Meat was, is and will be one of the most important products in world gastronomy. Despite the increased popularity of vegetarianism, veganism, raw foodism as a style of eating and even a way of life, "meat items" on the menu of most restaurants remain the most sought after and popular. Together with the recommendation service for entertainment and travel in Russian cities Localway.ru, we have compiled a detailed guide - comments and recommendations from chefs of famous and fashionable metropolitan establishments, addressed to all connoisseurs of excellently cooked meat dishes.
and cafe "Fedya, game!"
Where to try: cafe "Fedya, game!"
I opened this project in order to show everyone that game, firstly, is an inexpensive product, secondly, it is easy to prepare, and thirdly, it is very tasty and healthy. Now the menu has venison, elk, in the spring it was wild duck(when it was hunting season for this game).
Venison is a real hit! We do not marinate the meat in any way, we just fry it on both sides in a hot frying pan and serve with beetroot cream and stewed vegetables with berry sauce. There is also a venison burger — a fragrant freshly baked bun with smoked cheese on top, and inside — a venison cutlet, sweet tomatoes and crispy greens. We will be introducing wild boar dishes soon.
2. Veal Ossobuco
Roman Shubin, chef of the restaurant "Voronezh"
Where to try: restaurant "Voronezh"
Ossobuco is a legendary dish of the Myasnoy Klub restaurant, which we have also included in the Voronezh menu. This is one of the most popular and famous Italian meat dishes. Literally translated, it means "bone" (osso) "with a hole" (buco), or in a more literary translation - "hollow bone". To achieve the perfect taste, I stew it in the oven at a temperature of 180 degrees for about 1.5 hours, and then add grated orange zest, finely chopped garlic and chili peppers.
3. Assorted "Big Grill"
Kirill Martynenko, brand chef of Torro Grill steakhouse chain
and Boston Seafood & Bar
Where to try: steakhouse Torro Grill
You know, our restaurants are the place where it is good to go with a group. Portions at Torro Grill are large, you can share, try, choose what you like. And for companies, we have, in my opinion, the best meat offer in the city. This story is called assorted "Big Grill". The dish is designed for four very hungry people or six moderately hungry. A gigantic plate with baked beef ribs, pork cheeks in a branded marinade is served on the table, chicken breast grill, sausages, pork ribs BBQ and, most delicious, baked brain bones. All this splendor is accompanied by side dishes, as well as a bottle of wine or two liters of beer. In the first case, the cost is 4500 rubles, in the second 3980. So, in addition to the fact that you can try all the best at once, the price is affordable for every meat lover.
4. Beef stew with herbs and rosemary
Philistor Destempasidis , chef at Molon Lave restaurant
Where to try: Restaurant Molon Lave
I am the chef of a Greek cuisine restaurant - a somewhat new concept for Moscow. There are false stereotypes that Greek cuisine is mainly seafood. Actually it is not. Greek cuisine is rich and varied. Well, meat dishes are always on a real Greek table. We cook meat, seasoning with herbs, many spices and always adding olive oil. The menu of Moscow's Molon Lave includes such a dish as kokinisto, a beef stew with herbs and rosemary. The meat is cooked at a low temperature and stewed for several hours - this way it turns out very tender and juicy. We also cook kebabs from beef - gemisto - inside with cream cheese, served with vegetables.
Pork occupies a special place in our cuisine. Pork dishes are traditional for holiday table. I recommend trying a dish called hirino - this is pork baked with Greek herbs and olive oil for 12 hours. We also have baked lamb on our menu - serve with baked pumpkin and pieces of feta cheese. Therefore, it is impossible to say that Greek cuisine is seafood. I hope I convinced you of this.
5. Dallas steak
Alexey Besedin, chef of il FORNO restaurant
on Kutuzovsky prospect
Where to try: il FORNO restaurant on Kutuzovsky Prospekt
In our new meat menu, we decided to focus on steaks. There are several types: striploin, t-bone and dallas steak.
The striploin steak itself is very soft, has a small fat layer. It does not have to be pickled, it already has a rich taste and a sufficient degree of juiciness. Therefore, it is better to salt and pepper during the frying process, otherwise the meat will release moisture and turn out to be dry.
The temperature of the pan should not exceed 200 degrees. Also, when cooking a steak with a fatty layer, you should not add oil - you just need to lightly grease the piece of meat itself. Fry the steak for one minute on each side, so that all the pores are closed. And it is important to apply diamond-shaped incisions from the side of the fat layer to melt excess fat. For striploin, I recommend medium. The temperature of the meat inside should be 55-60 degrees. After roasting, you can finish in the oven. Before use, let it lie down for a few minutes so that the juice is distributed evenly throughout the steak.
