Kozak Buvette Joins the Slow Food Chefs’ Alliance

Lyubov Syrotyukova & Tania Tkachenko

Just a few steps from Basel’s main station, inside the vibrant Markthalle, you’ll find Kozak Buvette, a Ukrainian restaurant created by Grégoire Fabre. Here, every dish celebrates authenticity, sustainability, and freedom.

The name Kozak carries many meanings, but at its root, it refers to “a free individual.” That sense of freedom is exactly what Fabre seeks through collaboration with Swiss organic farmers and local producers. For him, Kozak Buvette is more than a restaurant—it’s a commitment to a world where both people and nature are respected.

At the stove, chefs Lyubov Syrotyukova and Tania Tkachenko bring Ukrainian traditions to life. They cook the way Babuschka once did: hearty bowls of borscht, creamy banosh, handmade varenyky, and rassolnyk. Alongside these classics, they prepare organic vegetable preserves, fermented the traditional Ukrainian way—food that connects past and present with care and flavor.

Becoming part of the Slow Food Chefs’ Alliance is a natural step for Kozak Buvette. It means joining a global movement that protects culinary traditions, values ethical sourcing, and safeguards biodiversity through food.

Visit Kozak Buvette

📍 Markthalle, Viaduktstrasse 10, 4051 Basel
🌐 kozakbuvette.com
🔗 Slow Food Switzerland – Kozak Buvette