Siberian taiga in three courses at Tunguska

From July 25 to August 16, TAYGASTRO brings together restaurants in Russia and abroad around the theme of Siberia. Krasnoyarsk’s Tunguska is taking part in the program with a menu by Nikolai Bobrov: the dishes draw on the local legend of a collision between sky and earth, and on the mark it left on the map of the region.

The set’s three courses are built as a journey through the elements of the taiga. It opens with a wild-boar meatball in mushroom broth — a dense, forest-floor dish that sets the tone for the whole meal. Next comes venison loin, paired with bird cherry, bone marrow and celery — a combination that plays on the contrast between tart acidity and rich fattiness. The set closes with a dessert course: apple sorbet with honey pollen and a namelaka sauce made from sour cream and honey, where the sweetness is softened by light acidity and mineral notes.

Fire, ice and wilderness aren’t decoration here — they’re the logic behind how flavor is built into every dish of the set.

The drinks pairing supports the overall concept: alongside the three courses, guests are offered an eight-year-old Dewar’s Caribbean Smooth, a spritz built on it, or Rich Cola in a 0.33-liter glass bottle. The price of the whole set with one drink is 3,000 ₽. This year’s festival menu is partnered by METRO, with industry support from SberBusiness and its tools for restaurants and cafes.

The festival format lets restaurants from different countries speak the same gastronomic language while keeping a local accent. In Tunguska’s case, this Siberian identity is assembled through game meat, mushroom broth, bird cherry, bone marrow, apple, honey pollen, and a visual theme that combines cold with fire.