Pomerania is famous for its hospitality – and how is it best expressed? By serving exquisite meals. Prepared without haste, of the highest-quality natural ingredients, without dyes or enhancers. The crowning glory of Pomeranian dishes, the recipes for which are handed over from generation to generation, is their inclusion in the Traditional Products List managed by the Ministry of Agriculture and Rural Development. It already contains more than 100 Pomeranian dishes.
These festive and everyday recipes which have been tried for dozens of years include potato dishes (most easily available in the countryside), fish – which abound in Pomerania and its lake districts – meat dishes, soups, and delicious desserts.
The original Kashubian cuisine was dominated by fish dishes, turnips, peas, potatoes, and buttermilk. Meat was eaten during family and religious holidays. The most common dish was mashed potatoes with crackling and buttermilk. Plińce often appeared on tables – raw mashed tubers, Golce made of mashed potatoes in water or milk and rynczoki – pies of buckwheat flour baked on stove lids. A traditional dish is grucholec (a potato cake), served hot with onion and dill pickle salad. Kashubian blood sausage is a very original dish prepared with potatoes, buckwheat, eggs, and smoked pork fat. If you would like to eat a Kashubian herring, ask about its origin. It is said that herrings bought straight “from the fisher’s net” are the ones that taste best.
One of the most popular dishes in Kociewie is mushroom pie, which looks like bread with browned crust. In the past Kociewie was not among the wealthier regions, being located far from the sea, with not very fertile soils. That is why cuisine was based on ingredients near at hand or from the garden adjoining to the house.
In a Slovincian kitchen you can find pots boiling with sour rye soup, turnip soup and the traditional Klitundplumen (plum soup with noodles), and hear blueberries and leavened wafers sizzling on the frying pan, while the air is filled with freshly-roasted chicory coffee. The most tasty smell in the cottage is that of baking bread, which is later served with lard, which was clarified in winter, and dill pickle.
Healthy food was not one of the things that Mennonites bothered about. Although conservative, and very sceptical of all novelty, they did not deny themselves fat meat, cottage cheese, and sickly sweet cakes. This took a toll on their figures. To Mennonites we owe several alcoholic beverages – root liqueur, Żołądkowa herbal vodka, goldwasser liqueur.
If you feel like going on a true Cuisine Route – the first in Poland – it is worth visiting Gdynia. The menus of the attractive restaurants may be found on the kulinarnagdynia.pl website. Eating may easily be combined with sightseeing – the restaurants on the route are located next to the city’s greatest attractions.