The way you spend New Year’s Eve is the same way you will spend the rest of the year. It has to be tasty to be good
The beginning, and – at the same time – the end. A moment of breakthrough. A moment for reflection, a moment of grand decisions, and new hopes. On 31st December, we say good bye to the passing year, and – as always – welcome the new one, with hope. What is it going to bring us this time? Is it going to be better? As they say: they way you spend New Year’s Eve is the same way you will spend the rest of the year. We can add: it has to be tasty to be good.
So, on 31st of December, gather around the table with us. This time, we’ll get out of the city to spend the New Year’s party off the beaten track. We have selected places that have souls – mansions, palaces, and a castle.
Pałac Ciekocinko is a hotel located in the heart of a historic park, surrounded by oaks, beeches, meadows, and grassy hills. Spending New Year’s Eve in such a place can be a memorable experience for all hotel guests. Especially that the head chef of 1906 Gourmet Restaurant, Paweł Dołżonek, is going to take us on an unforgettable, magical journey through a vast land of different flavours. – The New Year’s menu should include dishes that will make our loved ones smile. As head chef, I constantly search for perfect proportions, and balance. My dishes are usually influenced by some kind of a memory, weather, intangible thought. This is what the New Year’s menu should be like. Here, each dish should be a unique summary of current experiences, or a taste of future culinary adventures – says Paweł Dołżonek.
The head chef’s suggestion is cauliflower with white chocolate and black olive, and stewed chicory with goat cheese, wild apple, and red bell pepper essence. The menu also includes egg royale, grana cheese, and mushroom powder.
-New Year’s Eve dinner need to be splendid, paired with a good drink, and its culmination should be a delicious dessert, which guarantees wealthy, sweet life – says Renata Horczak from Pałac Poraj. – Appropriate attire, on the other hand, is said to bring luck with the opposite sex in the following year. Champagne is a must; large bubbles in the glass suggest great changes, tiny ones, on the other hand, are a prediction of peace and stability – she adds.
Pałac Poraj, located in a picturesque part of Pomorskie region, is famous for its excellent restaurant. Its head chef serves Polish pate in Swedish sauce, and pear Słowiński style (Slovinic style) – boiled rice with cinnamon and orange peel with clove-marinated pear. All is served with roasted walnuts with rum raisins. For meat lovers, there is confit goose leg in cherry sauce with traditional potato puree.
The head chef of the restaurant in Zamek Krokowa (Krokowa Castle) is certain that New Year should be greeted lavishly, in order to make the incoming 365 lucky. – On this day, we greet New Year with hopes. Next to a glass of good champagne, let us set meats, cold cuts, and wondrously red borscht. Let there be steak tartare, and marinated autumn harvests, and red wine-macerated beef goulash – says Ryszard Okoń.
New Year’s Eve dinner at Zamek Krokowa is rich in meat dishes. Among them is white wine-stewed tenderloin, with roasted black sesame, with rocket salad, and orange in red wine. To drink, pheasant broth with vegetable-stuffed pouches, then – veal with baked boletus mushrooms, truffle potatoes, and blueberry. As dessert, hazelnut roulade with chocolate mousse and raspberries.
And all that we will eat this evening, we’re going to get rid on the dancefloor. After all, it’s best to save your best dancing moves for New Year.