining rooms and several half-open, half-glazed kitchens. The first hall is a stationary, insulated veranda decorated in a dacha-loft style with red bricks, iron inserts, large windows overlooking the parking lot, a counter with dried fruits, a bar, a stove, a meat display case and live palm trees. The second hall looked more spacious and richer. It was white and large, with tapered structures hanging from the ceiling, a cutting kitchen area, painted sofas and North African ornaments.

Menu in Nofar, despite the statements of the restaurant representatives, it is difficult to call it exclusively Moroccan. Rather, it is a kind of generalized, short guide to the gastronomic world of Morocco, compiled especially for the metropolitan public and soundly seasoned with the tastes of the Middle East. One leaflet looks voluminous. There are many sections, but the number of positions in them is limited. The largest is cold meze appetizers, the rest is commendably discreet.

The food left a positive impression, but there were some downsides. For some reason, the Assorted Baked Chili Peppers from the cold appetizer section left all the seeds, which, at the first bite, began to pound with their sharpness on the receptors, threatening to nullify any adequate perception of subsequent dishes. If they decided to leave the seeds, then it would be worth warning about this, otherwise the whole meal begins to drown in obsessive and stupid severity. Cubania Beef Tartare stumbled over additional ingredients, especially the tomatoes, which took the reins into their own hands, and the raw minced meat sat on the back bench, where it sat through the entire dinner, bored and sad. But "Home Bread" was varied, fresh, soft and with a ruddy crust. “Grilled Romano salad leaves” turned out to be crispy, not raw at all, vigorous, with cheese shavings, with coarse sea salt, which was very successfully combined with a bright, rich lemon-mustard sauce. Jerusalem artichoke soup with chips was distinguished by its velvety texture, round, soft taste and moderate tenderness. There was no riot of spices in it, but they most likely were not expected. Tazhin - Stewed Lamb - by far the best dish in the order, arrived, as the name suggests, in a tajin earthenware pot. The meat is the most tender, the spices are all as on the selection. Sauce, potatoes, chickpeas and peas played their roles perfectly, creating the desired and desired harmony of taste. "Couscous" fulfilled its duties as a side dish with a bang. It was fragrant, crumbly, without a hint of dryness or freshness. "Veal shashlik" was a success both in appearance and taste. The meat is juicy, appetizing, soft, smiles and total satisfaction. “Green peas with butter, onions and garlic” did not disappoint either - a high-quality, light and at the same time interesting side dish, which can be safely ordered as a separate dish. The “homemade tomato sauce” that was served with the kebab was flirtatious, somewhere even flirtatious and therefore interesting. But “Baked chicken with honey and paprika” from the oven, alas, turned out to be too bland and dry, although there are no complaints about the softness. He would have a different, fresher and less oily sauce, and he would have had what he needed, but not more than three.

From the desserts "Chocolate mousse" (it was really chocolate, dense, but not too thick) and "Malabi with rose syrup" were successful - the taste is delicate, almost airy and not at all cloying.

As for the service, everything was extremely clear and informative. The young man worked correctly, what was needed - he told me where needed - helped, when needed - cleaned, brought, changed, arranged. By the way, the staff in Nofar- the complete opposite of the workers of another project of Mr. Novikov "Cool", where the waiters are more like lost ducklings by an unfamiliar pond.

The bottom line is:

A vibrant, interesting establishment dedicated to the tastes of the Middle East, North Africa and Morocco. The quality of the products is beyond doubt. Freshness and lightness in food give hope for a tasty future. The service helps, not hinders. The main disadvantage is the location, it does not indulge in convenience.

