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It has been published for more than 50 years and, next to the Michelin guide, it is considered a worldwide oracle of catering industry. It dictates culinary trends and suggests restaurants that serve best meals. Another edition of the famous Gault & Millau guide has just been released. In 2018, its pages include recommendations for 580 Polish restaurants, and 160 Polish regional products. Strong presence of products from Pomorskie region once again proves that culinary business at the Baltic Sea coast is thriving.

-The Yellow Guide is developing along with Polish catering industry, and Polish catering industry develops along with the Yellow Guide. We have almost 600 recommendations this year, and there are many new faces among the chefs. A trend for local products and renaissance of traditional, Polish inspirations is getting stronger. This is one of the reasons we have decided to drop hotel recommendations, and focus on expanding the list of regional products and local market initiatives. We are also currently working on introducing POP category: recommendations for less formal, more entertainment-focused venues, which at the same time offer high quality and brilliant concepts – says Justyna Adamczyk, editor in chief of the Gault&Millau Yellow Guide in Poland.

In order to be listed in the Gault&Millau guide, and become part of the elite group of top Polish restaurants, there is a lot of work that needs to be done. First and foremost, the quality and uniqueness of a place have to catch the eyes of the Guide’s experts. Then, there is the greatest challenge of all: you need to prove yourself in front of the inspectors who, anonymously, visit restaurants and meticulously evaluate them. Beginning from the exterior of the building (if it’s inviting, or maybe not), through quality of service, to taste of desserts. They visit around 1,000 places, but less than half of them will make it to the guide. These are true jewels in the crown of catering industry.

The highest-rated restaurant in Gdańsk is Metamorfoza. The experts point out not only the excellent approach to fine dining, but they also note high quality of ingredients that are used to create dishes in Metamorfoza.

The list also includes Kubicki Restaurant, which will be celebrating its 100th birthday in 2018.

-Every award is a reason to celebrate, but this one in particular. I’m very well aware of the fact that Kubicki has been listed among 580 best restaurants in Poland. This makes us feel part of an exclusive group, an elite. Such commendation also motivates us to keep on pushing forward, and raising our standard. At the same time, entry in the Yellow Guide guarantees new guests. There are many active amateurs of culinary tourism who travel where the guide recommends them to – says Damian Mazurowski, head chef in Kubicki Restaurant in Gdańsk.

Szafarnia 10 Restaurant also maintains its high standard. Here, the head chef is Grzegorz Labuda. Like last year, the restaurant received a recommendation in the Guide. Year after year, the restaurant receives more toques, which are symbols that confirm the quality of a particular restaurant.

-For me, it’s a sign that we have taken the right direction, one which is appreciated by both guests and inspectors. After I took over Szafarnia 10, we received a commendation after a few months, one toque – after another full year, and two toques in the third year. This proves that our team have adjusted, that they understand our philosophy of running the kitchen, and goals that we plan to achieve. Everyone on the team feels satisfaction, everyone identifies with the restaurant and knows that this place’s success is also their own. It’s also an investment for the future – says Grzegorz Labuda, who in 2016 received the award for the Best Head Chef of Traditional Cuisine in Northern Poland (also by the Gault&Millau Yellow Guide).

Among other honourable mentions from Pomorskie, there are also Gdańsk-based Correze restaurant, 1906 Gourmet Restaurant in Pałac Ciekocinko, Nordowi Mól from Puck, and Secretariat, Polskie Smaki (Polish Flavours), and Bulaj from Sopot. In Gdynia, restaurants like Krew I Woda, Sztuczka, and Biały Królik.

-I’m proud that once again, Biały Królik Restaurant, which I work in since its beginning in 2015, made it to the Gault&Millau Yellow Book – says Marcin Popielarz, head chef of Biały Królik. – It’s certainly an important commendation for any head chef, which confirms that he took the right direction and his efforts have been noticed and appreciated by others. It’s even more satisfying to note that year after year we have been receiving higher marks, this time – three toques and 15.5 points. This confirms that I was right in choosing the way to develop this restaurant and its cuisine. We need to remember that this is the effect of my entire team’s work, of which I’m immensely proud – he says.

The Gault&Millau Yellow Guide is a must-read for all gourmets, as well as people who simply appreciate the joy that eating delicious food gives.

The guide promotes not only the most talented chefs, but also honours those who attach great importance to Polish tradition, and promote local products and regional producers.

Main photo Gault&Millau Polska

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