T-bone - a steak on a T-shaped bone. On one side it has a striploin (thin edge), on the other side it has a tenderloin. Therefore, this steak is very whimsical in cooking. It is better to fry it on a grill pan so that the bone is also well fried. Subsequently, it will give its aroma and taste to the meat. Grease the steak with a little oil and place in a hot frying pan. Also fry for one minute on each side. I recommend this steak in medium rare, the temperature of the meat should reach 50-55 degrees.
Dallas steak is similar in preparation to t-bone - it is also a steak on the bone.
6. Stroganoff from the tongue of a deer
Sergey Eroshenko, chef of the restaurant "Honest cuisine"
and cafe "Fedya, game!"
Where to try: restaurant "Honest cuisine"
New game dishes have appeared in "Honest Kitchen". I want to mention stroganoff from deer tongue and cabbage rolls from roe deer.
Stroganoff served with potato cream and morel stew. The product itself in its pure form is self-sufficient, original and rich in taste. There are subtleties in its preparation. The main thing is to immediately clean it before it cools down. Otherwise, the dish can be considered spoiled. It pairs quite well with a variety of side dishes and sauces. We cook it in a special marinade of red wine, olive oil, thyme, coriander and juniper berries, which give the meat a light juniper note. Also, this mixture makes the pulp more juicy and soft. Pairs well with various side dishes and sauces, but I would recommend using mushrooms. Morels are ideal, but they can be replaced with other types.
Stuffed cabbage from roe deer - not less than interesting dish. It is prepared as follows: roe deer meat is cut into cubes and brewed with hot red wine sauce. The sauce should be simmering. We simmer for 20 seconds, and the stuffing for cabbage rolls is ready. Then we place the roe deer meat in cabbage leaf, previously fried in butter. I want to note that roe deer is absolutely not suitable for stewing, as the meat is very soft. But it can be baked, dried, smoked and eaten raw - roe deer makes an excellent tartare.
7. Stewed lamb neck
Vladimir Mukhin, brand chef of the Zodiac restaurant
and chef of the White Rabbit restaurant
Where to try: White Rabbit restaurant
I love cooking lamb neck. It was one of the first dishes that my grandmother taught me how to cook, lamb neck with prunes - our family recipe. Not daily, of course, but festive - for example, on New Year we made sure to prepare it. Although the recipe itself is simple. Having become a chef, I return to it from time to time, complicate it, and look for new combinations of tastes. In the lamb that I'm currently cooking at White Rabbit, main secret- smoked Circassian pear. She gives the dish its rich aroma, making the meat taste slightly smoked. And shiitake is very out of place - these mushrooms have a rich meaty taste, which, even in combination with lamb, does not fade into the background.
8. Ox tails with mashed potatoes
Roma Redman, chef at Meat Puppets gastrobar
Where to try: gastrobar Meat Puppets
Our God is meat, and it certainly dominates the menu. We preach the ideology of conscious consumption, learn to work with the "alternative" and welcome when our guests order steaks from non-prime cuts.
One of the most interesting, in my opinion, dishes on our menu is oxtails with mashed potatoes and hard cheese. I sauté the tails with vegetables and boil them in port and red wine with chilli, lemongrass and ginger. In a classic puree recipe, I add grated hard cheese and serve the tails on it.
We also have one very popular, oddly enough, cheesecake with bacon.
I am not a confectioner, so we developed a cheesecake recipe with one pastry shop, and they bake it for us.
After portioning into individual pieces, the cheese is wrapped in bacon and frozen so that the taste of raw pork soaks the whole piece under the influence of cold.
Next, we fry this frozen piece until golden crisp in a pan, then the cheese goes into the oven for a few minutes. And we serve it with sand crumbs and a sauce based on lime juice, paprika and chili flakes, cane sugar and maple syrup.
9. Steak Ribeye
Vladimir Bozhavets, chef of the restaurant "5642 VYSOTA"
Where to try: restaurant "5642 height"
The main feature of this steak is seasoning: tender pieces of beef are sprinkled with fragrant Kabardian spices, served with a bouquet of tarragon, cilantro and dill and four types of sauces - spicy satsibeli and satsibeli with pieces of Uzbek tomatoes and herbs, adjika and sokhta sauce. Guests who order rib-eye, as well as striploin, as a compliment, the restaurant gives a glass of French red dry wine of the 2010 vintage.
10. Lamb shank in Moroccan spice sauce
Alexander Proshenkov, chef at Saxon+Parole restaurant
Where to try: Restaurant Saxon + Parole
The menu of Saxon + Parole meat is quite widely represented: from classic cuts, such steaks as New York, Ribeye, to alternative ones, for example, Denver steak. We also prepare terrines (in autumn menu- from a rabbit), homemade pastrami from beef tongue. This fall, we are returning to the menu once one of the most popular meat dishes - lamb shank in a sauce of Moroccan spices.
We take the drumstick from local suppliers, grill it, then simmer it in a sauce based on chicken broth with tomatoes and Moroccan spices: dried apricots, ginger, garlic, cumin, cinnamon, cloves. To the drumstick we serve creamy mashed potatoes, dried apricots, two types of olives, grated almonds and cilantro. The dish turns out to be very "masculine" - hearty and rich.
