Tastescope: The best Syrniki in Tashkent

Benedict has long been synonymous with breakfast and brunch in Tashkent. The interior is light and airy, echoing the charm of a cosy English café, with lofty ceilings and generous floor-to-ceiling windows. Plush armchairs, neatly arranged tables and a few more intimate corners make it an easy choice for both meetings and unhurried mornings. At the heart of the space stands an expansive dessert display — the sort that effortlessly holds your gaze a little longer than expected. With each holiday, Benedict transforms itself in elegant, thoughtfully curated décor. Driving along Nukus Street, it’s impossible to miss: the façade shifts with the seasons and festive moments alike, ensuring the café always stands out from its surroundings. Breakfast is served from 8AM to 4PM — reason enough to come.

Syrniki — 88,000 UZS

The syrniki stand out at once for their shape: not the usual flat rounds, but neat, gently tapered towers — elegant and quietly distinctive. Each is crowned with a slice of strawberry, adding a refined finishing touch. The texture is exceptionally delicate, with a pleasant grain of curd that lends depth without heaviness. The flavour is soft and well-balanced, free of sharpness, with a subtle sweetness and a creamy, lingering finish. They are served with classic sour cream and a house-made raspberry jam, bright and vibrant in flavour. A lighter, wellness-oriented version is also available for those seeking a more mindful option.

Pie Republic has always been about pies — and still is. They were among the first in the city to serve desserts in to-go cups — a format that quickly caught on in Tashkent. 

The Boulevard spot in Tashkent City is small but full of personality, spread over two floors. Downstairs — desserts and coffee to go. Upstairs — something closer to a moodboard: neon, vintage furniture, shelves with books and little objects you want to look at twice. Big windows open onto the Boulevard and flood the space with light. The menu goes beyond pies: breakfast, soups, salads, pasta — and, of course, desserts.

Syrniki — 85,000 UZS

The presentation feels warm, almost home-style. A deep white bowl with three soft syrniki, thick sour cream, raspberry sauce, a few berries and a light crumble. They’re soft and airy, almost melting as you eat them. The curd is close to ricotta, with a faint hint of semolina. The crust is evenly golden on all sides, suggesting they’re baked rather than fried. Also available with dulce de leche and mascarpone.

Cake Lab is easy to spot — partly for its signature green, partly for the display, which seems to go on forever. Where else in Tashkent would you find a place offering three — even four — desserts built around the same filling? The two-storey space on the Boulevard is filled with light from tall panoramic windows. Overhead, curved metal fixtures add a sense of movement and a contemporary edge. A wall with emerald glazed ceramic inserts stands out — a subtle homage to Uzbek decorative tradition, set within a modern interior. Custom cakes are a point of pride here — made to order, in any shape, size or mood.

Syrniki — 69,000 UZS

Three golden syrniki, set against a generous spoon of sour cream and raspberry confit, just beginning to soften at the edges. The crust is evenly browned, giving way to a soft, almost creamy centre with a pronounced curd texture. Gently sweet, without any sharpness. A touch of orange zest lifts it slightly, adding just enough brightness to keep it interesting. Finished with a generous scatter of fresh berries — strawberries, raspberries, blackberries, blueberries and currants.

Probably the most recognisable patisserie name in the city. Over nine years in, and already beyond Uzbekistan, with locations in Kazakhstan. The range is extensive: pastries (sweet and savoury), cakes, desserts, ice cream, bread. Some locations even run a full kitchen. There’s merch, too — T-shirts, mugs, pins.

Syrniki — 55,000 UZS

The only serving here that comes as four. Gently sweet, with a pronounced curd texture and a soft hint of vanilla. Slightly on the denser side, a touch dry — but balanced by an abundance of fruit. Served with currant jam, sour cream and, unexpectedly, canned peach. Not shy on the extras — easily the most generous of the lot.

What started as an online patisserie has since grown into a café — and, in just two years, one of the Boulevard’s more popular spots. The space leans modern European, with a soft Scandinavian edge. A graphic sketch of the Boulevard runs across one wall. The menu moves easily between international dishes and familiar, home-style ones. The display is hard to miss. Always full of macarons — a signature detail, and where it all began. Alongside them: Viennese pastries, croissants and neatly composed desserts that have long become part of Zira’s look.

Syrniki — 65,000 UZS

Light, airy, dusted with powdered sugar — nothing extra. The plating is deliberately minimal, letting the syrniki take focus. Sour cream and a thick cherry sauce come on the side, served in small metal pitchers. Soft and creamy, with a gentle curd grain. The sweetness is restrained, the flavour delicate. The cherry brings just enough sharpness to balance it out. The most classic take of the six.

Breadly opened in 2017, and its name says everything about its essence. Shelves lined with freshly baked loaves, a reverence for dough and the art of baking, lush greenery and subtle Art Deco accents come together to create a look that is instantly recognisable. Arched doorways, a warm palette and polished brass details transport guests to the effortless elegance of a contemporary Western European café. The philosophy at Breadly is unmistakably artisan. Every loaf and pastry is crafted by hand using traditional techniques — no shortcuts, no artificial additives. From thoughtfully sourced ingredients to sustainable packaging, support for local artisans and transparent standards at every stage, the approach reflects a quiet commitment to quality and integrity.

Syrniki — 94,000 UZS

The plate arrives like a small work of art, every detail thoughtfully composed. A delicate honeycomb pattern is etched into the golden crust of the syrniki, complete with a tiny bee motif — a charming flourish that feels both playful and refined. Crisp on the outside, they reveal a tender, airy interior with a gentle grain of curd. They are served with a choice of berry or chocolate sauce, alongside classic sour cream, fresh strawberries, physalis and honeycomb-shaped fruit marmalade. It is the most visually striking presentation in the selection, distinguished by its elegant interplay of textures. Several other signature variations of syrniki appear on the menu as well.

Choosing a favourite feels beside the point — each set of syrniki brings its own charm. In one, it’s the texture that wins you over; in another, the balance of sweetness; elsewhere, the sheer generosity of the plate. Breadly, however, lingers in the memory. Not only for its striking presentation, but for the interplay of textures and the quiet attention to detail that sets it apart. We’ve done the tasting — the rest is yours. Follow our guide and find your own favourite.