cadac safari chef grill plate

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Safari Chef Gas Portable BBQ 2 LP 30 mbar

About this item.

• portable gas BBQ, ø 30cm
• leightweight (3,6 kg)
• Features total heat output of 180 kilowatt and total average gas consumption of 130 g/h and also the average operating pressure is 28-37/50 Bar
• works off a refillable gascylinder with regulator (LP) or any EN417 cartridge (HP)
• incl. carry bag

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Product Description

Cooking surfaces (included): • dome/pan • BBQ grid • flat grill plate • pot stand

Product information

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TRAVEL HACKER GIRL

Cadac safari chef 2 review – our new camping stove.

This post may contain affiliate links. If you make a purchase through one of these links, I may receive a small commission at no extra cost to you.

I heard people rave about their Cadac camping stoves. They seem to have a big range, so anyone can find something suitable for their needs. I reached out to the company to see if they were open to collaborating with me. They kindly sent me their Cadac Safari Chef 2 to review.

This is a sponsored post, but all opinion is my own.

Why choose Cadac?

Cadac has won several international awards over the years for its product quality and innovation. Whether you are a couple or a big family, Cadac has something for you. They offer a wide range of outdoor cooking and heating products.

Our experience with the Cadac Safari Chef 2

Up until now, we were quite lazy with our camping meals. We would just boil some water and eat an expedition meal from a packet. Very quick and lightweight option without having to do any washing up. Great for wild camping or if you rely on public transport.

However, we now have a car and have the space for some more luxurious items. We decided to go car camping on my birthday to the Peak District and Live The Braai Life. I must say, I was very proud of the dishes we cooked on the barbecue during these 4 days. We kept all the meat in a camping fridge and had some really nice meals. It was nice to slow down from our usual hectic itinerary to cook some nice meals, enjoy the surrounding views and spend some quality time together.

The camping stove is super easy to use. It’s quick to set up and pack away. The Safari Chef 2 has folding legs that allow you to stand it on the floor or on a table. It also comes with a carrier bag, which makes it easy to tuck into your car!

The best thing about this stove is that it can multipurpose. The unit comes with a ceramic BBQ Grill Plate and Flat Plate. It also has an enamelled Dome Lid which doubles as a pot for cooking and a removable pot stand for use with your own kettle and pans So you can boil a kettle on it, fry or bbq food. It also works as a pizza oven with the pizza stone accessory. The camping stove runs from disposable gas cartridges that screw directly to the unit, meaning no need for regulators and bulky cylinders.

I had no issue cleaning the plates, even after the fatty meat. I just used warm soapy water. But some parts are also dishwasher safe.

What we cooked:

Sausages with asparagus and potatoes English breakfast (bacon, eggs and baked beans) Kofta kebabs and corn on the hob Pizza and garlic bread

Who is the Cadac Safari Chef 2 for?

• Good size cooking surface for two people, but it is probably too small for a family
• People who do car camping, or I can imagine taking it on a canoe trip as well. But probably not suitable for backpacking trips, as you want to keep weight and size down.

All in all we are very happy with our new camping stove. We will take it on all our car camping trips and we can’t wait to try out new recipes with it.

Click here to see the latest prices of Cadac Safari Chef 2.

Disclaimer: Please note this is a sponsored post, but as always all opinion is my own.

Hey, I'm Enikő! I'm currently an au pair and I want to share my experiences with you. I've travelled a lot in the past years. I'm gonna teach you how to settle in to a new country and get free accommodation anywhere in the world. Circle Enikő on Google+!

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[…] Cadac safari chef 2 – We love using this stove when we are car camping. Our favourite meals to cook on it include fajitas, sausages and full English breakfast. But it also has a pizza stone accessory, that we love. Read my full review here. […]

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Cadac Flat Plate 30

A great accessory adding various cooking options with a quick heat time

Description

From Cadac's Camping Range collection, all features can be seen by clicking here.

