not very cool, very tasty, every 3 hours a bird flies out of this house, the exit of the iron bullfinch is accompanied by the unofficial anthem of this city, there are so many golden lights on the streets of saratov, there are so many single guys, but i love a married man, ah. what about the single guys, where to look for these single guys, someone, someone will tell me at least where, single guys, we don’t know, we ourselves would be glad to find, well, to be honest, i don’t know how it is with bachelors, here are the golden ones there are plenty of lights in the city today, now i’ll introduce you to with a man who knows everything about them, when dusk falls on saratov, a lamplighter comes out into the street.

the history of the city, unfortunately, again includes the griboedovs and theirs. and there is an opinion, especially among guests of the city, that there is nothing to see here, responsibly, we declare, this is an erroneous opinion, saratov, lanterns, why are these just some kind of symbol of the city, this brand appeared already in the soviet years, when we began to see these are just golden lights, these are no longer those golden lights, what we had, now they are only in the form of art objects remained, well, in the form of a monument, a song where there are so many gold ones, thanks to... which

this brand appeared, you know, friends, it’s now difficult to imagine saratov without golden lights, but it wasn’t always like that, before, when a full the moon, then all the lights were turned off, however, saratov residents came up with a way out, they placed homemade spoons with... along the sidewalk and walked, enjoying the light nearby. saratov captivated me with its simplicity, located on the picturesque bank of the volga, it gives everyone the opportunity to plunge into into the atmosphere of a cozy, merchant city. saratov residents here are kind, positive, bright people. it’s calm here, it’s good here, here, here is home. provincial, calm town, so cozy, so beautiful, i just love it. it’s just a cool city,

no matter where you come from, saratov, saratov has good people, everyone is nice, friendly, you can approach any person, get to know each other, chat. we have the most beautiful girls in the world. of course, everyone in the world knows that the russian girl is very beautiful, and you are beautiful too, thank you, i see a place - where i want my child to grow up. thank god that. fate just like that gave the opportunity to get to this very land, in the poem woe from wit famusov threatened to send his daughter here to the village with her aunt in the wilderness of saratov, but to be honest, for some reason it seems to me that sophia, greboedov’s heroine, is a modern saratov i would really like it, all because this city...

knows how to surprise people with its scale, to be honest, it seems to me that they have some kind of self-esteem, born, you looked at the lives of your own, my name is evgeniy krivtsov, see you as always at the first. alexey alekseev, new northern cuisine, hello everyone, my name is aleksey alekseevich, i am the chef owner of the restaurant. tourist,

welcome to the kitchen of the future. behind alexey's back are internships and work as a chef in michelin-starred restaurants in barcelona, ​​helsinki, copenhagen and madrid. and in 2000 , european gastronomy in our interpretation, we carefully select every detail, everything must be at the highest level, very aesthetic, in the futurist restaurant we do not prepare classic dishes, we rethink the classics and cook yudu of the future, this year the futurist took twentieth place in the ranking of the best restaurants in russia, and his chef concept received the palm branch of the restaurant business. and this is not how my interpretation looks like a classic fish and chips dish, where instead of fish there is crab, instead of fries potatoes there is parsley. alexey became the chief of 2023 according to

the version of what is where in st. petersburg. and received the title of breakthrough of the year in the chef's breakfast. in march twenty-fourth, alekseev’s new restaurant inner opened. alexey alekseev. the future is already today. marina naumova. she's a chef marusya, an absolute expert in caucasian cuisine. i am marina naumova, chef marusya, co-owner of brand-chef restaurants, chef marusya aiko, almond cafe. welcome to hospitable georgia. in the center of st. petersburg. marina brought her native georgia a gold medal at the world culinary championships. in 2008, she moved to st. petersburg and easily conquered it with the help of pkhali. in my restaurants i cook classic georgian cuisine, because

i believe that there should be chefs who will preserve history and traditions. naumova, nominee for the "wear eat chef 2018" competition. inkali, its restaurant and cafe , was recognized as the best in the northern capital in 2017. what’s not to like about georgian cuisine, it’s so homemade, appetizing, large, i always say, the mouth rejoices at a large piece. chef marusya teaches at a culinary school and has broadcast more than 5,000 times on radio and television. in his free time , he collects unusual eyeglass frames and... magical seasonings. masha, so, get me ready for the trip, you know what i never do without on any trip. and this, of course, a set of my spices. these seasonings are the basis of my love potion for

