Restaurant Tashkent / Anastasia — Restaurant in Berlin

If you’re craving a taste of Russia or Tashkent right here in the heart of Berlin, Anastasia is a spot you shouldn’t miss. The menu is a delicious lineup of Slavic comfort food — think tender, juicy Pelmeni that melt in your mouth, perfectly golden Blini with just the right softness, and a chilled glass of Kvass that’s as refreshing as it is nostalgic. (They also have vegetarian option)

Every dish feels like it’s made with care, and the prices are pleasantly reasonable for the quality you get.

Getting there is easy : just a short 5-minute stroll from Frankfurter Allee or a quick ride on the U5 to Samariterstraße. The area has a calm, friendly vibe, and the restaurant fits right in with its cozy yet lively atmosphere.

They have both indoor and outdoor seating; we grabbed a table outside to soak up the lovely weather, with the clink of cutlery and soft conversations around us adding to the charm.

The service was spot-on: attentive without hovering, friendly without being forced. It’s the kind of place where you can settle in, enjoy your meal at your own pace, and leave feeling full and content. Highly recommended for anyone who wants to enjoy authentic...

The restaurant is like half Russian, half Uzbek.

Pilaf is good.

Chak Chak dessert is boring. Don't order this.

Pilaf (aka plov or osh) is a traditional Central Asian dish, particularly popular in Uzbekistan. It consists of rice, meat (often lamb or beef), carrots, and a mix of spices. The dish is cooked in a large, heavy cauldron called a "kazan." The rice is seasoned with ingredients like cumin, coriander, garlic, and sometimes dried fruits like raisins.

During the Abbasid Caliphate (750–1258), this method of cooking rice spread through a vast territory from Spain to India to Central Asia. The Spanish paella, the South Asian pilau and biryani, and the Central Asian pilaf are all related.

The Silk Road facilitated cultural and culinary exchanges between Central Asia and the Indian subcontinent. Spices, cooking techniques, and ingredients traveled along these...

Food: I can recommend the Plov and Pelmeni. Shashlik was ok as well. The rest (especially Tscheburek) was so-so and not really authentic. Service: I came with 2 other friends on Friday night and the place was packed. They basically have only 1 waiter (!) and it took him over an hour to start bringing out our food. Drinks took forever as well and the waiter was rather forgetful (forgot to bring glasses for water, etc.) By the time we got our food, I think anything would’ve tasted amazing, to be honest, since we were starving. Atmosphere and prices: overall, the vibe is ok, except for the loud speaker in the back room. We asked to be reseated after 30 minutes and luckily there was an extra table in the other room. The portions weren’t very big, the quality was ok, so I would say this restaurant is a bit overpriced for...