The Cadac Safari Chef 2 BBQ Grill Top is an interchangeable cooking surface that can be used as an additional cooking option on your Cadac Safari Chef 2 range of gas BBQs.

The Flat Plate Top is ideal for cooking eggs, bacon, pancakes and more. It is easy to clean and includes a convenient storage/carry bag.

• Built In Flame Deflector

Specification

There's just 4 EASY steps to return your item back to us:

• Contact us on 01209 340340 so we can arrange the easiest way to return an item.
• Download a RETURNS FORM here to fill out your details.
• Re-Package your item for postage*
• Post it Back.

To: Leisure Outlet Returns, 1 Treleigh Park, Jon Davey Drive, Treleigh Industrial Estate, Redruth, Cornwall, United Kingdom, TR16 4AX

*See our Returns page here for more details

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Early Retirement Wanderlust

• Richard Pickles
• Aug 31, 2022

Top camping meals on a Cadac Safari Chef 2

For those people that are unaware, the Cadac is a versatile and flexible outdoor cooking system that connects to our external LPG BBQ point on our VW campervan. It would be far too easy to describe the Cadac as a gas BBQ, it is so much more than that. You can of course BBQ on the Cadac, but you can also use it as a hot plate, a normal outdoor gas hob and a pizza oven as well.

What you get in the box

We are on our second Cadac in just over 4 years of heavy use, so we have amassed a range of cooking accessory options. The basic system consists of the base burner station which connects to the LPG supply via a quick connect flexible hose. On top of that fits the windbreak section. Once this basic setup is in place, you have a range of options depending on how you want to cook. We have a standard griddle, a solid hot plate and a rather useful 50/50 griddle and hotplate option which is really useful at breakfast time for grilling meat and cooking eggs at the same time. There is also a BBQ lid for low and slow cooking Webber style- this also doubles as a large pan for flexible usage. In addition to this basic set-up, we also purchase a pizza stone which we have come to love and are using more and more often.

We always cook with the base unit on the floor as we like to sit around it as we cook, but you can pop it on top of a table for a more domestic cooking setup.

Our favourite Cadac creations

Philly cheese steak sandwiches

Set up the Cadac with the hotplate configuration and preheat. Finely slice an onion and green pepper into thin strips. Add a little olive oil to the hotplate and fry off the onion and pepper mix. Thinly slice a beef steak- it does not need to be an expensive cut, as cheap cuts are often best as long as you slice it finely. Season the meat heavily with salt and pepper or your favourite BBQ mix. Once the onion and pepper mix is fried off, move to one side on the hotplate. Add a touch more oil to the hotplate and fry off the beef strips, turning regularly. Once the beef is cooked, mix the onions and peppers into the beef and continue to turn regularly. Add your chosen bread to warm over the top of the steak mix- we like to use flatbreads for a burrito style sandwich. Take the bread off the heat when warmed and add the cheese to the bread- the cheaper the cheese slices the better for that authentic flavour! Add the steak mix on top of the cheese and complete your sandwich.

Pizza on the Cadac

This could not be easier. Unfortunately the pizza stone did not come with any instructions for use, and it would be quite easy to damage it if you used it incorrectly. If you add direct heat to the stone via the burner there is a risk of it fracturing. We add the pizza stone to the hotplate as the hotplate has a built in heat diffuser which protects the stone and makes for a more even cooking surface. Heat up the stone on a high heat for a good 10 minutes, with the Cadac lid on. When the stone is heated, simply add your pizza to the stone and recover. Set a timer for 8 minutes and wait- do not be tempted to peek as that will lose heat from the cooking process. We use simple supermarket pizzas rather than preparing our own- it makes a quick, easy and cheap meal. After 8 minutes the pizza should be cooked perfectly with a crisp base and gooey, melted topping. Be warned, the Cadac will not brown the topping like a domestic oven at home, as the lid naturally lets some of the cooking heat disappear, but the end product is absolutely delicious.

