The brains behind this pizza restaurant stick to the golden rules of cooking - do few things but do them very well. Although there are actually also one or two meat dishes and salads on the menu, Montalto is all about the fantastic artisan pizzas. The dough is fresh and yeasty and much thicker than the usual crisp thin Roman style pizzas usually found in Moscow and you can watch it being flung in the air by the chefs in one end of the room. The toppings are simple combinations given clever twists, such as Parma ham with some gruyere in the cheese mix or homemade spicy sausage with helpings of caramelized onions. The atmosphere is akin to a trendy New York loft, all clean lines, dark woods, exposed brick and slick lighting.

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