Mushrooms, meat and fruit. Unique gifts of nature straight from the woods of Pomorskie
Pomorskie is one of the most naturally diverse regions of Poland. Its wealth lies not only in access to the Baltic Sea, charms of the Bay of Gdańsk, Kashubian lakes, landscape parks and preserves, but also more than 650,000 hectares of forests. Many different forest products are a source of pride and a great excuse to use some of them to achieve culinary mastery.
Meat straight out of the woods is an idea coming from Sztuczka restaurant from Gdynia. Plates are dominated by deer sirloin bathed in chocolate ganache and served with carrots boiled in butter, jacked potatoes, pickled beetroot, fresh raspberries or edible dirt and beetroot gel. Diversity of flavors in this dish guarantees taste experience unlike any other.
Meat is also the food of choice of Pałac Poraj restaurant’s head chef. Roe haunch, marinated in red wine, herbs and spices and white vegetables tastes delicious. It is served with caramelized beetroot sprinkled with just a bit of cinnamon, fondant potatoes, grilled pear in home made blackberry sauce.
Wild boar roulades, stuffed with mushrooms from the Tuchola Forest, with smoked bacon, is a dish found in the menu of Kozi Gród in Pomlewo. The flavour of meat is complemented by delicious, rich red onion confit and an incredibly distinct rosemary sauce with chantrelles.
In the autumn menu of Szafarnia 10 restaurant from Gdańsk you will find delicate, wild boar cheeks marinated in red wine with a pinch of bison grass that will melt in your mouth. The meat comes with baked parsley and sunroot puree in blackberry sauce, and veal demi-glace accompanied by baked sunroot, onions cooked in white wine and baked beetroot.
But forest provides us not only with meat, but also mushrooms. They perfectly go with all kinds of foods, including fish, which may surprise a few people. The Old Brewery in Kościerzyna offers steam-boiled cod loin coated in powder from dried boletuses, served with impressive truffle foam. Served on pea puree with cabbage rolls with pearl barley and chanterelles, it has an intriguing flavor while remaining a light dish.
1906 Gourmet Restaurant in Ciekocinko Palace has thought of vegetarians. Local chef serves home made raviolo with a pinch of saffran, with encased liquid yolk. The dish is served with chanterelles fried on butter and olive oil, sprinkled with parmesan cheese and a some truffles.
Chanterelle souffle, on the other hand, can be found in the menu of Czarny Kos restaurant. On the green grass, that is a mix of spinach, kale, garlic, onions and dried tomatoes, the head chef places the chanterelle souffle. The dish is served with fresh garden herbs. If you are a meat-eater, you can order this with salmon or cod.
For gourmands, a cold dessert. In Biała restaurant, located in Bryza Hotel in Jurata, head chef recommends forest fruit semifreddo sorbet with fresh ground cottage cheese and fruit: wild cherry, aronia (chokeberry) and blueberries. This simple but delicious dessert is complemented by a kolach baked on the spot.
Meat, mushrooms, fruit – forest goods inspire master chefs and taste delicious. It is hard to resist the temptation and not to exploit what the forests of Pomorskie have to offer.