Łukasz Stafiej www.lukaszstafiej.pl

Szafarnia 10 Restaurant. Explore traditional flavors of Gdańsk

Although it has not been present on the culinary map of Gdańsk for long, since the beginning of 2015, Szafarnia 10 Restaurant has already managed to earn its name as one of the most prestigious establishments in the city. It is to a large extent because of the excellent head chef, Grzegorz Labuda, who in 2016 received the title of The Best Head Chef of Traditional Kitchen in Northern Poland awarded by the Gault&Millau Yellow Guide.

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Tourists and enthusiast of Gdańsk would not only like to enjoy breathtaking views of the historical city. They would also want to taste the city with all possible senses. For this, they should best resort to “Smaki Gdańska” (“The flavors of Gdańsk”) culinary guide, which is a sort of anthology of selected dishes and restaurants that constitute tradition and culinary history of the city. One of the “most local” appetizers is Baltic cod steak tartare with cod liver, compressed cucumber and white mustard sauce. It is served in Szafarnia 10.

The place provides a breathtaking view on Gdańsk marina. Although a bit off the King’s Road, a sort of intimate atmosphere gives charm to the restaurant. The head chef is Grzegorz Labuda, a well-known figure in the culinary worlds. He began his career at his home region of Pomorskie, in Jan III Sobieski’s Castle in Rzucewo, located by the Bay of Puck. From there, he transferred to Sopot-based restaurants Villa Sedan and Nadmorski Hotel, and, following that, to Poznań, and Mazury. – In his career, he has had the opportunity to cook for the president of the United States, George W. Bush, prime ministers of EU member states during the Polish presidency, as well as for finalists of Miss World – says Edyta Treder from Szafarnia 10 Restaurant.

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As head chef, Grzegorz Labuda has received numerous awards. He is a member of the prestigious Chaine des Rotisseurs, and vice-president of the Chefs’ Club Foundation. In 2016, he added another prestigious distinction: he has received the tile of the Best Head Chef of Traditional Kitchen in Northern Poland from the Gault&Milau Yellow Guide.

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“We are consequent in abiding to our golden rules: dishes are to be regional, composed from top quality, seasonal products” , say the owners of Szafarnia 10.

This is why menu is rich in sea fish from local fishermen, or purchased at fish markets, freshwater fish from lakes around Chmielno, fruit and vegetables from ecological farms near Pruszcz Gdański, and honey from Pasieka Dębowa apiary in Dębogórze.

What does the chef recommend? Duck tongues with kaszanka (blood sausage) made from white groats, with apple puree.

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Or wild boar chop with spelt croquet, pumpkin puree, and natural sauce.

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Those who seek more dire flavors may try roe steak tartare in beet sauce, with chocolate, pumpkin, and pickled pear.

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For those who prefer fish, there is Baltic trout with pearl barley risotto and fennel.

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Many of the products are prepared in the kitchen, which is by definition open to anyone who wishes to take a peek. Pate, aspic, stuffings, pastes, and mousses that serve as delicious appetizers for any table gathering are prepared on the base of recipes from “Domowa Paszteciarnia” (“Homemade pates”), a book by Grzegorz Labuda.

Szafarnia 10 is synonym to contemporary Polish cuisine, and Pomorskie culinary tradition. It is well-worth to visit it, to discover true flavors of Gdańsk.

 

Contact

Szafarnia 10, Gdansk

phone.: +48 58 600 85 00

e-mail: restauracja@szafarnia10.pl

www.szafarnia10.pl

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