The Pomeranian Flavour Trail is more than just a culinary journey across the region – it’s a story of people whose passion, attachment to tradition, and daily work shape the unique flavour landscape of Pomorskie. In this feature, we give the stage to local producers and creators, allowing them to share what lies behind their products – family stories, recipes passed down through generations, daily challenges and joys, and above all, authenticity and love for their craft. It is thanks to them that Pomorskie tastes so extraordinary.
Kaszubskie Zioła in the Village of Łąkie
Bożena Ogar-Ekiert: My journey began in childhood. I spent summers in the countryside with my grandmother, collecting herbs and berries – that’s when the passion took root. My parents also passed on their love for food preservation, filling our pantry with preserves and herbal tinctures. I’ve brought the flavours of my childhood into my own home, and now my daughter Grażka has joined me – for six years we’ve been running Kaszubskie Zioła together.
Do you use traditional family recipes, or do you reinterpret them in modern ways?
We use both traditional recipes and create our own. Life changes, like the arrival of grandchildren, constantly inspire us to discover new flavours.
What does the “taste of Pomorskie” mean to you?
It’s especially meaningful for us because we come from Silesia. After 20 years of living in Kashubia, surrounded by its natural beauty and gifts, we discover the “taste of Pomorskie” every day. Preserves made from Kashubian strawberries, cranberries, rose petals, and wild fruits have become some of our favourites.
What are you most proud of in your work?
We’re proud that we can inspire others and show that healthy can also mean tasty. We’re grateful for our loyal returning customers and the culinary awards that keep us motivated.
What has the Pomeranian Flavour Trail brought you?
The program has allowed us to meet amazing people who, through their passion, also inspire us.
Agroturystyka Gościna in Kaliska Kościerskie
Halina Rogińska: My culinary journey started with a love for tradition, inherited from my family home. From a young age, I saw how the kitchen was the heart of the household – a space for cooking and storytelling. I grew up in the countryside, my grandmother was an amazing cook, and my grandfather a passionate fisherman – fish was central to our meals. I spent time with my aunt and uncle in Gdynia Cisowa, and I still remember her dishes. Later in life, I followed my passion and opened my agritourism business – encouraged by a friend – and began organizing workshops and events promoting local cuisine.
Do you use traditional recipes or reinterpret them?
Yes, I use family recipes that are both a foundation and a living inspiration. I try to keep them authentic because they reflect our local identity. I have a garden, orchard, and keep chickens and ducks.
At the same time, I believe tradition must evolve to stay relevant. I modernize classic dishes – like combining fresh cranberry with Kashubian strawberries into a jam. I blend old recipes with new techniques and presentation to keep tradition alive but exciting.
What does the “taste of Pomorskie” mean to you?
It’s the connection between nature, tradition, and simplicity. Pomorskie is full of natural riches – berries, fish, herbs, and vegetables – and that’s reflected in the flavour. It’s also about community, storytelling through food, and respect for the land.
What are you most proud of?
Life took me on an unexpected path. I’ve been running Agroturystyka Gościna since 1996, offering not just lodging but cultural immersion. I founded the Kościerska Chata association, promote cranberries as a symbol of Kashubia, organized the first Cranberry Festival (now in its 12th edition), and created Poland’s first Kashubian Culinary Trail. I’ve authored cookbooks and appeared on national TV.
I’ve received awards for contributions to tourism and agriculture, including the “VICTORIA” medal for promoting culinary culture in Pomorskie. But I’m most proud of preserving Kashubian heritage and educating others.
Challenges and successes?
Education is lifelong. Money is always a challenge, but I’ve managed. Seeing people enjoy my work is the greatest reward. I’ve appeared on national programs like Pytanie na Śniadanie and Dzień Dobry TVN.
What has the Pomeranian Flavour Trail brought you?
It’s not just a culinary journey – it’s a way to connect with people and take pride in my roots. I’ve been part of the Trail for over 20 years, and it proves that childhood flavours can unite generations. “It’s not just cooking – it’s sharing your heart, your memories, and the joy of being together.”
Chwastowe Pole in Gołubie
Sylwia Piechowska: My passion developed over time. I used to run a food blog and worked in a fantastic restaurant in Norway, where I learned cooking techniques and principles. After returning to Poland, I wanted to share my knowledge – and that’s how the concept of Dzika Biesiada (Wild Feast) workshops was born. We cook over fire without electricity, using only ingredients from local producers and wild herbs. For six years now, I’ve been bringing people together through cooking – it’s a great opportunity to share knowledge, discover seasonal flavours, and enjoy time together in a relaxed, natural atmosphere.
