Lost in localization | EXPAT

Ukrainian restaurateurs are trying to copycat European trends, but are not always paying attention to their essence.

?A-la trattoria? is becoming the most popular trend for public catering places in Kyiv ? Ukrainians are trying to copy low-cost Italian home cuisine establishments. The trend of healthy nutrition is supported in vegetarian restaurants that are pioneers on the local market. A chef from Budapest recently introduced the latest concept ? an apartment restaurant

Italiano Vero

Italian trattorias usually focus on regular customers, make simple menus, serve dishes made of local food products, design their interiors simply and unpretentiously and render informal service. As a rule, trattorias are run by families and such a family business is often passed on through generations. For obvious reasons, Ukraine has no history in the family restaurant business or running such places by some culinary dynasties. For this reason trattorias Ukrainian-style in most cases roughly copy foreign cultural heritage replacing rationality with decorations. Instead of small comfy places, there are spacious halls. Instead of old furniture, there are artificially aged tables and chairs.

Instead of domestic products they offer eat exported cheeses and sausages on the menu. Today, a trattoria is the most popular Italian restaurant trend in Kyiv after pizzerias, where the menus include pizza, Caesar and Greek salads (at Trattoria Gustosa), borshch (at Al Faro) and even sushi (at Prego Cafe).Among the most recently ope?ned places are the pleasant and almost authentic Bigoli restaurant in Kyiv and Taverneta in Ode?sa. The co-owners of Bigoli ? Kozyrna Karta Marketing Di?rector Svitalana Myronova and the owners of the Kuvshyn, Soma and Dim Sum restaurants Mykhailo Beylin and Dmitro Galbmillion. The place was designed by Denys Belenko, who also worked at nearly three dozen other establishments, among which were Under Wonder in Kyiv and Meat & Wine in Odesa.

The specialization of Bigoli becomes clear from its name, because bigoli is extruded pasta in the form of a long and thick tube popular in Venice. The place also has a mozzarella bar. You can also find on its menu antipasto, grilled food and pizza. Taverneta was opened by Odesa restaurateur Savely Libkin. The restaurant was also designed by Belenko. Its main concept is to recreate the atmosphere of a small provincial Italian restaurant using food products from southern Ukrainian oblasts. Only flour, olive oil, cheeses, anchovies and capers are imported from Italy. The main dish in Taverneta is hand-made pasta fresca, which is accompanied by dishes from various Italian regions, such as Tuscan thick soup with sausages, Piedmont marinated veal vitello tonnato flavored with tuna, Florentine Panzanella salad with stale bread and freshly baked chiabatta and focaccia.

Raw food

?When eating raw food, people cannot relax because they are not stressed out. Fatigue is unnatural. We move forward. There are no limits for us?. This is the code of the first vegetarian public catering place in Kyiv ? raw bar nebO?s. Food in this place does not undergo any thermal processing and only organic food products, such as vegetables, fruit, nuts, seeds and herbs are used in its dishes. They also do not contain any sugar, flour or animal fats. The menu consists of salads, soups, sandwiches, juices, smoothies and desserts. Despite its inconvenient location in the Globus shopping mall under Maidan Nezalezhnosti, nebO?s became very popular, especially among Kyiv?s vegetarians and vegans.

nebO?s follower Ilive organic caf? was also established as a place serving raw food, but later was transformed into one of those establishments that servie dishes that go through minimum thermal processing. You can choose between soups, salads, porridges, vegetable rolls, pastas, smoothies and vitamin drinks.

Apartment restaurant

This is not a restaurant styled as an apartment and not a chef who comes to cook something in your kitchen. An apartment restaurant is a private apartment turned into a restaurant that has enough room for 10 people. Its website offers a wife selection of dishes, the option to create your own menu or selection of the main product that will be the basis for the whole set of meals, including champagne for a romantic dinner. You can place an order and even escort the chef to the market to buy food and then witness the entire cooking process. Such a trend popular in Budapest assumes privacy and the absence of any irritating strangers, because you only invite your closest friends to enjoy such a culinary evening. A private apartment restaurant is perfect for special occasions, such as family dinners and even business lunches or small parties. The concept was developed by Hungarian chef Gabor Kiss, Hungary?s two-time cooking champion, former chef of the Marriott Hotel in Budapest and chef of the Hungarian embassy to Ukraine.

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Source: http://www.expatua.com/lost-in-localization/

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