A Historic Achievement for Ukrainian Cuisine
Anelya, a Ukrainian restaurant located in Chicago, has made history by becoming the first Ukrainian establishment to be featured in the prestigious MICHELIN Guide. This recognition highlights the unique blend of traditional Ukrainian dishes with modern culinary techniques, propelling the restaurant to an international spotlight.
A Culinary Journey Inspired by Heritage
In 2024, Anelya was recommended by the MICHELIN Guide, a notable achievement acknowledged by the Ministry of Foreign Affairs of Ukraine. The restaurant’s owner and chef, Johnny Clark, drew inspiration from his visit to Kharkiv in 2023, the birthplace of his grandmother, Anelya Ochatinska. Anelya focuses on a modern interpretation of Ukrainian cuisine while promoting Ukrainian traditions in the United States.
For more insights into the rich flavors of Ukraine, check out our previous article detailing the essential traditions and popular dishes of Ukrainian cuisine.
The Story Behind Anelya
Johnny Clark founded Anelya after visiting Kharkiv, where his grandmother was born. This visit inspired him to create a restaurant that serves modern Ukrainian cuisine. The menu features classic dishes such as borscht, dumplings, and banosh, alongside original desserts like Kyiv cake and creamy Napoleon. The restaurant also offers a selection of craft cocktails and wines sourced from Ukraine.
In an interview with Chicago Global, Clark reflected on his close relationship with his grandmother, who moved to Ohio after World War II. Anelya was born in Ukraine in 1924, surviving the Holodomor, a man-made famine orchestrated by Stalin, as well as forced labor in Nazi camps.
A Response to Conflict
Clark had long contemplated the idea of introducing Ukrainian cuisine to the United States but hesitated, uncertain if guests would appreciate the diverse flavors and textures. This changed dramatically in 2022 with Russia’s full-scale invasion of Ukraine.
“When the war started, something ignited within me. It reminded me of the stories I learned as a child. I felt compelled to take action. Cooking was one way I could contribute. I saw it as an opportunity—and a responsibility—to share Ukrainian food and culture, especially as it faces renewed threats,” he shared.
Clark describes Anelya as “a small political statement,” emphasizing that he aims to demonstrate that the restaurant features genuine Ukrainian cuisine, not “Russian food with a twist.”
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