Dizyngoff

Nika Lozovska is part of a new generation of Ukrainian chefs redefining the country’s food culture. At just twenty-five, she opened Dizyngoff in Odesa, a contemporary, hyper-seasonal Ukrainian restaurant inspired by the port city’s rich culinary traditions. With a background at École Ferrandi in Paris, she marries sharp technique with a deep respect for her region’s produce, especially its incredible seafood.

“Restaurants are the places where you can find the atmosphere the way it was before war, and the way it’s going to be after the victory,” she says. Her Carousel menu is a love letter to the flavours of home, with a series of Black Sea-inspired dishes like ‘Mussels, wild garlic, nettle, celery,’ ‘Sea bass tartare, fermented fennel, sorrel,’ ‘Fried young potatoes, shrimp sauce, samphire, anchovies,’ and ‘Cottage cheese varenik, asparagus, green peas’.

A close friend of Olia Hercules (and therefore a friend of ours), Nika carries forward a tradition of hospitality that transcends borders. This one’s going to be special.