10 hours into the Gastro Industry Fest in Nikel, guests ate more than 3 tonnes of Arctic delicacies showcased at the festival. These include 3,100 dishes and 8,000 drinks cooked by owners of restaurants specializing in the Far North cuisine from only freshly harvested local produce right on the Metallurgov square in front of the visitors. Guests enjoyed a diverse selection featuring crab cabbage rolls, venison steaks, bear meat wraps, stroganina, sea urchins, scallops, mussels, and many other products.

2025 marked the fifth Gastro Industry Fest supported by Nornickel. It brought together 15 thousand visitors from various parts of the region, which is 3 thousand up from last year's attendance. The festival seeks to introduce people to the Arctic cuisine and teach them how to cook the most exquisite delicacies via a series of free workshops delivered by chefs.

10 hours into the Gastro Industry Fest in Nikel, guests ate more than 3 tonnes of Arctic delicacies showcased at the festival. These include 3,100 dishes and 8,000 drinks cooked by owners of restaurants specializing in the Far North cuisine from only freshly harvested local produce right on the Metallurgov square in front of the visitors. Guests enjoyed a diverse selection featuring crab cabbage rolls, venison steaks, bear meat wraps, stroganina, sea urchins, scallops, mussels, and many other products.

2025 marked the fifth Gastro Industry Fest supported by Nornickel. It brought together 15 thousand visitors from various parts of the region, which is 3 thousand up from last year's attendance. The festival seeks to introduce people to the Arctic cuisine and teach them how to cook the most exquisite delicacies via a series of free workshops delivered by chefs.

10 hours into the Gastro Industry Fest in Nikel, guests ate more than 3 tonnes of Arctic delicacies showcased at the festival. These include 3,100 dishes and 8,000 drinks cooked by owners of restaurants specializing in the Far North cuisine from only freshly harvested local produce right on the Metallurgov square in front of the visitors. Guests enjoyed a diverse selection featuring crab cabbage rolls, venison steaks, bear meat wraps, stroganina, sea urchins, scallops, mussels, and many other products.

2025 marked the fifth Gastro Industry Fest supported by Nornickel. It brought together 15 thousand visitors from various parts of the region, which is 3 thousand up from last year's attendance. The festival seeks to introduce people to the Arctic cuisine and teach them how to cook the most exquisite delicacies via a series of free workshops delivered by chefs.

The black color in the Arctic dumplings is obtained by adding cuttlefish ink. These cephalopods, found in the seas of the Arctic Ocean, produce a harmless substance consisting of amino acids, microelements and melanin. Cephalopods use ink to avoid predation. When in danger, they spray it into the water to obscure the predators's vision.

Once caught, the ink sac is carefully removed from the cuttlefish and its contents are used to obtain a unique color, saltish and oceanic flavor in dough or sauces. Black dumplings with venison, fish, or seafood stuffing are listed on the menus of almost every restaurant on the Kola Peninsula, Taimyr, and Sakhalin.

The black color in the Arctic dumplings is obtained by adding cuttlefish ink. These cephalopods, found in the seas of the Arctic Ocean, produce a harmless substance consisting of amino acids, microelements and melanin. Cephalopods use ink to avoid predation. When in danger, they spray it into the water to obscure the predators's vision.

Once caught, the ink sac is carefully removed from the cuttlefish and its contents are used to obtain a unique color, saltish and oceanic flavor in dough or sauces. Black dumplings with venison, fish, or seafood stuffing are listed on the menus of almost every restaurant on the Kola Peninsula, Taimyr, and Sakhalin.

The black color in the Arctic dumplings is obtained by adding cuttlefish ink. These cephalopods, found in the seas of the Arctic Ocean, produce a harmless substance consisting of amino acids, microelements and melanin. Cephalopods use ink to avoid predation. When in danger, they spray it into the water to obscure the predators's vision.

Once caught, the ink sac is carefully removed from the cuttlefish and its contents are used to obtain a unique color, saltish and oceanic flavor in dough or sauces. Black dumplings with venison, fish, or seafood stuffing are listed on the menus of almost every restaurant on the Kola Peninsula, Taimyr, and Sakhalin.

Look for Reindeer-titled ice cream on the menus of Arctic restaurants and cafes. It was invented by modern chefs wishing to add an Arctic twist to the plain vanilla flavor. Residents of the Far North themselves didn't get to frequently enjoy the traditional ice cream as milk was scarce in these harsh environments but they did eat yukola, dried reindeer meat, on a consistent basis.

Grated yukola is added to the Reindeer ice cream glaze along with salt and pepper. This dessert guarantees an unexpected taste: on the outside, it looks like chocolate chip ice cream, but once in your mouth, the 'crumbs' hit you with a piquant and spicy flavor of herbs and sour yukola.

