Eat, Explore, and Love Tashkent: The City’s Most Colorful Restaurants

Meet Uzbekistan’s Jamie Oliver

Get ready to enjoy some top Uzbek dishes from a Guinness world record holder (for cooking 7 tons of plov!), author of culinary books like «365 Days of Sun» and «Non,» and cult chef who’s been called the Uzbek Jamie Oliver by British journalist Eleanor Ford. Legendary chef Bahriddin Chustiy has cooked in the center of Tashkent, London, New York, Moscow, Astana, Dubai, Istanbul, and many other cities. He often jokes on his blog that he’s a chef who travels the world with a kapkir (plov skimmer).

Aksu has several branches in Tashkent, but we recommend the one in the heart of the city, located in the «Shedevr» shopping mall near Independence Square and the Monument of Courage. The restaurant occupies an entire floor, featuring a spacious kids' play area, parking, and several zones, including booths.

The restaurant is most popular for its beshbarmak—an Uzbek take on a traditional nomadic dish. Of course, the menu also has other interesting options, including Uzbek norin (which is only made in the capital), nukhat shurak (a dish with chickpeas), shurpa, lagman, samsa, and several unique Uzbek salads. The restaurant also serves classic European dishes like pizza and pasta, as well as appetizers, hot dishes, and a kids’ menu. If you know Bahriddin, you’ll see his touch in the way he presents traditional Uzbek dishes. After all, he’s the one who turned «home-style» Uzbek food into a fine-dining experience.

The first Uzbek restaurant by Moscow’s most famous restaurateur, Arkady Novikov, in partnership with Family Garden and AB Group

This fancy eastern bazaar delights with the aroma of fresh flatbread, spices, and fruit. Lali has two large halls, but it’s still a good idea to call ahead and book a table for lunch. After all, Uzbek national food is rich, hearty, and filling, so if you want to eat like a local, enjoy the milliy taomlar (national dishes) during the day and you won’t need dinner.

Tashkent locals are divided about Lali. One half find the restaurant delicious and comfortable, while the other half consider it too expensive—after all, Uzbek food should be cheap. But you’ll have to visit to form your own opinions.

Lali is a reliable spot for delicious plov, samsa, lagman, and shashlik, but they also serve more unusual regional dishes like tuhum-barak from Khorezm, balaza from Samarkand, and barracha and vaguri from Bukhara. We definitely recommend the vaguri, which tastes just like the original, located 444 km from the capital, and is made with tender lamb and thin, crispy potato slices. Our advice: order the vaguri with katlama or obi non flatbread (they bake them in-house with a tandoor oven) and chupontcha salad with oil or chakka (Bukhara-style cream cheese). At the end, dip a piece of flatbread in the «juice» of the tomatoes from the salad and try combining it with a piece of meat. But watch out, you might be tempted to buy a one-way ticket to Bukhara to enjoy the dish every day.

Look out for the designs and national patterns on the walls, as well as the tiles along the open kitchen. These are the work of the renowned Nadia Riksieva, an artist by profession, who became famous for her impressive city murals. Her paintings decorate all kinds of unusual surfaces, from restaurant walls to office spaces, buildings, and even Smeg refrigerators.

Uzbek cuisine with a show

From restaurateur Sanjar Maksudov, Tandiriy is known for its impressive theatrical performances, interspersed throughout the day, with waiters and other staff members taking part.

Here, you’ll feel the same creative beat that lies at the heart of all Sanjar’s projects. From his legendary Manas restaurant to his newer endeavours, there’s an artistic atmosphere to almost all of his establishments, where you can get a taste of the local humor, witness a true eastern bazaar, and experience the history of the city.

The menu at Tandiriy is full of tried and tested Uzbek favorites. The most popular dishes include the plov and the tandoor-baked lamb, chicken, or catfish.

A city legend with historic significance

This old Uzbek courtyard has heard many secrets, legends, and tales over the years. During holidays, you might even spot legendary oshpaz and the restaurant owner, Timur Musin, by the kazan.

Caravan is one of the first names you’ll hear when asking about the tastiest spots in the capital, and it certainly ranks among the top 3 restaurants to take foreign guests for lunch. The restaurant has been in business for over 20 years and remains a stalwart of national cuisine, hosting international stars, presidents, diplomats, billionaires, and every serious foodie in Tashkent.

A secret tip for those visiting Tashkent: head to Caravan Group’s other project, Cinara’s mountain complex. Under the shade of ancient trees, you can try both national dishes from Caravan’s chefs and «mountain» hits like shashlik, grilled trout, and smoky khorovats. The complex also has cliffs with petroglyphs, a waterfall, and a beautiful mountain meadow, perfect for a stroll. Events are organized here often, with performances by stars from Uzbekistan’s pop scene, like Tohir Sadikov, Sahar, and national sweetheart Sevara Nazarxon.

A trendy but traditional teahouse

Experience an authentic Uzbek choyxona (teahouse) from the mind of Roman Saifullin. The team here follows the choyxona tradition to a tee, which is still alive and well among locals throughout Tashkent. The Choyxona is almost like a casual evening «banquet» that doesn’t need an occasion.

Historically, choyxonas were a men’s space, but privacy, comfort, and stylish design have «emancipated» this conservative custom. Now private booths are just as popular for women’s gatherings and traditional gaps, a local social pastime where friends, colleagues, or like-minded people get together for lunch or dinner and «play gap.» Here, each person contributes a set amount of money, and they take turns winning the pooled sum (that’s what we call «Uzbek-style financial literacy»).

Pre-ordering is essential here, which frustrated some guests when the restaurant first opened, but the team has stood firm. The place is deeply traditional, even though it looks ultra-modern, with New Year and Navruz decorations so beautiful that Uzbek influencers all flock to the spot to take pictures.

One of the biggest points of pride for Uzbeks is when Uzbek food is beloved outside of Uzbekistan. And for Tashkent locals, there’s a special joy in knowing that The Choyxona has a branch at the legendary Sea Breeze Resort by Emin Agalarov in Azerbaijan.