#Gastronomy

A review of the 10 most stylish restaurants in the world in 2026, where the interior has become a part of the gastronomic experience, from Kyiv's Namelaka to Dubai's heights.

DUCKARIA, a smart casual bistro focusing on duck dishes, has opened in Kyiv with the expertise of the Chernomorka restaurant network team.

Traditional Ukrainian dishes like shpundra, gartna kasha, and dushenina served for centuries as a natural energy source and salvation from autumn blues.

The pistachio has become a leading gastronomic phenomenon, taking over coffee shops, stores, and social media through viral desserts and unique versatility.

On social media, Ukrainians listed popular dishes and products they don't like: from pelmeni and coffee to Kyiv cake and okroshka. Experts explain why taste preferences differ so greatly.

Chef Andriy Matsiuta stated that the world should be introduced to Ukrainian gastronomy through the classics — borscht, salo, and garlic — rather than through radical experiments. In his words, "borscht must remain borscht," and innovation should be created in new dishes.

Chef Andriy Matsiuta explained in an interview with Wave RBC.UA why guests may feel unwell after a tasting menu at a fine-dining restaurant. The cause is not the quality of the ingredients, but the complexity of the techniques and the incompatibility of the dishes within the body.

Chef Andriy Masiuta named salt one of the most underrated Ukrainian products with potential for world-class haute cuisine and announced his own “Bread-Salt” project.

Chef Andriy Matsiuta stated in an interview with WAVE that Ukraine already has Michelin-level restaurants, but the guide's arrival depends on safety, tourism, and commercial factors, not just the quality of the cuisine.

For Ukraine's Independence Day, the editorial team has compiled ten dishes of the national cuisine — from borscht, inscribed on the UNESCO list, to cherry vareniki, Carpathian banosh, and Galician syrnik.

Wave RBC.UA has compiled regional dishes of Ukraine — from Zakarpattia bograch and Lviv syrniki to Odessa forshmak and Carpathian banosh — worth planning a gastronomic trip for.

Brand chef Valentina Saenko revealed the secrets of home nutrition: fermented vegetables, pan-Asian sauces, and seasonal products turn simple dishes into gastronomic masterpieces.

🌍 How are morning habits changing around the world? From Japanese natto to Turkish kahvalti — we explore what people eat for breakfast in different countries in 2026. 🍳🥐🍜 #Breakfast #Gastronomy #Culture

🍕 Italian chef Marco Cervetti explained why pizza with pineapple is a gastronomic crime and shared his culinary roots. 🍷 As a child in Piedmont, he ate wine from age three, and in Brazil, he drank sweet avocado smoothies. 🇺🇦 Amidst the war, the chef moved to a closed quarter and now cooks asparagus risotto only for his neighbors. 👨‍🍳 In an interview with Wave RBC.UA, he named his favorite world cuisines and his dream of dining with Robert De Niro. #MarcoCervetti #Gastronomy #Italy #Ukraine #Food

🇺🇦 Forgotten Flavors of Ukraine: Five Traditional Dishes Worth Bringing Back to the Table 🍲 Krucheniki, kulish, kapusnyak, kletsky, and shulyky — dishes that will surprise with their taste and simplicity. Find out how they can become part of your menu! #UkrainianCuisine #TraditionalDishes #Gastronomy

🍽️ Restaurateur Max Hramov revealed his favorite dishes: buckwheat with cutlets and fried potatoes! 🇺🇦 He named Ukrainian cuisine the most delicious in the world and told about strange tastings — from rotten eggs in China to Indian curry. Who are his ideal guests? And who does he definitely not want to see in the restaurant? Read the full blitz interview! #gastronomy #restaurants #MaxHramov #UkrainianCuisine