Where to Eat in Tashkent

Tashkent's dining culture represents a vibrant fusion of Central Asian traditions, Soviet-era influences, and modern cosmopolitan trends, where centuries-old teahouses (chaikhanas) coexist with contemporary cafés along tree-lined boulevards. The city's cuisine centers on Uzbek classics like plov (pilaf with lamb, carrots, and rice cooked in a massive kazan), shashlik (charcoal-grilled meat skewers), lagman (hand-pulled noodles in spicy broth), and samsa (flaky pastries filled with meat or pumpkin). Persian, Russian, Korean, and Uyghur communities have shaped the local palate, contributing dishes like Korean morkovcha (spicy carrot salad), Russian borscht, and Uyghur manti (steamed dumplings) to everyday menus. Today's dining scene blends traditional oshkhona (local eateries) serving hearty meals for 15,000-30,000 UZS with upscale establishments in Tashkent City and along Amir Temur Avenue charging 100,000-250,000 UZS per person.

Key Dining Features:
• Prime Dining Districts: The Mirabad and Yunusabad districts host the highest concentration of restaurants, particularly along Shota Rustaveli Street and near the Japanese Garden. The historic old town around Chorsu Bazaar offers authentic oshkhonas and street food stalls selling non (traditional bread) and fresh samsa. Tashkent City's modern complex features rooftop restaurants with skyline views, while the Sebzar neighborhood attracts locals to family-run establishments serving home-style Uzbek cooking.
• Essential Local Dishes: Beyond plov (traditionally eaten on Thursdays and Sundays), travelers must try dimlama (slow-cooked meat and vegetable stew), norin (cold noodles with horse meat, served in summer), mastava (rice and vegetable soup with sour milk), and qozon kabob (meat fried in a kazan with onions and tomatoes). Breakfast typically features non with kaymak (clotted cream), honey, and green tea, while shivit oshi (green noodles with dill) and chuchvara (small dumplings in broth) appear on most traditional menus.
• Price Structure: Street vendors at Chorsu, Alay, and Eski Juva bazaars sell samsa for 3,000-5,000 UZS and shashlik for 8,000-12,000 UZS per skewer. Local oshkhonas charge 25,000-40,000 UZS for a complete meal including plov, salad, and tea. Mid-range restaurants in Mirabad cost 60,000-120,000 UZS per person, while upscale dining in Tashkent City or international hotel restaurants runs 150,000-300,000 UZS. A traditional tea service with sweets costs 5,000-10,000 UZS at chaikhanas.
• Seasonal Dining Patterns: Summer (June-August) brings outdoor terrace dining and cold dishes like norin, while chaikhanas serve chilled ayran (yogurt drink) and ice cream