Look for Reindeer-titled ice cream on the menus of Arctic restaurants and cafes. It was invented by modern chefs wishing to add an Arctic twist to the plain vanilla flavor. Residents of the Far North themselves didn't get to frequently enjoy the traditional ice cream as milk was scarce in these harsh environments but they did eat yukola, dried reindeer meat, on a consistent basis.

Grated yukola is added to the Reindeer ice cream glaze along with salt and pepper. This dessert guarantees an unexpected taste: on the outside, it looks like chocolate chip ice cream, but once in your mouth, the 'crumbs' hit you with a piquant and spicy flavor of herbs and sour yukola.

Look for Reindeer-titled ice cream on the menus of Arctic restaurants and cafes. It was invented by modern chefs wishing to add an Arctic twist to the plain vanilla flavor. Residents of the Far North themselves didn't get to frequently enjoy the traditional ice cream as milk was scarce in these harsh environments but they did eat yukola, dried reindeer meat, on a consistent basis.

Grated yukola is added to the Reindeer ice cream glaze along with salt and pepper. This dessert guarantees an unexpected taste: on the outside, it looks like chocolate chip ice cream, but once in your mouth, the 'crumbs' hit you with a piquant and spicy flavor of herbs and sour yukola.

Sugudai is a quick snack (nothing to do with fast food, though) traditional to the peoples of the Far North. Classic sugudai requires a fresh fish: omul, whitefish or muksun.

The fillet is separated from the bones, cut into pieces, sprinkled with chopped onion, salt and pepper, a little vinegar and vegetable oil, mixed and left to sit. 10-15 minutes later, sugudai can be served.

The name of the dish is translated as 'eat raw fish' from the Enets language, so true connoisseurs of the Arctic cuisine will never refer to a fish that's been sitting in the fridge for three hours or even overnight as sugudai. It would rather be a marinated dish but not raw fish that tastes unique.

Sugudai has won the gourmets' hearts far beyond the Arctic. Today, it is cooked from different types of fish in various recipes openly shared online.

Sugudai is a quick snack (nothing to do with fast food, though) traditional to the peoples of the Far North. Classic sugudai requires a fresh fish: omul, whitefish or muksun.

The fillet is separated from the bones, cut into pieces, sprinkled with chopped onion, salt and pepper, a little vinegar and vegetable oil, mixed and left to sit. 10-15 minutes later, sugudai can be served.

The name of the dish is translated as 'eat raw fish' from the Enets language, so true connoisseurs of the Arctic cuisine will never refer to a fish that's been sitting in the fridge for three hours or even overnight as sugudai. It would rather be a marinated dish but not raw fish that tastes unique.

Sugudai has won the gourmets' hearts far beyond the Arctic. Today, it is cooked from different types of fish in various recipes openly shared online.

Sugudai is a quick snack (nothing to do with fast food, though) traditional to the peoples of the Far North. Classic sugudai requires a fresh fish: omul, whitefish or muksun.

The fillet is separated from the bones, cut into pieces, sprinkled with chopped onion, salt and pepper, a little vinegar and vegetable oil, mixed and left to sit. 10-15 minutes later, sugudai can be served.

The name of the dish is translated as 'eat raw fish' from the Enets language, so true connoisseurs of the Arctic cuisine will never refer to a fish that's been sitting in the fridge for three hours or even overnight as sugudai. It would rather be a marinated dish but not raw fish that tastes unique.

Sugudai has won the gourmets' hearts far beyond the Arctic. Today, it is cooked from different types of fish in various recipes openly shared online.

Reindeer blood is one of the most valuable products in the Far North for their high nutrient content and ability to increase energy in severe frosts and boost hemoglobin levels. Tourists are not offered the chance to drink raw blood, as the Nenets and Evenks do, but can try pancakes with reindeer blood. Diluted with water, it is used to replace the conventional cow or butter milk.

The rest of the ingredients are standard: flour, salt, and eggs. Pancakes made with reindeer blood have a brown color and a strong protein taste. They are served with tea or hot fruit drink (mors) from northern berries – lingonberries, cloudberries and blueberries.

Reindeer blood is one of the most valuable products in the Far North for their high nutrient content and ability to increase energy in severe frosts and boost hemoglobin levels. Tourists are not offered the chance to drink raw blood, as the Nenets and Evenks do, but can try pancakes with reindeer blood. Diluted with water, it is used to replace the conventional cow or butter milk.

The rest of the ingredients are standard: flour, salt, and eggs. Pancakes made with reindeer blood have a brown color and a strong protein taste. They are served with tea or hot fruit drink (mors) from northern berries – lingonberries, cloudberries and blueberries.

Reindeer blood is one of the most valuable products in the Far North for their high nutrient content and ability to increase energy in severe frosts and boost hemoglobin levels. Tourists are not offered the chance to drink raw blood, as the Nenets and Evenks do, but can try pancakes with reindeer blood. Diluted with water, it is used to replace the conventional cow or butter milk.

