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This is what autumn & winter will taste like at the Grand Blue restaurant in the iconic Sofitel Grand Sopot.

We were invited to the presentation of the new autumn-winter menu and can confirm that it is a maritime journey full of fresh fish, seafood, succulent meats and seasonal local ingredients. It’s super tasty, stylish and sometimes quite surprising.

Grand Blue restaurant is located right at the seaside, inside the legendary Grand Sopot Hotel. Here, you can enjoy a tasty meal made from high-quality ingredients, which is paired with excellent champagne. The symphony of flavours in this elegant place is the concept of chef Tomasz Iwańca, who aims at combining family traditions with a modern approach.

What will surprise us on the new autumn-winter menu at the Grand Blue restaurant?

You will find cold appetizers such as seriola crudo with cranberries and Kashubian caviar or veal slices in white sauce, accompanied by tuna, Kartuski-style cucumber, spirulina and green vegetables.  As an accompaniment for cold starters  G.H. Umm Grand Cordon champagne was served. The warm appetizer was a plate of scallops with chestnuts, served with red cabbage, Jerusalem artichoke, potatoes and chorizo. It was perfectly paired with G.H.Mumm Grand Cordon Rose champagne.

Those who love warming soups and unexpected flavours will appreciate the sauerkraut cream soup with lentils, dried tomatoes and frog legs. To satisfy even the biggest appetite we recommend one of the main dishes: marlin steak with spinach, potatoes and sea asparagus. Perrier-Jouet Grand Brut champagne is an ideal accompaniment for both the soup and steak. Another delicious autumn-themed item is barramundi fillet, complemented by beans, vongole, apple and savory. The seasonal menu also includes game meat, in its most luxurious form. The chef’s suggestion is venison tenderloin served with quince and wild steppe porcini mushrooms. We were advised to pair the last two dishes with a glass of G.H. Mumm Grand Cordon champagne.

The dessert was the true cherry on top, or rather the ‘carrot on the cake’: a carrot-custard pastry with nuts accompanied by zucchini, pistachios and lemon. This unexpected combination won our hearts (or should we say – taste buds?) We wholeheartedly recommend this unusual dessert. We were suggested to pair it with a glass of G.H. Mumm Ice Xtra.

Fish, seafood and aromatic meat enthusiasts who appreciate tradition but are not afraid of new, unexpected combinations will appreciate the autumn menu at the Grand Blue hotel. The full menu is available here. Enjoy your meal!

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