Poraj Palace

More than a hundred-year-old Poraj Palace situated near Łeba is a perfect location for both a short family outing, and a longer stay as well. The complex has been famous for its traditional Polish cuisine cooked in a quaint, original way for 16 years now. Always fresh fish, classic soups, and traditionally cooked meat are the hallmarks of Poraj Palace.

Poraj Palace is a quiet, family place surrounded by a large garden and three ponds. Among the greenery, just 15 km from the Baltic Sea coast, you can spend some magical time far away from the bustle of the city.

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The owners of Poraj Palace took care of every detail: the interior is tastefully decorated, without pomp, faithfully echoing the style of the early twentieth century. In the complex you will both find the place for active leisure (including a tennis court) as well as be in touch with art – in the mansion garden there was built an art gallery with sculptures of Polish and foreign artists.

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The owners’ dedication to the cause has already been recognized several years ago. In 2003 Poraj Palace won the first prize in the national competition for the agribusiness farm, and trout rolls with horseradish butter were praised by Maciej Kuroń himself.

Cuisine is the greatest strength of Poraj Palace. Not surprisingly, after all chef Leszek Kaźmierczak is in charge of cooking – years ago he was one of the main chefs in the Polish Inn in Budapest.

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Fish reign here

In Poraj Palace there are served different species of fish, which are caught in a nearby river Łeba and in the Baltic Sea. Healthy-looking herring, cod straight from the fishing boat, pike, zander, perch and bream – all the fish can be eaten here depending on the season and their availability. Trout in a cream sauce is available on the menu all the time. A simple, traditional dish served with potatoes and salads makes you think of the tradition of the Pomeranian cuisine.

Herring with cranberries is a perfect appetizer composed by the chef many years ago. Marinated in vinegar and cranberries for a long time the fish is so tender that it melts in your mouth. Served with a mix of almonds, raisins and honey it seems to have a sweet taste but its typical character remains.

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There are soups too

Creamy and delicate – that’s what white borscht served in Poraj Palace is like, a real jewel among the Poraj’s soups. It’s an unusual soup: creamy, made without any fermented rye flour, with cut egg inside and served in a bread bowl. What gives it its characteristic flavor is homemade sausage, smoked using traditional methods by the owners or by friends from a neighboring butcher’s shop, and horseradish collected in a home garden during the season.

Smołdzińska soup, which is a popular hangover soup, creates a real sensation – especially the day after a hearty feast. This soup is typical of the regions surrounding the Slowiński National Park, made on the sauerkraut juice stock. It’s served with honey mushrooms from the backyard forest and cheese toast. The soup has a distinctive taste – at the beginning it seems sour, but after a while the acidity is broken by mushrooms and a ‘magic ingredient’ of the chef.

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Poraj Palace is popular with a hunting fraternity. In spring and winter you can meet here hunting enthusiasts from the USA and Scandinavia. On cold evenings, especially around the campfire, there reign not only hunting stories, but also a hu-hu cocktail. It is a red wine-based drink with the addition of white vodka and spices – oak root, thyme, wormwood and a little butter. It’s a traditional beverage originating from Słupsk, always consumed hot.

In autumn it’s worth coming here to try the roasted meats prepared in a traditional way – e.g. old Polish pork loin with prunes, Beelzebub roast beef, the ham of wild boar, haunch of a deer or wild boar liver with apples and honey.

The old Pomorskie tradition in a modern, original form – you should visit Poraj Palace just for those few reasons.



Poraj 5, Wicko

phone.: + 48 59 861 17 71

e-mail: poraj@poraj.org



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