Best restaurants and what to eat
Kazakhstan
Astana’s food scene reflects Kazakhstan’s nomadic heritage alongside the capital’s modern, cosmopolitan character. Expect hearty meat-and-dairy specialties, horsemeat delicacies, rich broths, and baked flour dishes, with influences from steppe traditions and the broader Central Asian table.
A prized horsemeat sausage made from ribs and fat, seasoned simply and air-dried or smoked for a deep, savory richness. It slices into firm, marbled rounds and is often served cold with onions, bread, or alongside beshbarmak.
Salted and cured horsemeat from the rump or hip, prized for its dense texture and clean, mineral flavor. It is typically served in thin slices as a luxurious centerpiece on festive platters.
A general Kazakh sausage style, often made from horsemeat or beef and seasoned for a robust, smoky profile. In Astana it appears on celebration tables and pairs well with flatbread and broth.
Dried, salted fermented dairy spheres with an intensely tangy, savory flavor and a crumbly, compact texture. Eaten as a snack or dissolved into soups, it is one of the most iconic nomadic staples of the steppe.
A traditional Kazakh fresh or lightly dried curd cheese with a mild lactic sweetness and a soft, granular bite. It is eaten plain, with tea, or crumbled over dough-based dishes.
Cultured butter prized for its lush, creamy mouthfeel and rich dairy aroma. It is used to enrich breads, noodles, and porridge, and often appears on the table with honey or jam.
A traditional fermented mare’s milk drink with a lightly sour, gently fizzy character and a refreshing, slightly tangy finish. In Astana it is served chilled in small bowls or cups, often as a restorative alongside hearty meat dishes.
Fermented camel’s milk with a fuller, creamier body than koumiss and a pronounced lactic tang. It is traditionally served cool and valued for its rich, nourishing character.
A salty, thirst-quenching yogurt drink that is smooth, cool, and bracing. It is a common everyday refreshment in Kazakhstan and pairs especially well with fried dough and grilled meats.
A thicker fermented milk drink with a mellow sourness and creamy body. Served plain or diluted, it is a classic steppe refreshment and a natural partner to rich, fatty foods.
Black tea is central to the Kazakh table, often poured generously and served with milk or cream in some households. In Astana it accompanies nearly every meal, especially sweets, breads, and dairy snacks.
Tea enriched with milk, creating a soft, rounded drink that is both comforting and filling. It is commonly served with baursaq, bread, and salty snacks.
Kazakhstan’s signature feast of hand-cut noodles topped with tender horsemeat or beef and finished with onion broth. In Astana, it is the essential celebratory dish, prized for its silky pasta, rich meat, and elegant but rustic simplicity.
A hearty stir-fry of freshly butchered meat, often with offal, onions, and potatoes, cooked until deeply savory and fragrant. Its browned edges and juicy interior make it one of the most distinctive Kazakh comfort dishes.
Large steamed dumplings filled with minced meat and onion, sometimes accented with pumpkin or squash. They are juicy, aromatic, and typically served with sour cream or a light sauce.
A clear, nourishing meat broth served as both soup and accompaniment to the meal. It is delicately seasoned, restorative, and often poured over noodles or enjoyed after the main meat course.
A ceremonial boiled meat platter built around generous cuts of horsemeat or beef, served with noodles, onion sauce, and broth. It showcases the hospitality and abundance central to Kazakh dining.
A festive plate of horsemeat sausage and cured belly or intestine, offering a spectrum of textures from silky fat to dense cured meat. It is deeply traditional and especially associated with celebratory tables.
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