100 rokiv tomu vpered At Home

The big breakfast with farm turkey

To the turkey, add butter cream, rolled eggs, tender beets, warm bread, crunchy vegetables

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The big breakfast with char fish

Big breakfast with butter cream, with okata, tender beets, warm bread, crispy vegetables with char from the lake

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The big breakfast with baked ham

Big breakfast with butter cream, with okata, tender beets, warm bread, crispy vegetables with ham from the oven

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Crepes with char

Those pancakes that we all love, but are ashamed to eat for breakfast, but only for butter (on the Kolodias holiday). We do not twist the filling into them, but simply saturate it with taste.

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Сrepes with farm turkey

For those who love hearty food!

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Сottage cheese pancakes

We realized that cottage cheese pancakes is a traditional Ukrainian dish that has every right to become the next one on the UNESCO heritage list. For the whole world, its components can seem rather strange. Basically, they consist of fried cottage cheese. But believe us, syrnyky combined with sour cream dressing will not leave anyone indifferent.

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Edible bees

Ukrainians have been using bee sub-pestilence in liqueurs, tinctures, and medicine because it has many useful elements. We've decided to create a small starter out of bees, adding hot pepper, honey, and two kinds of sauces. Although bees do not have a distinguished taste, they have a really interesting texture. This dish can help you to get a new gastronomic experience through a local product.

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Duck meat, deer heart, matsik

Ukrainians have been hunting a lot, and they enjoyed using game in their dishes. That's why we decided to show our usual meat plate from a different angle, introducing this old tradition.

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Ukrainian salo

Lard has been used since ancient times and is still considered one of the symbols of Ukrainian kitchen We are sure that it does not need extra words to introduce. It tastes best with a pinch of Drohobych salt.

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Best local cheese

We do not just simply use the words "local" or "farm" to catch your attention. We want to emphasize that our cheese plate is made out of the most delicious authentic products you can only find. Every few days, Ukrainian farmers bring a lot of cheese samples to us. We choose the best ones and then serve them to you. Sometimes they change but you can be sure - they will always taste the best.

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Salad with green cream

The green cream we make is our Ukrainian variation of guacamole. Inspired by worldwide trends, we decided to show that Ukrainian cuisine can also keep up with the times. To create our avocado, we used a simple local product - green peas. We cook a tender mousse out of it, then add spinach, sorrel, a little bit of onion, and diced apples.

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Borshch with meat

We use two main principles to cook our borscht. Firstly, we add Transcarpathian plum lekvar – a slightly overcooked plum jam. It gives the borscht a sweeter taste. Then we add freshly squeezed beetroot juice, which gives the borscht a richer taste and color. Complementing these components with a smoked taste, we make our borscht taste the best.

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Borshch without meat

We use two main principles to cook our borscht. Firstly, we add Transcarpathian plum lekvar – a slightly overcooked plum jam. It gives the borscht a sweeter taste. Then we add freshly squeezed beetroot juice, which gives the borscht a richer taste and color. Complementing these components with a smoked taste, we make our borscht taste the best.

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Galushki with meat and cherries

This is a traditional Ukrainian dish. We decided to use the authentic recipe from the book of Ukrainian author Zinovia Klinovetska. We made minimal changes to the traditional recipe so that the taste was truly original. We only made one improvement and added ripe cherries to the beef to make the taste even better.

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Ribs cooked in wood oven

Vereshchaka is not only the name of the dish but also the name of an authentic Ukrainian cooking technique. B This is the way of cooking meat by stewing it in kvass. We've taken this old method to prepare this dish - the juiciest pork ribs you've ever tried.

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Beef tenderloin with jack mackerels

In the book of Ukrainian author Olga Franko, we found two recipes following one another - one with fish, and another one with meat. One day during the experiment, our chief Ievhen created a new dish, combining these two recipes. There is a big worldwide trend of combining fish and meat on one plate. For example, everybody knows about one popular dish of Italian cuisine called Vitello Tonnato – veal and tuna, combined. Our dish is the Ukrainian version of such a combination of fish and meat, which is also called surf and turf.

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Rolled millet in dough

We found this recipe in the Poltava region during our gastronomic tour. There are many names for this dish, but they all mean the same. According to the recipe, eggs and flour are gradually added to the millet. Then, this mixture is rolled for 40 minutes or so until it increases in size by about five times. After that, we cook it by adding spices, herbs, and brynza cheese. This cooking technique is unique. It exists only in Ukraine and can become our visiting card for the culinary world.

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Hamula

We decided to improve the original recipe from the book of Ukrainian author Lydia Artyukh so that the dish had a more modern look. We added a bit more eggs to make fluffy apple souffle, added a layer of sponge cake, combined it with brynza, and transformed everything into a sophisticated contemporary dessert.

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Buckwheat

This is our attempt to show buckwheat as a product that can be more diversed than we know. What buckwheat dishes do you like? We bet it's mainly buckwheat porridge. But we are sure that it can be used even in sweet dishes and this dessert is the perfect example.

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Сottage cheese pancakes

We realized that cottage cheese pancakes is a traditional Ukrainian dish that has every right to become the next one on the UNESCO heritage list. For the whole world, its components can seem rather strange. Basically, they consist of fried cottage cheese. But believe us, syrnyky combined with sour cream dressing will not leave anyone indifferent.

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Wheat-rye bread with mailt and sunfloer seeds

We have a tradition of baking bread every morning according to our own recipe, which is so loved by our guests for five years in a row. The tradition was started from the opening of our restaurant, and now there is an opportunity to taste your favourite bread at home!

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Poltava bread

We have a tradition of baking bread every morning according to our own recipe, which is so loved by our guests for five years in a row. The tradition was started from the opening of our restaurant, and now there is an opportunity to taste your favorite bread at home!

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Cabbage in the ground

There are 2 recipes for covered cabbage, the one in which the cabbage is covered with millet and it is included in the list of intangible cultural heritage of Ukraine, or an older version - a recipe when the cabbage was wrapped in cheesecloth, covered with earth and cooked (in fact, it was also called covered cabbage). We decided on the option that was covered with earth, for this we bake it in the oven, before boiling it.

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Potatoes, mushrooms and maybe some cavier

This dish combines elements of the first courses from the Kyiv-Pechersk Lavra—specifically, dumplings made from boiled potatoes with cheese and summer-fried mushrooms. We have merged these two dishes into one: fried potatoes with a mushroom reduction and pike caviar.

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Duck with beets in wax

The combination of chicken with fried pickles sounds very unusual, but for the residents of Chernihiv Oblast, it is a daily dish. Therefore, we decided to introduce our guests to this combination in the form of chicken, with fried pickles and a picnic.

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Unrecovered fish are always big

A dish that came to us from monastic servants, who consumed various types of fish during fasting periods! We want to emphasize our connection to the traditions of those times. Taking these facts into account, we have created the following dish: Catfish Balik with fresh Ukrainian basil.

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