When we decided to go to Moscow, we knew that we had to eat at White Rabbit, the 23rd best restaurant in the world. If you have Netflix, it’s possible you saw the episode featuring Chef Vladimir Mukhin, discussing the inspiration and philosophy behind White Rabbit – modern Russian cuisine with locally sourced ingredients. The restaurant is also located on the 16th floor of Smolenskiy Passage with an amazing view of the city.
Heading to Russia, we weren’t quite sure what to expect of the cuisine. The dishes that came to mind were Soviet classics like borscht and pickled herring – but what of the food before and after communism? Mukhin’s mission is to explore and discover the dishes of the pre-Soviet era and reinvent them for a modern diner.
Each dish brought out had a story and history behind it. This was hands down my best dining experience ever, delighting my palate and my intellect as each bite and flavor was connected with Russian history.
The Smolenskiy Passage, White Rabbit located at the very top in the dome
The Ministry of Foreign Affairs, one of the Seven Sisters Skyscrapers, located across the street
Entering White Rabbit
Browsing the menu
White Rabbit: Red currants, apple, and whipped with sake, apple liqueur and carrot
Drunk Bumblebee: Vodka, propolis, Limoncello, basil, pineapple, lemon and fructose
Salty napoleon with beluga caviar, served with corn milk
Closeup of the corn milk
Swan livers ryazhenka and Antonovka apple paste – the favorite dish of Ivan the Terrible
Served with birch jelly
One of the most delicious things I’ve ever tasted!
Birch bread (made with Birch bark), served with herring milt and hare forshmack
Closeup of the Birch bread
Herring milt and hare foschmack and butter
Scallop, raspberry and salted tomatoes
Caviar of sea urchin, sea buckthorn, and sea water