1. STERLET

 
 
 
 
 
View this post on Instagram
 
 
 
 
 
 
 
 
 

стерлядь запечённая целиком #sterlet #стерлядь #zivjulete

A post shared by Sergei Kostsov (@sergeikoss) on Nov 14, 2018 at 4:30am PST

A relatively small species of sturgeon native to the Black Sea, Azov Sea and Caspian Sea, as well as Siberian rivers. The sterlet is farmed at Twins Garden and served as a fillet alongside different varieties of its own farmed beets and viziga, a “fusilli” of the dried sturgeon’s spinal cord.

2. SWAN LIVER

Even if foie gras from Egorievsk was available, one should step off the beaten track to savour swan liver at White Rabbit. The liver is marinated in whisky and served as a terrine in a cube-shaped vessel topped with torched apple marshmallow and served with a spoonful of birch jelly.

Eat like a local in Malaysia: 5 delicious dishes to try in Kuala Lumpur

3. RYAZHENKA

 
 
 
 
 
View this post on Instagram
 
 
 
 
 
 
 
 
 

Ryazhenka, baked fermented milk. Eaten at Rostov-on-Don Central market. #gqtravelrussia #gqrussia #rostov #rostovondon #ryazhenka #utkinocountryhouse #whatfoodwritereats

A post shared by Gennady Jozefavichus (@jozefavichus) on Oct 8, 2017 at 5:15am PDT

This lactic acid fermented baked milk can be taken as it is. But at White Rabbit, it arrives as a panna cotta to complement lightly baked figs with a wine reduction, and a sprinkle of Trinidad scorpion pepper.

4. BAIKAL OMUL

 
 
 
 
 
View this post on Instagram
 
 
 
 
 
 
 
 
 

Омуль! С 1 января 2017 года запрещён вылов. #омуль #байкал #omul #baikalomul

A post shared by Герасимов Павел (@galluzinogen) on Jan 9, 2017 at 10:34am PST

At Twins Garden, this whitefish species from the salmon family native to Lake Baikal in Siberia is smoked and served in a scallop’s half shell with green apples and a tartare of Sakhalin scallop drizzled with horseradish sauce.

Eat like a local in Bali: 5 favourite dishes you should try

5. CASPIAN RED DEER

Native to the region between the Black Sea and the Caspian Sea, the Caspian Red Deer appeared on the Twins Garden menu last year as a chocolate ganache. First smoked, salted, then dried and mixed with cream before being tossed with chocolate, the sweet arrives devoid of the red deer meat but full of its flavour.

Want more stories like this? Sign up here. Follow STYLE on Facebook, Instagram and Twitter