To get acquainted with the history of the region through the cuisine, visit the production workshop, become a participant in an excursion with a deep dive into the world of high gastronomy and craft drinks: all this can now be done in one place. Namely, in the Center of gastronomic tourism with the original name “The Birds got drunk”, which opened in Krasnaya Polyana.
Gastronomy as a pleasant travel supplement and an integral part of culture – this is how a modern tourist most often prefers to consider local cuisine on his trips. And the Krasnopolyansky Center of gastronourism can be called an object for enriching the impressions of guests of the resort city of Sochi and the region as a whole.
The new facility has a good location – it is located at an altitude of 960 m above sea level, here you can both enjoy delicious food and contemplate the splendor of the snow-capped majestic peaks. And, of course, take memorable photos against this background.
The construction of the Center for gastronomic Tourism “Birds of Drunkenness” began 2 years ago – at the end of December 2022. Now the facility is fully commissioned, it is operating in a technical mode, and the official grand opening of the Center will take place in the near future – at the end of this year.
A gorgeous view opens from the summer veranda of the gastrotourism center in Krasnaya Polyana. Photo: provided by Krasnaya Polyana resort
About THE NEW SOCHI GASTRONOMIC PROJECT IN NUMBERS
The volume of investments in this project amounted to 800 million rubles, and the payback period, according to estimates, will be 7 years.
The total capacity of the Gastrotourism Center is 143 seats. It is equipped with a summer veranda that can accommodate up to 134 guests.
The center combines a small museum, a restaurant and its own brewery under one roof, where, according to estimates, up to 360 tons of its own beer will be produced.
Brewery workshop in the “Birds are drunk” gastrocenter. Photo: provided by Krasnaya Polyana resort
An excursion with immersion in the production process of an intoxicating drink. Photo: ATOR
Copper vats in the production shop. Photo: ATOR
The emphasis in the institution is on dishes from the products of local farmers, the share of which is more than 80%.
THE CULINARY TRADITIONS OF SEVERAL ETHNIC GROUPS HAVE CONVERGED in THE MENU OF THE KRASNOPOLYANSKY CENTER
The cuisine of the gastrotourism center unites the culinary traditions of indigenous peoples of the Caucasus and Kuban, as well as Estonian and Greek communities, which developed on the territory of modern Krasnaya Polyana a century and a half ago.
Let’s note an interesting approach to menu development. The resort’s brand chef Andrey Savenkov and chef Vladimir Kulikov thoroughly studied the history of the region, talked with museum researchers, farmers, fishermen and local residents-keepers of traditional family recipes passed down from generation to generation. And, of course, they paid special attention to local products, which, as they note, are chosen with love for the guests.
The chefs of the restaurant use a rich arsenal of culinary technologies: slow heating, dehydration of fruits and vegetables, smoking and others.
For example, in the Center of gastronourism, you can try one of the flagships of local cuisine – pork knuckle in Krasnopolyansky.
Rudder in Krasnopolyansky. Photo: provided by Krasnaya Polyana resort
“Such a knuckle is prepared in wheat beer of its own production and served with crispy stewed cabbage, homemade mustard, and creamy horseradish. How did this dish become one of the flagships of Krasnopolyansk cuisine? The fact is that the gastronomic traditions of different ethnic groups inhabiting the region since the end of the XVIII century converged in one recipe: these are the Russian Cossacks, Germans, Poles and Estonians,” said the brand chief of the resort Andrey Savenkov.
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There is beer soup-goulash on the menu of the establishment. Photo: ATOR
The restaurant’s menu also includes dishes such as beer goulash soup, made from a craft drink, as well as the Italian dish vitello tonnato from thinly sliced pieces of pickled veal and tuna, combined with Krasnopolyansk cream sauces.
Vitello tonato snack at the center of gastronomic tourism “The Birds are Drunk”in Krasnaya Polyana. Photo: ATOR
The guests of the establishment can also be offered a rich fish plate. Photo: ATOR
A plate with a meat variety. Photo: ATOR
Fish lovers can try here a rich sea plate of smoked mackerel, Black Sea anchovy, Far Eastern squid, mussel fillet along with a crumb of Borodino bread.
INSPIRED BY BIRDS
The name of the institution – “The birds got drunk” – is unusual. As it turned out, it is based on the legend of local birds.
It sounds like this: a Muscovy, a crow, a sparrow and a thrush ate ripe berries and grains, and they turned the birds’ heads. They began to chirp merrily and spin in the air, as if intoxicated by intoxicating aromas and tastes.
The immortalized story is the legend of four drunken birds. Photo: ATOR
Bird joys have become a symbol of the pleasure that guests experience when immersed in the gastronomy of the Krasnopolyansk Center for Gastronomic Tourism.
Alexandra Tikhonova
