Eat like a local in Moscow: 5 dishes that Russians love
Try swan liver and a dried sturgeon’s spinal cord
1. STERLET
A relatively small species of sturgeon native to the Black Sea, Azov Sea and Caspian Sea, as well as Siberian rivers. The sterlet is farmed at Twins Garden and served as a fillet alongside different varieties of its own farmed beets and viziga, a “fusilli” of the dried sturgeon’s spinal cord.
2. SWAN LIVER
Even if foie gras from Egorievsk was available, one should step off the beaten track to savour swan liver at White Rabbit. The liver is marinated in whisky and served as a terrine in a cube-shaped vessel topped with torched apple marshmallow and served with a spoonful of birch jelly.
3. RYAZHENKA
This lactic acid fermented baked milk can be taken as it is. But at White Rabbit, it arrives as a panna cotta to complement lightly baked figs with a wine reduction, and a sprinkle of Trinidad scorpion pepper.