Gastronomic Rows — "East": Kamchatka-style telnoye, saika with Siberian deer venison, tala from nelma, and crab claw
The "Journey Across Russia. Food" space at the National Centre RUSSIA invites visitors on a culinary tour of the country. The gastronomic rows feature dishes showcasing the rich culinary heritage of different regions, divided into four thematic zones: South, North, West, and East.
The East zone represents a fusion of traditions from the Russian Far East and Siberia, where the flavors of the northern seas and oceans meet the abundant gifts of the taiga and the recipes of indigenous peoples.
Visitors can sample kelp salad with Commander squid, Siberian pickled milk mushrooms with marinated red onion, sour cream, and fried potatoes, as well as tala made from nelma — a renowned fresh fish dish based on indigenous Amur recipes. Smelt enthusiasts may get the chance to try lightly salted Far Eastern smelt for the first time. Among the hot dishes are pelmeni with crab, chum salmon, pollock, venison with eagle fern, and Far Eastern chebureki stuffed with Commander squid and Kamchatka crab.
The Far Eastern ukha (fish soup) is a true encyclopedia of the region’s unique ingredients, featuring sea scallops, Magadan shrimp, sockeye salmon, pollock, Commander squid, and kelp. A highlight of the East zone is Kamchatka-style telnoye — a minced fish cutlet with mashed potato filling, a staple of Russian cuisine and a street food favorite from the Gastronomic Map of Russia festivals.
The National Centre RUSSIA is reviving traditional Russian foods, such as the ancient bakery classic saika. In the East zone, visitors can enjoy saiki paired with rich seafood sauces or tender venison of Siberian deer (izyubr). Among the gastronomic gems of the Far East available daily from Tuesday to Sunday are Grey’s mussels, Far Eastern sea scallops, and Kamchatka crab claws in a creamy sauce.
The "East" gastronomic row offers a deep connection to the lands of the Russian Far East and Siberia through their rich culinary traditions, shaped by centuries of adaptation to harsh yet bountiful environments.
Culinary masterclasses and themed programs that will come soon will give guests the chance to explore the secrets of Far Eastern and Siberian cuisine, from seafood preparation techniques to traditional fish curing methods and ancient recipes passed down by indigenous communities.
