Łukasz Stafiej www.lukaszstafiej.pl

Traditional and modern. Gdański Bowke restaurant

On the one hand, there are strong references to tradition. On the other, visible modern culinary trends and inspirations. We can risk a statement that food served in Gdański Bowke restaurant is an original and extremely delicious paradox.

-Gdański Bowke has always provided the best and oldest Kashubian recipes, dressed in modern outfit. I would like my cooking to be both traditional and modern – says Marcin Faliszek, executive chef at Gdański Bowke restaurant.

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Owners of the restaurant mention tradition on every step. They point out that Gdański Bowke allows to feel the vibe of a harbour city from 200 years ago. The experience deepens when you’re enjoying traditional, Polish cuisine and best liquors. There are plenty of the latter here: from classic, Gdańsk vodka, such as Machandel or Goldwasser, through beer from local, craft breweries, and home-made tinctures (rowan, plum, or date, among others). As we all know, a harbour without liquor is no harbour.

However, although liquors were crucial, they were nothing without decent food.

So, what does Gdański Bowke have to offer this season? – For a starter, I recommend crayfish in white wine with garlic and chilli. A simple dish, deeply rooted in the region’s cuisine, with pronounced flavour – says Marcin Faliszek.

Main courses include, among others, wild boar bacon with baked young parsley roots and string-bean in red wine sauce, or beef loin in pepper sauce with Kashubian strawberry, pickled vegetables, and baked potato.

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Speaking of Kashubian strawberry. There is no better place than Gdański Bowke restaurant to enjoy this delicious fruit prepared in the traditional way. When it comes to desserts, the executive chef also enjoys treating guests with raspberry, a fruit that is best served on hot, summer days.

Just like it was years ago, cooks and chefs in Gdański Bowke aim at preparing as many ingredients as possible on the spot. This is why, each day they bake home-made bread, make pates, as well as pickled cucumbers. They also process meat that later becomes part of many dishes. A fine example would be goose stomachs, which undergo processing to later become powder that serves as decoration, and an ingredient that gives dishes their final flavour.

Since Gdański Bowke restaurant is located on the most frequented walking route of the Main Town, visiting it is a must. Also because of its décor and the legend of Bówke, which is a mandatory lecture while in Gdańsk.

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Photos: Lukasz Stafiej (www.lukaszstafiej.pl)


ul. Długie Pobrzeże 11

phone: +48 58 380 11 11

email: info@gdanskibowke.com



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