The Nitty Gritty of the Siberian Cuisine

Introduction to the region

By Federal Agency for Tourism

Pelmeni by RustourismFederal Agency for Tourism

We are starting off the restaurant journey

with famous restaurateurs of the city of Novosibirsk: Vladimir Burkovsky and Denis Ivanov. Burkovsky and Ivanov, two of Novosibirsk's foremost restaurateurs, have followed different, yet equally successful, approaches to promoting Siberian cuisine.

Apart from several restaurants, Vladimir Burkovsky has founded the Centre for Siberian Cuisine, which explores the region's culinary past.  

Pelmenissimo cafe (21st Century) by RustourismFederal Agency for Tourism

Denis Ivanov founded #SibirSibir first in his native city of Novosibirsk, and then in Moscow. In both cities, the menu designed by brand-chef Natalia Krypenya, relies heavily on Siberian dishes and has garnered popularity. 

The group also includes Pelmenissimo — a chain of cafes that offer a chance to indulge in a classical Siberian variety of pelmeni. 

Stroganin (21st Century) by RustourismFederal Agency for Tourism

Food Going Places of Irkutsk City

Tourists who travel to see Baikal almost always stop in Irkutsk giving a boost to the city’s dining scene. Local restaurateurs and chefs are on par with the best in the country, but their home city is always on their minds.

Berries by Alexander AverinFederal Agency for Tourism

Dmitry Matveyev founded the Baikal-Viza Association that brings together restaurants and hotels in Irkutsk and on the shores of Baikal, including one of the city’s most famous Russian restaurants, Okhotniki.

In addition, the association promotes and popularises tourist routes.

Merger of Chuya and Katun (21st Century) by RustourismFederal Agency for Tourism

Food Going Places of Gorno-Altaisk

Yulia Fominykh is the chef at Tipografia, located at what was once a printing shop, for which she often goes on “recipe hunting” around the region of Gorny Altai to study old cooking books.

Siberia_Irkutsk and Baikal floraFederal Agency for Tourism

Her restaurant offers Altai and Siberian dishes with local meat variaties — for instance, wild yak, kurut, kaimak and the baurasaki donuts that have long made home in Altai. Last year, Yulia started a festival of Altai foods that brought together farmers, local food producers and artisans.

Credits: Story

Сhief Сonsultant — Ekaterina Drozdova, restaurateur, gastronomic entrepreneur, food and social activist, Photo production — tm agency, Contributors — Proximity Russia, Denis Yershov, Alexandra Grigoryeva

Credits: All media
The story featured may in some cases have been created by an independent third party and may not always represent the views of the institutions, listed below, who have supplied the content.
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