“Try the deer heart,” Boris Akimov suggests from behind a bushy beard. My stomach sinks, but I cannot refuse: Akimov is a demigod in the Moscow food world, and we are sitting in LavkaLavka, the flagship restaurant of the LavkaLavka farmers’ cooperative. The crimson meat comes thinly sliced atop a celery puree, with a garnish of cowberry sorbet. It’s surprisingly tender.
It’s nearly impossible to visit Germany and not eat Currywurst or Bratwurst, two ubiquitous sausage dishes. But regardless of the sausage’s fame, it seems that Germans can’t get enough of the döner kebab.