Beat the Heat
There are two ways to survive a Tashkent summer. The first is to stay indoors and wait for the sun to set. The second is to embrace the season and seek out the dishes that were practically invented for it.
This year, two of the city's most talked-about restaurants have done exactly that. Gorynych and KITANA have each launched seasonal menus built around cold soups, one drawing inspiration from familiar summer classics, the other looking to Asia for bolder, more unexpected flavors. While both menus promise relief from the heat, they couldn't be more different in character.
One is rooted in comfort and nostalgia. The other explores contrast, spice, and experimentation. Together, they offer a glimpse into how Tashkent's dining scene continues to evolve.
Gorynych
At first glance, Gorynych might seem like the last place to go searching for cold dishes.
The restaurant has built its reputation around fire. Open flames, wood-fired ovens, smokers, and Josper grills form the heart of the concept, while the menu celebrates everything from freshly baked bread to dry-aged steaks. Created by renowned restaurateur Boris Zarkov and chef Vladimir Mukhin, Gorynych arrived in Tashkent as the international expansion of one of Moscow's most recognizable restaurant projects.
Yet perhaps that is precisely why its summer menu feels so interesting. For three months, the restaurant temporarily shifts attention away from fire and toward one of the oldest culinary responses to heat: the cold soup.
Okroshka with Veal Tongue: Kvass or Ayran?
No summer menu in the region would feel complete without okroshka, and Gorynych offers two interpretations of the seasonal classic.
The first is served on kvass, bringing a light sweetness and gentle acidity that many associate with traditional versions of the dish. The second uses ayran, creating a creamier texture and a richer, tangier flavor profile. Both are finished with tender veal tongue, adding substance without taking away from the soup's refreshing character.
The choice ultimately comes down to personal preference: kvass for those who enjoy a lighter, brighter bowl, or ayran for diners seeking something more indulgent. Either way, it is a reminder of why okroshka remains one of the region's defining summer dishes.
Gazpacho and Strawberry Soup: Summer Beyond Tradition
While okroshka and kuksi are deeply rooted in regional food culture, Gorynych also looks farther afield for inspiration. Gazpacho, one of Spain's most famous dishes, originated in Andalusia, where cooks relied on ripe tomatoes, olive oil, and vegetables to create a refreshing meal during long Mediterranean summers.
The restaurant's version is enriched with stracciatella, a soft Italian cheese that adds creaminess and balance to the bright acidity of the tomatoes.
The strawberry soup with lemon sorbet takes an even more playful approach. Fruit soups have a long tradition in parts of Central and Eastern Europe, where cherries, berries, and stone fruits are often served chilled during summer. Here, sweet strawberries and citrusy lemon sorbet create a dish that feels like a dessert-meets-palate-cleanser.
KITANA
While Gorynych approaches summer through the lens of comfort, KITANA looks outward. Opened as one of Tashkent's leading pan-Asian dining destinations, the restaurant combines influences from Japan, Korea, China, Thailand, and Singapore under one roof. The concept was developed in collaboration with Arkady Novikov's restaurant group, while brand chef Rustam Samedov drew inspiration from a wide range of Asian culinary traditions. At the center of the restaurant stands the traditional Japanese robata grill, around which much of the menu is built.
For summer, however, the focus shifts from fire to freshness. The seasonal festival "Cold, Fresh & Tasty" presents five dishes that reinterpret the idea of the cold soup through an Asian perspective.
If there is one dish that defines the spirit of KITANA's summer menu, it is this one. Spanish gazpacho meets Korean kimchi, tropical pineapple, and coconut in a combination that sounds unconventional but makes perfect sense once tasted. The acidity of tomatoes, the gentle heat of kimchi, the sweetness of pineapple, and the creamy notes of coconut create layers of flavor that continuously evolve with every spoonful. It is bold, unexpected, and impossible to confuse with anything else
Seiyu Ramen with Braised Beef
Cold ramen remains a novelty for many diners, yet Japan has a long tradition of chilled noodle dishes during the warmer months. KITANA's interpretation combines braised beef with a chilled broth, offering a refreshing alternative to the steaming bowls most people associate with ramen. It is a reminder that comfort can come in many temperatures.
Spicy Okroshka with Crab
Perhaps the menu's most daring reinterpretation. Traditional okroshka is transformed through the addition of crab and subtle spice, creating a dish that feels simultaneously familiar and entirely new. The seafood brings sweetness and delicacy, while the spice adds energy and character.
Seasonal menus often come and go without leaving much of an impression. These two are different. Perhaps it is because both restaurants understand that summer dining is not simply about serving cold food. It is about creating dishes that feel effortless, refreshing, and memorable at exactly the right time of year.
Whether you find yourself drawn to the familiar comfort of Gorynych's okroshka or the adventurous flavors of KITANA's kimchi gazpacho, one thing is certain: Tashkent's summer table has never looked cooler.
Where to Find Them
Gorynych
Shota Rustaveli Street 22A
Instagram: @gorynich
Kitana
Shakhrisabz Street 31B
Instagram: @kitana.tashkent
