Ekaterina Enileyeva, Aleksandr Tolkachev, Vladimir Kogay (Uzbekistan)

A team of Tashkent-based chefs bring local ingredients into dialogue with global culinary techniques, developing artistic collaborations and curating bespoke fine dining experiences and contributing to the development of contemporary Uzbek cuisine. For the Biennial, their project explores the art of illusion — reimagining familiar Uzbek flavours through unexpected transformations that engage all the senses. In their vision, vegetables turn into caviar, while fruits reveal unexpected savoury notes. The chefs also respond to the Café Oshqozon site with a mulberry ice cream inspired by the living tree that grows there.

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Brioche with whipped kaymak butter and aubergine caviar pearls

Salad served in a 'sugar pie' pumpkin with creamy yoghurt, roasted pumpkin, and fig jam

Quail stuffed with glazed onion braised in red wine

Shavlya — reimagining a traditional Uzbek home rice dish in a fine dining setting 

Mulberry ice cream with candied mulberries and a sugar candy cloud

Price: 900.000 UZS

Attendance is by reservation, as places are limited. 
Please book your table using the website or sending us an email: rsvp@bukharabiennial.uz.