Белуга

ABOUT BELUGA RESTAURANT

The best restaurant in Russia, the high title was given to Beluga by authoritative Russian restaurant critics only six months after the opening. This is a truly unique offer: two dozen varieties of caviar, outstanding Russian delicacies, an elegant and ingenious version of Russian cuisine, one of the world's largest vodka lists, all champagne varieties available in Russia, a stylish interior, a fantastic view of Red Square from the second floor of the Hotel National Moscow, and at the same time affordable prices.

Alexander Rappoport is being an innovator again, getting a new angle on the theme of the Russian cuisine and devoted the central part of the menu to the caviar only: Moscow has never seen such a rich assortment before. You can taste it deliberately and passionately, ordering 25g (vodka or black tea with lemon will be served as a compliment), thoroughly and in detail, trying aesthetic tasting sets of three types of caviar (sturgeon, beluga and starlet for example), or relaxed, choosing caviar with a delicate products like poached eggs, artichokes or pasta.

Caviar is used in preparation of dozens of dishes, but Russia is not famous only for its caviar: on the vast lands of our homeland marble bulls are caught in the wild and top of the line ones are grown, urchins and giant oysters are caught at sea, and of course there is wild-caught river fish. Unique farmed and wild-caught products, and also home-produced delicacies are stylishly served: the «Beluga» cuisine is a harmonious combination of the latest trends and timeless national traditions, innovative techniques and the most unexpected chef's recipes. Here, guests are offered to taste salo that is not pork, but made out of starry sturgeon and toothfish; balyk is salted from sturgeon according to a special technology; muksun sugudai is served with paste out of onions with potato «stones»; and a vinegret salad is complemented with the legendary Sosva herring.

Media

Who is in charge here: which restaurants to go to for the author's cuisine from the best chefs

Forbes

"It is for such guests that Vikentiev recently launched the set "Theory of New Delicacies", which is dedicated to Russia and consists of ten innings. The main hits are salicornia with eel and tomato, octopus with coconut kefir and eggplant, vodka with porcini mushroom and cilantro (the same gastronomic cocktail from the chef), horse with pumpkin and peanuts and snyt with rhubarb and sour cream. If there is room left after the set, take a local specialty dessert. Vikentiev made a sorbet from Dom Perignon, added algae, olive oil and, of course, caviar to it"

Set of the week: set "Theory of new delicacies" at the Beluga restaurant

Harper's Bazaar

Set of the week: set "Theory of new delicacies" at the Beluga restaurant
"A fan of avant-garde solutions, the chef of the Beluga restaurant Evgeny Vikentiev has developed a new set "Theory of new delicacies". It is dedicated to rare products from different regions of Russia and consists of 10 serves."

Evgeny Vikentiev is 33 years old,

Afisha. Restaurants

"The chef of the restaurant "Beluga" Evgeny Vikentiev is 33 years old, and he became not only one of the first chefs in the gastronomic history of Russia, marked by a prestigious guide, but also the youngest chef of a restaurant that received a Michelin star"

Beluga's new chef has relaunched the menu.

TheCity

Generally speaking, one must admit- it's a major breakthrough. Though widely recognized, Beluga has lately been deemed as lacking its former pizzazz. However, the whole set of progressive techniques and modern combinations restored its reputation in the restaurant scene in a blink of an eye. And now many, if not all, will follow suit. Well, when your back is against the wall, fight your way through. Comfort zone? To hell with it! Caviar bar? Fine, leave it be.

Beluga welcomes Evgeny Vikentiev, a new chef from Saint-Petersburg.

Kommersant

Beluga's menu has recently been reinforced by new eight dishes, created by the maestro. In short, there are four signature dishes and four novelties, which have definitely turned the tables, changed the rules, and nearly forced all the Moscow chefs out of the competition. Because no one can outshine Vikentiev's cooking talent.

«We can only wonder that there was no caviar restaurant in Moscow so far, and that only the genius of Rappoport restaurateur was able to combine pressed, sturgeon, classic ossetra malosol and golden beluga caviar with non-political views to the Kremlin and vodka under the same roof»

GQ Restaurant Rating 2017

«Portraits of Russian beauties in kokoshniks, crystal on tables, chandeliers and a stunning author's panel in the center of the hall, emphasizing the icy degree of the main Beluga drinks - vodka and champagne»

Katya Kalina, Business FM

Caviar is a matter of special pride of the restaurateur. First, there are almost twenty types of it: from sturgeon and beluga to trout. Second, 100 grams of classic sturgeon caviar cost as little as 2600 rub, which is way cheaper than in retail.

GQ restaurant rating

«There are many expensive restaurants in Moscow, but in fact there are no fine dining establishments that are comfortable and affordable to everyone, and Beluga took this niche».

Anna Shilova, Vedomosti

A bar counter in the shape of a giant crystal caviar jar

The designer Anastasia Panibratova came up with a bar counter in the shape of a giant crystal caviar jar, hanging chandeliers made of Bohemian crystal to the ceiling of the evening sky, and a panel with the image of Russian beauties in kokoshniks making a selfie made by the art group "Recycle" on a huge mirror in the main hall. This is an ideal scenery for all occasions.

Address

125009, Moscow, 15/1 Mokhovaya street, bld. 1, (Hotel National Moscow, 2nd floor)

Working hours: 12.00 - 00.00

Contacts

7 (495) 901-03-36
7 (916) 667-03-99

Navigation

Main
About the restaurant
Chef
Menu
News
Contacts