Rare Flavors of Kazakh Cuisine

Qazaq Gourmet, a fine-dining Kazakh restaurant, has long been of the capital’s gastronomic hallmarks. The space is packed with cultural cues: a dombra on the wall, antique chests and embroidered korpe in the dining room, and a separate area in the back styled like a yurt.

Brand chef Artem Kantsev’s menu reads like a grand journey across Kazakhstan — alongside the expected classics, you’ll find some truly bold experiments. This season spotlights recipes build around saiga and camel. Saiga pate with smoked pumpkin and barberry marmalade, camel mortadella with pine nuts and honey tomatoes, and tailak kazy with smoky barbecue notes are all must-tries. To finish, go for the tuzdyk ice cream served with baursak and black caviar.

Sandyq’s authentic Kazakh restaurants welcome guests in style in Astana, Almaty, Shymkent, Turkestan — and, more recently, in the capital of China (a project launched together with the Kazakh Cultural Center in Beijing). Wherever you try kuyryk bauyr, the setting is designed to impress: a richly decorated hall, carved details, carpets, and light glinting off copper accents — more like a museum, where every element carries its own story.

The menu is a tribute to steppe traditions with a contemporary twist. Don’t miss kymyz kabyrga — lamb ribs slow‑cooked in kumys. The meat is both rich and tender, with a gentle tang that comes from the fermented drink. And for the boldest guests, there’s lamb heart in cream — a dish that a batyr might have ordered, had he lived in the age of tasting menus.

Saksaul remains one of the capital’s most recognizable Eastern restaurants. Set in the heart of the Left Bank near Baiterek, it’s an ideal pick for an unhurried dinner after a stroll along the Water‑Green Boulevard. The interior is modern, with colorful accents: patterned details and ornamental motifs on the walls.

The menu leans into beloved Eastern classics: the cauldron of pilaf is unveiled at 12:30 PM and 7:00 PM, and tandoor samosa is ready by lunchtime. But the restaurant’s main delicacy is bas tartu. A lamb’s head is cooked low and slow for about six hours until it turns meltingly tender, then served with tuzdyk — an onion sauce made with a rich broth. In fact, it’s more than a dish: in Kazakh tradition, bas tartu is the highest gesture of respect, reserved for the guest of honor at the table.

Tor is located in a quiet part of the capital, near the Palace of Peace and Reconciliation and the Presidential Park. The interior is modern, with recognizable national touches: wood, soft lighting, and private areas that echo the inside of a yurt. The menu is built around local ingredients and traditional recipes. The dish to come for is kazy, cooked low and slow in its own juices. The meat spends hours at a gentle temperature, staying juicy and deeply flavorful.

Uly Dala Brewery is Astana’s first craft brewery, inspired by the history and traditions of the steppe. Here, brewing isn’t just a craft, it’s a way to tell a story about culture through flavor. The concept nods to ancient Turkic customs, when wild steppe hops were added to buza, a drink considered a precursor to modern beer. Today, the brewery’s lineup includes around a dozen brews, from the stout Almaty Air and the sour ale Bukharka to a tomato gose with passion fruit and the smile-inducing Ittin Balasy. The best place to ask about the flavors and taste your way through the range is the Uide taproom.

Arba Wine is a forward-thinking Kazakh winery shaping the modern image of local wine. Its vineyards cover more than 170 hectares. Here, they work with international grape varieties: the lineup includes a sparkling rose Pinot Noir with a nod to warm summer days, a cozy and velvety Merlot for special occasions, a dreamy Saperavi, a vibrant Riesling, and more. To get to know the wines better, stop by the Arba Wine tasting room. Go for a flight to get the full picture, then follow up with the most interesting pours by the glass.

Photos: restaurant websites and social media, Yandex Maps