фирменный магазин-погреб "Массандра" в ЯлтеThe complexity of Crimean history is reflected by its different national restaurants and the varieties of its wines. Alongside the special kinds of local wine, almost all the other types of the world (champagne, sherry, madeira, tokay, muscat) are also present.

Traditions of wine making in Crimea were started by ancient Greeks. In the 6th century BC a large winery prospered in the vicinity of present day Sevastopol. Today the best natural vines of the plant ‘Inkerman’ are maintained by the thickness of local rocks, for example, the dry white wine « Kokour Kachinsky ». This wine Kokour grows only in Crimea.
Crimean champagne is well known in Europe. Its cradle is the winery «Noviy Svet«, situated to the west of Sudak, whose founder was a prince, L.S.Golitsyn. There is a museum of wine making in the town of Noviy Svet, which also has halls for wine tasting.

Sevastopol combine «Zolotaya Balka» to produce red and white sparkling wines. Champagne of the Sevastopol winery «Izumrud» in Jankoi is less well known.
The desert wines like «Massandra«, are of special pride in the Crimean wine making industry. Many of them have been specially created for Russian tsars or the aristocracy, and are now maintained in the very same ancient cellars. Nine wineries of the southern and south eastern coast form part of the cooperative «Massandra», they have tasting halls and are situated in Yalta, Massandra, Gurzuf, Alupka, Alushta, Solnechnogorskoe, Morskoe, Veseloe, Sudak, and Simferopol.
Inexpensive dry wines, and also champagne are manufactured by the «Fountain» (Bakhchisarai) winery. «Dionis» (from Simferopol) is proud of its desert wines, and the factory «Koktebel» (Koktebel is a town to the west of Feodosiya), has unique desert wines and cognacs. Wines made from original Crimean types of grape (such as ‘The Black Doctor’), are produced at winery “Solnechnaya Dolina” (Sunny Valley), which is to the east of Sudak.
Traditional Russian vodka and Ukrainian ‘gorilka’ are made at the “Souz-Viktan” factory. The same institution has a network of shops selling a large variety of alcoholic drinks. Some factories also produced medical balms like apple spirit, made from mountain grasses.

The first communities of Russians began to arrive in Sudak, Feodosiya and Kerch during the Middle Ages. They were merchants and handicrafts men. The mass resettlement of peasant serfs from central Russia began in 1783, once Crimea was joined to the Russian empire. As a simple Russian meal we advise either black or red caviare, accompanied with Crimean sturgeon and champagne. Another good combination is fried pork with Livadia red port (this was said to be the favourite food of the Russian Emperor Nikolay II. There is a less expensive combination, pelmenis and red port, and on hot days — okroshka with a dry white wine.

The Ukrainians have had close ties with the peninsula since the time of the Crimean Khanate. The main stream of Ukrainian settlers came to the Crimea at the end of the 18 century, and it reached its peak during the 50s of the last century. Madeira should be accompanied with a borshch, in order to adequately taste its delicious fragrance. With fish and chicken dishes you should drink sherry, and with other meat, red ports. Vareniks (Ravioli) with cherries, sweet pies will taste best with a fragrant church wine, such as Cahor or Vermouth.

Tatar cuisine has features of Mediterranean cooking and goes well with all classical types of winesThe Crimean Tatars as an ethnic group emerged through the gradual blending of the numerous ancient tribes of the Tharis, with several waves of steppe nomads (Khazars, Polovets-Kypchaks and others). There are differences in language, appearance and modes of life between the southern coast, mountain and steppe Tatars.
Tatar cuisine has features of Mediterranean cooking and goes well with all classical types of wines.
Crimean Tatars do not cook dishes from meet of horse like other Tatars, but they cook pork very well.

The traditional cuisine of the Crimean Tatars derives basically from the same roots as the cuisine of the Volga Tatars, although unlike the Volga Tatars they do not eat horse meat and do not drink mare’s milk (kymyz).
However, the Crimean Tatars adopted many Uzbek dishes during their exile in Central Asia since 1944, and these dishes have been absorbed into Crimean Tatar national cuisine after their return to Crimea. Uzbek samsa, laghman, and plov are sold in most Tatar roadside cafes in Crimea as national dishes. Uzbek flatbread, nan (or tandyrnaja lepyoshka in Russian), is also a staple among Crimean Tatars.

Traditional dishes in Crimean Tatar cuisine:

  • Chee-börek (or cheburek ) is a fried turnover with a filling of ground or minced meat and onions. A national dish of the Crimean Tatars, it is also popular in Crimean Tatar diasporas in Turkey, Romania, Russia, and Uzbekistan.
  • Yantik, a chee-börek that is grilled, not fried.
  • Köbete, a traditional pie with a rice-and-chicken filling baked between two layers of dough. Served as a main course, köbete can be made with alternative fillings, such as rice and meat, meat with potatoes and onions, or even potatoes and cheese.
  • Manty, small dumplings with a meat filling cooked in a broth and served as a main dish or in a soup (kashik börek).
  • Shurpa, a Central Asian meat soup with large pieces of beef and mutton, onion, carrots, and other vegetables.
  • Pachlava, a traditional dessert, similar to the Turkish baklava.

Shashlik goes best with red wines, for example the dry “Alushta”. We would recommend you to drink dry rose or moist wines, with ‘sarma’, this is rice with meat stuffing wrapped in grape leaves. There are many other good combinations, for example, soup with small pelmenes (ravioli) together with dry Kokuor, or Chebureks red Porto. Sweets, fruit or coffee go well with muscats or the legendary Ekim the Penalty (the Black Doctor).
Living in exile had greatly influenced Tatar cuisine, and as a result dishes of Uzbek cuisine (samsa, lagman, manti, or plov) prevail in their cooking. Tatar cafй’s usually accommodate diners on the floor, often a trestle bed, with carpets and pillows.

Caucasian cuisine consisting of dishes made from vegetables and poultry, and goes well with the white wine ‘Rkatsiteli’ (Ркацители). Their meat dishes are cooked on the fire, and taste delicious when eaten with red wines, for example ‘Saperavi’.

Greeks moved to the Crimea during several periods of its history, and have left behind many traces of its history, culture and cuisine. Greek salad is popular in almost all cafes, and in the home cooking of many Crimean families. It is an ideal combination with champagne.

Germans, including natives of Switzerland, have lived in the Crimea around 200 years ago and were employed in basic agriculture. White wines from Riesling, Silvaner and Traminer can be drunk with stewed cabbage and sausages. Non-saturated red wines, for example «Cronental», goes well with stewed meat or gammon.

There are also Spanish and Italian restaurants serving their typical kinds of classical dishes and fine wines.

The countries of Africa, Asia and Latin America have brought in their contribution to the Crimea via students attending its higher educational institutions.

There are also a lot of Chinese restaurants, much the same as found anywhere else in the world. We recommend dry Traminer or Kokuor with fish or poultry meals, and rosй wine like ‘Gerakleya’, for meat dishes.