Tourism Committee of the Republic of Uzbekistan

Uzbek cuisine is traditionally associated with hearty meat-based dishes, which means that travelers with food allergies, specific dietary requirements, or vegetarian diets may face certain challenges when exploring local cuisine.

The project is being implemented at selected establishments where, alongside traditional dishes, guests are offered options that take different dietary preferences and restrictions into account. These restaurants are developing English-language menus with clear allergen labeling, including nuts, sesame, gluten, and lactose, as well as calorie information and dedicated vegetarian options — from vegetable shashlik to vegetarian manti. This approach allows tourists with different dietary needs to experience Uzbek cuisine and choose dishes that suit them without missing out on the traditional flavors of Uzbekistan.

To support this initiative, the Tourism Committee is organizing a series of practical training sessions. The latest workshop for restaurateurs and chefs was held in Tashkent. Similar training sessions have already taken place in the Khorezm and Bukhara regions, with Samarkand next on the map.

During these sessions, chefs receive adapted recipe and preparation guides, while restaurant staff are trained in the specifics of service and in presenting Uzbek cuisine in English.

However, completing the training does not automatically grant a restaurant the status. It simply gives the establishment the opportunity to introduce the new menus and begin operating according to the project’s requirements. The final assessment will come from the travelers themselves: they will scan QR codes and leave feedback on the service. Only after an establishment demonstrates the new standards in practice and receives positive feedback from guests will it officially be awarded the “Tourist Friendly” mark and added to a registry recommended to international travel guides and tour operators.