Spring stands for renewal. Our guests will find Red Fox's spring menu interesting: cheese goes with honey, pomegranate and almonds, burrata – tomato and strawberry. Duck pate as a cold appetizer, with pomegranate and fig crostini, three new soups, among which – nettle cream-soup with basturma and poached egg. Seasonal southern side dishes: nettle, cauliflower and chickpea goes with zander, medlar and baked potatoes – with halibut. Tasting is believing: Vladimir Mukhin made the spring menu in such a way even the most tempting gourmet will make a pleasant discovery.
The red fox is the indigenous inhabitant of the Caucasian natural reserve. RED FOX restaurant, just like the fox, is deeply connected with the surrounding nature, the change of seasons and with traditions.