all guests. marina naumova. history and traditions. alexey and marusya travel through kamchatka. they have already studied petropavlovsk kamchatka, and now they went deep into the peninsula towards elizov. it is only 30 km, but at every turn of the road real miracles await them. i’m very glad to see you here, what impressions, that we saw something new , that we came to you from the start so that you could show us all these. beauty, here we are we are in a wonderful place called vachenskaya bay, what can we see here? oh, the first one before my eyes, a rock, well, what is a rock and a rock, but seryozha has a magic magnet, seryozha leans this magnet against the rock, oops, but the magnet doesn’t

fall, mysticism, but seryozha comes up and leans it here, it doesn’t fall, i definitely didn’t glue it, i see, i see, no deception. and what is it ? do you have some kind of magnetic mountain? this is nothing more than the former foot of a huge volcano that lived many millions of years ago, and this is its volcanic material, which was formed as a result of numerous, numerous large eruptions, and the ash that came out of it combined other material, and it’s all called tufabrecha, tufabrecha, so that you and i don’t look here, it’s all volcanic, even...

a good car, because that we won’t be able to walk on foot anymore, it will be normal to shake us, well, let’s go. we are located near the oldest operating lighthouse in the far east, it dates back to 1740 and was founded by navigator elagin, who was preparing a place for of the second kamchatka expedition led by captain-commander vitus bering, it carried the oldest and only functioning optical instrument remaining in the world. the frinell lens of the 1820 model was installed in our country in

1897 and this device works, but it would seem that why this lighthouse is needed here, the whole point is that once upon a time the entire coastline was much larger, it was much further away, but seismic events began that began to destroy this mountainous area, all this began to crumble and remained under water, it turned out to be an underwater breakwater, it protects from a tsunami, from a big wave, but it’s a big one... obstacles for visiting ships, but our ovacha bay at the entrance to the gate is only 14 m deep, there are a lot of underwater rocks, there’s no way without a lighthouse, and it needs to be maintained , this service is carried out by only a few families, but we still understand the place in which we are, it is blown by all the winds, look at these wonderful stone kamchatka birches, look how they were distorted by these winds, they resisted, the climate here is still severe, seryozh, of course, now you and i will go to another mountain, and you will see in common that there are completely different climatic conditions

that change in just a few minutes, we are on mount moroznaya, yerensky district, this is very good a sports facility that is known to everyone, especially skiers. the world cups have produced a lot of masters of sports, international-class masters of sports, in general, a wonderful sports facility, with great altruistic fans of their sports department. it's so beautiful here, i i imagine that if the weather had been good, we would have seen a lot of different things, at least we would have seen them. the foot of five volcanoes: kozelsky, ovachinsky, koryaksky, ak and arik. the ovachinsky volcano

erupted for the last time in 1991, the karyaksky volcano erupted in 2009, and , in my opinion, in 2016 there is also a zhupanovsky volcano behind it, which also made one powerful eruption. you get warmth here, the volcanoes provide warmth. you and i are on a completely different slope, near a completely different bay, here the sun rises, the air warms up, this is where such a wonderful kamchatka herb first appears, very tasty, healthy, which is called wild garlic, and we recently cooked with it, yes, in fact, we already cooked with it in petropavlovsk chatka, but we didn’t collect it, it’s true, look how it’s good, juicy, fresh, it will make any dish just a decoration, try it yourself. this is very tasty, i would love to collect it and take it with me

to try this unique product in st. petersburg, i hope your car will accommodate us and the wild garlic that we collect, we will compact it, we will begin a quiet hunt, the chefs from st. petersburg have already realized that the food and catering of kamchatka. beshok with yal sour cream, smoked pine nuts and porcini mushrooms, the aroma is incredible,

