Pomorskie Culinary Prestige

The "Gdańsk-Pomorskie Culinary Prestige" trail is, among other things, an offer to all those  amaterus of quality food offered by the Pomorskie region. The trail consists of restaurants that adhere to the “slow food” policy and offer meals prepared in accordance with it, basing on regional, European-quality high class products. The project is co-ordinated by the Pomorskie Tourist Board.


"Gdańsk-Pomorskie Culinary Prestige" is a whole-year offer that allows to discover region’s real flavors, deeply rooted in its history and unique products. The trail includes restaurants from all around Pomorskie region and whose chefs bring to you unforgettable taste experience. Original approach to tradition and regional products in the restaurants along the trail guarantees remarkable culinary experience.


However, it is not all about restaurant offer, but also several culinary events based on regional specialties and, in this way, complementing region’s offer. Among those worth mentioning are: Restaurant Night, Sopot Od Kuchni Slow Food Festival, Asparagus Feast, Chmielaton, Cranberry Festival, Strawberry Picking, St. Martin’s Pomorskie Goose or Pomuchla Festival.


All information on the restaurants and culinary events of the trail are available on a dedicated blog


Restaurant "Szafarnia 10"


Ul. Szafarnia 10

80-755 Gdańsk

Contact details:

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.