Russia has a rich gastronomic history rather than a gourmet history, which makes the level of skill found here all the more impressive. If you are ready to splurge, make a date for an “Alice in Wonderland” evening under a domed glass roof with a 360-degree view high above Moscow. Amid the rabbits and rococo furniture, award-winning Chef Vladimir Mukhin is making waves with his charisma and culinary talents. Known his use of local, seasonal ingredients, such as live king crabs from Kamchatka, Black Sea oysters, Crimean truffle and Rapa whelk from Yalta, typical dishes include Borodinsky black bread with caviar; rabbit and mini cabbage rolls in foie gras with potato crisps and truffle juice and roast suckling pig.