Top head chefs from all around Poland, delicious signature dishes, prepared by top-of-the-tops, highest quality of products and alcohol, excellent fun, and unique atmosphere. All this isn’t enough to describe the 2019 edition of “Yellow Guide” Gault&Millau Poland gala. Already the fifth edition of the event, it was held in Gdańsk.
-We are developing, as is Polish gastronomy business. Tricity and Pomorskie can boast new interesting culinary concepts, countless excellent chefs, and quite a bit of avantgarde. There’s plenty to eat, plenty to drink, and there are many places to have fun – says Justyna Adamczyk, editor in chief of the Gault&Millau Poland “Yellow Guide”.
The distinct, yellow book is, next to Michelin’s red guide, the most important culinary roadmap. The “Yellow Guide” is already 50 years old and is published in 25 countries. Its creators set out on a mission: to promote the best cuisine that defines national identities. Each year, specially trained inspectors visit more than 1,000 restaurants to point out the most valuable of them and publish them in the guide. Restaurant staff have no clue: inspector’s visit is always anonymous.
The Gault&Millau Poland 2019 Yellow Guide contains entries on 640 restaurants, and 170 POP places (top cocktail bars, wine bars, cafes, street food confectioneries, and avantgarde bistros). A list of top 200 best regional products was also assembled. Many of the spots received “hats” , special distinctions that affirm high quality of a restaurant. Aside from being presented in the “Yellow Guide”, receiving points and hats, the best head chefs received rewards in 5 different categories.
The greatest success belongs to chef Bogdan Gałązka, who was awarded the title of 2019 Best Traditional Cuisine Chef. For 10 years he has been in command of the kitchen at Gothic Café&Restaurant in Malbork Castle, where he has been constantly proving that culinary tradition can go hand in hand with modern trends. – This distinction is even more important because of the fact it was awarded on the 100th anniversary of Poland’s independence, thus bonding it even more with our culinary identity – says Justyna Adamczyk.
Bogdan Gałązka received his title together with Maciej Nowicki, head chef of the restaurant at King John III’s Palace Museum in Wilanów. What is important is that Gothic Café & Restaurant received two hats in the Guide.
Three hats, an equivalent of one Michelin star, was awarded to Biały Królik Restaurant in Gdynia. Guide’s experts appreciate skills and knowledge of modern cooking techniques of Marcin Popielarz, who was nominated to the title of 2019 Head Chef. – 16 points in 2019 Yellow Guide confirms that, year to year, Biały Królik restaurant that I’m in charge of increases its level. On the other hand, the nomination to the Gault&Millau Head Chef award another year in a row proves that I keep on working hard in consequently realising my professional goals. This was a great year for me, with an absolutely thrilling moment, the finals of San Pellegrino Young Chef in Milan. Ahead of me, there are new challenges connected with the opening of Leśny Dwór (The Forest Court), a new hotel and restaurant complex in the picturesque town of Sulęczyno – says Marcin Popielarz.
A distinction was also awarded to Gdynia-based Sztuczka restaurant. Its culinary rhythm is dictated by Kamil Kołodziejski and Rafał Wałęsa. The guide notices short, but varied menu and points to seasonality of products used in the kitchen of Sztuczka restaurant.
Three hats were also awarded to Mercato restaurant at Hilton Hotel in Gdańsk. It is worth reminding that its head chef, Paweł Stawicki, received the title of the Chef of Tomorrow in 2018. During the last edition of the contest, he was nominated for the Head Chef of the Year. – Such a distinction two times in a row is a great honour. I am glad that this every day’s work is appreciated. This gives me motivation to act, although not as much so as satisfied guests – says Paweł Stawicki.
1906 Gourmet Restaurant in Pałac Ciekocinko received two hats. The head chef, Paweł Dołżonek, was commended for his imagination and culinary sense.
Two hats were also awarded to two Gdańsk-based restaurants: Correze (head chef Krzysztof Gradzewicz), and Szafarnia 10, where the head chef and owner is Grzegorz Labuda.
One hat was awarded to several restaurants. Among them were the oldest restaurant in Gdańsk, Kubicki, with head chef Damian Mazurowski, and Zafishowani, with Daniel Chrzanowski. Among other awarded chefs was Mariusz Pieterwas from Gdynia-based Krew i Woda restaurant. Other restaurants included three Sopot-based restaurants: Projekt 36 (head chef Mariusz Leszczyński), Secretariat (head chef Tomasz Górniak), and Café Polskie Smaki at Sheraton Sopot Hotel (head chef Krystian Szidel).
Other awarded restaurants include, among others, Nordowi Mol restaurant and Sopot-based Bulaj restaurant.
The fifth, 2019 gala of Gault&Millau Yellow Guide was held in Gdańsk. AmberExpo hosted hundreds of top head chefs from all around Poland. Alltogether, 1,500 guests participated in the gala on the 26th of November, 2018. The partner of the event was Pomorskie region, which has been for years consequently promoting regional cuisine in Poland and all around the world.