Cloudy, tangy soup built on fermented rye starter, finished with cream and served with white sausage (biała kiełbasa), boiled egg and chunks of smoked bacon. Often poured into a bread bowl as a tableside theatre piece.
Żurek's fermented rye starter is one of the oldest Polish kitchen techniques, predating the potato. The soup carried families through Lent and now anchors the Easter table. Gdańsk's traditional rooms serve it year-round in hollowed sourdough bowls; the Easter version is reinforced with extra sausage and horseradish.
Restauracja Filharmonia in Gdańsk sits on Ołowianka Island opposite the Old Town, with chef-Kashubian Marcin Szlagowski cooking his region: herring tartare.
OrderThe roasted goose with golce, the dish from Szlagowski's family table.
TipCross the footbridge from Długie Pobrzeże; the Old Town view from the dining room is the trip.
Savor the flavors of Poland on a food tasting tour of Gdansk. Discover what “gołąbki” and “żurek” are. Hear fascinating stories about the Poles and their relationship ...
Enjoy a private dinner experience on the Motława River in Gdańsk. Savor a delicious Italian dinner, sip on a bottle of wine, and admire the iconic Gdańsk Crane and cit...