Food delivery

A private cook making European-style snacks and delivering them around town: chicken liver pâté, bacon and onion jam, salmon cured lightly or heavily, and focaccia both plain and with olives and rosemary. He bakes the bread himself and sells it on its own or in a set with the pâté or the jam. Delivery is included in the price, and if you do not like the food he promises your money back — few here offer that.

A home fermentation business that has been running in town for a year. The regular range is sauerkraut, kefir, courgette caviar and salted fish, with kvass and kombucha on the way. Everything comes packed and labelled: the label carries the ingredients and the best-before date — cabbage, carrot, salt, sugar and lactic acid bacteria in the kraut, cow milk and a starter culture in the kefir, and nothing else. Orders go through Telegram, and that is also where you ask what is available this week, because the range changes. The customers are not only Russian: there are French and Vietnamese among them.

A kitchen that cooks without sauce on top of sauce: sous-vide chicken breast, vegetables, salads, pasta and protein pancakes. Every dish lists what is in it in the app, down to the grams. Delivery only, no dining room; the app rating is 4.8 across nearly a thousand reviews.