the presentation is gorgeous, yes, very beautiful, the size of the scallop is impressive, very tasty, i really like the sauce, perfectly cooked scallop, well done andrey, interesting combination of nuts, the salad itself is crispy , potatoes, yes potatoes, which we baked in volcanic sand. combination of scallop with sauce on spruce branches - this is a very non-trivial solution. very tasty, marus, how do you like the sauce? i really like it, and i really like the crispy seaweed, the next dish is deer tenderloin with pirai... prominent cabbage and porcini mushroom sauce with truffle paste, with nasturtza leaves, which grows in our greenhouse , and we have it here we grow it right here, yes, right here on the premises, but what else do you grow? we have all sorts of flowers, microgreens, our own strawberries, the venison is very well done, straight cooked, super, we grilled it with the addition of a little smoke until done, medium r,

i made a very tasty mushroom sauce from dry mushrooms, but no, it’s from white mushrooms. we soaked them up based on the same broth that we got there and porcini mushrooms, we made this wonderful sauce with the addition of truffle paste and demi-glace sauce, the truffle feels very cool, the truffle is felt and quite concentrated, the rowing sauce itself turned out to be intense, rich five points, then we have a bear dessert waiting for us, it’s mushy for us, well the visualization of this cake is simply fantastic, i even feel sorry for it.

how many berries are grown here, and that’s great. andrey, it’s immediately clear that you are a true professional, proven technique, balance of taste. thank you, alexey, it’s nice to hear this from professionals like you. in addition to the fact that i received taste pleasure, i received visual pleasure and therefore enjoyed how careful you are with the products you prepare. guys, thank you for coming to kamchatka, to our restaurant bear, i really do. i’m glad that we had guests like you, come to us again, we will definitely come, we will come, there are more than a hundred hot springs in kamchatka, the chefs discovered a thermal complex right next to the restaurant on the territory of the spa resort. in addition to a swimming pool with healing water, there is a panoramic sauna, and the panorama of the complex

is outstanding, with views of volcanoes and mountain lake mikizha. marusya, what a beauty, listen, incredible, first of all, what an air, mountains, yes, what a pleasure, now we’ll get high and relax with you, we’ll rejuvenate, i'm always ready. well, marus, be healthy, of course, for such beauty you need to drink, like healthy herbal tea, oh, well, the law of conservation

of cat energy says: in any incomprehensible situation, go to bed, maybe you don’t feed the dog, she’s there somehow eats away? no, she just really likes to tease the cat, i just fell under hypnosis, i began to love mini pigs, this is a smart animal, it’s interesting to interact with him, who ate the baseboard, shame on you, labrador is the kind of dog that has nothing like it, she has character just reinforced concrete, the kindest thing is love itself, god sent it to me.

i know, i know a lot of bandits, i go to the bathhouse, brother, you are my brother, seryozha, he is not an artist, he is a personality, i think that strength is in the truth, like he ended up in the caucasus, in fact, because of me, we were filming there, there’s no need to relax, guys, the war is going on, when seryozha left, something left my world, but it just became more difficult for me, because my friend died, there was such a person who made... forced i almost had to bear the cross for easter fell, it’s heavy, wooden, a huge cross, so i’m waiting for someone to support me, because i can fall, and a crowd of people is following me and i... that somehow alexey balabanov passed by after the speech today at the first , why are you so afraid, look, he’s

probably 200 years old, and if he’s a maniac, you like to watch people, they just got rid of some kind of burden here, i love him, and i don’t need anyone else, conqueror of women's hearts, without a single defeat, my parents insisted on the wedding for a long time, they are delighted with my husband and with his activities, there will be no future that you so colorfully paint for us, i can tell our readers about our first film. alexandra balueva, hotel, premiere, super-camera movie about the understatement between people that has been growing inside for years, a black shadow in the hidden depths

of the soul, for me this is a movie of a person who needed to speak out, about people who want to speak out, on saturday on the first . hey, haven't seen you for a long time, but for you, how are you? new guy, who's on new guy, libe, libe, amore, amo, i want this to be a dream. but in my opinion i’m not sleeping, i’m rooting for you. god,

what a man, i want a son from you, i want a daughter from you, come on, all together, keep your ears open. better in a good way, dig the water jets, science fiction from june 28 on fridays on the first. komchedals. by the way, in the city of elizovo every

august they celebrate the international day of the world's indigenous peoples. and chefs can get to know their culture right now. hello.