Paella/jambalaya

Purists will argue that what I describe below is not a true paella/jambalaya…and I would agree- but it is a hearty outdoor dish that can be easily adapted to your own tastes and requirements.

Set up the Cadac as an outdoor hob, with the windbreak and pan stand in position. Warm a pan and add a glug of olive oil. Add some finely chopped chorizo to the pan and gently fry to release its lovely paprika rich oil. Add small chunks of chicken breast to brown in the rich, flavoursome oil. Once the chicken is browned, add a chopped pepper and more sliced of chorizo and continue to fry. After about 5 minutes, add a handful of paella rice to the pan and stir until the rice grains are coated in the cooking oil. Add enough chicken stock to cover the contents of the pan and bring to a vigorous boil. Once everything is bubbling away, turn down the heat to as low as possible and cook slowly until all the stock has been adsorbed by the rice. This will take about 20 mins. If the mix dries out and the rice is not fully cooked, add more stock as required. Once the rice is cooked, we love to let it crisp on the bottom of the pan (without burning!), just enough to give it a tasty extra texture.

Spanish Omelet/tortilla

We love this dish at home- it is so versatile as a main meal with salad or as a tasty picnic accompaniment that travels well. Set up the Cadac as an outdoor hob, with the windbreak and pan stand in position. You will need to use a good non-stick frying pan for this dish as it does tend to stick on anything less than fully non-stick!

Add the pan to the heat and add a good glug of olive oil and a pack of smoked pancetta lardons to the pan. Allow the lardons time to release their lovely bacon fat into the pan whilst you finely slice an onion. Once the lardons are browned, turn down the heat and add the onions. Try not to brown the onions too much, slowly cooking them until they are soft and translucent. Slice your pre-cooked new potatoes into slices that are about a pound coin thickness. Once the onions are soft, add the potatoes to the pan and continue to stir the potato, onion, bacon mix. Beat 4 to 6 eggs in a bowl- this depends on how big your pan is- you need enough beaten egg to cover the potato mix. Add the beaten egg to the pan an stir continuously. You will see the egg scramble as it hits the bottom of the pan. By stirring you will feel like you are just making a mess, but the magic has yet to come! When about half the egg mixture has solidified, gently pat down the mixture into the pan, turn down the heat as low as possible and continue to cook without stirring. The omelet will start to cook from the base upwards, with the top remaining rather uncooked. After about 5 mins, place a plate over the top of the pan and flip out the partly cooked omelet onto the plate. Return the omelet back into the pan (wet side down) to cook for a further 5 mins. The top will now be the cooked side as the underside continues to cook. Once cooked fully through, slide the finished omelet onto a plate to slice and serve.

Lamb kebabs with roasted vegetable couscous and tzatziki.

We just wanted to illustrate to you in this section how versatile the Cadac is when looking to cook a simple BBQ. We based this meal around lamb kebabs that you can find in most supermarkets. Of course you can create them yourselves using lamb mince, spices, pine nuts and herbs, but when you are rushed for time, and short on budget, it is often easier to let the supermarkets do the hard work. One common side dish that we love to make is a char-grilled vegetable moroccan couscous. This sounds fancier than it is, but it is a great and easy accompaniment to any grilled meat.

Take any veg of your choice from corn, peppers, courgette, asparagus, chillis and onions and cut them into sections that con be char-grilled on the Cadac. Pre-heat the BBQ to hot and then add the veg. Allow the veg to char before turning, but make sure that it doesn’t burn through. Once the veg is thoroughly charred, take it off the heat, and whilst the meat is grilling, roughly chop the veg. Add the veg to a ready prepared moroccan couscous mic that is available from most supermarkets. These ready prepped packs are cheap and only need water adding for a few minutes to come to life. By adding the freshly grilled veg it just adds to the flavour and makes you look like a culinary genius. Once the meat is cooked, serve on a bed of the couscous with a drizzle of tzatziki.

