Until August 20, not only in the capital, but also throughout the country, the fifth International Gastronomic Festival “Taigastro” is taking place. Organized by the team of the Krasnoyarsk restaurant Tunguska , it brought together more than two hundred participants of the set, popularizing regional specialties, traditions and values, introducing local products and drinks, opening the depths and horizons of Russian gastronomy. Previously, only Siberians participated in the festival, but now there are many “sympathizers” – from Moscow’s Manul and Soma to Kazakhstan’s Selfie and Nuala .
A joint dinner with the restaurant-museum of northern cuisine and festival participant “Chum” (Tyumen) is promised on August 14 at Manul, a restaurant of Siberian cuisine. In the Moscow restaurant Soma, in addition to getting acquainted with the festival menu, you can see the exhibition “Something will be here again” – almost magical matrix crosses by Alexey Martins with black and white taiga landscapes and abstract art objects by Danil Danot. Both authors are from Siberia, and it, of course, remains the epicenter of “Taigastro”.
The traditional gala dinner with the participation of six chefs preparing dishes from the products of their region opened the festival in Krasnoyarsk. There, in the restaurant Sadko on August 7, a joint dinner of three world-famous celebrities will take place: the best chef of Colombia, Alvaro Clavijo, the brand chef of Maya and Bruno , Australian Tom Halpin and Turkish star Maksut Ashkar (Neolokal, Istanbul, Michelin). On the deck of the motor ship “Kupriyan” on August 14, the festival will unite with Ivan Glushkov’s gastronomic expedition “Salt of the Earth”, going on a one-day cruise along the Yenisei. And on August 17, the traditional party at the Bulgakov bar will close Taigastro-2025 with Siberian cocktails created on the basis of the legendary Scotch whiskey, berries, herbs and wild plants.
Nuala (Almaty)
Japanese restaurants “Tanuki” launched original bubble tea — signature variations from bar-chef Martin Martynov. Unconventional flavors – taiga berries with buckwheat tea, bamboo, melon and lychee, mango-passion fruit, berry with raspberry, cherry and blueberry, blueberry-chocolate – this is only half the pleasure. Each glass contains a surprise – an edible sugar QR code that melts quite quickly. If you hurry and have time to scan it, you can win a nice gift from “Rainbow Smile”: a beauty box, branded cosmetics or a good discount in the online store.
Bubble tea collection
In the chain of meat restaurants “Yorsh” summer is not just in full swing – it is sparkling, light and sweet, like barberry. For the cocktail festival Aperol Summer Fest, which is held in all six establishments, one signature drink was created, the best of which will take a place on the permanent menu. Among the options: citrus with juniper, herbs with lemon, pineapple and rosemary, passion fruit, mango with raspberry or classic barberry. Cocktails are mixed on the basis of natural berries, ripe tropical fruits, aromatic herbs, juicy citrus. There are also non-alcoholic versions.
Until August 15, the restaurant 
Ivanka is hosting the “big races”: four signature cocktails from head bartender Alisa Abdulkayumova, inspired by legendary car brands, are competing. When ordering one of the four cocktails, there is a chance to win a certificate worth 100,000 rubles for additional equipment from the Avtodom Group of Companies (the prize is valid only when purchasing a new car). But we understand that the main thing is not winning, but taking part: every cocktail is worth trying even without any winnings. Porsche is represented by an explosive mix of Becherovka, celery, apple, melon cordial and island whiskey. For a cocktail in honor of BMW homemade limoncello and feijoa vermouth, lightly sprinkled with golden pepper. The Audi contains creme brulee brandy, orange liqueur, strawberry and a white chocolate treble clef. A Lamborghini , impressive with its fiery presentation, is intended to convey not only the speed and chic of the car itself, but also the atmosphere of “Formula 1” associated with it: passion fruit and other unknown tropical fruits sound bright and hot in a cocktail filtered with banana milk on mescal.
Hogo is the Chinese answer to Swiss fondue: the company gathers around a round table not only to to eat, but also to have fun, thanks to the “samovar” standing in the center with two boiling broths. Guests take turns dipping pieces of meat or fish, seafood, vegetables, mushrooms, as well as hearty Chinese noodles into the broths, independently bring them to readiness, according to their dexterity (or awkwardness) put them on their plate and sprinkle with spices. The activity, like fondue, is incredibly fun! Every now and then someone drops something, mixes something up, starts to bother with experiments, which turns the dinner into an unusual culinary happening.
Chinese samovar hot pot is served in the restaurant Mr. Lee on weekdays from 12:00 to 17:00, and chefs Li Zhang and Alexander Kachinsky, who have put together several special sets for preparing your own unique lunch, will always tell you what and how to do best to get the perfect taste – like real chefs. Among the sets – vegetable with zucchini, eggplant and oyster mushrooms; meat with beef tenderloin, chicken meatballs and shimiji mushrooms; fish with shrimp, mini squid, scallop and wood black mushrooms (32 toppings in total, which can also be assembled as desired).
In the restaurants “House in the Garden”, as in many other Moscow establishments, a separate menu is now dedicated to the main seasonal ingredients – chanterelles and watermelons. Red mushrooms are served in a variety of dishes and in the most unusual combinations: with hummus and green oil, in pizza with mozzarella and aioli, with chicken schnitzel and young zucchini, with beef tartare… And even the seemingly traditional chanterelles with potatoes are prepared in an original way – fried mushrooms with caramelized onions are laid out on young potatoes baked in a wood-fired oven and accompanied by truffle mousse. With watermelon it’s a little easier: it’s served either with feta cheese and dried olives, or in the form of drinks, watermelon fresh juice with lime and mint or watermelon cooler with gin and cranberries.
Watermelon cooler
In Dina Saeva’s confectionery Quidi is now home to a labubu. An exact copy of the fashionable toy is made in two colors, pink and chocolate, white or milk chocolate. The new desserts are completely cast, assembled and painted by hand by the holding’s confectioners. The filling is not some mousse or praline, but a note with a wish from one of the most popular Russian TikTokers. Every week, in addition to the note, one winning ticket is put into the sweet labubu: whoever gets it will receive an original toy as a gift. Quantity is limited.
And to the restaurant Gussi Eduard the goose has returned. For several weeks now, on Saturdays, the living mascot has been greeting guests and is ready to communicate with them. The union strictly monitors Eduard’s comfort in his work: his working day is three hours long, from 13:00 to 16:00. The goose’s return was marked by the launch of a five-course brunch accompanied by refreshing berry sangria.
