Butler

Davi has a great respect for traditions of Italian cuisine, but is not afraid to experiment and add new overtones to traditional recipes. Thus, traditional Italian octopus salad becomes a designer dish with potato mousse, Kenyan beans and sun-dried tomatoes. The «Pasta and Risotto» section offers dishes made in accordance with Italian culinary traditions. For instance, home-made ravioli, stuffed with burrata cheese, spinach and tomato sauce. Pappardelle with pearl-hen ragout, risotto with saffron and asparagus, home-made bottoni with seabass, Crudaiola sauce and red shrimps. 

Other main course dishes deserve as much attention — duck breast with pear and porter wine sauce, Chilean Sea Bass with asparagus and confit tomatoes or roasted lamb rack with season vegetables. The dessert menu currently lists 5 items, but this number will grow. The Chef particularly recommends white chocolate sphere with meringue and raspberries, chocolate fantasy and limoncello-baba with strawberry sorbet. The latter is Davi’s own unforgettable interpretation of Rum-baba. When it becomes warm outside, an outside terrace with cozy tents opens in the mansion’s inner yard, surrounded by flowers and garden greens. 

Every detail — both in the interiors and the restaurant’s cuisine — create an atmosphere which is so distant from the bustle of a big city, so that you forget for a moment that this oasis is situated in the very heart of Moscow. Butler’s interiors — developed by Megre Interiors — are moderately aristocratic and intimate at the same time, which makes the feel as cozy as at home. 

The design has a wondrous harmony of exquisite ceiling decorations and nude-colored walls, classic European furniture and rough-looking grey curtains, glittering crystal ceiling lamps and vintage items. This eclectic mix the interior design look both classic and contemporary, but, most importantly, genuinely welcoming. Yunna Megre planned the restaurant’s inner space in such a way that it can be easily transformed for a celebration dinner — whether it’s a modest dinner with 20 persons in a fireplace hall or a major event with a 130-person buffet. There’s an improvised library inside the restaurant, behind which is the entrance to a boutique hotel.