A modern steakhouse of the Basque school
The idea was born on a journey: in search of the perfect formula of taste, Mikhail Gokhner and chef Alexander Tretinnikov travelled to the Basque Country.The result is a restaurant that unites the precise, oceanic minimalism of northern Spain with the primal power of South American asado.
Provenance and quality of the product. The focus is the Atlantic: the Basque Country, Galicia, Argentina, Uruguay. The historical bond between these regions shaped a shared culture of working with meat and fire. We work with whole cuts, fish on the bone, local and seasonal produce, keeping their natural taste.
The Basque school and the asador technique. Delicate control of the fire, “grey embers”, no aggressive flame, respect for texture. Fire does not mask the product, it reveals it. A minimum of ingredients. A maximum of concentrated flavour.
An open kitchen, the rhythm of a live fire, the dense energy of the restaurant. Here guests see the process, smell the smoke and hear the grill at work.
Basque chuletones on the bone from our own aging room.
Fire is the most precise tool here: delicate heat control and no aggressive flame.
Whole cuts, fish on the bone, local and seasonal produce, natural flavour.
Guests see the process, smell the smoke and follow the work of the grill.
The right glasses, decanting at the table and strict control of serving temperature.
The dry-ageing chambers stand right in the dining room and are part of the open gastronomic concept.
OMA is two spaces with different characters and a shared language of restrained luxury. The interior is by designer Zhenya Uzhegova: no visual noise, light that singles out the table, music that stays in the background and never interrupts conversation. The main hall resembles a gentlemen's club: a coffered wooden ceiling, a stone pattern on the floor and a collection of paintings. The private room is intimate: a large table for 10 guests and walls painted from Zhenya Uzhegova's sketches. The plate pattern was designed by Ilya Kiselev, inspired by a journey to the Basque Country.
At OMA wine is a full partner of the fire. The list is deep, with a focus on the great reds: Super Tuscans, Bordeaux, Burgundy and cult New World wines that stand up to the power of dry-aged meat and rich fish.
The sommelier leads an expert conversation without pressure and can suggest a rare vintage or a wine you will not find in shops. Zalto and Riedel glassware, decanting at the table and strict control of serving temperature.
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The open kitchen is the heart of the room. Guests see the process, smell the smoke and hear the grill at work. The dry-ageing cabinets stand right in the dining room as part of the gastronomic concept.
The Basque school and the asador technique: gentle control of the fire, “grey embers”, no aggressive flame, respect for texture. Chef Alexander Tretinnikov works with whole primal cuts, fish on the bone, local and seasonal produce. A minimum of ingredients, a maximum of concentrated flavour.
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The essentials in brief. If you have another question, call us or book a table.
Book a tableMikhail Gokhner, founder of El Gaucho. The idea was born on a journey to the Basque Country with chef Alexander Tretinnikov.
The Basque school and the asador technique: delicate control of the fire, “grey embers”, no aggressive flame, respect for texture. A minimum of ingredients, a maximum of concentrated flavour.
Historically the regions are linked by Basque migration to South America. The Basques brought their techniques of working with produce and fire, which grew into the asado culture.
Designer Zhenya Uzhegova. The plates were designed by Ilya Kiselev, inspired by the journey to the Basque Country.
