Foodie Season is coming to an end. Don’t know where to go? Check out the addresses recommended by Foodies, book a table and be surprised by the culinary hits of the season. Time is running out – book before the festival ends!
Cracow
If you haven’t managed to visit the SOBRE de la MESA restaurant in Krakow (al. 3 Maja 51) yet, you definitely need to do so! This is a place where Spanish roots combine with original European cuisine in a relaxed, friendly atmosphere. The festival menu offers two sets full of creative flavors. In Menu A, the starter is croquetas de jamón serrano with pickled onion and chorizo mayonnaise. The main course is surf and turf – sous vide sirloin and fried shrimps, served with potato gratin with truffle and onion jus sauce. Menu B opens with grilled octopus on pea purée with fennel salad, pickled lemon and herbal oil, followed by cod loin with mussels, spinach, sweet potato and broccoli in aromatic wine. For dessert, in both versions – white chocolate mousse with a hint of grapefruit, blackberry jelly and raspberry macaroon. Can it get any better?
Warsaw
WIN wine bar & shop (al. Solidarności 153) is a real treat for Foodies looking for new, interesting culinary experiences. Here, original plates form a coherent, refined whole, and four festival sets allow you to discover unique combinations of flavors in a relaxed, urban rhythm. The menu included: chicharrón with shrimp in aromatic tarragon emulsion, beef tartare with crispy chips, chanterelles in Hollandaise sauce with roasted kale, and velvety chocolate mousse with salty biscuit and black currants. For lovers of plant compositions, there are grilled leeks with tarragon emulsion, fennel with kumquat and Polish feta, conical cabbage with Hollandaise sauce and buckwheat, and the same sweet finale – chocolate mousse. Will you be tempted?
Rzeszów
Following Foodies’ recommendations, we are moving to Rynek 9 in Rzeszów, to a place that impresses not only with its interior, but above all with its refined cuisine. At NAAMA Moroccan Restaurant, each meal is a small work of art – full of aromas, colors and expressive combinations. The festival menu included, among others: briouat with chicken in Moroccan spices with béchamel sauce and tajine with beef stewed with dried apricots, plums and almonds. Lovers of plant flavors will be delighted with harira made of lentils, chickpeas and tomatoes, and tajine with mussels in tomato sauce with red olives and Moroccan spices. Culinary heaven!
Szczecin
It’s time for another great Foodies recommendation – Jin Du! This is a restaurant located at al. Papieża Jana Pawła II 17 in Szczecin, which combines authentic Chinese cuisine with an atmosphere that you want to come back to. Among the festival proposals you will find crispy curry triangles with aromatic filling and sweet and spicy sauce, delicate pieces of chicken with crispy broccoli in garlic sauce, served with jasmine rice and white cabbage and carrot salad, as well as sesame balls. Alternatively, you can try crispy mini vegetarian spring rolls stuffed with cabbage and carrots, colorful vegetables fried in the Gan Guo style in spicy spices with jasmine rice and salad, and creamy vanilla ice cream with juicy pineapple and lychee.
In Szczecin, it is also worth visiting MUCCA (ul. Koński Kierat 17/U1) – a modern pizzeria where Italian tradition is combined with quality ingredients and an artisan approach to dough. The festival includes, among others: garlic sticks, pizza with double cheese and bacon or a version with roasted peach and chili majo, as well as raspberry or mango sorbet. Sounds good, right?
Łódź
Locanda cucina e vino at ul. Dożynkowa 2/4 in Łódź is one of those places to which you return with pleasure. Mediterranean cuisine is enriched with a Polish twist, and the plate is always filled with fresh ingredients in our own interpretation. RestaurantWeek® has prepared a menu based on expressive, well-composed combinations. The proposals included, among others: salmon tartare with fennel and capers, as well as pork shank stewed in Peroni beer, Italian style, served with roasted vegetables. For dessert, we serve homemade vanilla cheesecake with ricotta and pistachio cream or lemon cloud – a delicate cream and lemon mousse with biscuits and burnt butter. Insanity – this is one word to sum up the culinary experience at Locanda cucina e vino!
Silesia (Zabrze)
In Zabrze, at ul. Wolności 345, Oro Nero restaurant offers cuisine in which European inspirations are combined with Silesian character. During the Festival, you can eat raviolo stuffed with oxtail, served with roast sauce, pickled cucumber water gel and a sauce of roasted onion, apples and dark beer, as well as Silesian dumplings in a wine-butter emulsion with sage, sausage, pancetta and emilgrana, and buttermilk panna cotta with apple mousse and caramelized poppy seeds. The second set is raviolo with ricotta, cottage cheese and marjoram, served with bread crumble and butter-gin-juniper emulsion, Silesian dumplings with baked fried cabbage cream, roasted garlic purée and Emilgrana chips, and burnt butter szajza with bergamot gel and caramelized walnuts. It’s grumpy!
Wrocław
The culinary trail of festival discoveries also leads to Lower Silesia. Particularly worth paying attention to is the PLATINUM restaurant at the Platinum Palace Hotel (ul. Powstańców Śląskich 204), which is distinguished by a modern approach to fine dining, based on unique taste, subtle elegance and seasonal inspirations. The festival menu combines creativity with refined presentation in two carefully composed versions. Version A includes brioche with pulled goose, horseradish mayonnaise, arugula and cranberries, saltimbocca with pork tenderloin served with fried romaine lettuce, sage mayonnaise, gratin potatoes and jus sauce, and New York cheesecake with ruby chocolate ganache, nut powder and meringue. Version B is an equally successful set – herbal labneh with roasted cherry tomatoes, kalamata olives, pine nuts and Jerusalem artichoke chips, pappardelle with wild broccoli, cherry tomatoes, arugula and roasted cashews, and raspberry parfait with forest fruit coulis and almond crumble. Simply delicious!
The best meetings…
they start with good taste! Therefore, with each reservation, guests can add Lipton festival tea based on Earl Gray, with notes of rosemary, juicy pear, honey and lemon. This spring, aromatic and delicately sweet composition perfectly complements the three-course menu, bringing lightness and freshness to the festival experience. It is a unique accent that makes moments at the table taste even better. Try it and be amazed!