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What to eat in Moscow? Where to eat in Moscow? 33 Traditional Foods You Have To Try in Moscow

Olivier Salad

MAIN INGREDIENTS

Olivier salad is a Russian salad with variable ingredients, but it is typically made with chopped vegetables, meat, and mayonnaise. The key ingredients include diced potatoes, vegetables, eggs, chicken, or ham. This salad is one of the most important appetizers at the New Year's salad buffets in Russia, as well as in some of the other countries of the former USSR. The original was invented in the 1860s by Lucien Olivier, a chef in the popular Moscow restaurant called L'Hermitage . Olivier guarded the recipe until he died, but it is believed that the recipe was stolen by an employee who watched the chef at work, so the salad is still made today. Another theory says that the recipe for the new Olivier salad was developed by one of the restaurant's customers who wanted to keep the salad alive after the chef passed away. Olivier salad as we know it today is nothing like the original version, because it was called game bird mayonnaise , made with gourmet ingredients such as black caviar, capers, hen, and crayfish tails. Over time, the salad evolved and most of the gourmet ingredients have been replaced with more common ones such as peas, chicken, ham, and pickles. Today, the variations are endless, but most Russian chefs agree on one thing: adding carrots to the Olivier is a heresy. Interestingly, Olivier salad is also sometimes called Russian salad, while the meatless version is called French salad or francuska salata , probably due to the French name of its creator. The Spanish version is known as ensaladilla rusa. It is so popular in Spain that it's an important part of the Spanish gastronomy as well as being a staple in schools and summer camps all over the country. Ensaladilla rusa is also one of Spain's most popular tapas – in some cases, it's even served free of charge if you order a beer. There's also the Piedmontese insalata russa, typically consumed as an appetizer, and with many variations, so the salad might also include ingredients such as pickled cauliflower, anchovies, and tuna. Interestingly, in the Italian municipality of Carrù, tuna is an obligatory element of the salad.

Olivier salad is a Russian salad with variable ingredients, but it is typically made with chopped vegetables, meat, and mayonnaise. The key ingredients include diced potatoes, vegetables, eggs, chicken, or ham. This salad is one of the most important appetizers at the New Year's salad buffets in Russia, as well as in some of the other countries of the former USSR.

MOST ICONIC Olivier Salad

Mari Vanna Moscow

Grand Cafe Dr. Zhivago

Café Pushkin

Pelmeni is one of Russia's national dishes, a small dumpling with a delicately thin dough, filled with anything from ground meat or fish to mushrooms. The fillings can be mild or very spicy, depending on the amount of seasonings such as various fresh herbs, black pepper, and onions. Pelmeni dumplings are served in almost every Russian restaurant, as well as in numerous Russian homes where each family has their own recipe for the dish.

Pelmeni is one of Russia's national dishes, a small dumpling with a delicately thin dough, filled with anything from ground meat or fish to mushrooms. The fillings can be mild or very spicy, depending on the amount of seasonings such as various fresh herbs, black pepper, and onions.

VARIATIONS OF Pelmeni

MOST ICONIC Pelmeni

Lepim i Varim

Varenichnaya №1

Beef Stroganoff

When it first appeared in the mid-19th-century Russia, beef Stroganoff was a dish made out of lightly floured beef cubes that have been sautéed and cooked in a simple sauce made from stock and mustard with only a small amount of sour cream. The origin of the dish is unclear, but it is most likely linked to a French chef—or a French-trained chef—working for the Stroganoff family. Although Russian in origin, the dish is strongly influenced by the French style of cooking—this is most obviously seen in the way the beef is cut, in either cubes or strips. The first known recipe appeared in Elena Molokhovets’s A Gift to Young Housewives, published in 1871. Since then, the dish has had major alterations. The beef is still cut in strips, but the sauce is much richer; with sliced mushrooms and onions that are cooked with beef stock and thickened a bit with sour cream that is only stirred in at the end. The dish is traditionally served with potato straws, but is often served with either rice pilav, egg noodles, or mashed potatoes.

