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Jewellery by Artists: From Picasso to Koons, an exhibition organised by the culture and art portal

Destinations · Europe · russian federation · Moscow · Where to eat ·


Author: Anothertravelguide.com0 COMMENTS


The locals say that Moscow has changed and become simpler. More hipsterish, if you will. Many say it’s become more like Saint Petersburg. No one walks around flaunting millions anymore; no one organises events where it costs 10,000 dollars just to reserve a table. Instead, people are supposedly seeking out atmosphere, authenticity, and soul. That said, plenty of people still remain unconvinced of Moscow’s new-found authenticity, because some of these so-called new ideas have obviously come from the European metropolises. And, as soon as a new trend pops up somewhere in the world – a piece of clothing, a hairstyle, a lifestyle – it immediately also shows up on the streets of the Russian capital.

Whatever the case, Moscow has undeniably become more friendly to guests. The seemingly European-styled oases that have appeared in recent years do give the city a more home-like feel. But there’s no fear that Moscow will lose its identity, because, whatever trends and influences float around in the air, they’re all infused with a local flavour.

Another appealing destination to prove this point is the LavkaLavka farm-to-table restaurant. It features new Russian cuisine and operates according to the farmer co-op principle. LavkaLavka works with farmers and small-scale producers across the whole of Russia, and everything on your plate has a clearly defined origin. For example, the deer tartare is from Irina Bogomolnaya in Krasnoyarsk Region. The menu also includes pike from the Volga River, duck from Voronezh, and even a contemporary interpretation of classic borscht. As the restaurant’s website explains: ‘We aren’t trying to recreate 18th-century cuisine, but instead to keep these traditions and respectfully follow them in our daily work. Our timeline ignores 20th-century trends of gastronomic degradation in Russia. We cook and work like nothing happened, as if cuisine just naturally developed into present.’

The interior and atmosphere at LavkaLavka corresponds with that concept: raw rusticality, exposed brick walls, wooden tables, red saucepans in place of lamps. The food is served on small wooden boards. Geraniums and a variety of herbs grow in pots next to my table. As I wait for my food to arrive, I read the LavkaLavka newspaper – it’s not just a trivial little rag but a serious publication containing recipes, interesting facts, and stories about the rural areas supplying the restaurant’s produce. There’s even a store next door where you can buy the things you didn’t manage to try at the restaurant and prepare them at home. Interestingly, LavkaLavka is located on one of Moscow’s most glamorous streets, Petrovka Ulitsa, although it’s hidden in a courtyard.

Petrovka ul., 21, стр. 1


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