Publication from Mikhail Kostin (@mkostin_ru) Jun 2 2017 at 1:35 PDT

Average bill: from 1500 to 2000 ₽

Kitchen: Moroccan

Book for free! Book a table via WhatsApp

10 reasons to book a table

  1. Table reservation is IS FREE!
  2. Possibility to choose a table, for example: by the window, on sofas, next to the children's room, a cozy corner, not necessarily on the aisle and etc.
  3. In other words, a table reservation is a notification to the establishment that you Maybe planning to visit it.
  4. If you can't come to the institution by the specified time or at all, your reservation will simply be canceled after 15 minutes! No one will hold a grudge against you, because there are different situations in life :)
  5. If you do not know the exact number of guests, or the exact time of arrival at the institution, then it is better leave a preliminary reservation and correct or cancel it on the day of your visit! This way you can be sure that good tables remain for you.
  6. When booking a table, you will be sure that you are not turned around at the entrance to the establishment with words "No seats", "one place left at the bar counter", "we have a banquet" and etc.
  7. You receive SMS about your reservation, this serves as confirmation for you that the booking request has been processed and that the establishment is expecting you.
  8. SMS about the reservation includes the name of the establishment, address, date, time and phone number for making adjustments. If you book by phone of the institution - SMS is not sent in 90% of cases and to prove that you have booked a table somewhere - it will not work!
  9. Your mobile number and full name indicated in the booking form are needed only to receive SMS confirmation of the booking! We do not transfer data to third parties and do not send spam mailings!
  10. When you book a table, the attitude towards guests in good establishments is more loyal, for example - "You are expected and will certainly be met", "Landing at a good table".

The day of the Maghreb was hot, the sunset was red,
A long shadow gliding on the sand.
Bright colors and fabrics from Fez collapse
Calmed down, along with the day, in the distance.
A dying ray, so thin and small
I drew, dying, in anguish,
A gentle lily has a simple name - Nofar -
Fine ligature on a swarthy hand. (zveruska)

Making your way past the numerous shops in Marrakech selling spices, carpets, fabrics and sweets, turning into the intricacies of cool narrow streets and seeing an inconspicuous blue door, you know that behind the whitewashed simple walls you will find a miracle - a riad, a luxurious house, illuminated by the sun's rays, but giving coolness , with a covered gallery with arches, wrought iron railings and a tiled patio with a small fountain, palms, orange trees and flowers, a true oasis in the dusty eastern city.

A place that calls for a leisurely rest - sofas, silk-embroidered pillows, colorful carpets, embossing, fine narrow-necked copper jugs, painted plates filled with mountains of sweets and a cup of mint tea, refreshing and aromatic. And all this is like an anticipation of the upcoming feast. Spicy, saturated with the smells of incredible spices, warm, multicolored, colorful, abundant cuisine of the Maghreb is amazing, it appeared at the junction of cultures, peoples and civilizations, it does not tolerate fuss and it is difficult not to love it.


Corner of the Maghreb in Moscow - new Moroccan restaurant Nofar, which was opened on the territory of the former Badaevsky brewery Arkady Novikov and William lamberti... The cuisine is declared Moroccan, abounding in seafood and fish, meat and poultry, a variety of cereals, aromatic spices and spices, legumes, olives, a variety of herbs, vegetables and fruits.

True, a clear Levantine accent is still heard, and it is no coincidence. Chief Consultant is a Moroccan living in Israel named Nofar, who developed the menu in collaboration with William and another Israeli, Noam Cohen, who runs the kitchen now. It is to her that the restaurant owes its name (“nofar” in translation - “lotus”). Local products are used in the restaurant, but the spices themselves are brought from Morocco, and the spice of the dishes is adapted for the Moscow public. Lamberti says - “We cook Moroccans, but our dishes are lighter than traditional ones - they have less spices, for example, and have a Mediterranean flavor. The food turned out to be very homemade, but we set ourselves such a task, because Moroccan cuisine is in principle homemade. " That is why there are many traditional, rich in taste, warm, spicy dishes on the menu, which are so good to share at a hospitable rich table with friends and family.

The interior of Nofar was created by the St. Petersburg designer Evgenia Uzhegova, who tried to recreate the atmosphere of a Moroccan riad, a home for a large family, hospitable and cozy. There are three zones here - a “house” with soft sofas, pillows, a wood-burning stove, a “courtyard” with whitewashed walls, huge jugs, bags of spices, colorful tagines, an open kitchen and a “gallery” filled with flowers and greenery, from which one can observe the courtyard below, sitting with a cup of coffee or a hookah.

