– We offer high quality regional Polish, even old Polish, cuisine. We are not afraid, however, to be inspired by gourmet cooking. We want to stand out in the crowd – says Tomasz Szydzikowski, head chef of Zielona Brama restaurant in Przywidz. The chef’s specialty are freshwater fish from the neighbouring lakes, delicious guineafowls purchased from befriended farmers, veal, beef, and goose meat that has made Zielona Brama famous throughout the region. In July, 2016, stuffed goose prepared by Tomasz Szadzikowski received the Amber Laurel of the Marshall of Pomorskie Voivodeship during Pomorskie Smaki (Taste of Pomorskie) competition.
Goose meat from Pomorskie served in Zielona Brama restaurant in Przywidz is best proof of inspiration by traditional, old Polish cuisine. Years ago, no grand event was possible without goose on the table. However, for reasons unknown, goose meat was forgotten. Luckily, recent years have brought a revival of popularity of goose meat in Poland. It is passionately promoted by Zielona Brama restaurant. Aside from traditional lunch meals, such as aforementioned stuffed goose in cranberry sauce, the restaurant serves less obvious starter: goose steak tartare on wholegrain bread, with Cartusian gherkin and home-made preserves.
A special duet has been prepared for fish lovers: sea trout and cod. The fish are served with jasmine rice, green peas, and tomato and fresh herbs salad.
And for dessert, an evergreen: chocolate mousse with raspberry jam.
– We try to use ingredients and recipes that have been forgotten, solutions that will make especially young people discover traditional, Polish cuisine. Young people that visit us with their families come across many meals for the first time in their lives. No-one cooks or bakes like that anymore in their homes. That is why I assumed a role of an educator. I always tell guests what they eat, how was the meal prepared, etc. Our role is culinary education – says Tomasz Szydzikowski.
The head chef can and likes to surprise his guests. Fish baked in oven-pans, bread straight from the oven: folk products in Zielona Brama work like a magnet. All this, and more: hand-made pates, jams, and liqueurs (elderberry flower is among guests’ favourites).
– For me, countryside and folklore are unlimited sources of inspiration. This is also how I cook, by drawing from traditional, rich cuisine. I don’t introduce fusion. I prefer to put on a plate a product on the plate that will be delicious and surprising in its flavour. At the same time, the visual aspect of a dish is equally important to me. This is why the plates I serve are rich, full of flowers. The dish, and the surroundings that we are in should complement each other – adds Szydzikowski.
Zielona Brama restaurant is situated within the Center for Sports and Recreation in Przywidz. Before WWII, it used to be a palace, but after the war the building sustained severe damage. After years of decay, it was renovated. New owners, Mrs. and Mr. Krzyżanowscy, brought back the former, palace spirit. What is most important, although the decor is palace-style, it invites with its homely, casual atmosphere, where guests can feel at home. Today, the complex also houses a stable, hotel, guesthouse, an Indian village, and a ski resort. Weddings and other large events are also organised inside.
Gdańska 26, Przywidz
phone.: +48 58 682 51 55