teach immersion in indigenous culture in kamchatka, you and i will go through a ritual, you will go through a firebrand, you will find a piece of lint , which you throw into this firebrand so that it burns, and thereby you leave behind the evil spirits that could have clung to you while you were flying to kamchatka, they remain outside this firebrand, and when you cross it, you pass into such an open field, today we will try to cook seal meat, i... have never eaten it, but it has such a fishy taste and the roots are bigger, i would say, this is it green fish, you see the meat, and this is fatty fish, it’s delicious. it is delicious,

it smells very tasty here, and it’s raw, it’s not salted, not smoked, and you will taste the real thing that we eat, we’ll also add real traditional potatoes, efka, but before we start cooking, we’ll dress in kamleechka, vulhanev, i can cut a seal, you don’t have to cut it very finely, yeah, we usually cook everything in pieces, marusya, you can sort out the saranka, efka, i’ve visited a lot of countries, i’ve never seen such potatoes, with a pestle like this, a real walrus, you need it crush, try, potatoes look like berries, very interesting. let's go and change into

traditional national clothes, but we haven't changed yet, and this is you in the workers' kamleikas, now we will try to dance the seal, first we will do it in koryak, our hands turn into water, we did it like this, and her head becomes like a seal, peeking out. seal from under the water, look how interesting it is in this world, suddenly a hunter, you got scared and once hid under the water, that’s it, and now once, we dived and swam, and now our hands have become flippers, and we start watching the sun, we saw how the seals are resting here, enjoying themselves, lying on the shore

, watching. to a beautiful world, great, it’s in the koryag style, but in the koryag culture there is practically no interaction with each other, but the telmens, on the contrary, have contact, it will already be in the etolmen style, seal, fit-fit, now i’ll only cook like this, i’ll throw it in the food went into the soup, let's shout out. let's go try the soup, it has such a fishy aroma, according to our traditions, the man is the first, the woman has good health, so that there is no salt steals, after all, we didn’t put salt, it’s interesting, now i’ll teach you how to say, very tasty in etelmensky, lion evusk, very tasty, lion evlust, really tasty, lion

elust, a’. the first time i tried it, i made a very great wish, it’s very interesting, well, let it be, i’ve never tried it either, thank you very much, it was a real gastronomic experience, i agree that kamchatka is a land of amazing beauty. this is where russia begins, after such a dinner it’s no longer clear how you can surprise the residents of kamchatka, but the chefs bravely they go to the market in the city of elizov, they need to prepare for a culinary battle, what a wonderful market, huge, fresh, summer vegetables, fruits, you have decided what you will cook, i will try to find venison, i

have one idea, maybe i will implement it. and i ’ll probably cook the fish in an unusual style, in an asian style, along with soup. i know you love very strong flavors, so i'm sure this dish will be fantastic. i have no doubt that you will prepare a masterpiece, and the residents of yelizovo will try our delicious dishes. let's go. i need alenina, i want to cook it without stroganoff. this is from the alyutorsky district in the north of kamchatka. wow, beautiful. you will need 8 kg, meaty, just choose, you have never tried such a deer in yelizavo, as it will be prepared by me, hello, you have smelt here, but they just arrived, let’s how much it costs 450 per kilogram and look, we have another scallop fillet, i’ll probably stop at scallops, give me a kilogram of scallops, we’re still in snow crab season, it’s just fresh cooked not ice cream, so give us

kilograms? onions, i see homemade cucumbers, koryak village, yes, and half a kilo of these delicious cucumbers, this is homemade, absolutely, i will need butter and cream, i can try it from you, please weigh me a kilogram of butter, they are not in kilograms, they are already packaged into briquettes, right? let me take four briquettes, i’ll take a kilogram of cream, and four cans, four cans will suit me, i think i’ve found what i need before these are all limes, let's take seven of them, garlic,

