1500 — 2500
Maxim Kolpashikov, Fahrenheit’s chef, stands for natural taste and non-trivial combinations. For example, the menu offers quail with Asian-style vegetables and grilled chicken with corn mousse. The menu fits on a single page, but all the items are carefully selected and you can easily find a dish to your taste. The food here is understandable and hearty, but at the same time, it is not boring: varieties of shawarma with chuka salad, bruschetta with parma ham, complemented with figs, or sea bass with spinach and wasabi.
There are only four desserts here: honey cake, for lovers of the classics, Orange Day, for those who like things fruity and tropical, malt cake with rye ice cream, for those who are ready to experiment, and a Basque cheesecake with pear confiture if you want something light.
For drinks, there is a good selection of wines and spirits. Chief barman Denis Kryazhev has created a number of interesting cocktails, both classics and unusual blends using dandelion liqueur, rose salt, smoked cotton candy, amaro with porcini mushroom, and other exotic ingredients. The tea sommelier that works at Fahrenheit in the evening will help you choose a tea from the twenty available varieties and will tell you all about the nuances of a proper tea session.
The restaurant’s interior is characterized by its neo-industrial style with brickwork, wooden parquetry, and Brutalist furniture. The MICHELIN Guide highlights its relaxed atmosphere and nice playlist.
Ask the concierge for a reservation If you are staying at the hotel.
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