11. Filet mignon
Mark Statsenko, brand chef at Funny Cabany grill house
Where to try: grill house Funny Cabany
Filet mignon is one of the most popular and sought-after steaks in our restaurant, because it is cooked on fragrant open coals, which gives it a smoky flavor, and the price is more than reasonable. Steak served with grilled potatoes.
Blade Steak is a recent addition to our restaurant and is served with tender crab puree. The balance of tastes, the compatibility is simply amazing! This is an author's recipe, and we advise everyone to order and try this dish. Moreover, its price is also very acceptable - 690 rubles. Prepared from beef flank.
12. Roast Lamb with Wakame Seaweed and Oysters
Jean-Luc Moll, b-rend chef at Le Restaurant
Where to try: Restaurant Le Restaurant
When cooking, I express my emotions and feelings. I like to combine unusual products, trying to achieve harmony and find unexpected shades of flavors and aromas. So I made roast lamb with wakame seaweed and oysters. All this also perfectly complements the porcini mushroom sauce.
13. New York Steak
Victor Apasiev, chef of Rukkola restaurants,
"Tarantino" and the brand chef of the craft burger bar "Lucky Luciano"
Where to try: Restaurant Tarantino
We cook steaks from Russian meat - we found excellent suppliers near Moscow and buy from them. All of our steaks are cooked on a Japanese tiered robata grill in the open kitchen, so guests sitting opposite can watch their steak cook and smell the freshly grilled meat.
By the way, next to the grill, for convenience, we hung a board on the wall on which we write the number and weight of steaks that are available at the moment, and the guest can always choose what he likes best. Ribeye is a fragrant and juicy rib steak, New York is a beef steak from the loin with a delicate fat layer, for Filet Mignon we use only the central part of the beef tenderloin, this is the most tender and lean meat. Top Blade is an alternative beef shoulder cut with a high degree of marbling.
14. Venison with cedar porridge
Mikhail Simagin, chef at Siberia restaurant
Where to try: Siberia restaurant
For venison with cedar porridge, I prefer to use reindeer loin, the meat is marinated for a long time, and then quickly fried. Venison pairs best with berries, but I preferred adding nuts, mushrooms, and spinach for a fresher flavor. The recipe seems not the easiest, but the taste will be remembered forever.
15. Kid with mashed potatoes
Maxim Myasnikov, chef of the restaurants "Barbara Bar" and "Projector"
Where to try: restaurant "Projector"
For this dish, a whole goat carcass is taken, languishing on fire for a long time until the meat begins to separate from the bones. Then, when the meat is soft enough, it must be fried over high heat until golden brown. There is a great contrast of textures, and I like to use unusual meats in my dishes, so new flavors are born.
16. Meat pie
Vyacheslav Delberg, concept chef of the Happy Bones restaurant
Where to try: Happy Bones restaurant
Meat pie is a British “relative” of a pie familiar to the Russian stomach, but still with its own differences. In this dish, there is only one layer of dough - the top one, and the filling of beef, potatoes and seasonings is placed down ready. I introduced this traditional English dish to the new menu because the concept of our restaurant is based on simple, understandable and tasty meat dishes. English cuisine just about this - no matter what anyone says about it, but one of the main preferences in it is undoubtedly given to well-cooked meat.
17. Meat menu
Alexey Semenov, chef of the restaurant "Moscafe"
Where to try: restaurant "Moscafe"
Our menu includes various meat dishes- there are tartars, classic steaks, meatballs, rich meat soups, game dishes. We recently changed suppliers and started working with small farms. We buy game at special hunting farms. In autumn, elk was introduced to the menu, and now a wild boar has appeared.
Meat positions are more popular with the strong half of humanity. One of the favorite dishes of our guests is gratin with veal and black truffle. Truffle, by the way, is also ours, Crimean. In winter, rich soups are sold very well. In our menu there is a hunting shulyum from elk. The portion is impressive, we recommend it for two - served in a golden ladle. In addition to hot main courses, meat is perfect for preparing cold appetizers. We have beef tartare, game pate with lingonberry sauce.
France is famous for many things - beautiful language, charming towns, luxurious beaches. However, it is French cuisine that is known and loved all over the world, and it is impossible to forget it. Whether it's a simple croissant or classic dish cock in wine french food will always resonate with gourmet gourmets. In this edition, Bigpiccha brings you 32 must-try dishes in France.
1. French baguette is perhaps the most popular French food. This crispy pastry is delicious on its own or with traditional French cheese such as Gruyère or Brie. If you're in Paris, be sure to try the baguette at Le Grenier à Pain, which won the best baguette competition this year.
2. Creme brulee is the most famous and beloved French dessert. As soon as you hear the crunch of a hard caramel crust and dip the spoon into custard, there is no going back.
