BIWON

BIWON is a luxurious Korean and Pan-Asian restaurant from the Folio Group (whose flagship project is Due Forni).

BIWON is a showcase of Southeast Asian culinary delights, with a focus on Korean cuisine, as well as dishes from Thailand, Singapore, China, and Japan. The restaurant's name is inspired by the "mysterious" Biwon Garden, created in 1463 by King Sejo in the northern part of the Changdeokgung Palace in Seoul.

The chef at BIWON is Egyptian-born Mido Mustafa (formerly of Pescatore), who began his career in Italy, worked on the Ronin project (The World's 50 Best / Discovery) in Hong Kong, and also lived and trained in South Korea.

The restaurant focuses on the finest examples of Korean culinary tradition and premium ingredients, prepared in a refined and innovative style. For example, only Wagyu beef is used in the kitchen, and all sauces are made from scratch.

The interior design is by renowned designer Natalia Belonogova and her architectural firm, NB Studio. BIWON is an intimate and private space for those who know exactly what they want, so the restaurant is designed in a very minimalist and elegant style, with light colors and subtle nods to traditional Korean decor. The restaurant has 49 seats and a total area of 250 square meters.

The menu features Japanese oysters, the freshest sashimi and sushi, such as seared tuna with jalapeño or tuna akami with truffle, as well as crudo of sea bass, dorade, or pagre with yuzu and chili, or in a Tokyo style. Among the rolls, you'll find both classic options and signature variations, such as Korean kimbap with crab or kimchi roll.

From the cold appetizers, you can choose carpaccio of salmon with fermented tomato water and Korean-style beef tartare. Among the soups, be sure to try the classic Korean soup "Yukgaejang" or ramen with duck, where the noodles are made on-site.

Among the hot appetizers, look out for Wagyu tataki, tteokbokki with salmon and asparagus, dim sum with shrimp or duck, king crab with a pepper sauce, or udon with black beans and chanjanmen.

For main courses, the chef offers quail with yuzu and truffle, beef ribs with wok vegetables, lobster with a Sichuan pepper-based sauce, or fish in a Japanese style – a unique dish in Moscow: it is marinated in furikake spices and fried. In addition, strip loin and ribeye Wagyu are grilled, as well as turbot and sole for those who appreciate the purest flavors.

The dessert menu at BIWON is a work of art in itself and a kind of bridge to Europe, without sacrificing the restaurant's authenticity. It was created by Italian pastry chef Carmine Di Donna (Naples), who was named the best pastry chef in 2017, 2018, 2019, and 2021 by the prestigious Gambero Rosso guide. The menu includes Sicilian granita with orange and ginger, a delicate banana mousse with coconut, and a vibrant dessert with matcha and raspberry, as well as miniature "dai-dai" and "mokka" candies.

The bar and wine lists reflect the expertise of leading Korean sommeliers and mixologists, so BIWON offers limited releases from India, China, Taiwan, and Japan. Even the most discerning connoisseurs will find interesting varieties of umeshu, setu, soju, and sake to fully immerse themselves in Asian culture. The signature cocktails are made with interesting and rare alcoholic ingredients, with a deep appreciation for Korean alcoholic culture. The "Smoke Tomato" is infused with smoked pear and amaro, umeshu with tomatoes and sorrel-basil cordial, and the "Tai Sour" includes Japanese whisky aged in wine barrels, perilla liqueur, lime, and viola flowers. The cocktail list also features classic cocktails made with premium spirits, such as Negroni, Hugo Spritz, and Gimlet lavanda.