Most of the tourists consider that the most famous attractions of Vinnytsia are Artynov Tower on the European Square and the biggest floating light and music fountain in Europe. However, Vinnytsia is rich in other magnets. For instance, there are many fascinating museums with exhibitions about Vinnytsia’s trolleybuses, models of transport, equipment, and vehicles of last centuries; in addition, famous citizens of Vinnytsia – N. Pirogov and M. Kotsiubynskyi. Tour guides and active leisure activities are developing at a rapid pace. You can see the Art Nouveau houses of the beginning of the 20th century and diversified street art of the 21st century on city downtown streets. Moreover, there is an old quarter with a particular atmosphere – Ierusalimka near the city center.
- Church of the Virgin Mary of the Angels, 12 Soborna Street Geolocation
- Hotel France, 34 Soborna Street Geolocation
- Restaurant Stehenberg's Restaurant, 46 Mykola Ovodova Street Geolocation
- Vltava Restaurant, 8 Vyzvoleniya Street Geolocation
- Kotsyubynskoho Avenue 53 Geolocation
- Kotsyubynskoho Avenue 49 Geolocation
This is a fortification complex that appeared together with the appearance of the Monastery and the collegium of the Jesuit order in the city before 1617. Then starosta of Vinnytsia, Valentiy-Olexander Kalinovskyi granted the order his lands. Indeed, starosta is a term of Slavic origin denoting a community elder whose role was to administer the assets of a clan or family estates. Walls with numerous arrow slits and towers surrounded both the Jesuit and Dominican Monastery, which was built immediately after the Jesuit one. In the nineteenth century, most of the walls and towers were dismantled and today only the south-western tower remains with a section of the wall supported by buttresses. At various times, Vinnytsia Mures were home to institutions such as the Treasury, a court, a prison, warehouses, a military unit, a fire brigade, and a hospital
The church belongs to the Roman Catholic congregation of the Order of Friars Minor Capuchin (a branch of the Franciscan Order), which appeared in Vinnytsia in 1746 at the expense of the local starosta Ludvik Kalinovsky. The church was built according to the order's tradition in modest forms, it was complemented by a Monastic cell with a courtyard cloister. The Capuchins were in their own communities until 1888 when it was closed by the Tsarist autocracy. In Soviet times, the church contained an atheist lecture hall, and the entire complex was greatly rebuilt. In 1990, the church was given to the faithful people of the Latin rite, and today it has returned to its authentic appearance. In the church, there is an old pipe organ that previously played in a former Dominican Church. Pilgrims are also very interested in the large and cleared Capuchin dungeons.
The oldest Orthodox Church in Vinnytsia is located near Zamkova Hora on a cliff above the Pivdennyi Buh. It was built by Anton Pustelnik in 1746 and it is a vivid example of the traditional three-sided three-log Ukrainian wooden sacred architecture of the Baroque era. Its value is added by the fact that in Ukraine there are no more than a dozen such churches that were not rebuilt in the 19-20th centuries. The so-called danger adds elegance to the attraction-an open gallery surrounding the temple around the perimeter. There is a magnificent bell tower nearby. Its first tier is made of stone and reinforced from the outside with buttresses, the second is made of wood. Some historians suggest that this construction could also have a fortification significance.
Between Uspenskа Street and Zamkova is the place where the Vinnytsia castle, built by the Koriatovych princes, stood from the last third of the 14th century. From the descriptions of this fortification in the middle of the 14th century, we learn that it was made of wood: two rows of wooden walls, between which sand and soil were filled with. This constructions made it possible to successfully hold the siege, and being protected from adverse artillery. The fortification had five towers and was armed with three cannons. All this did not stop the Tatars, who in 1580 conquered and destroyed the castle. This castle was not rebuilt afterwards. The fortifications were moved to Kempa island, where it was until the end of the 18th century.
Vinnytsia, cafe «Lvivska tsukernia» (28 Hrushevskoho Street)
- 2 small beetroots
- 2 carrots
- 4 potatoes
- 1 onion
- 1 garlic clove
- 200 g of cherries
- 200 g of beans
- 1/2 of young cabbage head
- salt
- pepper
- herbs
- sunflower oil for frying
Pour water into the pan and boil it. Cut the beets into strips, put half of them into the boiling water. Cut into strips or dice carrots and also put half of it into the water. Dice potatoes and put them into the pan, to the rest of the vegetables. Cover with a lid and cook for 5-10 minutes.
Chop the cabbage finely, put it into the boiling water. It is better to boil the beans in advance, and together with the broth in which they were cooked, you can add them to the borscht.
Now make vegetable roast. Dice the onions and put them on a heated pan with oil. You can add leek and finely chopped garlic to the roast. Next, put beets and carrots, sugar, salt, and cherries together with cherry juice on the pan. Add seasonings and simmer for a few more minutes. Then add roast. Cook until potatoes and other vegetables are ready. Add salt and pepper to taste. Served with sour cream and brown bread.
Vinnytsia, Zatyshok restaurant (12 Valentyna Otamanovskoho Street)
- 1 chicken (1,5 kg)
- 600 g of chicken meat and chicken fillet
- 500 g of stewed onions
- 1 white bun
- 150 g of milk
- 1 tablespoon of semolina
- 1 egg
For 300 g of stuffing:
- 100 g of butter
- mayonnaise
- salt
- black pepper
- allspice
- oil to stew the onions
To make stuffing, mince the chicken meat removed from the bones, adding 200-300 g of chicken fillet, as well as stewed onions (should be like jam) and white bread soaked in milk. Add raw eggs, semolina, salt, ground black pepper, mayonnaise, butter. Stuffing must be thoroughly mixed until fluffy. In order not to make a mistake with spices and salt, you can fry a small trial cutlet from the finished stuffing.
In a large pot, prepare a broth with onions, carrots, a bunch of herbs, season with vegetable seasoning, salt, bay leaf, black pepper and allspice.
Do not fill the neck too tightly – when cooking, the stuffing will swell and may tear the skin. To be safe, put the chicken in clean cheesecloth and place completely in the broth. Let it cook on low heat for an hour and a half. Then take the neck out of the broth, cool it and carefully remove all the threads. Before serving, coat the chicken with sour cream and bake in the oven until golden brown. Spicy "beetroot" horseradish is an ideal sauce for necks.
Vinnytsia, “Churchill Inn” restaurant (1A, 8 Bereznia Street).
For 1 serving:
- 70 g of veal
- 40 g of bell pepper
- hot chili peppers to taste
- 15 g of carrot
- 15 g of onion
- 15 g of celery
- parsley
Dough:
- 500 g of flour
- 4 eggs
- 20 g of dill
- optionally a pinch of curry
- 15 g of dill
To make the filling, chop the veal into pieces, add bell pepper and hot chili pepper. Next, knead the dough, and form small varenyky from it, fill them with filling. Separately cook chicken broth with vegetables. Before serving, add carrots, onions and celery fried in butter to the broth. Boil varenyky for 4-5 minutes, mix them with broth and add vegetables and lots of parsley.