Velevetka in Gdańsk runs the city's most committed Kashubian menu in cellar rooms beneath a Długa tenement. Smoked-bacon potato cake, fish soup with mussels, mains served inside hollowed loaves of bread.
Signature dishes: Kashubian fish soup, Pike-perch (sandacz)
Must order: Kashubian fish soup followed by pike-perch served in a loaf.
Tip: Tight room of about twenty seats. Book ahead Friday and Saturday.
Address: ul. Długa 45, 80-827 Gdańsk
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.
Zafishowani in Gdańsk works a Tokarska Street townhouse with a wine bar and shop attached to the restaurant. Baltic fish is the only argument; halibut is the room's signature dish.
Signature: Halibut, Baltic herring tasting
Order: Halibut grilled simply, with a flight from the next-door wine shop.
Tip: The wine shop pours bottles at retail-plus prices, well under restaurant lists.
Cała Naprzód in Gdańsk crowns the Maritime Culture Centre on Tokarska with a fourth-floor terrace beside the medieval Crane. Kashubian herring, Baltic salmon, pike-perch pierogi and the best Motława view in 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.
Restauracja Filharmonia in Gdańsk runs on Ołowianka Island opposite the Old Town, with chef Marcin Szlagowski cooking Kashubian: herring tartare on placki, mustard soup, roasted goose with golce dumplings.
Signature: Herring tartare on potato pancakes, Roasted goose with golce
Order: Roasted goose with golce, the dish from Szlagowski's family table.
Tip: Cross the footbridge from Długie Pobrzeże. The dining-room view back to the Old Town is the trip.
Pierogarnia Mandu in Gdańsk Śródmieście rolls pierogi to order in dough styles from yeast to spelt. The international card runs ruskie and wild boar to khinkali and Korean mandu; salmon-and-dill anchors the room's fish side.
Signature: Salmon-and-dill pierogi, Pelmeni
Order: Salmon-and-dill pierogi, with a side plate of sweet pierogi for dessert.
Tip: Made-to-order kitchen; budget 25 minutes from sitting down to the first plate.
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.
Zafishowani in Gdańsk works a Tokarska Street townhouse with a wine bar and shop attached to the restaurant. Baltic fish is the only argument; halibut is the room's signature dish.
Signature: Halibut, Baltic herring tasting
Order: Halibut grilled simply, with a flight from the next-door wine shop.
Tip: The wine shop pours bottles at retail-plus prices, well under restaurant lists.
Targ Rybny - Fishmarkt in Gdańsk works the historic fish-market square the city was named for, with chef Patryk Domachowski running a Kashubian-Mediterranean menu of smoked eel, oysters and whole lobsters.
Signature: Whole-cooked lobster, Smoked Baltic eel
Order: Smoked eel from Hel to start, then a whole-cooked lobster as the splurge main.
Tip: Open to midnight every day. Window seats upstairs face the Hilton across Targ Rybny.
Cała Naprzód in Gdańsk crowns the Maritime Culture Centre on Tokarska with a fourth-floor terrace beside the medieval Crane. Kashubian herring, Baltic salmon, pike-perch pierogi and the best Motława view in 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.
Restauracja Filharmonia in Gdańsk runs on Ołowianka Island opposite the Old Town, with chef Marcin Szlagowski cooking Kashubian: herring tartare on placki, mustard soup, roasted goose with golce dumplings.
Signature: Herring tartare on potato pancakes, Roasted goose with golce
Order: Roasted goose with golce, the dish from Szlagowski's family table.
Tip: Cross the footbridge from Długie Pobrzeże. The dining-room view back to the Old Town is the trip.
Pierogarnia Mandu in Gdańsk Śródmieście rolls pierogi to order in dough styles from yeast to spelt. The international card runs ruskie and wild boar to khinkali and Korean mandu; salmon-and-dill anchors the room's fish side.
Signature: Salmon-and-dill pierogi, Pelmeni
Order: Salmon-and-dill pierogi, with a side plate of sweet pierogi for dessert.
Tip: Made-to-order kitchen; budget 25 minutes from sitting down to the first plate.
