Tropicana

The restaurant reopened has grown significantly: the former small restaurant hall was merged with the Tropicana Night club, resulting in a club-restaurant Tropicana. In the depths there was a place for a spacious "veep", on the ceiling of which "floats" a real pie. Before the stage, the dance floor was released, which once a month turns into a ring for traditional boxing fights. The wicker chairs are made by special order of a restaurant in Indonesia, so deep and cozy that it seems that you will sit down, and there will be neither strength nor desire to rise. So, in general, it happens, but not so much because of chairs, but because of food. The chef of the club-restaurant “Tropicana” Sergey Popov, who was the chef in the legendary restaurant “Arbat”, is a skilled master of his craft and creates gastronomic masterpieces based on Polynesian and European cuisine. For example, seafood Julien is baked in the Thai manner - with coconut milk and spices. The rabbit is also stewed in coconut sauce. Instead of noodles in chicken broth put rice vermichelle and shiitake mushrooms. The most common chicken fillet with pieces of pineapple and mango, vodka and oyster sauce is turned into a delicacy. To make it easier to navigate, hot dishes on the menu were divided into “Special in Wok”, “Dishes cooked on coals” and “Traditional in European style”. The last section should not be neglected. Including, out of old habit, going to the Tropicana for exotics. Medalions made of veal in coffee breading are issued in the chef of a gourmet, and Julien from squid with sweet pepper and zucchini or dorada in green sauce on a banana leaf is an experimenter. Common to all sections of the menu is one – the ease of selected dishes. There is also Japanese cuisine in Tropican. Specially invited from Japan chef Takashi Yamomoto wizards seafood, vegetables, fruits and algae. Fans of sushi, sashimi, rolov, as well as fried squid and dumplings with shrimp, will be able to enjoy dishes that embody the philosophy of Japanese cuisine. All dishes are prepared in accordance with traditional recipes of national cuisine. The secret of the cuisine of the Land of the Rising Sun is not only in the careful selection of products, but also in the optimal combination of components. It is a whole science that opens the way to harmony, pleasure and healthy food. A worthy frame for the gastronomic picture will be an exquisite wine list, which includes the most popular wines of the Old and New World. Experienced sommelier will help you understand a wide range of flavors and pick up a drink to the chosen dish at a certain time of the year. Exquisite bouquet and age categories of wines offered in the wine list, specially selected chef sommelier for the diverse cuisine of the club-restaurant "Tropicana". You will be able to feel the originality and special mysterious color of the tropics in exotic cocktails created by our bartenders based on unique, ethnic recipes from the islands of French Polynesia. Author's cocktails will help dissolve the bustle of everyday life in an atmosphere of serenity and pleasure. Since Tropicana turned into an evening restaurant and no longer works around the clock, calories are taken very seriously. In the interior you will not see pretentiousness and pretentious conservatism, only the flexibility of lines and ethnic motives. Straw roofs of tropical huts, pagan totems, bamboo scattering, warm dimmed lights and pleasant music create a relaxed atmosphere. Meat-eaters will enjoy a luxurious range of hot dishes: appetizing “Slices of beef, fried with bamboo shoots and spring peas”, juicy “Medalons of veal with the aroma of coffee beans”, tender “Polynesian honeycomb with lamb and veal on swords of lemon grass” and “Philet of a young boar”. An abundance of seafood and exotic combinations of vegetables with tropical fruits are presented in the menu of cold snacks: the amazing “Carpaccio from pink dorada”, salmon rolls with Mascarpone cheese and Ket caviar and Tiger shrimp with Iceberg salad and avocado under a sauce of spicy herbs. In addition to the signature dish Agemaki "Arbat" - hot rolls with a crispy crust and filling of crab, smoked eel, cheese, asparagus, with sesame and fragrant ginger petals, wrapped in a nori leaf, the national cuisine of the Land of the Rising Sun combines many different dishes and recipes that can cause delight even the most demanding gourmet. There are also fried dumplings with pork or shrimp "Buta gyoza" hand-molded and "Sakura" assortment of seafood, original dishes from Japanese dorada and sea urchin, savory crispy shrimp "Tempura" and fragrant soup with eel and crab "Kanitamajiru". In the cozy hall of the club-restaurant (220 seats, 500 buffet), thanks to the unusual layout and large liquid crystal panels, any performance taking place on the stage can be seen from anywhere in the club. The hall is equipped with the latest modern light and sound equipment. Particularly noteworthy is the richness of the entertainment program. Live music, show programs and performances of pop stars will certainly give you a good mood. And for those who hold a post in the restaurant there is a special lean menu. Of the cold snacks, there is a leafy salad with tiger shrimp and herring with fragrant boiled potatoes. From soups - shchi "Boyarsky", mushroom soup and vegetable soup. For hot "Tropikakna" prepared vegetable stew, blueberries with rice and vegetables, shrimp with rice noodles, and for dessert the most tender cranberry mousse. And in the restaurant "Tropicana" there is a banquet service, experienced managers of which will help you organize a banquet or a corporate party on an individual program. Restaurant "Tropicana" is located in the center of Moscow, at the disposal of guests round-the-clock guarded parking.