Cuisine


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The most colossal—and lightest—building in the village stands at its center. The Gostiny Dvor trading halls were designed by A. Stepanov, and have the largest area of any building here. The builders are proud of the fact that they managed to combine tradition with the most modern construction technology. Inside the halls there is a modern conference hall and a restaurant that can accommodate up to three hundred diners.

THE FAMED MANDROGI PIROZHKI

In the north, Russians would never sit down at table without traditional pies. At Mandrogi, there is a great multitude of recipes: pies with chopped meat, cabbage, jam, open tarts with fruits of the forest, Vepsian potato kalitkis—more than you can count. In the village, people know how to cook well, observing strict proportions developed over the centuries, and making the dough

not only with immense knowledge, but also soul. We are always happy to share the secrets of this art, and we invite all-comers to special master-classes, held by our best chefs.

THE FAMED MANDROGI BREAKFASTS

Our wise forefathers always began the day with a healthy and nutritious meal. Russian

Finance Minister Guryev once invited a delicious porridge mix that was subsequently given

his name. Now his great-granddaughter, who works at Mandrogi, helped with archive research to locate her prominent relative’s recipe. Following a competition held by the chefs, this recipe was declared the village’s official dish. Guryev porridge is now offered alongside porridge sweated in the stove, Russian pancakes, syrnik cottage cheese pancakes, oladi battercakes, and quail’s-egg omelettes made from eggs laid on the farm and milk straight from the cow.

VILLAGE MEALS

Village meals aren’t called home-made for nothing. They are indeed cooked by a personal

chef, right in front of your eyes. He can adapt to any requests made during chats with guests, and

will cook to your order and in your presence, as well as helping select dishes—after all, the vast variety of dishes could confuse even the most experienced eater.

For example, you can order the following soups as a first course: royal ukha fish soup, mushroom and porridge pohlyobkas (made with pickles, brine and salty mushrooms), a range of borshchs (cold and hot soups made from beets) and solyankas (with vegetables, pickled cucumbers and olives). Children are offered their own menu, which includes soups with

dough-ball klyotski and milk soups. Plus—naturally—any table would be improved with marinades, soused red whortleberries and bliny, washed down with the mors berry drink.