3. If you want to try the classic steak frites (steak with french fries), you should definitely visit the Parisian restaurant Le Relais de l’Entrecote, which specializes in this dish. The institution is popular with both tourists and Parisians, so queues are not uncommon here.
4. Although Moules Frit (mussels and French fries) is considered a Belgian dish, Moules Marinières is a French dish from Normandy, the name of which translates as "sailor's mussels." Imagine, in France this gourmet dish is considered fast food.
5. Croque Monsieur is the French version of a hot cheese sandwich. Includes ham and processed cheese Gruyère and bechamel sauce.
6. The chicken in the dish "Kok-o-ven" (rooster in wine), by definition, cannot be dry. It is believed that the birthplace of this dish is Burgundy, so a one-year-old rooster (weighing about three kilograms), stewed in red wine with vegetables and garlic, is classic recipe"Cock-o-wen".
7. Escargot - snails - seems like a strange dish to foreigners, but is considered a delicacy in France. Snails are served hot in shells with garlic and butter.
8. "Profiteroles" - a puff pastry dessert filled with vanilla ice cream and covered with chocolate sauce.
9. Potatoes are a common side dish in France, and in the French southeastern region of Dauphine, they are cooked with milk or cream, this is called “Dauphine-style potato casserole” (“Gratin Dauphinois”).
10. The word "soufflé" comes from the French verb "breathe, blow", this dessert is made from beaten egg whites. Soufflé "Grand Marnier" is prepared with the addition of orange cognac liqueur.
11. The best oysters in France should be found in Brittany, from the city of Riek-sur-Belone they got their French name - belon.
12. Although " blood sausage» does not sound very appetizing, this is one of the traditional elements of French cuisine. The sausage contains pig's blood and is served on its own or with a potato-type garnish.
13. Croissant - too french classic. This crescent-shaped flaky buttery bun can be found in any bakery in the country.
14. Riet - salted pork pate. Eat with bread or crackers.
15. “Knei de broche” is something like dumplings. They were invented in Lyon and are made from fish (usually pike), butter, breadcrumbs and lobster sauce. A light but satisfying meal.
16. In Paris, bakeries and patisseries compete to boast the best macarons.
17. If you eat raw meat, you want to be sure that it is cooked correctly. "Steak tartare" - chopped raw beef meat, served with onions and capers.
18. Ratatouille is the only French stew without meat. This dish, which first appeared in Nice, is made from delicious Mediterranean vegetables such as zucchini and eggplant.
19. Kish - savory pie, which can be found everywhere in France. One of the traditional varieties is Lorraine quiche, or "Kish Loren". Prepared with bacon, eggs and sometimes cheese.
20. "Pan-o-chocola" translates as "chocolate bread." French bakers have ingeniously mastered the combination of pastries and chocolate.
21. Salad "Nicoise" comes from Nice and is a combination lettuce, tomatoes, boiled eggs, tuna, anchovies, olives and beans.
22. "Boeuf bourguignon" - a dish from stewed beef originally from Burgundy. Combines meat, vegetables, garlic and, of course, red wine.
23. "Tart tatin" - not simple Apple pie, and the cake is inside out. Before baking, apples are fried in butter and sugar.
24. "Blanquette de Vaux" - veal, butter and carrots cooked in a creamy sauce. The meat does not darken during cooking.
25. Duck is a frequent occurrence in french cuisine. "Confit" - duck leg cooked in own juice, originally from South Gascony.
26. Stalls of crepes (French pancakes) are all over Paris and you should stop and try them. Crepes can be both sweet and savory. The classic is "butter and sugar".
27. "Kassule" - a cross between a stew and a casserole, a real feast of the stomach. The dish comes from the south of France and is made from beans, duck and pork skin.
28. Born in the southern port city of Marseille, Bouillabaisse is best tried at Le Miramar. This is a fish soup with shellfish, vegetables and potatoes.
29. Foie gras comes from the southwestern regions of France - Alsace and Périgord. Considered a delicacy, it is prepared from duck or goose liver. There is a lot of controversy on the admissibility of special - not very humane - fattening of these ducks and geese.
32. "Tart flambé" - crispy pizza from Alsace with sour cream, thinly sliced onions and pieces of lard or bacon.
Cutfish Restaurant by Chef Glen Ballis
This is a typical Australian dish. Here they like to cook whole vegetables on the grill and add all kinds of sauces and spices to them. Eggplant cut in half is cooked on the Josper grill with hot spices. When serving, cold Greek yogurt and tuna shavings are added, which begins to move from the hot air from the eggplant. This gives the impression that the eggplant is alive. It is also worth noting that the dish combines different temperatures: hot eggplant and cold Greek yogurt, which complement each other very well.
