Modern Polish Cuisine in Warsaw

We all know and love traditional Polish dishes  (or at least we hope you do), and we cannot argue against trying out some traditional pierogi or barszcz , but bear in mind, the last few years have seen a huge leap forward in the world of Polish gastronomy. The exciting changes are in a way a reflection of the major economic and social changes which have been underway in the country over the last 30 years, but especially during the last decade.

It's not often you can intertwine politics and food together, unless a politician has been egged by someone with 'opposing views', to put it lightly. But the reality is, the many chefs, restaurant managers and restaurateurs have all gained from years of experience, some of whom took full advantage of Poland joining the EU in 2004 to go work in restaurants all over the Europe (and the world!). Many started as trainee chefs, some left with previous experience, but they all took the time to gain knowledge, improve their skills, with some even working in the world's top kitchens. And when they came back, their talent was evident, and we're glad to say, you can go to some top class restaurants and experience some truly fantastic taste sensations. The approach is so simple, yet so effective. The chefs have set out to show off their experience through contemporary flare, while simultaneously honouring the classic cultural dishes of their childhoods. Simple ingredients, simple foods, given a slight but aesthetically stunning modern make-over. So what are the things to look out for?
 

LOCAL/REGIONAL INGREDIENTS

SEASONAL INGREDIENTS

Seasonal menus have become increasingly popular in some of Poland's top restaurants, and again, it is a simple but effective approach that leads to frequent and exciting menu changes which will always keep punters happy, while still retaining an element of traditional tastes, but still expressing exciting new flavours. Poland is quite unique in that seasonal products have never really been out of fashion, so it's always a pleasure to see some old favourites making a re-appearance from time to time!

CONNECTING WITH OLD TRADITIONS

The perfect example of seasonal products meeting old traditions becomes apparent in Autumn when menus are dominated by mushrooms such as the mighty ' Boletus edulis ' (PL: Borowik Szlachetny) or ' Chanterelles ' (PL: Kurki), which Poles love to go picking, both as a hobby and desire to use in all forms of preparation, from immediate cooking, drying for use in soups in winter, and to pickling! And with pickling, there arise jars of vegetables all grown in Poland, and to jams from seasonal fruits. But a particular old favourite has emerged in fine dining experiences: nalewki (homemade liqueurs), made from fruits and pine syrup.