Where to try traditional dishes in Vologda
How does Vologda receive its guests? with hospitality, sincerity and generosity.
Our traditional cuisine is special, it brings us back to our roots - to warm village huts, to the Russian stove and the unique flavor of freshly baked pies.
Where can you try all the most delicious, nourishing, and, most importantly, Vologda food? We will be glad to tell you.
Our menu includes traditional shti and turnip soup for the first course, oatmeal kissel for the second course, dessert - Kaduisk pancake pie "Dospeshnik", printed gingerbread with rowanberries, Velikoustyug shangy, and also fragrant and healthy Ivan-chai. Help yourself!
Visiting the merchant Ershova (Sovetsky Prospekt 78)
In the restored house of merchantess Ershova, a monument of architecture of the 19th century, you can admire the authentic interiors and capture a beautiful and picturesque view of the Vologda River from the balcony. The restaurant of the guest house offers a hearty lunch. The most traditional local dish - rich Vologda-style shti with beef - is cooked here.
"Pour, mom, shtey, I've brought comrades!" - This ditty was once sung by bachelors from Nikolsky district of the region.
It's by love: "Like by oil" and "Native" (Kamenny Most, 6)
The love for the Russian North and lacy Vologda, for folklore, traditional crafts and trades lives in the confectionery shop "As by Butter" and the hospitable cafe "Rodnoe". It is here, in the very heart of the city, in a hearty and warm atmosphere, that Vologda cuisine is served. Do you agree that it is interesting to taste what was everyday on the table tens of years ago?
Turnips in our great-grandfathers played the role of "second bread" and did not leave the table of Russian people all year round, but with the advent of potatoes practically disappeared from the diet.
Turnip soup is served at Rodny. If eaten as a snack with sourdough bread made of whole wheat flour and crispy onions, the lunch meal will be even more appetizing and nourishing. Kissel in ancient times was consumed as a second or first course, not as a dessert. To make it, oat milk was fermented (sour), hence the name.
Hot kisel was topped with hemp oil, and the frozen dish was cut with a knife into small pieces and eaten with jam and milk. At Rodny, the kisel is made of oatmeal with melted milk and served with honey granola with nuts, cherries and lingonberries.
And for dessert you can take printed gingerbread with rowanberries, made according to a traditional recipe, and Ivan-chai.
Meeting place - coffee house "Mesto" (Kremlin Square, 4)
The love for the Russian North and lacy Vologda, for folklore, traditional crafts and trades lives in the confectionery shop "As by Butter" and the hospitable cafe "Rodnoe". It is here, in the very heart of the city, in a hearty and warm atmosphere, that Vologda cuisine is served. Do you agree that it is interesting to taste what was everyday on the table tens of years ago?
Turnips in our great-grandfathers played the role of "second bread" and did not leave the table of Russian people all year round, but with the advent of potatoes practically disappeared from the diet.
Turnip soup is served at Rodny. If eaten as a snack with sourdough bread made of whole wheat flour and crispy onions, the lunch meal will be even more appetizing and nourishing. Kissel in ancient times was consumed as a second or first course, not as a dessert. To make it, oat milk was fermented (sour), hence the name.
Hot kisel was topped with hemp oil, and the frozen dish was cut with a knife into small pieces and eaten with jam and milk. At Rodny, the kisel is made of oatmeal with melted milk and served with honey granola with nuts, cherries and lingonberries.
And for dessert you can take printed gingerbread with rowanberries, made according to a traditional recipe, and Ivan-chai.