give us a package of chili peppers, i see cherry tomatoes, tomatoes and more mushrooms, i think i 'll take it from you, i... bought all the necessary products, the market has everything i need it was, i’ll go and collect my purchases, now i’ll go to the preparation. while traveling through kamchatka , the chefs drove deep into the peninsula and now they live in a hotel in the village of paratunka, near elizov. the hotel restaurant “our place” is famous for local dishes, and before the culinary battle the chefs decided to take another master class in kamchatka cuisine. pasha, i know your cuisine, i’ve already been to your restaurant, i’m sure it will be very tasty with marusya, tell us what you will treat us with, this is such an impromptu mille-feuille, here is all the richness of kamchatka, crab, caviar, sockeye salmon and even

cucumbers, that’s right very tasty, very cool balance, chic presentation, i really like that there is texture, the crunch adds a certain zest to this dish, balanced in terms of salt, just a perfect combination with each other. well done, thank you very much, next is your soup, kamchatka soup, wow, here we have kamchatka crab, squid, komandorsky, sandy octopus and , of course, chinese halibut, there are also midi, what a aroma, cooked on kelp, yes, yes, we cook a little kelp and add a little tuna shavings here, i found fern here, tell me, now is not the season, we are all in command we go to the restaurant in june, when you have it... we cut it off and ferment it ourselves, so to speak, in modern language, salt it, and then we naturally soak it and add soup after frying, i like the balance of taste, the abundance of fish, such it turns out to be a really healthy, healthy soup,

i liked it very much, it goes to such a direction in japan, misa, it seems very similar, the presence of such a choice of fish is very pleasing, very tasty, this is a fillet of crolaskat, meet me. i've never tried stingray before, i've tried it more than once, but it's a fillet in itself, it's stuffed with scallops, wow, served on beds of celery puree and complemented with tajada olives in order to remove the aromatics of the stingray, because stingray is essentially - this is a shark, it still has one quite an unpleasant aftertaste, i really like the puree, it’s medium, of course, in my menu i use the most local product, very cool. textures, taja olives go very well with fish and really enhance the taste, i absolutely agree with alexey, i wouldn’t take it away or add anything, for dessert we of course have a volcano, we haven’t eaten volcanoes yet, the visualization is simply

amazing, there’s also lava inside in the form of a red eruption, it will be made from raspberries, and wild kamchatka raspberries, along the edges, of course, you see the wild berries of kamchatka, this is the beauty we get, pash, very cool. the idea, the cool concept of this dessert, this story with the fountain, it really creates a wow effect, the balance of taste is absolutely magnificent, the dessert is amazing , it really reminded me of something, the fact that the berry center, the ground is made of sponge cake, as i understand it, and chocolate , a very good combination, the berries, of course, set them off, thank you very much, we really want to ask you to let us into the kitchen for our finale to make the preparations, no problem, my kitchen - your kitchen, welcome, thank you shev: i appreciated your set and it seems to me that it will definitely be a soup, because the palette of sea products and fish is simply fantastic, yes, it’s definitely a soup, there will be a sandwich with it, with which,

of course, with the spine, i, in turn, took my favorite product, this is venison, bought local ingredients and made beeftrogans with mashed potatoes from these products. go! i need to cut the onion, if you cut the onion with feathers into non-trogans, then it will start to burn and fry unevenly, i cut it into half rings, this very important. now i will fry it in butter, caramelize it and add my favorite demailas sauce. there is no such thing as too much butter. i have a couple of liters of fish broth, which the chef kindly provided us with, so i’ll now add more coconut milk and let it all cook. while the broth is heating up, i have some caferlime leaves here, they go great with fish soup or... seafood. so, the broth is already ready, ginger,

golangal, cafer lime, everything has given off its taste, now i’ll add the mushrooms here, cook for about 10 minutes, and basically the preparation will be ready. and , of course, i will remove the seafood, i will add all this tomorrow, because it only takes 2 minutes to cook. sash, your help is needed , look. put it on foil, add a little vegetable oil on top, literally a pinch of salt, close the whole thing , seal it, and then we bake the potatoes at 180° for about 20-25 minutes, okay, thank you, for the glaze of my chicken i will need sweet and sour sauce, bush sauce, teriaki sauce and of course i'll add soy sauce. and i will thoroughly mix the sauce with

