Yekaterinburg’s restaurants are gearing up for the “Taigastro” gastronomic festival, scheduled from August 1st to 20th, 2025, by incorporating unique game meats and local berries into their menus.

The festival will showcase a range of dishes featuring ingredients such as duck, elk, wild boar, and even fern.

Participating restaurants in Yekaterinburg include “Dva Deda,” “Zveroboy,” “Medvezhya Pad’,” “Iva,” “Supra,” “Troekurov’,” Le Bourg 1905, TRIBU, and Olive lounge.

Each establishment is creating a set menu of three dishes, emphasizing Ural products like meat, fish, berries, and herbs, with a set price ranging from 2000 to 3000 rubles.

“Dva Deda” offers posikunchiki with boiled duck and rhubarb, stewed roe deer and buckwheat dumplings, and “Malachite stones” for 1500 rubles.

“Iva” presents lightly salted muksun, stewed elk on celery root cream, and Napoleon cake with Talitsky cream for 3000 rubles.

Tribu’s menu features rillettes of smoked whitefish, rabbit roll with puree, and an assortment of sweets with Ural berries for 3000 rubles.

“Zveroboy” offers duck breast pate with beetroot and blueberry jam, farm roe deer with oven-baked vegetables and cranberry-lingonberry sauce, and dessert “Ural Coniferous” for 2500 rubles.

“Medvezhya Pad’” includes sugudai from trout, wild boar steak, and cottage cheese pie with honeycombs for 3000 rubles.

“Troekurov’” serves dried venison with beetroot marmalade, cutlets made from Sosvinsky pike, and Easter cake made from Irbit cottage cheese for 2500 rubles.

“Supra” offers a salad with basturma and porcini mushrooms, baked beef rib with green buckwheat, and sour cream with tarragon and hazelnuts for 2000 rubles.

Le Bourg 1905 features chicken heart pate, duck breast with cedar-rye porridge, and red cabbage dessert for 2500 rubles.

Olive lounge presents venison tartare with fern, telnoe made from pike and blue fenugreek, and a “Cone” with chokeberry jam for 2500 rubles.

The “Taigastro” festival, which began in Russia in 2020, aims to revive regional gastronomic heritage, promote local products, and unite the gastronomic community.
The festival has expanded internationally in 2025, with participation from establishments in Kazakhstan.