When it first appeared in the mid-19th-century Russia, beef Stroganoff was a dish made out of lightly floured beef cubes that have been sautéed and cooked in a simple sauce made from stock and mustard with only a small amount of sour cream.

The origin of the dish is unclear, but it is most likely linked to a French chef—or a French-trained chef—working for the Stroganoff family. Although Russian in origin, the dish is strongly influenced by the French style of cooking—this is most obviously seen in the way the beef is cut, in either cubes or strips.

MOST ICONIC Beef Stroganoff

Yolki-Palki

Russian Pub

These traditional Russian pancakes are prepared with flour, eggs, milk, yeast, and a pinch of salt. What distinguishes them from other pancakes is the addition of yeast, since similar equivalents mostly do not add any leavening agents. The batter is poured over a hot pan, shaped into a circle, and fried for a couple of minutes on both sides. The tradition of preparing this traditional Russian dish originates from ancient times: it was a ceremonial dish, served during the pagan holiday called Maslenitsa – a week-long festivity praising the end of winter and the celebration of spring. With their shape and color, blini symbolized the long-awaited Sun. However, blini are not consumed exclusively during Maslenitsa, as they have become one of the most popular dishes in Russia, and are also commonly eaten around the world. Blini are extremely versatile and can be served with sweet or savory fillings. Some of the Russian favorites include various jams, condensed milk, while the most famous savory version is topped with fish roe or caviar.

These traditional Russian pancakes are prepared with flour, eggs, milk, yeast, and a pinch of salt. What distinguishes them from other pancakes is the addition of yeast, since similar equivalents mostly do not add any leavening agents. The batter is poured over a hot pan, shaped into a circle, and fried for a couple of minutes on both sides.

MOST ICONIC Blini

Buloshnaya Cafe

Ukha is a rustic Russian soup consisting of a broth filled with herbs, seasonings, root vegetables, and fish such as salmon, cod, perch, and trout. A bit of vodka is often added into the pot while the soup is simmering. Although it originated as a simple broth, it evolved into an elaborate dish during the 16th and 17th centuries, when it was served in Russian courts. Apparently, the soup is so good that it was even a favorite of Ivan the Terrible.

Ukha is a rustic Russian soup consisting of a broth filled with herbs, seasonings, root vegetables, and fish such as salmon, cod, perch, and trout. A bit of vodka is often added into the pot while the soup is simmering. Although it originated as a simple broth, it evolved into an elaborate dish during the 16th and 17th centuries, when it was served in Russian courts.

MOST ICONIC Ukha

Gusyatnikoff

Savory pastry.

Pirozhki is one of the most popular Russian dishes, often sold as street food, although it can also be made at home. The pocket-sized, oval-shaped pirozhki are yeast dough buns stuffed with a variety of ingredients such as fresh fruits, jams, and cottage cheese for the sweet varieties, or meat, eggs, vegetables, fish, and rice for the savory versions. They can be either baked or fried. The name pirozhki can be literally translated to little pies . Pirozhki are commonly consumed as a snack, and today, they are prepared in numerous versions throughout the world.

Pirozhki is one of the most popular Russian dishes, often sold as street food, although it can also be made at home. The pocket-sized, oval-shaped pirozhki are yeast dough buns stuffed with a variety of ingredients such as fresh fruits, jams, and cottage cheese for the sweet varieties, or meat, eggs, vegetables, fish, and rice for the savory versions.

MOST ICONIC Pirozhki

Solyanka is a traditional Russian soup made with meat, fish, or mushrooms, and vegetables such as tomatoes, onions, olives, and cabbage. The soup is usually served with lemon wedges on the side, but it is also flavored with lemon juice during the cooking process. If meat is used, it is typically beef, pork, or chicken. Solyanka is also well-known as a hangover cure and it is traditionally served with sour cream.