The rest of the ingredients are standard: flour, salt, and eggs. Pancakes made with reindeer blood have a brown color and a strong protein taste. They are served with tea or hot fruit drink (mors) from northern berries – lingonberries, cloudberries and blueberries.

Kopalchen is meat is prepared in a very unusual way. In the coastal regions, the indigenous peoples use walrus for the process and in the tundra, it's reindeer. The animal is slaughtered without damage to the skin and buried entire in a swamp or hole dug down to permafrost depth. It is then covered with a weight and the spot is marked with a pole or other sign.

The animal carcass remains in the ground for several to six months. After this period, it is ready for consumption. And it's not rotten or stale at all, but fermented under special conditions. A delicacy for the Arctic indigenous peoples, kopalhen has also saved many lives almost lost to vitamin deficiency.

However, there is a risk that the meat may contain cadaveric alkaloids. Local residents who have been trained to eat kopalhen since childhood, face no harm. But those who are not accustomed to this delicacy are advised to refrain from the treat.

Kopalchen is meat is prepared in a very unusual way. In the coastal regions, the indigenous peoples use walrus for the process and in the tundra, it's reindeer. The animal is slaughtered without damage to the skin and buried entire in a swamp or hole dug down to permafrost depth. It is then covered with a weight and the spot is marked with a pole or other sign.

The animal carcass remains in the ground for several to six months. After this period, it is ready for consumption. And it's not rotten or stale at all, but fermented under special conditions. A delicacy for the Arctic indigenous peoples, kopalhen has also saved many lives almost lost to vitamin deficiency.

However, there is a risk that the meat may contain cadaveric alkaloids. Local residents who have been trained to eat kopalhen since childhood, face no harm. But those who are not accustomed to this delicacy are advised to refrain from the treat.

Kopalchen is meat is prepared in a very unusual way. In the coastal regions, the indigenous peoples use walrus for the process and in the tundra, it's reindeer. The animal is slaughtered without damage to the skin and buried entire in a swamp or hole dug down to permafrost depth. It is then covered with a weight and the spot is marked with a pole or other sign.

The animal carcass remains in the ground for several to six months. After this period, it is ready for consumption. And it's not rotten or stale at all, but fermented under special conditions. A delicacy for the Arctic indigenous peoples, kopalhen has also saved many lives almost lost to vitamin deficiency.

However, there is a risk that the meat may contain cadaveric alkaloids. Local residents who have been trained to eat kopalhen since childhood, face no harm. But those who are not accustomed to this delicacy are advised to refrain from the treat.

Every year, the St. Petersburg International Economic Forum (SPIEF), with the support of Nornickel, hosts a tasting of traditional northern dishes. SPIEF regulars are always predetermined to attend the BRICS National Brands exhibition to dine with their favorites, including venison steaks with lingonberry sauce, frozen halibut salad with wild vegetables, and salted beef. But coffee and ice cream with dried venison have remained the most popular specialities for several years in a row.

To promote the Arctic cuisine throughout Russia and abroad, one needs professional expertise. Nornickel supports the Gastro Industry Fest organized by the Second School Development Project Center and competitions among culinary students from the Pechenga Polytechnic College. The winners get to do an internship at Tsarskaya Okhota, a famous Murmansk restaurant.

The company also hosts gastronomy festivals in Norilsk and provides financing for the national culinary projects under the People of the Territory social capital development program.

Every year, the St. Petersburg International Economic Forum (SPIEF), with the support of Nornickel, hosts a tasting of traditional northern dishes. SPIEF regulars are always predetermined to attend the BRICS National Brands exhibition to dine with their favorites, including venison steaks with lingonberry sauce, frozen halibut salad with wild vegetables, and salted beef. But coffee and ice cream with dried venison have remained the most popular specialities for several years in a row.

To promote the Arctic cuisine throughout Russia and abroad, one needs professional expertise. Nornickel supports the Gastro Industry Fest organized by the Second School Development Project Center and competitions among culinary students from the Pechenga Polytechnic College. The winners get to do an internship at Tsarskaya Okhota, a famous Murmansk restaurant.

The company also hosts gastronomy festivals in Norilsk and provides financing for the national culinary projects under the People of the Territory social capital development program.

Every year, the St. Petersburg International Economic Forum (SPIEF), with the support of Nornickel, hosts a tasting of traditional northern dishes. SPIEF regulars are always predetermined to attend the BRICS National Brands exhibition to dine with their favorites, including venison steaks with lingonberry sauce, frozen halibut salad with wild vegetables, and salted beef. But coffee and ice cream with dried venison have remained the most popular specialities for several years in a row.

To promote the Arctic cuisine throughout Russia and abroad, one needs professional expertise. Nornickel supports the Gastro Industry Fest organized by the Second School Development Project Center and competitions among culinary students from the Pechenga Polytechnic College. The winners get to do an internship at Tsarskaya Okhota, a famous Murmansk restaurant.

The company also hosts gastronomy festivals in Norilsk and provides financing for the national culinary projects under the People of the Territory social capital development program.