Die kulinarische Route "Gdańsk-Pomorskie Culinarny Prestige" ist ein Angebot vor allem für Liebhaber von Kulinarien hoher Qualität, die die pommersche Region anzubieten hat. Diese Route bilden Restaurants, die nach Slow-Food-Kriterien kochen und eine kreative Küche auf Basis regionaler Produkte auf dem höchsten europäischen Niveau servieren. Koordinatorin des Projektes ist die Regionale Tourismusorganisation Pommern (Pomorska Regionalna Organizacja Turystyczna).

"Gdańsk-Pomorskie Culinarny Prestige" lädt das ganze Jahr ein, den echten Geschmack der Region, tief in der Geschichte und den lokal spezifischen, regionalen Produkten verwurzelt, zu entdecken. Diese kulinarische Route umfasst Restaurants aus der ganzen Region Danziger Pommerns, da wo die Küchenchefs für unvergessliche Geschmackserlebnisse sorgen. Die kreative Kochkunst, die auf der Tradition und den regionalen Produkten aufbaut, sichert den Gästen besondere kulinarische Erlebnisse in den Restaurants auf der Route.

Auf der kulinarischen Route warten auf Sie nicht nur Restaurants, sondern auch vielfältige kulinarische Events, die an regionalen Spezialitäten orientiert sind und das kulinarische Angebot der pommerschen Region ergänzen. Bemerkenswert sind solche Veranstaltungen, wie: Nacht der Restaurants (Noc Restauracji), ein Slow Food Festival: Zoppoter Küche Inside (Sopot od kuchni), Spargelfest (Święto Szparagów), Danziger Biermarathon "Chmielaton", Moosbeere-Festival (Festiwal Żurawiny), Erdbeerernte (Truskawkobranie), Pommersche Martingans (Pomorska Gęsina na św. Marcina) oder auch Pomuchel Festival also anders gesagt: Ostseedorsch Festival (Festiwal Pomuchla).


Information zu den Restaurants und den kulinarischen Events auf der Route können Sie dem thematischen Blog entnehmen:


Restaurant "Szafarnia 10"


Ul. Szafarnia 10

80-755 Gdańsk


Tel. 58 600 85 00

It's all in the product. Kitchen philosophy by Grzegorz Labuda.

He knows how to prepare blood soup, cod cheeks, and he knows the perfect way to serve herrings. For years, he has consequently promoted traditional cuisine of Pomorskie, as well as traditional Polish cuisine, praising them all around the world. In his spare time, he browses through old recipe books for forgotten recipes. He saves them from culinary oblivion, and even the most demanding gourmets are ravished by his creations. Grzegorz Labuda, one of the best chefs in Poland, has for four years been the executive chef at Szafarnia 10 restaurant in Gdańsk.

-The fourth year of my adventure with Szafarnia 10 restaurant begins in May. Last three years have been quite intense for my team and me. We've taken full advantage of these past few years. We reached all our goals - says Grzegorz Labuda. - We wanted to create a restaurant with Polish and regional cuisine, but with our own, original interpretation. And we did it! Our ideas for preparing food, and our location near Motława river have made us one of the favourite spots among local and foreign gourmets. For us, this is the highest praise - he adds.

The chef will maintain the current direction. Consequently, Szafarnia 10 restaurant will enchant its guests with traditional cuisine of Poland and Pomorskie region. Launch of the new menu is scheduled for the beginning of May, 2018. Another one in October will follow.

-We are looking for forgotten products. Again, we will look for inspiration in old recipe books from all around Poland. A after a brainstorming session with my assistant, Radosław Gierłatowski, we will certainly prepare interesting compositions of flavours, aromas, and other culinary creations - says Grzegorz Labuda.

The new menu, aside from the chef's famous cod tartare, includes lamb from Kaszuby, goose eggs, local burbot, herring, fish soup with halibut, or dumplings (pierogi) stuffed with veal sweetbreads. Grzegorz Labuda explains the entire philosophy behind the menu: - In the new card, we decided to focus on the original flavours of products, their natural qualities. We want to focus on the product itself, its uniqueness. We try to reduce any kind of processing as much as possible. The products has to be pure in form and substance. Almost perfect.

When writing about Szafarnia 10 restaurant, we have to mention the team, which hasn't undergone major changes in almost two years. In times of constant rotation in restaurant teams, it is a considerable achievement. Says Grzegorz Labuda: - It's extremely satisfying. I would like to thank everyone from the bottom of my heart, for their dedication, hard work, passion and dedication, as well as for identifying with the restaurant. Also, for identifying themselves with our restaurant and constantly craving more. This is one of the lessons I have given them - he laughs.