About

Krasota - иммерсивный гастропроект WRF, соединяющий визуальное искусство от студии Антона Ненашева, гастрономию от Владимира Мухина, дизайн пространства от Натальи Белоноговой и общую концепцию от Бориса Зарькова.

Проект состоит из двух пространств - ресторана и гастротеатра.
Ресторан на 35 посадочных мест работает ежедневно на обед и ужин.
Гастротеатр на 20 персон дает один вечерний спектакль через сторителлинг визуального искусства и дегустационного меню.

Chef's Table by WRF is Russia's first interactive theater restaurant with 20 seats, which features themed tasting menus by Chef Vladimir Mukhin and his team.

The chamber format of the restaurant allows you to see how haute cuisine is created under the guidance of master chef Vladislav Alekseev, find out what inspires chefs, discover forgotten dishes of Russian cuisine and learn about the latest gastronomic trends.

Included in the GreatList guide

Krasota - иммерсивный гастропроект WRF, соединяющий визуальное искусство от студии Антона Ненашева, гастрономию от Владимира Мухина, дизайн пространства от Натальи Белоноговой и общую концепцию от Бориса Зарькова.

Проект состоит из двух пространств - ресторана и гастротеатра.
Ресторан на 35 посадочных мест работает ежедневно на обед и ужин.
Гастротеатр на 20 персон дает один вечерний спектакль через сторителлинг визуального искусства и дегустационного меню.

Chefs

Krasota - иммерсивный гастропроект WRF, соединяющий визуальное искусство от студии Антона Ненашева, гастрономию от Владимира Мухина, дизайн пространства от Натальи Белоноговой и общую концепцию от Бориса Зарькова.

Проект состоит из двух пространств - ресторана и гастротеатра.
Ресторан на 35 посадочных мест работает ежедневно на обед и ужин.
Гастротеатр на 20 персон дает один вечерний спектакль через сторителлинг визуального искусства и дегустационного меню.

The chef of the White Rabbit restaurant

Brand chef of the White Rabbit Family

Vladimir Mukhin is probably the most famous Russian chef in the world. In 2019, his White Rabbit restaurant was ranked 13th in the prestigious international ranking of The World's 50 Best Restaurants. Vladimir Mukhin's cuisine combines an interest in ancient traditions and recipes, modern cooking techniques, local and seasonal products from farmers and gatherers. Vladimir's repertoire today includes five tasting menus, each with a special style and philosophy, for example, "Contrast" explores the unity of opposites, "Black Swan" – the latest gastronomic trends in the world, and "Metamorphoses" allow you to trace the evolution of the chef's creativity since the opening of the restaurant.

Booking

Vladimir Mukhin

Sets

Chef's Table Restaurant Chef and White Rabbit Fermentologist Chef

Vladislav is engaged in fermentation for the White Rabbit Family restaurant group. This technology was introduced into fashion by the great chef Rene Redzepi (Noma, Koppingen), although even before that it had been used for centuries in the cuisines of the northern peoples to preserve the harvest harvested in summer. This was especially true until refrigerators, canning and deep freezing appeared. Fermented dairy products, yeast, pickled vegetables, even soy sauce are also fermentation products. Fermented foods are an important element of a healthy lifestyle. They have a beneficial effect on the intestinal microflora. Vlad explores traditional ways of cooking products that have no analogues: urination, languishing in a Russian oven, fermentation.

Booking

Vladislav Alekseev

Sets

The sous chef of the White Rabbit restaurant and a member of Vladimir Mukhin's research team, which develops new dishes and tasting menus.

Nastya started her cooking career in Orel, where she managed to collaborate with two of the strongest restaurant projects in the city. After graduating from college, she moved to Moscow and got a job at the Gorynych restaurant as a pastry chef. At the age of twenty, Anastasia took part in the television project "Hell's Kitchen", in which she became a finalist. A few months after the shooting, Vladimir Mukhin offered her the position of sous chef. Today Anastasia Kostyurenko is not just an experienced sous chef from the WRF team, but also a carrier of the DNA of the restaurant alliance. She travels a lot with the chef and the team and cooks for the most important guests, as well as teaches the basics of gastronomic directing at Stanfood Academy as part of a joint program with the WRF alliance.

Booking

Anastasia Kostyurenko

+7 (906) 756-9-599