Remy Kitchen Bakery by Chef Glen Ballis
Classic cheddar cheese burger. The Remy burger buns are homemade and lightly toasted on the Josper grill before serving. The burger patty is also grilled. The sauce is made with Dijon mustard. And most importantly, truffles are added before serving.
"Coffeemania" from the brand chef of restaurants Vitaly Karsaev
I brought Benedict's idea from Paris. But there it is made only with ham. We've modified it a little. french recipe and cook it with salmon (although we also have a classic one with ham on our menu). In addition, I decided to change the bread for toast, on which the egg is served, and bake it according to own recipe, so the brioche bun in our Benedict is special, from our own bakery. And I also changed the recipe for the hollandaise sauce with which the dish is seasoned, adding ingredients to it to my taste. This author's version of a popular dish is definitely worth a try at Coffeemania.
Restaurant Zotman Pizza Pie from brand chef Dmitry Zotov
Sweet pizza is not served in all metropolitan establishments, so it is still considered exotic. Pizza with cream cheese, chocolate, airy marshmallows, cranberries and splashes of M&M's will appeal to both children and adults.
Neobistro "Geraldine"
Can Caesar salad surprise the sophisticated public? Yes, and how! We dare to check, leaving in the usual recipe all the most important things, bringing each ingredient to perfection, but adding touches that decisively change the essence. Romano salad, the chef of the Geraldine restaurant, replaced the extra-useful and praised by nutritionists around the world with kale, known as "Russian cabbage", instead of croutons, he added white croutons wheat bread, chicken fillet cooked at low temperature for atypical delicate taste and dressed the salad hot sauce from anchovies, capers, parmesan, tabasco and a couple of secret ingredients. The taste of Cale Caesar turned out so bright that it is simply designed to break culinary patterns. About 70 servings are sold per day.
Restaurant "Syrovarnya" from the concept chef Sergey Nosov
The feature of this dish is simplicity: we take fresh cheese, hot, freshly baked focaccia and carefully selected scarlet tomatoes. Regardless of the season, this dish is always relevant. We sell about 1600 portions per month.
"Wine Bazaar" on Petrovsky Boulevard from Chef Ilya Lustin
The recipe for tuna with pak choi in a creamy sauce was brought back from a trip to Barcelona by Ilya Lustin, brand chef of the Wine Bazaar chain, and Evgenia Kachalova, owner of the chain. The usual taste of fresh tuna in an Asian dressing is replaced here cream sauce topped with pak choi salad. The creamy taste is set off by a seasonal berry, at the beginning of summer it was a sweet cherry, now it is a strawberry. All tastes are harmoniously combined and set off each other.
Chain of cafes "Zhadina-Beef, pickle» from the chain's brand chef Charbel Aoun
Sandwich "Fried Carp" - two pieces of catfish fillet with rocket pesto and cashews, pickles on homemade ciabatta. One of the most popular dishes in the cafe. Unlike other places where they make minced meat, here the fish in a sandwich is given in the form of a fillet. In fact, if you remove the bread and put the filling on a plate, you get a complete dish.
Turandot Restaurant by Chef Dmitry Eremeev
Fried shrimp, covered spicy sauce wasabi garnished with a cloud of rice noodles and flying fish roe. According to Dmitry Eremeev, this dish is interesting because it has an unusual taste due to a new combination of ingredients used: wasabi is mixed with condensed milk, spices are added - this way a sauce is obtained. The spicy-spicy taste and dense texture of the sauce are ideal for shrimp.
Restaurant ΜΟΛΩΝ ΛΑΒΕ from the owner Aleksey Karolidis
The reason is that, firstly, this is the very first association with Greek cuisine. And secondly, because our Horiatiki is rightfully called the most delicious in Moscow: fresh tomatoes, crispy cucumbers, bell pepper, red onion - all this can be easily bought in every store, but 3 ingredients are indispensable in any way: Greek cold-pressed olive oil, Greek Kalamata olives and, of course, Feta cheese. For 3 years we have sold more than 30 thousand servings.
15/17 BAR & GRILL by Chef Vladimir Bozhavets
Chef Vladimir Bogozhavets brought a special blender from Jordan to make especially tender hummus. Its peculiarity is that the powerful rotating mechanism is placed behind the engine. Those. the mechanism itself does not heat up the mass of chickpeas during operation, which is extremely important for obtaining the right taste. Here you can try traditional Lebanese hummus with olive oil and pine nuts, as well as hummus with charcoal mushrooms, chicken hearts, spicy shrimp and fried squid. Each appetizer is served as a compliment with freshly baked homemade bread - churek, bagel with sesame or poppy seeds.
AQ Kitchen by Chef Adrian Quetglas
Dim Sum is made by hand here at AQ Kitchen: whole shrimp, marinated sweet and sour kohlrabi, spicy salad hayashi wakame, nameko mushrooms, garlic, ginger, chili, mango marmalade and halibut caviar together create a real "explosion" for the taste buds.