a whisk, now add chopped garlic, chopped chili pepper and chopped cilantro. so, the glaze is ready, bright, juicy, emotional and very tasty. and now my favorite product is venison. we cut the deer along the fibers, remove all the films and cut into uniform segments for our untouched one. i will need egg yolks to make a batter for smelt, a little like them, here i have starch, where to put it, into the egg into the starch, and this will happen with each fillet, and now i will send it to fry, as soon as the fish is fried, we add it to the glaze, completely enveloping it in the sauce. well, guys, how are you doing, how are

the preparations? listen, everything is fine, i have almost everything ready, tomorrow you will have the opportunity to try it all, pasha, come to us tomorrow for the final, i am sure that we can surprise you, feed you deliciously, show you a taste of asia from childhood, guys , i will be very pleased to join you for lunch tomorrow. no, it looks like i will never be on the list . queues to sew, well, if i get a job, close your eyes, people are behind this door they sew haute couture and work with imports, it’s disgusting, it’s not about the suit, it’s about you, when they took you to the section, they warned you that we have special clients here and that the attitude towards them should also be special. tanyusha, do not refuse the courtesy of having dinner with me, i came here to work, not to wag my tail. what are you doing? volodya, who is this? madiyska,

here are mary's trousers. svida is so modest, you can’t even say she’s a heartbreaker. so, the situation is this: i met a girl and fell in love with her. have you forgotten that we are at your house this evening? we are discussing the wedding. subtle matters, today on the first. i’m marrying one, but i think i ’m in love with another, the most famous graduate of our childhood home is yura shatunov, this project, my affectionate one, just blew people’s minds.

which every man needs to bring to life, i did it, in memory of yuri shatunov, today at the first, well, what a grandmother in a leather jacket, young, cool, oh, in vain aunt, because...

where did you take him? your boy died, how he died, and he was crying, i heard it seemed to you, boy, take it into the house, two banks, premiere of a serial film, tomorrow after the program time, many years ago my son brought you a child, he is alive. the most famous tourist routes of kamchatka leave from elizov. unfortunately, the summer season is just beginning and the weather is unstable. i really wanted to get to the valley of geysers, but the passage is temporarily closed. however, the chefs will be able to take a bird's eye view of kamchatka. i want to

give you a present, we’ll fly right now and you’ll see. come on, listen, wow, very cool. to be honest, i have never flown and it’s a little exciting, look who i brought to you, denis, this is alexey, greetings everyone, i invite you to take an excursion on this beautiful helicopter today, with great pleasure, i’m ready, we’ll fly with you to that.

slightly different emotions than on an airplane, the adrenaline is a little bit scary, to be honest, look at the beauty, in general, there’s definitely a lot of adrenaline, the power of nature is simply incredible, but i don’t know what’s happening, darling, hold me, please, that’s where we’re doing such emotions for our guests. not that word, but i think you’re not afraid of anything, narusya, no, i wasn’t afraid of anything, i admit, i really recommend everyone

to go to kamchatka, see this incredible nature, because i’ve never seen anything like it nowhere. once again i convince you that there are so many beautiful places in russia that no words can describe, oh, well, the emotions are simply incredible, i had such a blast, denis, thank you so much for these beauties, for these falls, very cool. marusya, thank you very much, for me it was just a surprise, miracles were seen from above the boss. place, it is located 50 km from petropavlovsko-kamchatsky, these are zelenovsky lakes, hot springs of hydrogen sulfide and

radon water, temperature 35-40°, next to an ice lake, oh, now let’s get healthy, kamchatka is healthy, wow, guys, this is real it's a thrill, this is how kamchatka should be, and now we find out what surprises the chefs have prepared for the residents of yelizovo, a culinary battle is approaching.

