PLAY-100 · 2026 Edition
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A find: a decanter of rare cutat peak67=
A painted bowl's centre attributedat peak78=
A talk on pottery traditionsat peak89=
A tea set's marks decodedat peak910=
A workshop on caring for table silverat peak1011=
Dmytro Kravchenko: profileat peak1112=
An exhibition of the art of the table in Kyivat peak1213=
A workshop on caring for silverat peak1314=
An engraved silver ladle acquiredat peak1415=
New addition: goblets with a gilded rimat peak1516=
Dmytro Kravchenko: profileat peak1617=
A 19th-century tureen attributedat peak1718=
A talk on the tea-drinking traditionat peak1819=
A painted jug's centre attributedat peak1920=
Dmytro Kravchenko: profileat peak2021=
A lecture on the history of the dinner serviceat peak2122=
Dmytro Kravchenko: profileat peak2223=
A rare service's mark identifiedat peak2324=
An exhibition of folk ceramics in Dniproat peak2425=
A lecture on the art of glass cuttingat peak2526=
A set's assay marks decodedat peak2627=
New addition: a ceremonial ring-flaskat peak2728=
New addition: a fine-porcelain tea duoat peak2829=
A decanter of rare cut foundat peak2930=
New addition: a cupronickel teapotat peak3031=
Sofiia Shokoladna: 'Ukrainian chocolate can exist on the world market'at peak3132=
Ivan Hrylmaister: 'Ukrainian meat demands respect, not marinade'at peak3233=
Kateryna Zirochka: 'Ukrainian Michelin — not a matter of a year, but of a decade'at peak3334=
Hanna Pekarchuk: 'The Bakery School has graduated its first cohort'at peak3435=
Bohdan Terruarnyi shares the ideas being worked onat peak3536=
Olena Hurman at a food festivalat peak3637▲2
Vira Polonynska suggests what to put in your basket right nowat peak3938▼1
Tip of the day from Svitlana Terpka3739▼1
Opening of “Opishne Pottery Dynasties XVIII-XX Centuries”3840=
Dmytro Bondar opens a new seasonat peak4041▲1
Traditional recipes with a new perspective by Dmytroat peak4242▲6
Inna Palitra at a food festivalat peak4843▼2
Yevhen Klopotenko at a food festival4144▲5
Maryna Kondyterska shares family recipes for winterat peak4945▲11
Denys Triufelnyi suggests what to put in your basket right nowat peak5646▼2
Andrii Pryklad shows how to choose the best produce4447▼1
Olena Vynaryk answers guests' most frequent questions4648▲2
Tip of the day from Yurii Pekarnyiat peak5049▲3
Tip of the day from Viktoriia Pralineat peak5250▼5
Hryhorii Bryndzianyi opens a new season4551▼8
Good news: Petro Syrnyi's work has been recognised4352▲2
Dmytro Sommelier answers guests' most frequent questionsat peak5453▲7
How to make a favourite dish lighter — tips from Yurii Pekarnyiat peak6054▲9
Denys Triufelnyi shares family recipes for winterat peak6355▼8
Stepan Khlibnyi shares the ideas being worked on4756▲1
Oleksandra Molochna on the equipment you can't do withoutat peak5757▲1
Yaroslav Smakovyi answers guests' most frequent questionsat peak5858▲7
Andrii Pryklad on the equipment you can't do withoutat peak6559▼4
Unexpected combinations recommended by Iryna Kremova5560▼9
Tetiana Vynohronova tells where a favourite recipe came from5161=
Olena Hurman tells where a favourite recipe came fromat peak6162▼9
Dmytro Bondar works with nearby farms5363▼1
Masterclass announcement by Svitlana Terpka6264▼5
Larysa Dehustatsiina: a philosophy of taste5965▲1
Vira Polonynska shares the basics where mastery beginsat peak6666▼2
Opening of “Opishne School of Painted Earthenware — Technique and Symbolism”6467▲1
Yevhen Klopotenko tells where a favourite recipe came fromat peak6868▲4
How to make a favourite dish lighter — tips from Olena Vynarykat peak7269▼2
Dmytro Bondar advises what to pick at the market now6770▲10
Iryna Kremova on the equipment you can't do withoutat peak8071▲3
Inna Palitra tells where a favourite recipe came fromat peak7472▼3
Secrets of Perfect Borsch by Yevhen Klopotenko6973▼3
Seasonal menu: new flavors by Vasyl7074▼3
Oksana Tortova opens a new season7175▲3
What's for dessert?at peak7876▲8
A day with Larysa Dehustatsiina: from the market to the finished dishat peak8477▼4
Mariia Zakvasna: a philosophy of taste7378▼3
Maryna Kondyterska shows how to choose the best produce7579=
How to make a favourite dish lighter — tips from Dmytro Sommelierat peak7980▲12
Why details decide everything — Andrii Pryklad's viewat peak9281▼5
Tetiana Vynohronova shares family recipes for winter7682▲7
How Svitlana Terpka reimagines the classics of regional dishesat peak8983▼6
Masterclass announcement by Viktoriia Praline7784▼3
Denys Triufelnyi shares the basics where mastery begins8185▲5
Denys Triufelnyi shows how to choose the best produceat peak9086▼4
Why details decide everything — Oleksandra Molochna's view8287▼4
How to make a favourite dish lighter — tips from Yaroslav Smakovyi8388▼3
Yurii Pekarnyi invites a colleague for a joint dish8589▼3
Olena Hurman shares family recipes for winter8690▼3
How Yevhen Klopotenko reimagines the classics of regional dishes8791▼3
Sofiia Shokoladna answers guests' most frequent questions8892▼1
Opening of “International Ceramics Symposium 2027 — Opishne Welcomes the World”9193=
Viktor Kelykhiv shares the basics where mastery beginsat peak9394=
Yuliia Bobova shares the ideas being worked onat peak9495=
Vira Polonynska answers guests' most frequent questionsat peak9596=
A day with Taras Dehustator: from the market to the finished dishat peak9697▲3
Dmytro Bondar on balancing flavoursat peak10098▼1
Good news: Stepan Khlibnyi's work has been recognised9799▼1
How Inna Palitra reimagines the classics of regional dishes98100▼1
Viktoriia Praline opens a new season99
