Saint Petersburg Restaurant Festival 2016
24 October, 2016
Restaurant Festival 2016 will take place soon!
Something big is coming – The Saint Petersburg Restaurant Festival starts on November 1st and will last till November 30th, 2016 on the Neva River. It is the first-ever festival of this kind that is held in the city. Guests who are visiting Saint Petersburg and citizens are invited to join the pleasant atmosphere during this month.
How everything began …
Since its foundation, Saint Petersburg has become not only the capital of the Russian Federation once but also a kind of trendsetter in history, culture, architecture and the art of cooking. During the period of construction, Saint Petersburg invited the most famous and most talented European artists of the time. Together with them, the so-called “Venice of the North” began to cook traditional dishes from many different European countries. Chefs from France, Spain, Italy and Germany creatively reworked old recipes of the Russian cuisine. Due to that, many Russian dishes and recipes have a kind of European tradition. The influence of Petersburg’s cuisine later began to spread across the territory of Russia, contributing to the diversity of traditional recipes from various regions of the country. Nowadays we can confidently talk about the special Petersburg style of Russian cuisine imbued with the spirit of history, traditions, culinary innovations and even experiments.
What can you expect from the festival?
Visitors can expect a lot that they will not regret for sure. The program of the “Saint Petersburg Restaurant Festival 2016” includes themed dinners in restaurants, parties, workshops, as well as master classes, shows in cooking the meals of Petersburg cuisine’s, activities for children and a special children’s menu. Furthermore, you can see nice and interesting exhibitions and competitions.
If you don’t have any culinary plans yet for your stay in Saint Petersburg and you just LOVE FOOD – don’t miss the restaurant festival 2016.
This blog was brought to you by Daniela Danzinger, student and intern at Liden & Denz.