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New cocktails

2018

New brunch

1 JUNE - 31 AUGUST 2018

An important
D-word

March 2018

Aperitif hours

Kitchen

Chef
Maxim
Kolpashikov

MENU

Maxim Kolpashikov is our young blood with tremendous experience. He worked with famous masters Andrei Mahov ("Cafe Pushkin" chef) and Dmitry Eremeev ("Turandot" chef). Maxim is keen on experiments. How's that? He applies for a job at Maison Dellos after military service on the Kuril Islands. He cooks traditional Russian quail hen with authentic Asian kimchi vegetables as the signature dish of an updated menu. Easy!

Maxim is always personally involved. He goes to the market, carefully and thoroughly collects berries or mushrooms. So we can offer only the best for your plate.

Maxim doesn't need clichés or plenty of sauce for rich flavour. Minimal processing can provide fresh-like and extremely natural taste. Which is absolutely scrummy and a real gem for all our wicked Fahrenheit homies.

MAIN MENU

Chef bartender
Denis
Kryazhev

Fahrenheit’s bar is a subject of our special pride, the place where our bartenders mix unique and unexpected ingredients, delivering cocktails that always leave you craving for more.

The man in charge is Denis Kryazhev, one of Russia’s top mixologists. He differently does not need an introduction with Moscow’s bar culture aficionados – they adore him not only for his cocktails but also for his work with ingredients – Denis likes to come up with his own touch when it comes to the elements of every drink – he makes tiger milk, infuses gin using fried green tea or serves Bloody Mary with celery foam of his own making.

In 2012 Mr. Kryazhev won Diageo Reserve World Class, and in 2013 got a GQ magazine’s Best Bartender title.

BAR
Bar

Chef bartender
Denis
Kryazhev

Бар

2018

New brunch

1 JUNE - 31 AUGUST 2018

An important
D-word

March 2018

Aperitif hours

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