Solyanka is a traditional Russian soup made with meat, fish, or mushrooms, and vegetables such as tomatoes, onions, olives, and cabbage. The soup is usually served with lemon wedges on the side, but it is also flavored with lemon juice during the cooking process.

MOST ICONIC Solyanka

Stolovaya No 57

The fundamental dish of Russian cuisine is known as kasha , a porridge that has represented an essential Russian meal for centuries. Russian kasha refers to various dishes which are created with cereals, most commonly rice, wheat, or millet, and pseudocereals like buckwheat and quinoa. The dish is usually boiled in water and milk, and ranges from sweet to savory in flavor. It can be modified by numerous additions such as fresh or dried fruit, preserves, cheese, butter, vegetables, nuts, or honey. In the past, the porridge was traditionally prepared in cast iron pots and slowly baked in the oven during the night. This authentic Russian dish holds a strong symbolic meaning–it is the first solid meal served to children, and is typically served during funerals, thus symbolizing the circle of life. Varieties of the dish, prepared with different cereals, are often found in other Slavic countries such as Ukraine, Poland, and Belarus.

The fundamental dish of Russian cuisine is known as kasha , a porridge that has represented an essential Russian meal for centuries. Russian kasha refers to various dishes which are created with cereals, most commonly rice, wheat, or millet, and pseudocereals like buckwheat and quinoa.

MOST ICONIC Kasha

Medovik is a popular Russian layered honey cake consisting of honey-infused, almost biscuit-like sponges that are coated with thin layers of cream. Although there are numerous variations of the cake, the custard is usually prepared with whipped cream or various combinations of condensed milk and butter. It is believed that the cake first appeared in the 1820s and was initially created for the wife of Alexander I of Russia. The addition of condensed milk probably originates from the Soviet era, while modern variations may include berries or even chocolate. Medovik is traditionally decorated with ground walnuts and is commonly served on various special occasions.

Medovik is a popular Russian layered honey cake consisting of honey-infused, almost biscuit-like sponges that are coated with thin layers of cream. Although there are numerous variations of the cake, the custard is usually prepared with whipped cream or various combinations of condensed milk and butter.

MOST ICONIC Medovik

Carne grill+wine

Herring under a fur coat (shuba).

Shuba or herring under a fur coat is a unique Russian salad consisting of three distinctive layers: salted herring, potatoes, and beets. The salad often has more than three layers, mostly consisting of apples, onions, or hard-boiled eggs. Most people believe that it was invented by a tavern owner named Anastas Bogomilov at the beginning of the 20th century. The red color of the beets symbolizes the red flag, and potatoes symbolize the staple food of peasants and workers. Today, the salad is a well-known staple at Russian New Year celebrations.

Shuba or herring under a fur coat is a unique Russian salad consisting of three distinctive layers: salted herring, potatoes, and beets. The salad often has more than three layers, mostly consisting of apples, onions, or hard-boiled eggs.

MOST ICONIC Shuba

Guriev kasha

Ptichye moloko

Pozharsky cutlet (Pozharskaya kotleta)

Mushroom Julienne

Mimoza Salad

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Moscow food & drink guide: 10 things to try in moscow, russia.

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From hearty dumplings to colourful confectionary, Moscow serves up culinary delights to please a tsar

With the ban on imported ingredients from the EU, Russia has turned to sourcing local produce and reinventing traditional dishes by giving them a fresh twist. The city’s restaurants are very diverse–you’ll find Soviet-themed canteens, glamorous upmarket establishments, and family-owned eateries alike. If you’re ready to sample Russia’s traditional culinary delights, here’s what you should try in Moscow and where to find them.

Dumplings are popular throughout Eastern Europe, but what sets Russia’s version apart is the semi-circular shape and thinness of the dough. Stuffed with minced meat, onion and herbs, pelmeni are enjoyed with melted butter, sour cream, tomato sauce, or vinegar, depending on the restaurant. Muscovites like to keep their dumplings in the freezer, popping them into boiling pots of water for a quick meal as and when desired.

