Ukrainian Kitchens Go Global

In the bustling squares of Krakow and the avenues of Bucharest, a quiet revolution is brewing—and it tastes distinctively of sour cherries and Black Sea mussels. Ukrainian hospitality groups, propelled initially by the necessity of war and now by the ambition of scale, are executing an aggressive expansion across the EMEA region. Leading this charge are concepts like Piana Vyshnia (Drunken Cherry) and Chornomorka, which are exporting not just cuisine, but a highly digitalized, service-intensive business model that is disrupting local markets.

The expansion is particularly visible in Poland and Eastern Europe, serving as a strategic beachhead. Piana Vyshnia, with its mono-product format, has successfully franchised its way into the hearts of Polish, Romanian, and Moldovan consumers, leveraging a scalable model that relies on strong branding and high foot traffic. Meanwhile, Chornomorka is challenging the perception of seafood as a luxury good in land-locked Central Europe, replicating its “catch-it-yourself” democratization of dining.

Critically, these brands are exporting the “Kyiv standard” of HoReCa technology. Coming from a domestic market known for rapid digitalization (where the “Diia” state-in-a-smartphone mindset permeates private business), these operators are introducing advanced POS integrations, seamless app-based loyalty programs, and lightning-fast service protocols to markets where traditional dining can still be analog and slow. For European competitors, the message is clear: the new entrants are hungry, tech-savvy, and rapidly scaling.