Cocina de autor - sabores de Pomorskie

La ruta “Gdansk – Pomorskie Culinarny Prestige” (Gdansk – Prestigio Culinario de Pomerania) supone sobre todo una propuesta para gourmets y está dedicada al arte culinario de calidad que ofrece la región de Pomerania. La ruta está creada por los restaurantes que emplean la filosofía slow food y que preparan sus platos a partir de productos regionales en un nivel europeo muy alto. El proyecto lo coordina PROT (Organización Regional de Turismo de Pomerania).

“Gdansk – Pomorskie Culinarny Prestige” es una oferta de todo el año, que permite descubrir el verdadero sabor de la región arraigado en su historia y productos únicos. En su recorrido, la ruta abarca los restaurantes de toda la región de Pomerania donde las inolvidables experiencias culinarias son garantizadas por los Chefs. La actitud hacia la tradición y el uso de productos regionales en los restaurantes de la ruta, son una garantía de una experiencia culinaria especial para los participantes.

La ruta culinaria no es sólo una oferta gastronómica, sino también una serie de eventos culinarios temáticos basados en las especialidades locales, completando de esta manera la oferta culinaria de la región de Pomerania. Vale la pena mencionar eventos como: “Noc Restauracji” (Noche de Restaurante), “Sopot od kuchni” (Sopot de Cocina), que es el Slow Food Festival, “Swieto Szparagow” (Feria de Espárragos), “Chmielaton” (Feria de la Cerveza), “Festiwal Zurawiny” (Feria de Arándanos), “Truskawkobranie” (Feria de Fresas), Pomorska Gesina na sw. Marcina (Feria de Ganso), Festiwal Pomuchla (Feria de Bacalao).

La información de los restaurantes y eventos gastronómicos de la ruta se encuentran en este blog www.pomorskie-prestige.eu

 

Restaurant "Szafarnia 10"

Dirección:

Ul. Szafarnia 10

80-755 Gdańsk

Detalles de contacto:

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.