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Traditionial cuisine served in Stary Browar Kościerzyna (Kościerzyna Old Brewery) is created according to traditional recipes, compiled in the past by people indigenous to the region of Kaszuby. Stary Browar Kościerzyna is one of the most popular and recognisable places in the region, which serves mainly dishes from Kaszuby.

Stary Browar Kościerzyna Słodowa 3, 83-400 Kościerzyna, Polska http://www.starybrowarkoscierzyna.pl biuro@starybrowarkoscierzyna.pl + 48 58 680 07 75

Stary Browar Kościerzyna Restaurant has been for many years named as one of the most appreciated in Pomorskie. Owners of the place, together with its head chef have always done their best to ensure that the name of the best regional restaurant is maintained.

Today, the culinary side of Stary Browar Kościerzyna is managed by Adam Łojek, a head chef with 30 years of experience in the industry. He knows dishes of different countries of Europe very well, including Italy, Greece, Portugal, and Spain. Of course, he also has deep understanding and knowledge of cuisines from different regions of Poland: Śląsk, Mazury, Mazowsze.

-I find our region’s cuisine fascinating – says head chef Adam Łojek. – I have discovered many different kinds of Polish and European cuisines, but cuisine of Kaszuby is still and unexplored land to me. As it turns out, in terms of culinary experiences Kaszuby have a lot to say, which I find very interesting. Despite years of experience, I want to learn more about, and explore our region’s culinary heritage – he adds.

Stary Browar Kościerzyna Restaurant serves regional dishes with elements of fusion cuisine. Guests can expect classics with modern accents. One example of such a combination is the traditional beer soup, based on natural beer brewed on the spot. The head chef enriches this mixture with egg, chicken, chilli peppers, and croutons.

For starters, the head chef offers the classic Kashubian jar – aspic with turkey stomachs, pork tongues, and pork knuckle, sealed in a jar. Meat is cooked in broth, which is then used for making the aspic. Zylc, because this is how the dish is called, is glazed with vinegar and served with dark bread from local bakery.

For the main dish, the head chef suggests stove-roasted cod. This dish is unique because of addition of plum butter. – We prepare a special pulp, using dried plum grated with butter. Everything is served with a classic, Kashubian potato babka – explains Adam Łojek.

Despite the fact that Stary Browar Kościerzyna serves dishes according to historical, regional recipes, you will not see many fried dishes here. The only exception is the traditional pork chop, which is fried using lard.

As the name suggests, the Kościerzyna-based restaurant is also a brewery. Currently, there are eight kinds of beer produced in the brewery, including: lager, dark beer, red lager, wheat beer, and IPA. In the near future, we are going to introduce a 0%, non-alcoholic beers to cater to the needs of drivers visiting our restaurant.

So, when tasting the head chef’s delicacies, you should pair them with one of the locally produced beers. Even more so if you consider the fact that water used in brewing comes from a local spring. Beer is brewed using traditional methods, and it will satisfy even the most demanding beer aficionados.

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