With a mix of Central European cultures that have come and gone over the centuries, Gdańsk and the Tri-city area in the 21st century offers a cross-section of unique drinks and dishes that continue to delight locals and visitors.
Gdańsk and the surrounding area has been on the map for well over a millennium, though it has changed hands between Poland and Germany a number of times and, while it has occasionally been a sore point in history, the legacy of gastronomy and brewing culture is something that Tri-city holds dear. Another legacy of this cultural crossroad is the land of Kashubia - a historic region of Pomerania to the west of Tri-city, inhabited by the Kashubian ethnic group who, culturally and linguistically, have a foot in both worlds as well. Making their presence known in town, there are opportunities to sample Kashubian cuisine in various restaurants and food stalls in the summertime.
Polish Cuisine
Pierogi
The national dish of Poland, the Tri-city loves its fill of Pierogi (dumplings) with many different fillings. The most popular are Ruskie (Russian - with potato and cottage cheese), Z Kapustą i Grzybami (with pickled cabbage and forest mushrooms), and Z Mięsem (with meat). There are plenty of other variations can be found - keep an eye out for Z Dorszem (with cod fish), which is a local speciality, and chocolate and fruit pierogi can be indulged for dessert!Where to try: Mandu Pierogarnia, Vis a Vis
Pajda ze smalcem
Poles, but particularly Pomeranians, love to slather savoury smalec (ENG: animal fat) on their bread, and chunky lard with bread is a popular complimentary starter at restaurants. In summertime pajda ze smalcem is almost as popular as ice cream, and is served from street food stands on large slabs of sourdough bread with pickles. A meal in itself, if you don't indulge in meat, you might be able to get your pajda (Polish for a large hunk of bread) z masłem cznosnkowym (with garlic butter), which is also delicious.Where to try: Tri-city food fairs and street food stands .
Fresh fish
While it may seem obvious, we thought we might as well say it aloud - the Tri-city is on the Baltic Sea, therefore you're right at the source of Poland's fishing industry. A key ingredient in Kashubian cuisine, as well as keeping Fridays holy all over the country, there's no better place to indulge in Northern European fish than right here. Popular catches are Flądra (Flounder), Salmon (Łosoś), Dorsz (Cod), Pollock (Mintaj), Mackerel (Makrela), Sprats (Szprotki), and, of course, Śledź (Herring).Where to try: Zafishowani, Gdańsk Market Hall, Targ Rybny
Kashubian Cuisine
Śledź Po Kaszubsku
Arguably the most recognisable dish from the region, Śledź Po Kaszubsku (ENG: Kashubian-style Herring) combines two of Kashubia's favourite ingredients - Herring and Raisins. Variations may have pickles, cream, tomato sauce, and even chopped apple thrown into the mix, but the first two are essential!
