Syrodelynya

"Sыrodelnya" is a family-friendly restaurant with its own cheese-making facility.

The story of "Sыrodelnya" began several years ago when Vadim Dymov purchased land with a small dairy farm, which has now grown into a large agricultural enterprise in the village of Turtino, 10 kilometers from Suzdal. Various crops are grown here, and approximately one thousand dairy cows are raised. Every day, 120 liters of fresh milk are brought from the farm to the restaurant, which is used to produce 15 types of cheese (halloumi, stracciatella, brie, caciotta, burrata, ricotta, marbled cheese, cheddar, brynza, and others). Initially, the cheeses were made in a small cheese-making facility in the "Gostiny Dvor" complex, but over time, the decision was made to develop this art form into a separate project.

"Sыrodelnya" – a restaurant with a cheese-making facility, opened in December 2023. The design of the space was created in collaboration with the Paum design studio from St. Petersburg. The main idea was to create a restaurant in Suzdal with an unusual interior – modern, quiet, and not overly ornate. The project echoes the snow-white trading rows of the building it's housed in, with its clean and simple form. Inside, there is a lot of vintage furniture collected from different countries of the world, as well as elements of traditional wood carving. The space is decorated with various clay items, created specifically for "Sыrodelnya": tableware, pots, jugs, and figurines, which complement the simple finishes and rough plaster on the walls. The restaurant has many windows that allow plenty of natural light to flood the space. A distinctive feature of the project is the most scenic veranda in Suzdal, overlooking the Kamyenka River from a high bank. This is the best place to admire the beautiful sunsets.

The tableware used for serving dishes at "Sыrodelnya" is created and hand-painted by the creative team of Dymov Ceramics, emphasizing the restaurant's rural and modern story, which is not burdened by Russian ethnic motifs, but with a clear respect and interest in the past.

The cheeses are made right in front of the guests. The menu is based on simple, almost rustic food made from high-quality local products. The team of chefs, led by Dmitry Parikov, who is a mentor for Dymov's gastronomic projects, has long been exploring Russian cuisine and its traditions, combining them with modern trends and technologies.

The key concept of the project revolves around the oven, where potato and sour cream flatbreads are baked, which have become a huge hit at the restaurant.

"The concept of the cuisine at 'Sыrodelnya' was developed around our own production of cheeses – both young and aged. We use them as much as possible in our dishes, along with local products that are available in the surrounding areas and within a 200 km radius of Suzdal (Vladimir, Nizhny Novgorod, Kostroma). By reinterpreting Russian cuisine, we preserve the history of Suzdal and emphasize seasonality," says Executive Chef Roman Orlov.