White Rabbit (Moscow) — Vladimir Mukhin

18th place in the list of the World's 50 Best Restaurants made White Rabbit the most famous restaurant in the post - Soviet space, and the chef - Vladimir Mukhin - the undisputed leader of the new wave of young Russian chefs.

The restaurant opened in 2011, in a former office building, on the 16th floor of Smolensky Passage. Initially, the kitchen was headed by Konstantin Ivlev, but after 11 months, the head of the holding Boris Zarkov offered this position to the chief of “Buloshnaya”- Vladimir Mukhin, who led the project to world fame.
In 2013, on the first floor of the restaurant opened a gastro bar, which became a stage for "gastronomic performances", which were written even far from the culinary Affairs of VOGUE and GQ.

In 2014, White Rabbit restaurant was first ranked in The world's 50 Best Restaurants, taking 71st place, and in 2015 was already on 23, awarded the title "Highest New Entry".

As with the neighbors rated, white Rabbit cuisine is based on local specialties. The menu includes Crimean truffles, Yalta rapanas, chestnut honey, elk milk and other products from gastronomic expeditions.

Yes, within the framework of the white Rabbit Family holding (which includes not only White Rabbit, but also Luciano, Chicha, etc.) operates its own laboratory - White Rabbit Lab, with a distiller, centrifuge, gastro and tasting sets.