Rossini

A modern interpretation of Italian cuisine, infused with a generous dose of the author's signature wit – Alexander Rappoport.

Moscow, 11 Povarovskaya Street, Building 1 Website Concept by: Alexander Rappoport ABOUT THE RESTAURANT The new restaurant, part of the "Rappoport Restaurants" group, is named after Gioachino Rossini, the great Italian composer, author of "The Barber of Seville" and many other brilliant works, as well as a refined gourmet and culinary enthusiast, whose name is associated with many famous recipes. It's hard to underestimate the love that Muscovites have for opera, as well as for pizza, pasta, or burrata. Opening yet another Italian restaurant in our city is a bold challenge to the existing reality. Rossini offers a fresh, ironic, and eclectic approach to the timeless theme of Italian cuisine. The menu features 5 types of carpaccio, including variations with cauliflower and an apple-mustard sauce, zucchini with truffle sauce, Parmesan shavings, and a hint of chili, and pumpkin with natural Sicilian orange essence. Creative takes on the classic vitello tonnato include playful and talented compositions. For example, "Pollo Tonnato" is made with chicken, while "Tonno Tonno" is tuna tataki with crispy capers. "Tonno Vitello" is a twist where silky slices of tuna are bathed in a veal sauce. The "Octopus Ravioli" appetizer uses the octopus itself as the pasta, and is served with a truffle sauce. The cannoli is made with rice and wheat flour, filled with opilio crab, apple with pistachio aioli, spicy yuzu, and a tomato sauce dressing. "To improvise on the theme of traditional Italian cuisine, one must understand the essence of Italian culinary traditions, as well as have talent and a sense of humor. I believe our chef and his team possess all of these qualities," says Alexander Rappoport, commenting on the presence of the slightly rebellious Roman pizza "Il Dottore" on the Rossini menu. In this pizza, mortadella is replaced with one of the most popular "delicacies" among Russians – doctor's sausage. The pizzas at Rossini are baked in a Marana Forni Tanganelli oven, often referred to as the "Ferrari of ovens." This elegant and fiery oven bakes fifteen types of pizza and four varieties of focaccia. The traditional "Margherita" is paired with the luxurious "Rossini" – on a wheat crust, with mango puree and slices of foie gras. The "Fritta" pizza, which is rarely found in Moscow, resembles a giant cheburek filled with slow-cooked duck. The menu also features a pizza with a barley base, topped with bacalao and stracciatella. There's also a multigrain option with beetroot mousse, goat cheese, and Tuscan kale, as well as gluten-free pizza and pasta. The main courses include an original version of "Tournedos Rossini," naturally with foie gras and truffle. The five-meter-long antipasti bar is a buffet of cold and hot appetizers that guests can see before ordering. A salad with duck confit, green tomatoes, roasted marinated peppers, polenta cakes with cheese and ham, and a dozen other dishes will help guests quickly get acquainted with the new space. The Rossini restaurant has 130 seats. The interior, designed by Krivtsova & Redina, is a flawless and ironic blend of styles, where gleaming panels with frescoes from the late Renaissance are juxtaposed with ultra-modern furniture and decorative elements. "The stomach is the conductor that directs the vast orchestra of our passions. An empty stomach is like a bassoon that growls with discontent, or a piccolo that expresses its desires in shrill tones. A full stomach is a triangle of pleasure or a drum of joy. To eat, to love, to sing, to digest – in truth, these are the four acts of the comic opera we call life," – this quote from the project's author best captures the essence of Rossini.