TOP VIEW Located under a glass dome on a 16th floor of Smolenskiy Passage, White Rabbit is the first joint project of restaurateur Boris Zarkov and chef Vladimir Mukhin. Beautiful, modern and daring in its own way. Here for the first time Russian cuisine sounds in unison with the latest culinary trends and Russian products rise to a height of recognized delicacies. Want borsch soup? Try ours, with fried crucians, baked beans and turnip crisps. Do you know how delicious can veal tongue be? Taste it cooked in a shape of famous Russian “Lakomka” ice cream, cooked into a bird cherry dough with morel sauce. Every dish from White Rabbit menu is a result of a long work, gastronomical expeditions and a special respect for traditions. CHEF Seasonal local products, original recipes and finely-designed combinations – those are the distinctive features of a cuisine of Vladimir Mukhin, chef of White Rabbit. Following the rules of high gastronomy, Vladimir opens every season with a tasting menu, which is based on new products, ideas and combinations of flavors. Through our tasting menu we have already introduced Black sea oysters, rapa whelk from Yalta, Crimean truffle and other delicacies of contemporary Russian cuisine. We have also started unique gastronomical performances, which are played in our gastrobar by Vladimir Mukhin and chief-bartender Oleg Reshetnyakov. A fascinating story about a combination of food and cocktails charms and convinces that gastronomy is as much art as literature and painting.
Tavsiye
