"Sergey Boistyan's fusion of conventional and exotic culinary delights proves a hit"
This month, the beloved Russian cuisine restaurant "Malinkova" is celebrating its 20th anniversary. Nestled in the less-than-ideal location of Metallurgov, 6A, the eatery has managed to attract customers who are willing to travel to enjoy its delectable offerings.
Born and raised in Crimea, Chef Sergey Boystyan honed his skills in Moscow restaurants for eight years before moving to Yekaterinburg. His culinary journey took an exciting turn when he underwent stagiaires in Europe, including studying at the prestigious Paul Bocuse Institute. This exposure to a wider range of products, particularly Provencal cuisine, has undoubtedly influenced the unique flavours found at Malinkova.
The restaurant's name, "Malinkova", was inspired by the film "The Wedding in Malinovka", adding a touch of nostalgia to the dining experience. Initially, Malinkova offered familiar comfort food based on the cuisine of the peoples of the USSR. However, over the years, it has supplemented its menu with dishes from Italian and French provincial cuisines, creating a fusion of familiar and exotic flavours that has contributed to its growing popularity.
One of the key factors behind Malinkova's success is its consistency in recipes and cooking methods, a principle that Chef Boystyan has adhered to for 20 years. Each bowl of borscht, for instance, contains a consistent amount of broth, 50g of beetroot, and 30g of meat. The restaurant also prides itself on using local products to the maximum, with game and seasonal mushrooms becoming interesting additions to the concept.
Despite the high prices of ingredients like truffles and black cod, Malinkova incorporates these European delicacies into its menu, adding a touch of luxury to its dishes. The restaurant operates in the high-end price segment and regularly hosts events to attract guests.
Malinkova's popularity also stems from its individual attention to each client. Dietary needs, such as avoiding onions or garlic, are catered to with care. The restaurant's concept, created by Chef Boystyan in 2005, has evolved over the years, with the addition of a second project in adjacent premises offering Mexican cuisine six months after opening.
The restaurant's most popular dishes include borscht, various types of vareniki and pelmeni, and home-salted herring. Each year, guests consume around 250-300 kg of rowan berries, prepared according to the restaurant's recipe.
Despite its location, which is far from the city center and in a neighborhood that is not wealthy, Malinkova has managed to carve out a niche for itself in Yekaterinburg's culinary scene. The restaurant operates at a break-even level for the first two months, and then started making a profit, with the project's investment paid off in 2.5 years. Here's to another 20 years of delicious Russian cuisine!
