When in Sopot, you don’t have to be staying at the Sheraton to visit the Wave Restaurant, which is part of the hotel’s facilities. Going down Monte Cassino Street, the most popular one in Sopot, you will reach the beach where dry land and the bay’s waters are linked by the famous pier. On the left, near from the entrance to the pier and right by the beach there is the Sheraton Hotel, the current owner of the famous 100-year-old Rotunda, which is now home to the hotel’s Rotunda Café. Also available in the hotel building are the Inazia Restaurant with excellent Asian cuisine, the 512 Bar with a vast selection of alcohols and cocktails, and the Vinoteque Sopot with more than two hundred wines on offer. This time I visited the Wave Restaurant in order to taste the new autumn menu.
The Wave is a modern restaurant whose décor draws on the marine atmosphere of the resort. Its offer includes Polish as well as international cuisine, all in an exceptionally modern style. Open kitchen, where you can watch master chefs at work, is certainly an attraction for guests. This is an absorbing activity, for the dishes are served and their ingredients matched in an extraordinarily fanciful manner. Everyone who has visited the Wave Restaurant says the cuisine there is top quality and will match the expectations of the even most demanding gourmets. Are they right? I experienced with my own taste buds that they are.
For an appetizer, I give try to an extraordinary composition of fish – a Matjes compressed in cranberry juice with apple, home-smoked eel, mint cucumber, salted salmon, and a sauce of potatoes and oil (37 PLN). The fish meat is fresh and melts in the mouth, and the composition of flavours is a great success. If you like fish, I strongly recommend this appetizer.
My main course is a saddle of venison with foie gras terrine, served with chestnut polenta, billberry and gooseberry preserve, pear cooked in red wine, roasted groats, and black elder froth (90 PLN). It tastes as fantastic as its composition sounds. The deer meat is perfectly tender and juicy. It makes an excellent match with the taste of black fruit and slightly tart gooseberry. The pear sharpened by the dryness of wine complements the whole. A very good dish.
I feel like a piece of cheesecake for dessert. In the menu, my attention is drawn by Kashubian cheesecake with goat cheese and chocolate, with date-and-gingerbread sponge and plum sorbet (25 PLN). Cheesecake with chocolate is, of course, a classic thing, and the addition of goat cheese is a good idea, rarely found in restaurant menus. The date-and-gingerbread sponge cake has a delicate texture and a spicy flavour. The manner of serving bewildered me for a while – it was so beautiful that it seemed a pity it would be eaten.
The arrangement of dishes on the plate and their taste qualities as well as the appropriate preparation of dishes – these are the fortes of the meals served at Sopot’s Sheraton Hotel. What more could one possibly want?
Text and photos: Joanna Ogórek
Wave Restaurant, Sheraton Hotel Sopot
Powstańców Warszawy 10, Sopot
phone: +48 58 767 1061
[mapa]ul. Powstańców Warszawy 10, Sopot[/mapa]