What should never be missed when visiting another country? Of course, national dishes! The cuisines of different peoples of the world are a kind of journey within a journey. In this issue, we've rounded up the best dishes from around the world, just in case you're going to go all out and start your own food tour.
Australia: Pie floater
This dish is often referred to as the perfect hangover cure. This meat pie in the Australian style, which is "immersed" in pea soup or hovering over it. Sometimes tomato sauce, vinegar, salt and pepper are placed on top.
Argentina: asado
This is a popular grilled meat dish. In a word, Argentinian steak. If you come across a really good asador (one who makes asado), then you will remember the taste of real grilled meat once and for all.
Austria: Wiener Schnitzel
Wiener schnitzel is synonymous with Austria. This is a very thin veal tenderloin breaded and heavily fried. Usually served with lemon and parsley and garnished with potatoes or rice.
Belgium
Of course, mussels and french fries can be eaten in other countries, but such a spicy and tasty combination first appeared in Belgium. Mussels are cooked in different ways (with wine, butter and spices, or even in tomato broth) and served with salty crispy fries. Wash it all down with a refreshing Belgian beer.
Brazil: feijoada
Brazil is a huge country with varied cuisine so it's hard to choose just one dish. However, the most iconic Brazilian dish is probably feijoada - a dish of beans and smoked beef or pork. Usually served with rice collard greens, farofoy ( fried flour cassava), hot sauce and orange slices to aid digestion.
Canada: poutine (emphasis on "i")
Putin first appeared in Quebec, this is a delicious high-calorie dish that will warm you from the inside: french fries and slices of cheese in hot gravy.
China: Shanghai dumplings
It is difficult to choose just one best dish in such a huge country as China, but, perhaps, Shanghai dumplings (xiao long bao) deserve this title. This dish appeared in Shanghai and is a dumpling with meat stuffing, which are steamed in broth in a bamboo basket.
Colombia: Arepa
Arepas are flatbreads made from maize or flour that are grilled, baked, or pan-fried to a deliciously fluffy texture. They are usually eaten for breakfast or as a lunchtime snack. Often put on top butter, cheese, eggs, milk, chorizo or hogao (onion sauce).
Costa Rica: tamales
If you happen to be in Costa Rica in December, you will surely see tamales on every corner, because these tortillas are made mainly at Christmas. Tamales can have the most different fillings, including pork, rice, eggs, raisins, olives, carrots and peppers. They are wrapped in paradise banana leaves and cooked in a wood-fired oven.
Croatia: Pag cheese
Pagsky cheese is a Croatian hard cheese made from goat's milk. It is made on the island of Pag and is so famous that it is exported all over the world.
Denmark: olebrod
This is traditional Danish Rye bread, which is dipped in beer and boiled to a state of porridge. Served with whipped cream, thanks to which it looks like a dessert. Nutritious and sweet, but with the taste of rye bread.
Egypt: molohea
This dish is served throughout North Africa, but it is especially popular in Egypt, where it first appeared. The Egyptian version of this dish uses the leaves of molohea (a type of bitter vegetable) - the stems are removed from them, then finely chopped and cooked with coriander, garlic and broth. Usually served with chicken or rabbit, and sometimes lamb or fish.
England: roast beef and Yorkshire pudding
These dishes are considered national in England. Combine the flavor of beef in gravy with hot bread.
France: potofeu
The national dish of France - potofeu - is a product of rural cuisine - a broth with meat, root vegetables and spices. According to tradition, the cooks strained the broth through a sieve and served it with meat.
Georgia: khachapuri
Spicy cakes with cheese or egg.
Germany: Currywurst
This popular fast food dish consists of grilled sausage bratwurst (served whole or cut into pieces) seasoned with curry ketchup. French fries are served as a side dish. Connoisseurs say that it is best to try with Nuremberg sausage.
Greece: Gyros
Gyros are made from meat (beef, veal, pork or chicken) that is cooked on a vertical spit and served with tomatoes, onions and various sauces. They say that the best and largest gyros can be tasted in the north of the country. In addition, in the south they are more often served with jajik, and in the north - with mustard and ketchup.
Holland: pickled herring
This raw fillet herring marinated in a mixture of cider, wine, sugar, spices and/or spices. This dish is best eaten on a fresh fried bun with chopped onions.
Hungary: goulash
A popular Hungarian dish, goulash, is a cross between soup and stew and has a very thick texture. There are many ways to prepare this dish, but traditional recipe includes beef, onion, paprika, tomato, Green pepper, potatoes and sometimes noodles.
India: tandoori chicken
In India, cuisine varies greatly from region to region, so it's nearly impossible to pick just one dish to describe the entire country. In the north, dishes are more "meaty", with curry and fragrant bread. In the south - more vegetarian and spicy. Well, if I had to choose, I guess the tandoori chickens could get the title. the best dish India. It consists of the actual chickens, which are marinated in tandoori masala and fried in a special tandoori oven. Served with vegetables, yogurt sauce and rice.
