Vanilla

Vanilla is status. The personalities of the owners, namely Arkady Novikov, Stepan Mikhalkov, Fedor Bondarchuk, the interior from the famous architect Yuri Andreev, the view from the window - all this together and "makes" the atmosphere of "Vanili". It's the atmosphere of success. Not for nothing since the opening of the restaurant is so popular among successful people. Moreover, when we say Vanilla, we mean the Bohemian, the secular public, the elite. A movie about a beautiful life. You can go here at least to partake in this state of mind. It all starts, as usual, with the interior. Here is his main idea, voiced by the author Yuri Andreev - in an interview: "The space of the restaurant is universal." In the interior as a form, not constrained by any pronounced history, you can put any content. This is an example of the solution of a space that is not bound by any conditions other than the presence of volume and air. The interior is fashionable, without any speculation. It's a loft, a studio. There is a single space, openness and in and out. By the way, the interior does not create the impression of something expensive and pompous, here the expense and income are not an end in themselves. There is no need to show how much a particular item costs. It's a cheap game. It is the setting of a very modern play.” All this was said in 2001, when Vanilla became almost the first restaurant with such a principle of creating an atmosphere. Since then, style has become a trend. Vanilla remained Vanilla. Steel and stone, glass and wood, stucco and brick, fabric and plastic. Calm colors of furniture and noble graying of masonry. Big windows are windows. The main element of the game of aesthetics and the main decorative element is a huge mirror in a golden frame, reflecting a grandiose temple. The view from the window ceases to be a view, it becomes part of the interior, it gives rise to new associations and new rules. The city becomes the main element of the scenery, and behind it the actor of the whole play. A huge strange city, dissolved into us and absorbed us without a trace. Ready for all twists of fate, open to all new trends, the space of the restaurant today admits new details, lives and changes according to today. To be successful, you have to be sensitive. What you need some talent for. Vanilla owners have it. So here's the kitchen -- it's kind of a post-fusion game. Tender tuna fillet in spices, cream soup of young peas with forest mushrooms and foie gras, sea tongue with shitake in soy sauce with basil, dorada fillet with zucchini, celery stem, Bulgarian pepper and curry sauce, duck in caramel with spices, with apple-lemon confiture and ginger, and so on and so forth. Cosmopolitan and became today the main city treat rolls and sashimi boss "Vanili" also did not miss. And all those culinary oddities that can not be produced with their own hands, here trust tourers who regularly come to the restaurant to represent their cuisines, as a rule, are very different. What about the difference? The meaning of the current culinary eclecticism, in general, is universality, which allows you to always be relevant.