The idea to use the existing architectural elements from the former industrial building of the Badaevsky brewery turned out to be very interesting - the cone-shaped containers for beer wort turned out to be surprisingly similar to inverted tagine lids, which adds to the mood.
The menu includes a lot of meze made from baked vegetables, chickpeas, dzaziki and other delicacies necessary to start a meal (300 rubles each). They are accompanied by a bread basket with different types of bread freshly baked here, on the spot. Hummus is served with mushrooms (350 rubles), with liver (400 rubles) and seafood (550 rubles). Vegetables baked in a wood-fired oven are great, but too smoky for those who hate smoke. Eggplant with tahini and pomegranate (550 rubles) is very good, and babaganush with pine nuts (300 rubles) must certainly be mixed before eating, because it is sprinkled with crystals of Svan salt on top, and it may seem salty. Salads, hot appetizers, soups are standard items on the menu, but they contain a lot of interesting things. Crispy "cigars" from the finest dough with chicken liver with spicy tomato and tahini sauces (550 rubles), salad with smoked salmon, red onion and mint, which decorates and refreshes the dish (700 rubles), fish soup with hake, " Ouzo "and badian (550 rubles), but there is no expected harira.
The first room of the restaurant has a wood-burning stove and a refrigerator with different types of meat and poultry. Sitting at the table, one can observe how a shoulder of lamb is baked on the fire or hot peppers are sprinkled with acrid drops of juice on the wire rack.

Barbecue, smoked meat, grilled dishes are varied and tempting. But what's a Moroccan restaurant without tagines? With chicken, rabbit, seafood, hake, lamb - for every taste. The one that impressed us the most - with lamb and Jerusalem artichoke (1100 rubles), moderately spicy, rich, in it the nutty note of Jerusalem artichoke does not compete with the most tender well-seasoned meat, but complements it. Excellent rabbit with dried fruits, expected but very tasty chicken in Ras el Hanut spices.
Mint tea, coffee, sweets - to complete a hearty and leisurely meal. You should take sweets with you, so that you can taste the subtle and unpleasant sweetness of baklava, tenderness of bassbusa, cookies with tahini, halva, hazelnuts at home.

Vladimir Kolganov is responsible for the cocktail menu. Among his mixes are “Casablanca with love” with pomegranate rum, hibiscus and sparkling, “Eucalyptus sour” with rum infused with eucalyptus and “Whiskey sour apricots” with bourbon on dried apricots, “Old East”, “Moroccan Grog”. Their bright flavors match the spicy, rich meze and tagine.

"Anansische"(RUB 600)

Excerpts from the menu:

Hummus with mushrooms and onions(RUB 350)
Babaganush - baked eggplant with pine nuts(RUB 300)
Arabic vegetable salad(RUB 300)

Eggplant with tahini and pomegranate(RUB 550)

Salad with artichoke, green peas, fennel, cucumber and almonds(RUB 550)
Grilled Romano lettuce with lemon mustard sauce(450 rub.)

Smoked salmon salad with red onion and mint(RUB 700)

"Kubenia" beef tartare with bulgur and chili pepper(RUB 600)

Beef carpaccio with chili, celery and parmesan(RUB 550)

"Cigars" with chicken liver and spicy tomato and tahini sauces(RUB 550)

Seafood tagine (crab, shrimp, squid) with fennel, celery, zucchini and vegetable sauce(RUB 1500)

They say that after the Trojan War, Odysseus, having lost his way in wanderings, moored on his ship to the shores of the Maghreb, to the land of lotophages - lotus lovers. The food from the locals was so good that none of the sailors wanted to sail away.

“... having met them with friendly affection, they gave them a lotus to taste:
but everyone tasted only the honey-sweet lotus,
instantly forgot everything and, having lost the desire to return back,
all of a sudden he wanted to stay on the side of the lotophages in order to collect a delicious lotus "(Homer. Odyssey).

Look at the name of the restaurant - there is also a lotus symbol in its logo. This is clearly not without reason, it is tempting to return here.
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Moroccan restaurant "Nofar"
Kutuzovsky prospect, 12, building 3