Tłusta Kaczka – Old Polish cuisine with a hat from Gault-Millau

In principle, the restaurant was supposed to be a hallmark of classic, Polish cuisine, with a new, different approach. For several years that it has been functioning, since 2012, it has not only managed to restore the former glory of Polish culinary art, but has also gained acclaim of the prestigious Gault-Millau guide. Gdynia-based restaurant Tłusta Kaczka (Fat Duck) is a place you just have to visit.

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From the very entrance, you will be amazed by the restaurant’s interior. Located at the Tri-City’s main communication artery, and at the same time a bit secluded from the city’s commotion, it is a perfect place to slow down after having struggled with the pace of every day life. A wooden, pine bar, boards on the walls, minimalist, but elegant ornaments, and a red-brick fireplace make up a cosy atmosphere, somewhat reminiscent to that of a clearing in the middle of a forest on a sunny summer afternoon. An old piano that is inside only adds this special touch to the interior. You can listen to its enchanting sound over dinner each evening. And the wooden terrace with a view on trees and the neighbouring golf course will take your breath away.

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Menu in Tłusta Kaczka restaurant is changed twice each season of the year, guaranteeing that meals are prepared only from fresh, seasonal products. There are two distinct categories of meals in Tłusta Kaczka: the classics, known to almost everyone, such as roast duck or sour rye soup; and the original meals invented and prepared from scratch by the Head Chef, very often based on innovative recipes but with use of local products.

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As a starter, the Head Chef recommends salmon steak tartare with thick mustard sauce, smoked in cherry and alder, with potato blins, fennel salad, sour cream and apricot mousse.

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You should also try stake tartare made from deer meat marinated in red pine mushroom oil and bison grass vodka, served with chanterelles, pickled shallot, wheat toasts, kale crisps and sous vide yolk.

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The flagship dish of the restaurant is, of course, sous-vide duck (delivered there twice a week) prepared a la minute, stuffed with apples, garlic and marjoram, served with fried potatoes with onion and marjoram, red cabbage braised in wine with raisins and cranberry-currant sauce.

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The essence of exquisite flavour is hidden in the sous vide goose breast in smoked salt with scorzonera puree, fried scorzonera, cherry sauce, caramelised cherries, and millet groats.

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Dessert aficionados cannot walk indifferently past chocolate cake with a pinch of beetroot puree, warm chocolate sauce, craft gingerbread and poppy seed ice-cream, smoked plum with brandy and rosemary, and beetroot crisps.

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And while your waiting, enjoy traditional Polish specialties, meticulously displayed on the wooden counter of the main room.: home-made bread, lard, pickled vegetables, flavoured olives, and pates.

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-One of the principles of our philosophy is preparing everything from scratch. We bake bread according to our own recipe. We prepare the pate ourselves, as well as our exquisite lard. Sour rye soup is another fine example: it is prepared from rye sour that we prepare ourselves, home-made white sausage, bacon smoked on the spot, or grated horseradish that we prepare during the season. We also season our meats and smoke fish, prepare our own ice-cream to go with desserts. Sauces and broths simmer and are reduced at nights in the restaurant’s kitchen. When it comes to preparing food, we do not use any intermediates – says Tomasz Mrozik, head chef of Tłusta Kaczka restaurant.

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The owners have imagined Tłusta Kaczka becoming a culinary hallmark of Pomorskie.

– We always strive to include on the menu dishes that can be associated with tradition of Pomorskie or Kashubia. Providing regional products, and meticulously tending to the way they are served, we try to showcase the importance of Pomorskie on the culinary map of Poland. Quality and world-class standards of service are aimed mainly at arousing local and tourist guests’ desire to further explore the region – says Tomasz Mrozik.

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Guests’ appetite are further worked up by fine wines, carefully selected by on of the top sommeliers from Tricity, Marcin Łysakowski. If looking for something more potent, Tłusta Kaczka offers a wide range of alcohols, also those of higher quality – from the sensual Calvados, through smooth Armagnac, to fine Ardbog, and top-class Polish vodkas. Guests often indulge in home-made liqueurs and Polish beers.

Once a month, thematic tasting dinners strongly connected with traditional Polish cuisine take place in Tłusta Kaczka. They are inspired by old regional cook books, and take guests back to historical feasts of the nobility and royal families.

So, do you need any more reasons to visit Tłusta Kaczka?

 

Kontakt:

Spółdzielcza 2, Gdynia

phone.: + 48 58 580 08 08

e-mail: rezerwacje@tlustakaczka.pl

www.tlustakaczka.pl

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