The Cold Heart of Siberia: Traditions to Keep You Warm

A vast land stretching 13 million sq. km from the Ural Mountains to the Far East, Siberia is home to numerous distinct climates and diverse ethnicities that all make up a proud breed of “sibiryaks” and, for all their differences, share the same spirit and culinary tastes.

With their soft slopes and green meadows reminiscent of the Alps, the Altai Mountains have been aptly dubbed “Russia’s Switzerland”. The meadows are full of cows pasturing on wild grasses, which explains why for many years, Altai has been one of Russia’s major producers of cheese, butter and other dairy products. 

Make sure you have the time for sightseeing during your visit of the pillars and you will surely experience the breathtaking view of marvellous foresty-mountains.

To continue the tour around Siberia with the local food festivals atmosphere there are a 'must haves' to visit.

Siberia, and especially Altai, can boast foods little known even in the European Russia, namely, mountain honey, kumys, kurut, talkan, camel meat, horse meat and salty fern. The city of Tomsk holds the annual YEST (“EAT”) festival offering visitors a chance to try these and other local dishes.