The restaurant on Sadovnicheskaya Embankment in the premium Balchug ViewPoint apartment complex breaks standards and breaks patterns. Brand chef Nikita Kuzmenko creates a new Russian cuisine based on experiment and fermentation, while leaving it clear.
Gifts of fields, forests, orchards and vegetable gardens, fruits and flowers, mushrooms and leaves – everything that grows and earns in Russia is collected in the storerooms of the Museum. Grown by farmers or picked by the chefs of the Touch restaurant themselves, they convey the idea of touch, passing from hand to hand, from the bed to the table.
The sections of the bar card ``Light``, ``Rich``, ``Strong`` without words speak about the strength of the drinks included in them, and their ingredients (gin on honeycombs, cinchona aperitif on propolis, kombucha on plum, northern berries, gin on beetroot, vegetable cordial on bell pepper) translate the usual products into a liquid state. The author of the transformation is Vasily Zheglov (Asiatique Kitchen&Bar, Community Moscow, Hong Kong).
Collected by chef-sommelier Vlad Markin (La Maree, Technikum, Mushrooms, Sartoria Lamberti), the wine list of more than 200 labels focuses on the autochthonous varieties of Russia, France and Italy. A special treat – an extensive selection of champagne and sparkling wines, including an assortment of glass positions.