Where to try: Lepim i Varim’s (Prospekt Mira 26/1) mission is “to cook the best dumplings on Earth”, and you’ll need to do a lot of travelling if you want to prove them wrong.

Borshch Moskovsky (Moscow style borscht)

There’s much more to borscht than beetroot. Beloved by the Slavs, this sour soup has spread far and wide across Eastern Europe, adopted to local tastes along the way. When in Moscow, you’ll want to try their version of the dish – expect to spot beef, ham and Vienna sausage pieces in the broth.

Where to try: Grand-Café Dr.Zhivago (Mokhovaya Street 15/1).

Similar to crepes, these traditional Russian pancakes are wafer-thin. They’re made from wheat or buckwheat flour and served either sweet or savoury, with ingredients/additions such as jam, sour cream, butter and caviar. Although they come out of the frying pan round, it’s rare to find them in that shape on your plate. Instead, they’re folded neatly into triangles, squares or simply rolled up.

Where to try: Step into the stylised canteen of Grably (Pyatnitskaya Street 27) for its budget-friendly selection of blinis which includes sweet options, fruity options, meat options, or the classic savoury.

Moscow’s doughnuts are round and can be filled with just about anything sweet, but are always served piping hot and with powdered sugar. These treats are nostalgic for many Russians, as they’re easy to make and common comfort food.

Where to try: Opposite the Ostankino palace (Ostankinskaya Street 1), there’s a little pink house serving these hearty doughnuts in a traditional paper bag.

This staple breakfast porridge is traditionally made of crumbly buckwheat that has been thickened with water or milk and seasoned with butter. It is often served with fried onions, or with sugar and milk.

Where to try: Coffee Piu (Chistoprudny Boulevard 9) is a cute little coffee shop, where kasha is a constant special.

Cabbage soup has been around since the 9th century and is a large part of Russian culture, usually enjoyed in the summertime. This dish can be prepared in a wide variety of ways: with or without meat, with fish, roasting the vegetables beforehand or not.

Where to try: At Matryoshka (Kutuzovsky Avenue 2/1) you’ll find many traditional Russian dishes set among furniture and curiosities with an old-world glamour feel/touch.

Enjoyed as a snack, these large baked or fried buns are typically stuffed with beef but also come with other fillings, like salmon, mashed potatoes, mushrooms, onions and egg, or cabbage. Sweet-based fillings include fruit, jam, or cottage cheese.

Where to try: Skalka (Lavochkina Street)

Once considered an expensive treat, this traditional dessert dates back to the 16th century and is made from baked fruit puree, egg whites, sugar or honey. Available in all colours and fruit flavours, these airy squares of confectionary are like a cross between jellies and marshmallows.

Where to try: Head to Café Pushkin (Tverskoy Boulevard 26). What better place to try this traditional upscale Russian treat than at a restaurant dedicated to style and history?

Think vodka isn’t for you? Try the real deal in Moscow and think again. Specifically, you should seek out local brands like Moskovskaya Osobaya. There’s also etiquette to go along with the experience – snack on pickles while drinking, and if you’re the one pouring the shots, you’re expected to make the toast.

Where to try: Bar Luch (Bol. Pirogovskaya 27) has one of the most impressive selections of drinks in Moscow.

Known as the drink of the 18th century, this sweet liquor is homemade by mixing various fruit and berries with vodka – making for a good vodka-alternative if you’re not a fan of drinking it neat. It can be made with just about any fruit and mixture of sugar, with the most popular flavour being cherries and honey. Nalivka is often served as dessert, with tea, or to accompany sweets.

Where to try: Odessa-Mama (Krivokolennyy Pereulok)

Before you go, check out:

• Moscow Travel Guide
• Russia Travel Guide
• More In Drink

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