Indonesia: martabak
Martabak is a sweet Indonesian pie. From above and below it is, in fact, a porous cake, and in the middle there can be a variety of sweets - from chocolate chips before grated cheese and peanuts, and sometimes a banana! Sold all over Indonesia right on the streets.
Italy: pizza
Agree, it could not be otherwise. Pizza originated in Italy - in Naples, to be exact. Neapolitan pizza is very dense, with a crispy crust and high quality ingredients such as fresh tomatoes, mozzarella, basil and meat. In this country, pizza is an art and pizza chefs are artists.
Japan: katsudon
Of course, sushi seems like the most obvious candidate for the title of a Japanese cult dish, but many Japanese argue that katsudon is no less popular. It's crispy, deep fried pork cutlet with eggs and spices. Served, of course, with rice.
Kazakhstan: beshbarmak
In translation, it means "five fingers", because this dish was originally eaten with the hands. Boiled meat (mutton or beef) is cut into cubes and mixed with boiled noodles, and then seasoned with onion sauce. Served in a large round dish with lamb broth as a side dish.
Malaysia: nasi lemak
Considered unofficial national dish Malaysia; consists of rice cooked in coconut milk and pandan leaves. Traditionally served wrapped in banana leaves, chili, anchovies, peanuts and boiled eggs. Many claim that this dish can cure you of a hangover.
Mexico: mole
Mole sauce is one of the most complex and delicious sauces in the world because it uses over a hundred ingredients. This sauce appeared in the regions of Pueblo and Oaxaca, but you can find it almost throughout the country.
Indonesia: Rijstafel
Translated from Dutch, this word means "rice table". This is a set meal of a dozen small side dishes such as sate, sambal, egg rolls, fruits and vegetables. While all of these dishes are of Indonesian origin, the dish itself dates back to the Dutch colonial period.
Nigeria: egusi soup and mashed potatoes
Puree can be made by mixing potato flour in hot water or starch, using boiled white yams and beating until soft. Egusi soup is made from protein-rich pumpkin seeds, melons; leafy vegetables, goat meat, and condiments such as chili are commonly added. There are many regional versions of this dish.
Norway: Rakfisk
This is salted trout that has been marinated for several months. It is eaten raw, with onions and sour cream. For a long time Norway was a poor country, on the verge of agricultural possibilities. Due to the long winter, Norwegians are used to harvesting their crops in advance and saving them. Therefore, traditional Norwegian dishes are often marinated, smoked or canned. And rakfisk is one of them.
Philippines: adobo
In other countries, adobo is a popular sauce, but in the Philippines, it is a whole dish with meat (pork or chicken) cooked in vinegar, soy sauce, garlic and vegetable oil. Before frying, the meat is marinated in this sauce. The dish is so popular that it is called the unofficial national dish of the Philippines.
Poland: zhur
Zhur is a base for soup, consisting of rye flour, which is fermented in water for up to five days. Chopped vegetables are added to the broth - carrots, parsnips, celery root, leeks, potatoes, garlic, and usually eggs and sausages.
Portugal: francesinha
This is a Portuguese sandwich made of bread, ham, linguica (smoked pork sausage) and steak. All this is poured with melted cheese and tomato sauce. Best eaten with French fries and a cold beer.
Romania: sarmale
Cabbage leaves stuffed with rice and meat. This is a very popular dish in Romania eaten in winter.
Ukraine: borscht
Any foreigner in Ukraine is simply obliged to try borscht. Usually served cold and with sour cream. The best aperitif? Of course, gorilka.
saudi arabia kabsa
Fragrant rice dish with many spices such as cloves, cardamom, saffron, cinnamon, pepper, nutmeg and bay leaves. Usually all this is mixed with meat and vegetables. This dish can be found throughout the Middle East, but is especially popular in Saudi Arabia.
Scotland: smoked salmon on black bread
Smoked salmon is a must have in Scottish cuisine. The Scots squeeze a fresh lemon on the salmon and eat the fish, simply putting it on a piece of black bread, adding only butter or cream cheese.
Slovakia: cheese dumplings
These are small potato dumplings with soft goat cheese (brynza) and bacon.
Slovenia: Kranjska sausage
This is a Slovenian sausage made from pork (20% of which is bacon), salt, pepper, water and garlic. And that's it.
South Africa: biltong
View canned meat from South Africa. It can be beef or game meat, such as an ostrich. South African version beef jerky but much tastier. Strips of meat seasoned with salt and spices, dried and truly delicious.
South Korea: panchang
A traditional meal in South Korea consists of many small side dishes, from which it is almost impossible to choose just one. Therefore, Koreans love panchang - a set of small dishes that are served with rice and eaten in company. It can be kimchi, soup, gochujang, kalbi, etc.