we liked it so much, you have such open spaces, such beauty, incredible people, we were thrown into the sun, into the snow, into the rain, but your souls warmed our hearts and we came up with a very tasty dish from... local products, i prepared stroganoff-style venison for you, made a delicious side dish of baked potatoes, found homemade pickles, prepared a sauce based on domeglas cream, i called this dish mountain frosty, i decided to cook, combining several worlds, asia, st. petersburg and of course, kamchatka, and i took your local smelt, cooked it in asian style, and complemented it with a soup cooked in coconut milk, with local scallops, shrimp, mussels

squid, of course, i will use kamchatka crab, i recommend taking a sandwich and eating it with hot soup, i called this dish a lighthouse, a lighthouse that shines in st. petersburg in the far east throughout the world. sergey, hello, sergey, great, hello, brotherly heart, now we will give you emotions too, because you gave us great emotions, well, pamper me, pamper me, no stroganoff and green stuff, please, oh, thank you, hello, hello, hello, hello, we came to try your wonderful food, you fed us so deliciously, i hope we eat you too we'll surprise you with something, bon appetit, bon appetit! the soup is excellent, an unusual combination of coconut milk, seafood,

it’s surprising, yes, there’s also crab squid, all this together with smelt, which was also played in a very interesting way, it’s just crunchy, the frosty mountain is my favorite, kind of like homemade puree, but everything goes together so well, the cucumber gives its own sourness, well , it’s just great, i haven’t eaten fish or boron products before, but here... i decided to try a sandwich too, tasty, slightly bitter, but that’s all i like it equally, and also goraba rusty, there is also meat, the gravy is sweet, i like both dishes, chefs, hello, chefs, hello, hello, dears, treating colleagues is twice as pleasant, let's try it guys, you intrigued me yesterday, i really want to try it, i'm sure you'll like it, great, thank you, bon appetit. appetite with a caucasian touch, there if the caucasian, heart, exactly caucasian, hit the spot, oh, the aroma is

a kilometer away, our man is hungry, the soup is delicious, we were especially surprised by the combination of seafood and mushrooms, of course we kamchatka knows what seafood is, but this combination... amazed me, the unusual taste, and of course, i especially wanted to mention the frosty mountain, this without venison stroganoff is generally incomparable, because venison initially has its own, well, specific taste, but here it wasn’t there, tender, tasty, just super, what i liked most was, first of all, the size of the portions, i thought we’d get a little treat there , literally, but it turns out it’s so delicious you don’t have to have dinner at home, the two dishes are gorgeous, but marusya ’s somehow more of a festive dish, and alexey’s has something so homely and cozy, just like you cooked deer with local salted herbs, it’s

unique, seafood. awesome, chewy and the spine was just on topic, etomus, everything was very incredibly delicious, mashed potatoes without stroganoff, venison, crispy onions, just generally on topic, marus, everything was divine, everything was very tasty, touchless it was incomparable, very tasty, and tomyan all the seafood was very tender, the sandwich, everything goes together very tasty, rich, i’m delighted with these dishes, without the stroganoff, it’s just simple it’s amazing, and it’s simple, it seems to be well-known, but it opened up. completely different for me, that’s what it was all about, the soup was very tasty, very piquant, i felt such a taste for the first time in my life, guys, thank you very much for such respect for our kamchatka products, kamchatka, for the holiday of taste for a holiday of communication with you, thank you, thank you, thank you for the wonderful dishes,

i am so delighted, but especially not yet... chickens, my heart goes straight, thank you for your favorite seafood, for sunny marus, for elegant alexey, we will be glad to see you again in kamchatka, i definitely give my voice to the sunny marusichka, i love you, thank you for coming to kamchatka, everything was very tasty, but i give my preference to you, alexey, thank you very much! everything was very tasty, the choice was difficult, but i give it to alexa, thank you, thank you, chef.

i have 23 votes, i have 22, well, you won, friends, thank you very much, we are very glad that you liked our dishes, friendship won, friendship definitely won, because our only task is to feed and make friends, i it seems that food and friendship are absolutely symbiosis in one flow, thank you very much, elizova, it’s time for us to go home.

our food truck does not stop; new star chefs are ready to surprise residents of russian cities. hello, news time is first. we will tell you about the most important events right now. retaliatory strikes in the kherson direction with air bombs destroyed the base from which the enemy launched drones. and our air defense systems repel drone attacks in different regions.