Cream-finished Pomeranian fish soup built on a stock of Baltic cod, pike-perch and herring, often with mussels added when in season. The everyday-luxury soup of the Tri-City.
Where to eat it: 4 restaurants across 1 city.
The Kashubian fishing villages have built fish soup on whatever the day's catch yielded; the cream-and-mussel version solidified in Gdańsk restaurants through the Free City era between the two World Wars. The base is always cod, Baltic herring or pike-perch trimmings, slow-simmered with leek, carrot, potato and a finishing splash of cream. Witómë and Restauracja Filharmonia run the most committed versions today, with seasonal additions of fresh mussels when the boats land them.
Common allergens: Fish, Shellfish, Dairy, Egg
Tip from the editors. The egg-yolk-and-cream finish is the Kashubian distinction; without it you have generic fish soup. Vinegar before the cream stops the yolks setting.
Witómë on Piwna behind St Mary's is Gdańsk's centrally-located Kashubian dining room plating the regional fish soup and a 07:30 breakfast counter.
Why locals love it: The only centrally-located Kashubian dining room left, on Piwna behind St Mary's; visitors hunting regional fish soup walk past the Piwna door for the louder Długa rooms.
Tip: Order the Kashubian fish soup; the breakfast counter opens 07:30 and is the calmest service.
Restauracja Filharmonia is a modern polish room in Gdansk. Cross from Długie Pobrzeże; the dining-room view back to the Old Town is the trip.
Why locals love it: On Ołowianka Island opposite the Old Town, reached by a footbridge most visitors skip; the most committed Kashubian kitchen in the centre.
Tip: Cross from Długie Pobrzeże; the dining-room view back to the Old Town is the trip.
Targ Rybny - Fishmarkt in Gdańsk runs a midnight close every day, the latest-serving proper seafood kitchen in the centre. Smoked eel, oysters, Baltic fish.
Try: Seafood plates
Tip: Last orders 23:30 for kitchen; the bar runs until midnight Kitchen close differs from bar close.
Cała Naprzód in Gdańsk crowns the Maritime Culture Centre on Tokarska with a fourth-floor terrace beside the medieval Crane. Located in Main Town.
Signature: Kashubian herring, Pike-perch and smoked-trout pierogi
Order: Pike-perch fillet with spinach and cauliflower, or the pike-perch and smoked-trout pierogi.
Tip: Take the museum's central glass lift directly to the fourth floor.
More cities are in research. Want kashubian fish soup (zupa rybna po kaszubsku) covered somewhere specific? Tell us where you want to eat.