Russia has always presented a complex, often imposing façade to the West, a nation of stark contrasts and profound historical weight. When Bourdain visited in 2014 for Parts Unknown (Season 3), he sought to penetrate the geopolitical chill and understand the culture through its evolving dining scene. Russian cuisine is historically rooted in hearty, agrarian staples—beets, cabbage, potatoes, preserved fish, and forged mushrooms—foods designed to sustain people through brutal winters, often elevated by an aristocratic penchant for caviar and, naturally, abundant vodka. His angle in this episode was to observe a nation caught between its Soviet past and an uncertain, modern future. Guided in part by his chaotic companion, Zamir Gotta, Bourdain explored how the austerity of classic dishes was being reinterpreted by a new generation of chefs. He wasn’t just eating borscht; he was looking for the tension between the oligarch-fueled luxury of Moscow and the profound, enduring soul of traditional Russian comfort food. Here is a look at the memorable stops from his journey across this vast landscape.
Because of Russia’s invasion of Ukraine, information regarding these locations is difficult to come by. The information in this blog post might be outdated.
The great Anthony Bourdain left his mark everywhere he went. When his death was announced to the world in June 2018, media throughout the globe chimed in and listed all the great things he had done for their respective country. Whereas before, tourists would shy away from exotic foods, thanks to him, travellers now go the extra mile to find and try local bites. With this in mind, here are all the restaurants Bourdain visited and the dishes he tasted when he shot Anthony Bourdain Russia for his show, Parts Unknown Season 3 Episode 6 (originally aired May 11, 2014):
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DISH – Zakuski – Anthony Bourdain Russia
WHAT IS IT?
Zakuski are the Russian versions of Spanish tapas. They can be cold hors d’oeuvres, snacks or entrées, intended to be consumed following a shot of vodka.
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WHERE IS IT?
Metropol Hotel
Teatral’nyy Proyezd, 2
Moscow, Russia
ANTHONY BOURDAIN RUSSIA NOTES
At the Metropol Hotel, Anthony Bourdain had vodka and zakuski with Zamir Gotta. They had blinis (small Russian pancakes), Astrakhan caviar, salted cucumber with honey, smoked Baltic sprats with beetroot and frozen muksun (Siberian whitefish) with Maldon salt and pepper.
DISH – Borscht and Pelmeni – Anthony Bourdain Russia
WHAT IS IT?
Borscht is a chunky, hardy soup of beets and cabbage broth with chunks of meat. Pelmeni refers to minced beef dumplings served on a pillow of cabbage with sour cream.
WHERE IS IT?
Yornik Restaurant
Bolshaya Gruzinskaya St., 69
Moscow, Russia
ANTHONY BOURDAIN RUSSIA NOTES
Anthony Bourdain witnessed a modern riff on Borscht at the Yornik Restaurant. Instead of the chunky soup, his Borscht came in a puree with the meat in a deconstructed presentation. Yornik is no longer in operation.
Unfortunately, this restaurant has closed its doors.
DISH – Solyanka – Anthony Bourdain Russia
WHAT IS IT?
Also spelled Soljanka, this is a soup of sturgeon, salmon, olives and lemon.
WHERE IS IT?
night train ride from Moscow to St. Petersburg on the Grand Express Train
Sheremet’yevskaya Ulitsa, 85с1
Moscow, Russia
ANTHONY BOURDAIN RUSSIA NOTES
In Parts Unknown – Russia, Anthony Bourdain seemed to have a great time traveling overnight by train to Saint Petersburg. His dinner on the train consisted of blini with caviar, cold pickled herring and potatoes, and Solyanka.
DISH – Russian Fusion Cuisine – Parts Unknown Russia
WHAT IS IT?
Russian Fusion Cuisine mixes Russian culinary traditions with those of other cultures. For example, a Russian fusion take on sushi introduces the use of traditional Russian black bread instead of rice.
WHERE IS IT?
Cococo
Voznesensky Ave, 6
Saint Petersburg, Russia
ANTHONY BOURDAIN RUSSIA NOTES
Anthony Bourdain was treated to Chef Igor Grishechkin’s version of sushi at Cococo. Instead of rice, traditional Russian black bread was used with sprats, mackerel, cod liver and salmon caviar. He also had a dish of pearl barley, and lightly smoked raw beef topped with quail egg.
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This 2014 episode stands out as a fascinating cultural snapshot, capturing Russia at a distinct moment of modern culinary ambition before the geopolitical climate shifted so dramatically. Bourdain’s exploration highlighted the stark dichotomy of the country—from the opulent, vodka-soaked caviar service at the historic Metropol Hotel to the clever, modern deconstruction of peasant dishes at places like Cococo. It is memorable for its melancholic yet affectionate tone, acknowledging the enduring toughness of the Russian spirit and the deep comfort found in their traditional foods. It reminds us that behind the imposing politics, there is a rich, complex culinary history waiting to be understood.
