100 мест, где поесть

The chef continues to discover Russia and its most interesting places for you. We start with Ufa! In the capital of Bashkiria, in the midst of stunning landscapes, Alexander Belkovich tries national cuisine, eats papaya and lemons from a bush, climbs on foot to shikhan, drinks koumiss and tea with fly agarics and is looking for the best honey. The shawarma challenge also continues: we are choosing the best shawarma of the second season!

Where is the best place to settle and swim? Where to try the best Black Sea fish and khachapuri? Where to buy original souvenirs? How to do everything in time and not miss anything? You will get answers to all your questions in this issue about the most popular city of Krasnodar Krai!

Here they drink oil, eat stones, and there is bear DNA in the blood of local residents! Alexander Belkovich will reveal all the secrets of the region, find the best dumplings, muksun and deer heart, and also show the most healing mineral springs for bathing.

The conquest of Siberia by Alexander Belkovich! To become one of his own in Novosibirsk, the chef tastes moose lip and beaver tail, Siberian pizza and orange soup, hangs out with students in Akademgorodok and wanders along the shore of the raging Ob Sea (also known as the Novosibirsk reservoir).

Just 17 hours by train — and the chef was in the capital of Udmurtia. In two days he will have time to ride an Izh motorcycle, taste kokroki with viburnum and shavukha with dumplings, wet his legs in the Izhevsk Sea, lead a round dance and eat five candles at speed.

"Guests are sacred," they say in the capital of Dagestan. In this issue, the chef will appreciate Caucasian hospitality and national cuisine, walk along the seashore and around the market, taste chicken, sheep cheese and makhachkalino coffee, find out what is the difference between khinkali and khinkal and how to determine whether kutum is fresh.

In these ancient cities, not only historical monuments are at every turn, but also interesting entertainment: the chef tries all kinds of game (literally and figuratively), learns to throw an axe, eats sterlet and walleye with beer ice cream, drinks seagulls with beer jam and spends the night in a tree house.

Travel to Tolstoy and Bunin places south of Moscow. The chef tries castles, pastilles and birch kvass, chooses a samovar for himself, learns fashionable Russian cuisine and Leo Tolstoy's favorite dishes, weaves circles, fights with the Snake Gorynych and eats it all with Lipetsk ice cream. Perfect summer weekend in Russia!

Alexander's travels acquire an international scale. In the capital of Belarus, the chef tastes street food, hot chocolate, grape snails, Japanese cuisine with a Belarusian touch and, of course, bulba in different types. He also rides a skateboard, walks around the farm, dances a minuet, haggles at the market and chooses the best local chips.

This region consists of 87 islands and is famous for its unique nature and sea delicacies. The chef tries the local Japanese cuisine, as close as possible to the real Japanese, Sakhalin version of Korean cuisine, and also the klopovka berry, drives up the mountain, eats oysters with crabs and caviar, and together with the locals he fishes and walks around the market. There will be a lot of fish, caviar and adventures. Admiring the views and already planning a vacation!

A trip to the Amur region with the chef! In Khabarovsk, we walk along the embankment, taste real Chinese and Korean cuisine, seafood delicacies, chocolate with sea urchin or algae, raisins in different forms, swim on a raft, play Nanai games, and also walk through the markets — grocery and automobile — and a unique abandoned to see the same view — as on five thousand dollar bill.

This city is surrounded by wildlife and is washed by the Pacific Ocean. The chef makes up his own tourist program: walks along the black sand beach, surfs in the cool ocean, catches crabs, rides on the hills in jeeps, swims in a thermal spring and, of course, manages to taste local delicacies in incredible quantities: caviar, white and red fish, sea reptiles in all kinds, fern and much more.

The Bruges embankment, the Venetian Palace, the German castle, the Eiffel Tower, the Kremlin — and all this in the capital of the Republic of Mari El! The chef tastes Mari cuisine, local cheeses and podkogoli, and also scratches Yoshkin's cat behind the ear, tastes koumiss, swims in mare's milk and even briefly becomes Ostap Bender.

Here, right in the center of the city, there is a dense coniferous forest and the northern Irtysh river, full of fish. The chef understands the nuances of Ugra cuisine, eats a moose shurpa and a deer tenderloin, tries a perepechina with a nelma, nibbles dried fish on the embankment, learns to shoot a bow, collects cedar cones, participates in a race and in a hot dog eating contest. Find out how many hot dogs the champion ate in 3 minutes!

There is a lot of sun and very tasty food! Chef Belkovich walks through the narrow streets of the Armenian capital, admires pink houses, tastes real dolma, and also Professor Preobrazhensky's favorite snack, stuffed peaches, buried cheese, giant croissant, lahmajo and learns all the nuances of making lavash and weaving carpets.

We continue to travel around Armenia with our boss! We will stop at the high-altitude lake Sevan, try rezan, shish kebab from whitefish and crayfish, visit relatives in Gavar and enjoy Gavar baklava and local cheese soaked in cognac, climb Aragats, find out where the best hash is, and taste Armenian snails.

This city was once an important point on the Great Silk Road. Belkovich is in the capital of Uzbekistan! Together with local guides, Sasha walks around the city, looks at the oldest bazaar in Central Asia, measures robes and tastes two dozen types of pilaf, samsa, lagman, manta rays and even a shurpa made of hedgehog and dumplings with a snake!

We continue to taste Uzbek dishes and walk around ancient sights. Together with the chef, we will find out how Samarkand pilaf differs from other types of pilaf, evaluate the shurpa in a restaurant that serves only it, visit Tamerlane's tomb, walk around the bazaar, try hairy halva and other sweets, find out what halisa is, what lamb "light bulbs" taste like and why the kebab is called "Napoleon". And we will also choose a chef's knife made of real Damascus steel and a miracle carpet!

Posikunchiki with pistachios, moose steak, salted ears, cherry pie, moose salmon — all this is Perm cuisine! We taste these incredible dishes, walk through snowy Perm, ride a romantic tram, evaluate dumplings of all colors, get acquainted with a skeleton named Vasily Ivanovich and the salt heritage of the Perm region.