Ekaterina Maslova

"I am ready to sing endlessly ode to desserts here. There is a delicious “Bird cherry charcoal” - berry zefir cake in bitter chocolate."

Mikhail Kostin

"Siberian pelmeni from four types of meat made an even greater impression on me. The clay pot arrived with vinegar, sour cream and mustard. Inside was a delicious dozen small, neat, juicy pelmeni. Thin dough, elegant molding, peppy filling, meaty."

Mikhail Kostin

"The serving of shchi was not the largest, but everything in the dish was as I like, as I recall from childhood. The broth is thick, rich, opaque and the meat is tender."

Mikhail Kostin

"Stroganina from muksun is a classic Siberian combination of thin strips of white-red fish twisted from slicing with salt and pepper. Simple and cold. It also pleased me with serving. The fish was placed on a pre-frozen square briquette of Himalayan salt, which kept the cold longer than usual and did not allow the fish to warm up, thereby stopping the appearance of a pronounced fish smell."

Cultura.Menu

"A large section (according to the senses, almost half of the entire menu) is devoted to Zakuski. Not surprisingly, the very concept of Zakuski, like food for vodka, appeared in Russia, and then spread throughout the world. These are pickles, Siberian fish, and unusual salads, for example, cold smoked omul Mimosa with soaked black currants ... you just need to come and try it."

Cultura.Menu

"In #SibirSibir they are preparing some of the most delicious, in my opinion, pelmeni in the city. It is possible that if somewhere in Siberia there is a certain standard of pelmeni, then in #SibirSibir they seek it."

Radrussia

"Don’t miss your chance to taste the shchi here – served in a small cast-iron bowler with finely chopped soft cabbage, tender meat and porcini mushrooms."

Radrussia

"For starters, try Olivier (Russian salad) with crayfish tails, red caviar and quail eggs."

Radrussia

"Another worthy option of the menu is muksun, a must-try among Siberian fish. Here you can order it in stroganina."