Do you use traditional recipes or reinterpret them? During our workshops, we don’t use fixed recipes – it’s intuitive cooking based on local products and wild herbs. I draw inspiration from local traditions, but participants decide what flavours the dishes will have. That’s what gives each feast its unique character – it’s a modern take on our ancestors’ way of preparing food together.
What does the “taste of Pomorskie” mean to you?
It means culinary richness, tradition, and regional identity. For me, it’s:
- Natural and fresh – Pomorskie is known for its high-quality ingredients: fresh salmon, smoked eel, local cheeses, honey, berries, and forest mushrooms.
- Traditional and multicultural – The cuisine blends Polish, Kashubian, German, and Jewish influences (like Gdańsk gingerbread or Kashubian-style flounder).
- Freedom and openness – Historically a hub of trade and culture (Hanseatic League), the region offers culinary diversity and hospitality.
- Modern creativity – Local chefs and producers are blending tradition with innovation, creating herbal liqueurs and craft beers.
The “taste of Pomorskie” is not just about food – it’s about experiencing the region’s history, nature, and people.
What are you most proud of?
That I can create unforgettable experiences for workshop participants. It’s more than cooking – it’s connecting with people, sharing meals, and slowing down. No distractions, no screens – just good food and nature.
Challenges and successes?
Honestly, the whole journey has been a pleasure. Every workshop is different, thanks to the wonderful participants who bring their energy and heart. My biggest success? Attracting guests from across Poland and abroad.
What has the Pomeranian Flavour Trail brought you?
It gave me new experiences, opportunities, and friendships. Every meeting has been inspiring and motivating. The exchange of ideas between participants has been invaluable.
Smaki Kaszub on the Lipa Peninsula
Radosław Mankiewicz: Smaki Kaszub (Flavours of Kashubia) is a culinary project born from a passion for local traditions and the desire to share them with a broader audience. It’s part of the Lipa Peninsula resort, where experienced chefs prepare dishes using regional ingredients and traditional recipes.
Do you use traditional recipes or reinterpret them?
We base our cuisine on time-honoured Kashubian recipes, often passed down through generations – like pickled whitefish, Kashubian-style fishballs, or juniper pâté. At the same time, we adapt these dishes to modern tastes, blending tradition with innovation.
What does the “taste of Pomorskie” mean to you?
It’s the blend of authentic, local ingredients with traditional cooking methods. It’s about freshness, quality, and reviving forgotten regional flavours.
What are you most proud of?
We’re proud to share Kashubian food culture with people across Poland. Through our online store, we promote regional flavours and traditions.
Challenges and successes?
One challenge was adapting traditional Kashubian recipes into ready-to-eat products while preserving their authenticity. A big success has been the growing interest and positive feedback from customers about the taste and quality of our offerings.
What has the Pomeranian Flavour Trail brought you?
It has helped us promote our products to tourists and locals alike. The project has allowed us to run workshops and tastings that help keep Kashubian cuisine alive.
Podkówka in Kościerzyna
Lucyna Laskowska: For me, this was a completely new path. I grew up in a city and had no experience with rural life. My journey began when I met my husband – I had to learn everything from scratch. I started making cheese with goat’s milk, and eventually moved on to aging cheeses from cow’s milk. Cheesemaking workshops came later. I’m happy that people want to hear our story and learn how to make cheese step by step.
Do you use traditional recipes or reinterpret them?
We don’t have a cheesemaking tradition in the family, although cows have always been part of the farm. I try to show the many different ways milk can be used.
What are you most proud of in your work?
I’m most proud that, despite being a city girl, I’ve managed to run a farm together with my daughters. I keep developing our offer to make it an even more attractive place to visit.
What challenges have you faced, and what successes do you remember most?
The daily work with animals is always demanding – especially balancing it with everything else. One of my most memorable successes was hosting my very first cheesemaking workshop for tourists on our farm.
What has the Pomeranian Flavour Trail brought you?
Being part of this project has meant a lot to me. I’ve met wonderful people, and it helped me see my farm in a new light. Most importantly, it gave me confidence that I have great potential – and that I can put it to use.
The Pomeranian Taste Trail is part of the “BASCIL – Innovative Solutions for the Rural Food Production Sector to Diversify into Sustainable Culinary Tourism Services” project, co-financed by the European Regional Development Fund (ERDF) under the Interreg Baltic Sea Region Program 2021-2027.
