Gastrotourism: top of the most interesting destinations in Russia
RST: gastronomic tourism has huge reserves for development in Russia
In the last few years, Russians have begun to pay more and more attention to non-standard types of tourism, among which gastronomic tourism is particularly noteworthy. Everyone probably likes a good meal, especially a good meal in a new place. This summer "Yandex. Travelling" service included gastrotourism in the top 5 destinations gaining popularity. According to the Russian Union of Travel Industry (RST), this sector is growing by 15-17% a year.
With the unprecedented demand for travelling around our country, every city and region is trying to stand out and be remembered for something – including local products and dishes. According to statistics, 80% of tourists study the local cuisine in advance, and 70% even make a decision on where to go based on this information.
The cuisine of Russian regions is extremely rich and varied, but the Caucasus is the leader in terms of gastrotourism. This is shown by the data from the Tutu survey, according to which the majority of respondents (13.75%) want to try local dishes. Dagestan is deservedly considered the tourist pearl of the Caucasus, and this also applies to cookery. In the republic travellers can taste such specialities as khinkal (pieces of dough boiled in broth), kurze ("relative" of dumplings) and chudu (flatbreads with various fillings). Despite the many unfamiliar names, guests will feel cosy in Dagestan: local dishes are prepared simply and heartily, just like at home.
The neighboring Krasnodar Territory will not disappoint those hunting for gastronomic experiences either. Thanks to its mild climate and proximity to the sea, the dishes of this region will please with greens, fresh vegetables and fruits, fish and seafood. Meat is also respected in Kuban. In addition, the Krasnodar Region holds leading positions in wine production in Russia, so you should definitely visit such wineries as Chateau de Talu, Abrau-Durso, Kuban-Vino, Fanagoria, Golubitskoe and others.
Kaliningrad region is another centre of gastrotourism. The local cuisine is truly international and combines Russian, Lithuanian, German, Prussian and Polish dishes. And the region's calling card is Königsberg klops: the dish originating from Germany is veal meatballs stewed in cream sauce with capers. Hits and novelties of local cuisine can be tasted at the annual Kaliningrad Street Food festival, which, according to the organisers, is "the largest street food exhibition in Russia".
But not only the European part of our country is strong in gastronomy, the East also has something to surprise. For example, the dishes of the Altai Republic will definitely be remembered by travellers for a long time. The local cuisine is based on milk and meat, mainly mutton or horse meat. Barley is also popular in the region, from which the most famous Altai soup kocho is prepared. After the main meal, tea based on local herbs is served, as well as a dessert of lingonberries, pine nuts and honey or boorsok - deep-fried dough balls.
True Siberian cuisine can be tasted in the Kemerovo Region. The region's gastronomic history is inextricably linked to the traditions of indigenous peoples - the Shorians and Teleuts. The main role in their diet was played by meat, and in spring and autumn - by fish and dairy products. Wild fruits (berries, mushrooms, nuts, herbs) were no less important on the menu. These and other local specialities in original interpretation can be tasted at the Zaboy restaurant, which is on the shortlist for the Wheretoeat Siberia 2024 award.
When travelling to Primorsky Krai, tourists dream of eating seafood for a year ahead, and it is safe to say that their aspirations will be justified. In Vladivostok any dish can be made with scallop or sea cabbage, even chocolate - it is sold in brand shops of Primorsky Confectioner factory and in any city supermarkets. Restaurants and cafes offer local and foreign dishes prepared with local flavour: for example, Far Eastern soup, khinkali with crab, pyan-se steamed buns or fern snack.
You can visit the stands of these and other regions famous for their gastronomy at the 31st MITT International Travel & Hospitality Show. Among the MITT exhibitors in the combined regional stands are the Chateau de Talu winery and Zaboy restaurant, which in previous years have sponsored the annual gala reception for VIP guests - the Ministerial Cocktail.
