"Guests are sacred," they say in the capital of Dagestan. In this issue, the chef will appreciate Caucasian hospitality and national cuisine, walk along the seashore and around the market, taste chicken, sheep cheese and makhachkalino coffee, find out what is the difference between khinkali and khinkal and how to determine whether kutum is fresh.

Travel to Tolstoy and Bunin places south of Moscow. The chef tries castles, pastilles and birch kvass, chooses a samovar for himself, learns fashionable Russian cuisine and Leo Tolstoy's favorite dishes, weaves circles, fights with the Snake Gorynych and eats it all with Lipetsk ice cream. Perfect summer weekend in Russia!