User:Whiterabbit1/sandbox

White Rabbit is a restaurant located in Moscow and opened by restaurateur Boris Zarkov. It is a flagship project of Zarkov’s holding,White Rabbit Family. In 2015 it was declared to be 23ed in the list of The World’s 50 Best Restaurants, annually announced by “The Restaurants” British magazine and an international jury, The World’s 50 Best Restaurants Academy, which includes over 900 experts from 27 regions of the world.

History
White Rabbit restaurant opened in 2011 under the glass dome of the 16th floor of Smolenskiy Passage. Magical world of “Alice in Wonderland” was in the base of the concept of the place. Wonderland’s echoes are reflected in the interior created by famous Russian designer Valeriy Lizunov, and in the inventive cuisine. Also, well-known phrase of Lewis Carroll, “Follow the white rabbit”, has received a new meaning - to get to the restaurant, you should not make a mistake while successively taking 2 elevator rides.

Unique panoramic view of the historical center of Moscow, opening up from the tables of White Rabbit, secured him a regular mentioning in the ratings of the best panoramic restaurants in the world.

Vladimir Mukhin heads the kitchen of White Rabbit. Under his leadership, a gastronomic concept of the restaurant, modern Russian cuisine, was shaped. In 2013 Boris Zarkov and Vladimir Mukhin decided to conduct a brave experiment and opened White Rabbit gastrobar on the first floor of the restaurant, where, for first time in Russia, gastronomical performances took place. Those are “10 dreams” and “Alice in Wonderland”, dedicated to the 150th anniversary of the release of the legendary book by Lewis Carroll.

Cuisine
Modern Russian cuisine, based on the seasonal local products. Vladimir Mukhin recreates tastes of traditional Russian dishes in new combinations: cooks borsch with crucian carps, veal tongue in bird cherry dough, stuff vareniki dumplings with king red crab, makes a honeysuckle ice cream and serves it with sheep cheese mousse and lavender water.

Regularly going to gastronomic expeditions, the chef brings unique products to the kitchen of White Rabbit: Crimean truffles, Yalta rapa whelk, chestnut honey, pickled bamboo, moose milk. Based on those products every new season a tasting menu is created. It consists of 9 servings, which reveal the author’s concept of modern Russian cuisine.

Awards
White Rabbit is repeatedly marked by prestigious Russian restaurant awards for the experiments with Russian cuisine. Among those are Time out magazine award, Resto Rate Awards , “Laurel leaf” and others. In 2014 and 2015 TripAdvisor awarded the restaurant with the title of "Winner of the Year". The oldest francophone guide Le Petit Futé also recommends White Rabbit to its readers.

In 2014, the restaurant White Rabbit took the 71st place in the list of the hundred best restaurants of the world, The World's 50 Best Restaurants. And in 2015, it rose to 23ed place of the prestigious international rating, also was marked as «Highest New Entry».