04 Nov 2026 | 12:17

Burger with meat and peanut butter? An updated gastrobars Middle Ground is opening in Minsk.

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— Bull & Roo has been in the works for three and a half years, says co-founder Glez Gruzer. — In Belarus, Spanish cuisine is still not very well understood. We see other Spanish restaurants closing, which is very sad because this cuisine is delicious and interesting. Currently, the trend is for everything Italian and Belarusian.

The new interior is different from the one on Oktyabrskaya, but it shares common features with it. The hall has expanded — now it's a full-fledged gastropub with 53 seats.

— As I said, we've grown up, so the interior has changed too, continues Artem. — Although some details from the old interior are preserved: a 19th-century dresser, a piano. They will evoke memories. For the rest, the interior has been adapted to modern reality. The bar has expanded because, in addition to beer, we will be focusing on wine. The ceiling was redesigned, the walls were reconfigured, and the columns were decorated anew. All the furniture is new.

The result is an authentic gastropub. It's a loft, but a cozy one. Here, you want to sit for a long time with a group of friends or family, not just have a quick beer and leave.

Glez adds:

— When I opened the first Middle Ground on Oktyabrskaya, it was a test run for me on the Belarusian market. I've lived abroad for over 10 years: in the UAE, in Europe. I realized that the Belarusian market is extremely complex. In Europe, people come for good food and don't pay attention to the interior; what's important to them is getting a good product. People in suits want a tasty sandwich.

In Belarus, however, you need to consider many different factors. The interior is one of the key factors. On Oktyabrskaya, we focused on the product. And we felt great about it. But now we've worked on our mistakes and moved to the gastropub format with a pleasant and warm interior.

"You can't go far on a regular burger"

The previous Middle Ground had a fairly modest kitchen space, so the menu was small. Now, the kitchen is spacious. The food is overseen by chef Yuri Botvinnik. The menu is designed like a newspaper, so you can read it, be entertained, and find out what's going on in the establishment. In the

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