White rabbit

Developed
in collaboration with

restaurant by Vladimir Mukhin and Boris Zarkov located on the 16th floor at Smolenskaya Square, where the view of Moscow becomes a spectacular part of the dining experience. The cuisine is rooted in Russian traditions, local and seasonal ingredients, and modern techniques.

It was awarded a Michelin star in 2021 and ranked 13th on The World’s 50 Best Restaurants list in 2019.

what to order

Moscow borsch Borsch is a traditional East Slavic thick vegetable soup with meat broth or vegetarian.

Olivier salad The Olivier salad was created in 19th‑century Moscow by French chef Lucien Olivier, featuring luxurious ingredients like partridges and lobster.

Ukha It is still very popular among fishermen and tourists, both professionals and amateurs

Golubtsy Golubtsy (singular: golubets) are stuffed and stewed cabbage rolls that count among the most classic comfort‑food dishes in Russian cuisine.

Medovik (Honey Cake) Medovik is a classic Russian layered honey cake with tender, slightly crisp honey biscuits and rich sour‑cream‑based cream.

Pelmeni (dumplings) Pelmeni are small boiled or fried dumplings made from thin unleavened dough with a filling

Pirozhki with meat filling Pierozhki with meat filling are great to accompany a bowl of hot broth or with a cup of hot black tea.

Blini Blini (singular: blin) are thin Russian pancakes, similar to crepes.

Chebureki Chebureki are Crimean Tatar fried meat pies. It spread across the USSR in the mid‑20th century.

details

Cuisine:: Contemporary Russian
Address:: Smolenskaya Sq., 3
Avg bill:: $$$$ 5,000–8,000 ₽ per person
Booking:: Required, dress code