Keyword: «master class.»

This article analyzes the changes in the culinary preferences of Russians over the past decades, driven by economic, social, and cultural transformations. It examines how restaurants and cafés are adapting to new conditions by considering both global trends and local traditions. The article notes that sanctions and changes in logistics have resulted in a focus on local products and a resurgence of interest in traditional Russian dishes, while incorporating modern culinary technologies and evolving food preferences. It discusses how the growing interest among Russians in healthy eating, eco-friendly products, and vegetarian cuisine is bringing new demands to the successful restaurant business.