Cheeses in restaurants in Pomorskie

They are exceptionally healthy and have an original flavour. Homemade, as produced in organic farms, they ensure the highest taste experiences. Properly processed and composed goat’s and cow’s cheeses – another treasures of Pomorskie, constitute a fantastic complement to many dishes, which is proved by different cuisines of restaurateurs in Pomorskie.

As it turns out, an experienced chef is able to conjure up the least expected dishes from cheese. So the restaurant Stary Browar Kościerzyna offers a traditional appetizer in a modern form. Nut cow’s cheese sticks from Osada Burego Misia dipped in sesame seeds are the main ingredient of this dish. They taste delicious served with an extremely intense pungent ginger chutney from pears and Kashubian cranberries, fresh vegetables and herb dressing.

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Kozi Gród serves roasted beet carpaccio accompanied with goat’s cheese and wild garlic from Kaszubska Koza. In addition, there is saddle of venison marinated in red wine and herbs as well as raspberry vinaigrette. It’s a light dish – an ideal appetizer.

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In turn, the restaurant Biała from Jurata as a starter offers a baked long-ripening cheese served with a locally collected composition of various herbs, among others, sorrel, ground ivy or angelica. For those who prefer soups it is worth trying cold soup made on whey with beetroot leaves, radishes and nettle. Kashubian crayfish are an unusual addition to the soup.

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Goat’s cheese blends well with lettuce and various dressings. Natural Kashubian goat’s cheese from Kaszubska Koza, grilled in the frying pan and dipped in the rich variety of lettuce, is a proposal of Zielona Brama from Przywidz. You will find on your plate, among others, oakleaf lettuce, iceberg or red-leafed sorrel. This is accompanied with raspberry tomatoes, sweet raspberries and sauce made from them, which binds all the ingredients. This is a perfect snack for those who watch their figure or simply wish to have a light, refreshing dish.

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Salad with goat’s cheese from Kaszubska Koza can also be eaten in Kokieteria in Gdańsk. The cheese is accompanied with filleted orange, sugar beet, and all that is served on mixed lettuces. They include: wood sorrel, sugar peas, radicchio, romaine and frisee lettuce. The whole is complemented with an apple vinaigrette and a hint of lemon verbena.

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A light salad is also promoted in Brovarnia. We will eat here a salad from young spinach, goat’s cheese with black pepper and caraway, beets, pine nuts, and nut-lemon vinaigrette. The dish is easily digestible and perfect for summer season.

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Zucchini flower stuffed with goat’s cheese from Kaszubska Koza is a proposal of 1906 Gourmet Restaurant, which is located in the Ciekocinko Palace. Vegetable tempura is served with an emulsion from pepper and basil.

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The main course with goat’s cheese is bound to tempt every gourmand. Restaurant Kubicki combines goat’s cheese from Kaszubska Koza with smoked roast beef and mango sorbet. The whole is completed by arugula, red-leafed sorrel, amaranth as well as parsley oil powder, and marinated chanterelles. For a refreshing taste it’s also worth trying cold soup with egg and goat’s cheese.

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Kashubian lamb with goat’s cheese coming from the same region in the form of an emulsion, on sauce from chicory coffee, accompanied with parsley mashed potatoes and parsley sorbet is a dish which can be found in the restaurant Filharmonia. The whole is served on edible soil of olives and dill.

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Restaurant Nordowi Mól recommends their own salad with goat’s cheese, marinated beets, nuts and ripening ham made on the premises as well as raspberry sauce. For the main course you can try chicken breast stuffed with cranberries and baked with goat’s cheese, topped with hollandaise sauce and accompanied with potatoes fried in goose fat.

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On the other hand, sander served on broad bean stew with buckwheat, goat’s cheese crumble and sauce with a hint of coffee flavour is the original proposal of the restaurant Gdański Bowke in Gdańsk.

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Or perhaps cheese for dessert? The restaurant in the Poraj Palace offers two types of cakes. To start with, try a classic Viennese cheesecake with cheese from the dairy cooperative in Perlino and blue honeysuckle berries. Afterwards it’s time for “Dąsy Hrabiny” – a dessert from oats, dark chocolate with a cheese mass and a touch of whipped cream.

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Cheesecake in a more sophisticated form is proposed by the chef of the restaurant Wave in Sheraton Sopot Hotel. Cake from goat’s cheese is served with a date sponge cake, strawberries, wild strawberries and beet chips.

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A cheese board served by the chef of the restaurant Czarny Kos in Borkowo can be considered a snack or dessert. Gourmands will definitely appreciate Słuńcownikowy, Frisztikowy and Górowi cheese from Osada Burego Misia, served along with nuts dipped in syrup from pine shoots and dressing from smoked plum. Cheeses and sweet dressings blend perfectly with beer or wine, and they are an interesting alternative to typical snacks.

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Many chefs admit that cheese is one of the most graceful products they work with. Depending on the spices and ingredients which they are combined with, cheese can be mild or extremely intense in flavour.


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