Anelya restaurant in Chicago has become the first Ukrainian restaurant to appear in the MICHELIN Guide. Find out about the unique combination of traditional Ukrainian cuisine and modern approaches that brought this restaurant to the international level

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In 2024, the Ukrainian restaurant Anelya in Chicago became the first Ukrainian restaurant to be recommended by the prestigious MICHELIN Guide. According to the Ministry of Foreign Affairs of Ukraine, the owner and chef Johnny Clark was inspired to open the restaurant after visiting Kharkiv in 2023, where his grandmother was born. Anely specializes in a modern interpretation of traditional Ukrainian cuisine and aims to promote the Ukrainian tradition in the United States.

You can find out what Ukraine tastes like in our previous article, where we have collected the main traditions and popular dishes of Ukrainian cuisine.

The story of Anelya's founding

According to the Ministry of Foreign Affairs, Johnny Clark, the founder of the restaurant, visited Kharkiv in 2023, where his grandmother, Anelya Ochatinska, was from. This trip was the inspiration for Anelya, which serves Ukrainian cuisine in a modern interpretation. The menu is based on classic dishes such as borsch, dumplings, dumplings, banosh, as well as original desserts, including Kyiv cake and creamy Napoleon. In addition, the restaurant offers a variety of drinks, such as craft cocktails and wines made in Ukraine.

In a commentary for Chicago Global, Johnny Clarke noted that he was very close to his grandmother, who moved to Ohio after World War II. Anelia was born in Ukraine in 1924 and survived the Holodomor, artificially created by Stalin in the early 1930s, and forced labor in Nazi camps.

At the same time, Johnny Clarke himself had been thinking about cooking Ukrainian cuisine in the United States for many years, but he was not sure that guests would like it because of its variety of flavors, smells, and textures. However, that changed in 2022, when russia launched a full-scale invasion of Ukraine.

“When the war started, something just sparked in me. I think it was the stories I learned as a child. And it just made me do something. But there wasn't much I could do except cook. And I felt like I had an opportunity - and a responsibility - to spread Ukrainian food and culture because it's under attack again,” he said.

Johnny Clarke calls his restaurant “a small political statement” and explains that he wants to show people that it is “not russian food with a twist,” but Ukrainian cuisine.

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What is the MICHELIN Guide?

The MICHELIN Guide is one of the most influential and respected gastronomic guides in the world. It was founded in 1900 by Michelin, a well-known tire manufacturer, to provide useful information to drivers about restaurants, hotels, and other establishments. Over time, the guide became world famous, and its ratings became the standard of quality in culinary.

How are MICHELIN stars awarded?

The MICHELIN Guide rates restaurants using a star system:

⭐️: “A very good restaurant in its category.”

⭐️⭐️: “Excellent cuisine, well worth a visit.”

⭐️⭐️⭐️: “Exceptional cuisine, worth a special trip.”

The ratings are given by anonymous inspectors who carefully check the quality of the food, the skill of the chefs, originality and compliance with the standards. Restaurants that receive MICHELIN recommendations or stars become internationally recognized and highly popular.

For restaurants, getting into the MICHELIN Guide means recognition on the international gastronomic scene. This significantly enhances the reputation of the establishment and attracts new customers. Therefore, the first Ukrainian restaurant Anelya in the MICHELIN Guide is an important step in the recognition of Ukrainian culinary culture on the world gastronomic scene.

We remind you! It is unlikely that you will meet a person in Europe or the United States today who has not heard of Ukrainian borsch, but not everyone has tried this traditional dish. That's why we've put together a guide to the best places to try Ukrainian cuisine around the world.

Photo: Anelya

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