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.