Voshod

A fine dining restaurant in the style of retrofuturism, serving dishes from the national cuisines of the former Soviet republics, creatively reinterpreted with a modern perspective.

Concept by Alexander Rappoport Moscow "Restaurateur & Chef" about the restaurant Alexander Rappoport explores the cuisine of the 15 Soviet republics. The spacious hall, with seating for over 200 guests, descends into a terrace. Panoramic windows offer views of the Moscow River, while levitating plants float above the tables, and models of satellites serve as lighting fixtures – the Sundukov sisters' studio has embraced the spirit of Soviet futurism. This is what the ideal restaurant might have looked like during the Khrushchev era of "thaw" and space exploration; all that's missing are the songs from the film "Give Me the Complaint Book." However, the background music, the staff's uniforms, and even the presence of a vending machine selling "space food" all maintain the appropriate style. The extensive menu richly, if not boldly, reflects the Soviet theme, including everything that Rappoport and his team, led by chef Maxim Tarusin, could remember (or invent based on their own ideas of perfection), from the Baltic states to Central Asia, with stops in Odessa, Moscow, and Kazan. There are six varieties of plov alone (from 650 rubles for green Bukhara plov to 800 rubles for Georgian "shila" plov with chicken), as well as placinda, bigos, echpochmaki, and cepelinai, a remarkable beshbarmak (with Kalmyk lamb and boiled "kazy" sausage – 860 rubles), and imaginative kebabs (rolled from tenderloin with "kurdyuk" fat – 920 rubles, from lamb shoulder marinated in Georgian tea – 980 rubles). All the food is, of course, the result of careful research into authentic recipes and their ironic adaptation for a restaurant operating in Moscow in the 21st century. For the work they have done, both Rappoport and Tarusin deserve an award, simply because no one has approached this "space" with such seriousness before. Average bill: 2500 rubles.