Homemade Ukrainian Dishes

Kozak Buvette is a food stand located in the old Markthalle. It serves authentic Eastern European cuisine. Dishes are prepared in a small space using fresh, local, and whenever possible, organic ingredients. The two Ukrainian chefs fled their homeland and now cook their national dishes in Basel.

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The founder, Grégoire Fabre, shares how Kozak Buvette came to be and why they display the Fait Maison label.

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What is the concept behind Kozak Buvette?

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It’s an invitation to a culinary journey through Eastern Europe and a bridge between cultures. Switzerland welcomed our two Ukrainian chefs, Lyubov and Tanja, as refugees. They now give us the chance to discover authentic Ukrainian cuisine in Basel.

With this project, we also wanted to share a new, constructive perspective on Ukraine. At the same time, we aim to demonstrate that it’s possible—and necessary—to consume organic, healthy Swiss products at affordable prices (our borscht costs 8 francs).

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Why did you choose the Fait Maison label?

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We’re proud to be part of the Chefs Alliance of Slow Food Switzerland—a network of chefs from around the world who work with local and seasonal products, support local production and agriculture, and help preserve biodiversity. A chef needs good products and must know how to cook! That might sound obvious, but many restaurants rely on pre-cooked products that are simply defrosted and reheated.

The Fait Maison label supports regional and seasonal cuisine and encourages us to put on an apron and cook with fresh ingredients. It also ensures 100% transparency for our guests.

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Do you cook everything fresh on-site?

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We cook nearly everything fresh at Kozak Buvette. The only industrial products we use are porcini mushroom stock and jam (out of season) for the pancakes, which are clearly labeled on the menu.

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Our filled dumplings (Varenyky and Pierogi) are homemade, but not by us—they’re made by our friend Dmitry at his gourmet workshop. This is also transparently communicated on the menu, as required by the Fait Maison guidelines.

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Our vegetable soups (Borscht), chicken broth made with old hens (Sup Palevoi), sauerkraut and beef stew (Bigos), salads, polenta with porcini mushrooms (Banosh), pork steaks, pancakes (Mlyntsi), and our national drink made with plums and apples (Kompot) are all freshly prepared every day at Kozak Buvette.

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Do your guests appreciate the homemade food and fresh ingredients?

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Yes, many guests compliment us for not having a microwave! They’re pleasantly surprised to see our menu change with the seasons and very understanding when something is temporarily sold out. Come by the Markthalle, listen to your stomach—it will tell you what’s good for you.

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The Fait Maison Label

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Launched in 2017 by GastroSuisse, Slow Food Switzerland, the Swiss Taste Week, and the Western Swiss consumer protection association FRC, the Fait Maison label promotes homemade cuisine and highlights the skills of chefs. It combats flavor standardization, fosters transparency for consumers, and supports regionality and seasonality.

The label is open to all types of food businesses throughout Switzerland and emphasizes homemade preparation. Nationwide, 450 establishments are already certified. More information, including the guidelines and an online application form, can be found at labelfaitmaison.ch.

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In Basel:
Besenstiel / besenstiel.ch
Hasenburg / hasenburg.swiss
Kozak Buvette / altemarkthalle.ch
Krafft / krafftbasel.ch
Kuni & Gunde / kuni-gunde.ch
Matt & Elly / matt-elly.com

In the region
Frohsinn, Nunningen / henz-frohsinn.ch
Métropole, Delémont / restaurant-metropole.ch
Röschenzerhof, Röschenz / roeschenzerhof.ch
Schlüssel, Reinach / schluessel-in-reinach.ch
Wahlievents, Arlesheim / wahlievents.ch

labelfaitmaison.ch

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• «Matt & Elly» erhält das Label Fait Maison
• Hausgemachtes in der Hasenburg
• «Fait Maison» kommt nach Basel

Chefs Lyubov Syrotyukova and Tetjana Tkachenko focus on hearty dishes from their homeland. Photo by: Grégoire Fabre

Topic: Gastronomie
Permanent Link: https://www.baizer.ch/aktuell?rID=8806

Authentic Cuisine at Kozak Buvette