Modern Menu With a Nostalgic Twist

Restaurateur Arkady Novikov explores three trends on Russia’s contemporary dining scene. Brand cafes or chic restaurants are joined by the culinary Novikov School, the Novikov TV media project and Kombinat Pitaniya by Novikov that offers new corporate food schemes.

Farm-to-table produce, locally cultivated celery, vegetables or berries are something that the food business now considers a matter of prestige. Today, Russia is witnessing numerous food trends, and I will cover the most important ones.

Russia has always produced pickles, fermented and marinated products through fermentation. This is one of Russia’s oldest winter food preservation techniques. 

Fermented products, which are rich in probiotics and good for health, have now been gaining in popularity on the back of widespread concern with a healthy lifestyle.

Or, say, berries. They used to be made into jams or desserts. Today, fermented berries may accompany a fish carpaccio.  

Russians have learnt to make excellent cheese using Italian technology to produce burrata, mozzarella, stracciatella and parmesan.

It means that even in traditional Italian restaurants some ingredients may be substituted with no detriment to the taste or quality of food.  

Comfort food has been trending for several years now. One of the major trends in contemporary cuisine has been simple dishes anyone remembers from childhood.

Despite the fine dining and culinary inventions of contemporary chefs, people still want to have a bit of simple and filling home-made meals. 

With comfort food running high, Russia has seen a sea change for the entire food market with more food courts and food halls popping up to bring together different cafes that offer high-quality, delicious and affordable food. 

Critics used to be perplexed by our decision to serve cutlets and Russian vinaigrette, but this is exactly the kind of food served all over Moscow nowadays because everyone loves it.