Whole-roasted Pomeranian goose served with golce, the Kashubian potato dumpling. The Sunday-roast tradition of the inland Kashubian villages, in season late September through November.
Where to eat it: 3 restaurants across 1 city.
Pomeranian goose is a regional pride; the breed is raised across rural Kashubia and Greater Poland. The golce-and-goose pairing belongs to the Kashubian Sunday-roast tradition. Restauracja Filharmonia and Czerwone Drzwi run the most committed Gdańsk versions when in season.
Common allergens: Gluten
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.
Why locals love it: Twenty seats behind a red door on Piwna; the kitchen runs a single fish and a single goose for the night, both locals-only.
Tip: Book a 19:00 slot; walk-ups have to wait at the small bar.
Why locals love it: Twenty seats in a Długa cellar; the most committed Kashubian menu in the city is hiding under the main pedestrian tourist street.
Tip: Order the Kashubian fish soup first; the loaf-bread mains come slowly.
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