Gastronomic spring in the White Rabbit restaurant begins not only with bright spring vegetables, but also with juicy smelt from the White Sea, which is no less important attribute of the new season.
 
Gentle in texture, sweet-salty in taste and saturated with the smell of the sea, which is served by Vladimir Mukhin  fried to the crunch with smoked potatoes and cucumber ketchup.
 
Also, the menu has another taste of the new season - a bright salad with loquat, avocado and green mix - a real bouquet of color, whispering that spring is near.