With the arrival of spring new seasonal items will appear in the menu of Acapella Restaurant - light and moderate dishes match the elegant simplicity of nature awakening.
Head chef Ivan Tishkin advises to start the awakening with Kohlrabi carpaccio with Rocket salad, sun-dried tomato dressing and almond flakes - a simple dish at first glance, it reveals an unexpectedly spicy yet mild flavor.
Seafood lovers will appreciate the main spring dish offer - Grilled octopus with hummus, mashed potatoes with truffles and Savoy cabbage - a preparation for the summer and sea season.
The harmonious combination of unexpected ingredients is a calling card of Acapella Restaurant which in the spring menu manifests itself in a dish called Sous Vide chicken breast with steamed vegetables, green tomatoes and pumpkin sauce.
Bright and contrast Barley kasha with red cabbage, okra and crispy potatoes will surprise you with its colour and taste.
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