A herbal liqueur with cardamom, cloves, cinnamon, lavender, coriander and juniper, suspended with flakes of 23-carat edible gold. First distilled in Gdańsk in 1598; the Der Lachs brand name followed in 1704.
Where to eat it: 3 restaurants across 1 city.
Ambroży Vermöllen, a Dutch Mennonite from De Lier, took Danzig citizenship in 1598 and began distilling the herbal liqueur that became Goldwasser. In 1704 his grandson Salomon moved production to a Breitgasse (today ul. Szeroka) house whose salmon (Lachs) sign gave the brand its Der Lachs name. Catherine the Great and Peter the Great drank it, and the recipe still ships under Der Lachs.
Goldwasser in Gdańsk sits in a 15th-century tenement on Długie Pobrzeże, named for the liqueur first distilled in the city in 1598. Traditional Polish cooking, fresh fish, and the actual Goldwasser poured at the table.
Signature: Duck, Edible-gold steak
Order: Duck with red cabbage, with a glass of Original Danziger Goldwasser as the closer.
Tip: The Motława-side terrace from May to September is the best seat in the room.
Eliksir in Gdańsk was the first Polish restaurant awarded a Michelin Green Star, recognising the zero-waste kitchen Paweł Wątor and Mateusz Trzeciak run. Foodpairing with house cocktails is the format.
Flisak '76 in Gdańsk has run a Chlebnicka cocktail-bar institution since 1976, now under the third generation. Late kitchen for snacks, the city's most-cited late-night drinks list.
Try: Classic cocktails and bar snacks
Tip: Reservations recommended after 22:00 on weekends.
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