The concept of dishes from Russia’s regions brings together the culinary traditions of different parts of the country. Guided by this concept, RBE’s brand chef recreates authentic recipes, adapting them for modern travelers. The North Caucasus holds a special place in this collection—a region where hospitality has always been a sacred tradition, and the food has been renowned for its heartiness, simplicity, and ability to warm the soul in the harsh conditions of the highlands.
Numerous spices and aromatic herbs give the dishes of this ancient region a unique, incomparable flavor and aroma: cumin, coriander, paprika, fenugreek, and, of course, a vast array of fresh and dried herbs (cilantro, dill, parsley, basil, thyme, tarragon, green onions, and garlic). These spices not only enrich the flavor but also make rich meat dishes more palatable, highlighting the centuries-old wisdom and culture of this remarkable region.
In April–May 2026, the brand chef will feature two traditional dishes on the menu of the “Sapsan” bistro car, showcasing different facets of the region’s gastronomy.
Caucasian-style chicken with grilled vegetables is a modern take on traditional barbecue: tender chicken marinated in herbs and vegetables with a hint of smoky sweetness embody the spirit of a summer feast and the generosity of the Caucasus.
“Russian Pilaf in the Caucasus” with beef is heartier and richer than the Eastern standard, with an emphasis on meat braised in its own juices and the region’s characteristic aroma of garlic, cumin, and fresh herbs. The selection of regional dishes at “Sapsan” will continue to expand.
