Insane UKRAINIAN BBQ - Endless PORK RIBS at Rebernia Restaurant | Lviv, Ukraine

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As my time in the city of Lviv, Ukraine slowly wound to a close, I set out on my most unforgettable Ukrainian food adventure yet! Join me as I enjoy some insane Ukrainian BBQ, including endless pork ribs at Rebernia Restaurant in Lviv, Ukraine!

My guide Diana from Tours by Locals and I kicked off our final adventure in the Austrian part of Lviv, one of the oldest municipal areas in Europe.

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We arrived at Lvivarnia, which is both a brewery and museum. It dates back to 1715. Entry is only 150 hryvnia, or about $6 USD.

In the museum, you learn the history of beer, where it came from, how it traveled throughout the world, and what beer was made from in different parts of the world.

Then, Diana and I headed to a large room that shows all of the beer’s ingredients, including hops, barley, wheat, yeast, and water. We could also see some of the bottling system!

In the taproom upstairs, we got a flight of Lviv beer: Classic, Unfiltered, Brown, and Dunkel.

The Classic was a crisp Pilsen, while the Unfiltered was more wheat-like. I loved the Brown, which had notes of a sweet warming spice, and the Dunkel was chocolatey, like a cross between a brown and a porter.

Then, we headed back to the city center, past a 16th-century gunpowder tower, to get to Rebernia Restaurant.

At Rebernia, the have two massive rotating grills that they pack with ribs. They sell over a ton of ribs per day!

They give you paper bibs with a skeleton on it, but no cutlery or plates. Instead, you eat off the board your ribs are served on. I loved the smoky flavor and the juicy, fatty texture. There was also a nice glaze on them, and the barbecue and honey mustard sauces were great.

The stout I enjoyed with the ribs was fantastic. Then, I headed into the kitchen to see the veal, ribs, burgers, and more being cooked! Best of all, it’s a casual restaurant. If you go there wearing a tie, they’ll cut it off your neck and hang it from the chandelier!

Next, Diana and I headed to the gift shop before leaving. We passed the city walls on our way into the Jewish Quarter. We saw the Church of St. Andrew, which was built in the early 17th century. Prayers were in session.

Through the Hlyniany Gate, we saw an artist playing music. It’s the eastern gate, which survived 300 sieges in its history! Then, we arrived at Kumpel Brewery. There’s a bust of a naked woman inside. You have to massage the breasts if you want to drink beer!

Further inside, we saw their fermentation tanks. They make two beers there: an amber and a lager.

The amber was really nice! We then headed down to the basement to get beer directly from the tanks

Our beers had a lot of foam, so we took them upstairs and let them settle. We also ordered lamb vareniki, cream of mushroom soup, and banush. These dishes are from the Carpathian Mountains.

In addition to our amber and lager, we also had a unique amber/lager mix, a light bronze ale, a tasty golden ale, and a Gold/Bronze mix.

The cream of mushroom soup took me back to my childhood, when my Hungarian grandmother would make dishes like this! It was so earthy and creamy.

Next were three types of banush: banush with bacon, classic banush with cheese, and pork rind banush with cheese. We also had lamb vareniki with sour cream and mushroom sauce. It was Galician cuisine at its finest!

The lamb vareniki was spicy and blew me away! The mushroom sauce really changed up the flavor. The banush was also like an incredible polenta. The food in Lviv was different from Kyiv and was unbelievable!


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About Me:

My name is David Hoffmann. For the last 13 years, I have been traveling around the world in search of unique culture, food, and history! Since starting David’s Been Here in 2008, I have traveled to over 1,200 destinations in 83 countries, which I welcome you to check out on my YouTube channel, travel blog, and social media sites.

I focus a great deal on food and historical sites, as you probably have seen! I love to experience the different flavors that each destination has to offer, from casual street food to gourmet restaurant dining. I’m also passionate about learning about the local history and culture.

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