LHLThe Luxury Hospitality LibraryOn the record
Register/People/LHL-P-441
Part IX · P9-02 · English short article · LHL-P-485

Arkady Novikov

Arkady Novikov brought his restaurant business to Mayfair in December 2011 with an unusually explicit proposition: two cuisines and a lounge under one name. The London opening translated an established Moscow restaurateur's method into a new market. His authorship lay in choosing the location, assembling specialists and giving several dining experiences a common commercial address. [1, 2]

Code
LHL-P-485
Book
P9-02-73
Record date
24 September 2026
Anchor
Novikov Restaurant & Bar, London
Anchor status
LHL-S-033 confirmed in the local register.

1 · POSITION

Arkady Novikov brought his restaurant business to Mayfair in December 2011 with an unusually explicit proposition: two cuisines and a lounge under one name. The London opening translated an established Moscow restaurateur's method into a new market. His authorship lay in choosing the location, assembling specialists and giving several dining experiences a common commercial address. [1, 2]

2 · THE BUILDING SETS THE BRIEF

In his 2012 interview with The Caterer, Novikov described spending five years seeking a London site. The eventual building was too large for a single restaurant, prompting its division into different spaces. That explanation matters: the format emerged partly from the available property, rather than from a culinary manifesto imposed on an interchangeable room. [1]

3 · SEPARATE KITCHENS, SHARED RECOGNITION

The restaurant's own presentation retains Asian and Italian identities alongside the Lounge Bar. Guests can therefore recognise the proprietor's name while choosing a different menu and atmosphere. The arrangement makes variety part of the establishment itself, allowing the same address to accommodate dinner, drinks and different expectations of an evening. [2]

4 · THE RESTAURATEUR AS EDITOR

Novikov's Moscow portfolio includes Sirena, a restaurant organised around fish and seafood. In the London interview, he stressed finding people with the necessary culinary expertise rather than personally commanding every cuisine. Read together, these sources locate his contribution in selection: a strong premise, a suitably qualified kitchen and a room capable of giving that premise a social life. [1, 3]

5 · ⚑ CANDOUR

⚑ The London restaurant is the concrete anchor here. Its success or longevity does not establish identical ownership, quality or operating arrangements across every business bearing Novikov's name. The founder's interview explains his intentions; it is not an independent assessment of the food. Culinary credit also belongs to the chefs and their teams. [1–3]