We were in Yaremche, in the Ivano-Frankivsk region, now the little one here is to blame for your plans. This summer, I visited the restaurant “Hutsulshchyna” – an architectural and cultural landmark of the Carpathians, which, having lost its new rulers, added a new menu under the direction of chef Evgen Klopotenok. We will learn more about the legendary restaurant, conceptual flavors and unique flavors.
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Built in 1956 under the project of architect Ivan Bodnaruk, the restaurant “Hutsulshchyna” began without a single design. Finally, this summer, marking another national day: the new bishops Igor Shtogrin and Andriy Bakai initiated the restoration of the historical past – the wooden logs were cleaned manually, They renewed and preserved the authentic decor, like from Kosivska pottery and pottery.
Once the food arrived, what new proof was to be conveyed to the guests of the restaurant, they decided to confine them at the gastro roads. The team turned to the chef Evgen Klopotenok, who was driven by his love for Ukrainian culture and savory experiments. Having carried out a culinary expedition through the Carpathians, we re-interpreted 12 traditional Hutsul herbs, which complemented the main recipe for the restaurant. Evgen created a conceptual menu that showcases the author’s interpretations of traditional herbs from unknown but well-known Carpathian products. Like fierce sire, it is a traditional Boykivska appetizer with fermented sire, chasnik, paprika and hot red pepper, and potato knish, which has been sitting until the ritual herbs.
And at the hour of the party, in honor of the official celebration of the “Hutsulshchyna”, the guests drank these special herbs, which became a great attraction for the taste buds. Some of the original Hutsul songs acquired a new sound without losing the Carpathian flavor. Klopotenko presented the guests of the evening with the well-known traditional dishes in a different form: potatoes with mushrooms were thrown in for dessert and served in the form of potato-mushroom frost with potato dancing, which was immediately predicted by the cheesecake and apple pie Borscht, with which the evening began, was served not at the table, but at the sight of several sauces, which required eating immediately with bread, taking away the intense taste of the borscht in the mouth!
For nearly a century now, the restaurant “Hutsulshchyna” has been the birthplace of the cultural intelligentsia – Volodymyr Ivasyuk, Vasyl Zinkevich and Lina Kostenko visited here – and today the team has immediate plans to build From this legendary place is the cultural and gastronomic center of the Carpathians, where you can simultaneously learn about history and savor a unique savory delight. Here you can find tertyukhi, burishnik, guslyanka and other local finds of warto and as you calmly rest near Yaremche, and as you go directly to the Carpathian valleys.
