The base of the Altai national cuisine are dishes made from meat and diary products as well as the flour. You can order a tasting of around 6, 7 dished already on the second day of your arrival. We are using only own products. Enjoy your food!
Kyryt – is a cheese made from aarchi (a cottage cheese, which is made from the sour milk- chegen). Kyryt is smoked on the open fire and its shape can remind of a dried bead. For a long time it was prepared beforehead in order not to starve in long trips. Kyryt is full of proteins and vitamins, and can strengthen the immune system .
Boorsok – are well known Altai doughnuts, which are baked on the mutton fat on the open fire. Often are being served with the warm honey.
Byyr (tishtigen byyr) – is a barbeque/shahslik from the mutton liver, being prepared on the wooden skewer, which are placed vertically near the fire.
Aarchi -is a tender cottage cheese made from the chegen (sour milk), from the 10 kilograms of chegen you can only get 1 and a half aachi.
Kan – is a well-known black pudding. After the thorough mutton bowel flushing, the bowel is turned inside out, for the fat to be inside. The blood is mixed with water or milk, in order to stop blood coagulation, then onion, salt and paper are edited. After that paste is kneaded by hands to a homogeneous mass and poured into the bowel, tied with strong threads and cooked. Kan is usually served hot or warm and it has a lot of iron that s good for your health. It is a very tasty dish!
Brest of a mutton and broth (Miun). Meet is cooked on an open fire for a long time till it is soft and tender with a carrot and onion. Served on a flat plate Tepshi and is placed in the middle of the table.
Sardiuly Aarchi – a sort а cheese, which is mixed with a melted butter and fried barley – talkanom.
Kerzen – is a barbeque/shashlik from the meat of a mutton bust.
Chegen – is sour milk, which is fermented not from the fresh but from the boiled milk.
Dioriom – a stomach of the mutton, which is cut by a tape , woven as a pigtail with a strip of fat with a help of small intestine and being cooked for several hours.