A collection is not a portfolio. A portfolio is built for return. A collection is built for legacy — each asset conceived with intention, each concept distinct, all of them held to the same uncompromising standard.
Some are open. Some are closed. All of them are part of the story.

Five ventures. Three countries. One philosophy.

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HEDONIST Bar & Kitchen
Cocktail & Gastrobar · Kyiv, Ukraine · Est. 2017

Hedonism is at the core of everything here — pleasure in all its forms. Food, drinks, music, atmosphere, and the tactile joy of wood, leather, ceramics, and velour.
Located in the heart of Kyiv near Olympiyskiy Stadium, Hedonist has held its place among the city’s top bars since 2017.

Cocktails
Our bartenders work with professional equipment — sous-vide, ultrasonic baths, centrifuge, smoker — to create cocktails that are genuinely original. All classics are honoured, all twists are intentional. For years, Hedonist has run a vinyl-only music format through a Hi-Fi Bowers & Wilkins sound system.

Kitchen
American, Asian, and Middle Eastern — united by obsession with detail. Our burgers use exceptional local beef, served with black gloves for the full sensory experience. Fusion signatures like Smoked Pulled Pork in WOK with black mushrooms and hummus, or Animal Style Fries in four variations, have become icons of the menu.
Every weekend, a resident DJ keeps the atmosphere at the perfect frequency — loud enough to feel, quiet enough to talk.

Hedonist Bar & Kitchen — a place for people who know how to enjoy life.

BOOTLEGGER
Restaurant & Bar · Kyiv, Ukraine · Est. 2017

On the left riverside of the Dnipro river, next to the Comfort Town residential quarter, Bootlegger is a modern and refined restaurant for those who appreciate both substance and style. 125 seats, an all-season terrace, and a menu that speaks two languages.

American
Dry-aged Ukrainian and USDA beef. Burgers and hot dogs in brioche buns. Potato skins, Cobb salad — and one of Kyiv’s most serious collections of Bourbon and Whisky.

Italian
Neapolitan pizza, homemade pasta, a wide antipasti selection. Wines and unlimited Prosecco for Sunday brunch.
For Everyone

Bootlegger is built for the kind of evening where three generations sit at the same table and everyone leaves happy. Table games and PlayStations keep the kids engaged — so the adults can actually enjoy their dinner.
A place that takes food seriously and people even more so.

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ESTHETE Cocktail Club
French Cocktail Club · Kyiv, Ukraine · Est. 2019

Descend the stairs. Ring the bell. Enter the tropics.
In the heart of Podil — Kyiv’s most animated and touristic quarter — Esthete Cocktail Club is your ticket to a permanent summer. Open daily from 5pm to 5am, it is the kind of place that begins as an afterwork drink and ends at dawn.

The Concept
Created by French bartender Léo Sagel, ECC is a cocktail of influences: the discipline of a London cocktail club, the warmth of Southeast Asian hospitality, and a distinctly French refusal of pretension. Quality over quantity — in every glass, every interaction, every detail.

The Experience
Table service and bar service. Exceptional cocktails — classics and originals. DJ sets and dancing as the night deepens. A space that shifts its mood with you, from quiet and intimate to alive and electric.
A tropical escape. All year long. No passport required.

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GRAND SUSHI
Montpellier, France — est. 2024

Sushi, reimagined as a system.
Grand Sushi was never just a restaurant. It was a proof of concept — built to answer one question: can premium sushi be delivered at speed, at scale, without compromise?

Opened in December 2024 in the heart of Montpellier, the concept broke from the conventions of the category. No waiting. No theatrics. Premium ingredients — eel, duck, truffle — ready the moment you arrive. The market responded immediately: 4.8 out of 5 on Tripadvisor, Google Business etc within months of opening.

But the product was only half the story.
Behind the counter, a robotised production platform — purpose-built rolling and cutting automation, RFID-integrated checkout, zero-queue service design — was quietly doing something the existing market couldn’t: cutting labour costs without cutting quality. The technology on the market was outdated, expensive, and built for a different era. We chose to build our own.
The model was designed from day one for franchise replication. One kitchen format. One production logic. Infinitely scalable.

One location. Wrong partner. Closed.

The concept, the system, and the IP remain intact.
What we are building next goes beyond a restaurant chain. The vision is a robotics and AI production platform that makes sushi franchise ownership accessible to non-professionals – no culinary training required, no specialist staff, no operational complexity. The technology does the work. The owner runs the business.

Existing automation on the market is outdated, prohibitively expensive, and built without scalability in mind. We are building the alternative: purpose-designed hardware and software that standardises production, eliminates labour dependency, and makes every franchise location a copy of the last – in quality, in output, in economics.

We are looking for technology and investment partners to build this platform together.

Eat in · Take away · Delivery
46 Rue Saint-Guilhem, Montpellier

BITTEAT City Project
Yummy & Healthy · Stuttgart, Germany · Est. 2014

Bitteat is not a restaurant. It is an ecosystem.
Built around a single conviction — that healthy food should be genuinely delicious — Bitteat City Project operates as a closed network of venues, production, and distribution in Stuttgart.

Bitteat Restaurant
A modern vegetarian table-service restaurant. An extensive selection of bio, natural, and alcohol-free wines. Food that takes no shortcuts.

Bitteat Shop
A takeaway point for ready-to-eat meals — hot and cold. Quality without compromise, for those on the move.

Yummy & Healthy — in that order.

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