Olya 🇺🇦

In my monthly masterclass at the culinary school of @studio32.berlin , we explore the history of fermentation from ancient traditions to modern microbiome science, while learning how to make delicious, gut-friendly ferments at home. Every masterclass changes with the seasons, so you can join anytime throughout the year and always discover something new. Dates and RSVP via link in bio. Video: @omayzhara

Flowers of Milan Design Week 2026.

Canapé for @spruethmagers during @galleryweekendberlin . Serendipitously, the menu themed "Spring" found itself in the room with @anne_imhof painting showing young Leonard DiCaprio running high in a poppy field. * Steamed potato, spirulina, rosemary, dill. *Chocolate and miso mochi, vanilla amazake. *Panisse, carrot, pickled wild asparagus. *Tartlets w/ chicken, potato, fermented lemon, apple, ginger, tarragon, horse radish, peas. *Tartlets w/ ricotta, bergamot orange, rhubarb, tarragon. In collaboration with @jana_francke (ceramics) and @studiolilo_ (flowers).🌸

“Serving Spring” MDW26 April 21st, 10:30—12:00 Via Padova 11 - MM Loreto, Milan @paleworks x @olya____o , hosted at @deoron Together, we are pleased to invite you to Serving Spring, a sensory experience to pause and to arrive in the present. It’s a spring morning in Milan. Floral-infused beverages made from hand-picked and fermented young blossoms are served throughout the intimate gathering. Collected by Olya Tarasyeyeva over the past few months and designed exclusively for this occasion, they are presented in various colours on the Pale Tray installation by Paleworks. The new aluminium collection, born from the idea that a tray is a gesture, emphasises the quiet act of carrying what matters. A music set curated by @quintonmulvey enhances the immersive atmosphere. Hosted at Deoron during Milan Design Week 2026, Serving Spring unfolds through taste, visuals, and music. Limited capacity available—RSVP at [email protected]

Panisse, poached quince, rosemary, celery, orange oil cream, turmeric pickled yellow beets, purslane. A starter at the dinner in celebration of @kara_walker_official exhibition at @spruethmagers With my amazing team @lenacmld @kgopotso.sedibe @maggischaf @bund.lab Alice @helkagram @oliverraunjak_ @drops.contemporary.wines @mindfuldrinkingclub

Longevity was never the goal in the Blue Zones. It was the consequence. Of connection. Of seasons. Of olive oil poured over every meal. In our recent blog post, @olya____o debunks the longevity myth — and shows how the world’s longest-lived communities weren’t following a protocol. They were walking steep hills, honouring the harvest, cooking for each other, resting at midday, and eating from the land they know, in the company of people they love. Their secret isn’t a supplement stack. It’s a philosophy - one that UNESCO recognised in 2013 not as a diet, but as an Intangible Cultural Heritage of Humanity. A living set of practices built around soil, seasons, ritual, and the shared table. And at the centre of all of it: olive oil. Not as a superfood trend, but as the thread that connects land to kitchen, harvest to family, tradition to the next generation. Every bottle of Honest Toil carries that thread - pressed early, sourced small, rooted in Kyparissia. Full article at the link in bio. Photos by @mariestaggat ceramics by @helkagram

Sweet Monday plates for @philwaltr with special request by @pollyjazzz . Rhubarb poached in hibiscus infusion to enhance colour and floral notes. Stracciatella from buffalo milk. Caramelised poppy seeds.

In our exploratory blog series with chef and food sociologist @olya___ee we’re diving into the mood-boosting qualities of some foods, including good fats like evoo. There’s a kind of stress diet no one really talks about and yet most of us know it well. When emotions run high, we tend to crave rich, fatty foods. Big flavours. Comfort. A way to fill what feels a bit off elsewhere. And it makes sense: around 90% of serotonin, our “feel good” hormone, is produced in the gut. Fat carries flavour, but it’s the quality of fat that makes the difference. Our extra-virgin olive oil is rich in polyphenols (around 80% higher than the EU average) natural compounds that help protect against oxidative stress and support gut health. In our latest blog post, Olya shares simple tools and recipes to help bring things gently back into balance. Photos by @mariestaggat and beautiful ceramics by @helkagram

Traces of a fading winter. Beans from my old garden, beans from my grandma's garden, waiting for new soil to grow and give. 🎞️ @mariestaggat

When they ask for a gluten-free snack — make it seksi. 1. Palm kale | mushroom pâté | port wine 2. Radicchio | labneh | poached rhubarb | candied rose 3. Chicorée | labneh | lemon oil | grilled sardines | borage for freshness | hot af girlfriend

Inner Currents Spring Equinox Edition. A midday retreat that blends gut health, mental balance, yoga, meditation, and nourishment. The spring equinox on March 21st marks a natural threshold when day and night are equal. Rather than moving in a constant state of output and productivity, we invite you to return to cyclical living. A pause at a key moment in the year to listen, realign, and transit consciously. Inner Currents is rooted in the understanding that humans are not separate from nature and are part of its rhythms. Our bodies, nervous systems, energy levels, creativity, and needs shift with the seasons, too. Settled in the beautiful space of @garten_studios in Prenzlauer Berg, we invite you to spend half a day dedicated to wellbeing, movement and nourishment. We start with an interactive workshop by @olya___ee about gut-health and how food can help regulate mental state, clarity, and calm with the shifting seasons. We re-awaken the body from winter fatigue in a Yin-to-Yang yoga class by @eithneyoga . We preserve the state of spring energy in a guided meditation. We gather for a nourishing lunch full of probiotic and fermented foods. We refill our cups to build a fresh and kind connection with our Self, our body, and each other. March 22, 11 am—3pm Garten studios, Prenzlauer Berg RSVP in bio.

How you do one thing is how you do everything. Flower girl edition. 1. Princess of my heart @vika_konoplyova with my bouquet on her birthday. 2. Portokalopita for @diegemeinschaft 3. Flower-shaped brioche for @altavolo20 4. Pickles for @offside 5. Gazpacho garnish for @lealukatiziana dinner 6. Wild thyme I foraged in the mountains of Aegina 7. Ratatouille w/ @michelbergerfarm 8. Flower garnish for @forma__gallery 9. Dried flowers from my garden for winter tea 10. Smokey potato puree, hand-made wild boar sausage, wild garlic flowers for a charity dinner in collab with @mirali.restaurant 11. Casual mise en place in my handbag. Thanks for the gift, @hvisk 12. Kohlrabi pickled in orange vinegar, fermented sunflower "cream cheese", Pankow flower selection for @lealukatiziana 13. Table set-up with @ninotsa 14. Radicchio, blood orange, almond mousse, chives oil, roasted almonds for @offside.cc 15. Fennel, pear, burrata, extra flavourful Jerusalem artichoke flowers in a castle somewhere in Brandenburg. 16. Tzatziki, spring onion flowers. 17. Custom made dessert plates symbolising abstract flowers for my upcoming private dinners by dreamy and talented @ovvych 18. Serving magic delights with @felipetroncosocastro 19. My grandma last summer in front of her house in Ukraine.