Spain: jamon
A spicy marinated ham cut from the hind leg of a pig. This iconic Spanish dish is served with a glass of wine, crispy bread and olives.
Switzerland: Rösti
Thinly grated potatoes, which are fried in a pan until golden brown. It was originally a farmers' breakfast in the canton of Bern, but the taste of this dish has made it popular throughout the country.
Taiwan: bread coffin
This is a very thick piece. white bread stuffed with various yummy things like chicken or peppered beef.
Thailand: Phat Thai
This dish originated in Thailand in the 1930s and has remained a cult favorite throughout the country ever since. Thin rice noodles are fried with tofu and shrimp and seasoned with sugar, tamarind, vinegar, chili and fish sauce. It turns out very spicy and tasty.
UAE Shawarma
One of the most affordable meals in expensive UAE. Perhaps that is why it remains one of the most popular in the country. It is a pita sandwich that contains fried meat (usually a mixture of lamb, chicken, turkey or beef) and vegetables. They are usually seasoned with spicy sauce or tahini.
Russia: buckwheat and beef stroganoff
Stroganoff meat, finely chopped beef, poured hot sour cream sauce, goes well with a traditional Russian side dish - buckwheat.
USA: hamburger
In the USA there are many different dishes And it's hard to choose just one. But, you see, a hamburger is, perhaps, the "face" of America. Especially in the company of french fries and a milkshake.
Venezuela: pabellon criollo
This dish consists of white rice with stewed black beans and meat. Often served with scrambled eggs and fried plantains.
Vietnam: pho
This dish is popular throughout the country - noodle soup. There are many versions regarding the type of meat used, but each of them must have rice noodles and a broth flavored with shallots, fish sauce, ginger, salt, and spices like cardamom, star anise, and cloves. Some versions also include onion, cilantro and black pepper.
Wales: Clark's Pie
Spicy meat pies, which originated in Cardiff, Wales. They are made according to a secret recipe, but you will find meat, vegetables and gravy in them.
Each national cuisine has a visiting card dish - the very crown that evokes associations with the country. Without trying it, being a tourist, you can assume that you know nothing about the peculiarities of local gastronomy. The TravelAsk portal regularly conducts polls on the topic “Which dish would you try in each country first?” Based on popular responses, here is a list of the world's top delicacies to keep in your travel guide.
Spain: jamon
The main culinary attraction of Spain is, as you know, jamon. It is this dry-cured delicacy that is the most recognizable sign of the local cuisine and a treat that all Spanish tourists take with them. For the production of such ham in Spain, a special breed of pigs is bred, which are grown on an acorn diet. The meat is then marinated in sea salt and wither. It is customary to serve jamon in slices of the thinnest slices with crispbread and wine.
Belgium: mussels with potatoes
All connoisseurs of sea food have a direct road to Belgium: here every self-respecting family knows how to cook mussels for at least five different ways- stew with herbs, in wine, sauce or olive oil. Traditional favorite national delicacy is served with crispy french fries and cold beer.
England: roast beef
Pudding? Oatmeal? The national dish of England is much more brutal - it's roast beef - a piece of beef baked in the oven or grilled. In order for the meat not to lose its shape during cooking, it is often tied with food thread. The national feature of the dish is that it is served with Yorkshire pudding- fat dripping when frying meat on a pallet. On the table, roast beef is cut into thin slices both hot and cold.
India: tandoori chicken
It is quite difficult to determine the main of the main dishes of India - the country is divided into regions, each of which has its own traditions. But still, tandoori chicken is considered a ubiquitous classic of traditional Indian cuisine. The meat is divided into medium pieces, each of which is marinated in a spiced yoghurt sauce. A local delicacy is baked in the oven until strongly golden brown, but served with a healthy side dish - vegetables or rice.
Canada: Putin
A dish sure to please patriotic Russians, poutine is Canada's most common dish. This culinary invention comes from Quebec and is more related to fast food: the main ingredients of the Canadian poutine are french fries seasoned with a special sauce and generously sprinkled with curd cheese. At home, unpretentious poutine has been eaten for more than half a century, and in our capital it became a fashionable dish only three years ago.
Italy: pizza
Italian cuisine is known for a huge range of dishes loved all over the world, but the Italians themselves consider pizza to be their national dish. A classic of the genre - fresh tomato pizza with mozzarella, basil and meat additives on thin dough. This dish, according to the Italians, is universal for any feast.
Scotland: smoked salmon
For a true Scot, there is nothing tastier than smoked salmon on black bread toast with curd cheese or butter. And if you sprinkle such a toast lemon juice and sprinkle with chopped dill on top - consider that you have mastered the preparation of the main local delicacy.
Japan: katsudon
Contrary to popular belief in Russia, the most "Japanese" dish in the Land of the Rising Sun is considered not sushi, but katsudon - the thinnest pork chop with a fried egg and rice. A dish for an amateur, but tourists should taste it at least once.
