Smoked omul, Buryat tea and chak-chak: 5 places for a winter gastronomic journey

President of Pro-Vision, author of the Vinogradov.story community

Gastronomic tourism definitely adds more flavor to life, spices up everyday moments with bright emotions and leaves a slight pleasant aftertaste. Even if you have never paid much attention to food, why not include a couple of local specialties in the program of your next trip? I’m sure in some cases you’ll want some more. And I suggest to start acquaintance with regional cuisine from these places.

Kamchatka

When we say “Kamchatka” we mean the Pacific Ocean, and with it thousands of fish species. Seafood is the basis of local people’s diet: even caviar is not a rare delicacy here, but quite a common dish for every day. Nerka, keta, pink salmon and salmon. Uha, dumpling, poke and yukola.

The variety of delicacies makes one’s eyes water. By the way, literally everyone appreciates fish in Kamchatka: while traveling around the peninsula, I went to Kuril Lake, where not only people like to fish, but also bears. Such fishing together with bears is a special luck. Fortunately, there is enough fish for everyone in Kamchatka.

Astashovo Forest Terem

The fairy-tale forest terem, hidden in the forests of Kostroma province, follows the “zero kilometer” principle, i.e. it uses local products wherever possible. The cook makes curd and sour cream from milk from his own cows, and cheese is cooked at the farm nearest to the terem.

Meat and game, mushrooms and berries, vegetables and fruits – almost everything that Astashovo guests are treated with is grown here or bought from neighbors. With this approach, even simple (in a good sense!) village food like cheesecakes, chowder, porridge stewed in the Russian oven with homemade jam or honey acquires a special flavor with notes of attention and care for guests.

Krasnodar Territory and Crimea

Fans of enotourism should take a closer look at the familiar Crimea and Kuban, but move away from the beaches towards the vineyards. In these regions successfully operate both large production facilities, known far beyond the borders of Russia, and small craft companies, whose products are presented in private collections and at private events.

Fortunately for travelers, many Crimean and Krasnodar companies organize gastronomic tours and open tastings – even now, in the middle of winter. And that’s a great reason to take a trip early in the year!

Baikal

Winter Baikal will delight with clear bubbling ice, icy grottos, postcard views, ice skating and, of course, outstanding examples of Siberian and Buryat cuisine. Buuzy, or posy, legendary smoked omul, boiled lamb chowder buhler, desserts from taiga nuts and berries, tea on Baikal water and a couple of sips of something strong from ice stacks are just a rough menu of a typical day in these regions. If you wish, you can add Buryat tea with milk, stroganina, drinks from willow-tea or sagan-dale, and what not. The choice is yours.

Kazan

Recipes of Tatar cuisine are time-tested. Hardly anyone has not heard of basturma, chak-chak, echpochmak or peremyach, but not everyone has managed to try them in their homeland, Kazan.

But there are also tutyrma, Tatar pilaf, tokmach and azu! In order to eat each of them at least once, you should spend at least a week traveling to Kazan. And every day alternate impressions of the city with gastronomic emotions: this is the only way to discover the capital of Tatarstan in all its diversity and splendor.