Traditional Polish cuisine is popular not only among foreign tourists. Increasingly, we choose it for family occasions, occasional parties and business dinners.

 

Over the centuries, the availability of products, seasonality, as well as native cuisines of other nationalities have influenced the development of traditional Polish dishes. Traditional recipes have changed over time. Sour barley soup, broth, borscht, duck or dumplings are the hallmarks of Polish cuisine.

 

The quality of ingredients is a key to success

Although you shouldn’t experiment with the taste of traditional dishes, they require careful preparation, and their taste often depends on the quality of the products. That is why we care that our restaurant is supplied locally with the highest quality products. We also run our own farm with a fruit orchard and vegetable garden. During winter season, we use our own home-made preserves. We compose dishes from ingredients from our own crops or from products supplied by the best local suppliers.

That is why our soups retain the aroma of the highest quality vegetables. Our cream soups, two-colored carrot and pea cream and tomato cream with a hint of basil, are particularly popular. Delicate, warming up, ideal as a light, healthy meal.

 

Appearance matters

We know that traditional cuisine requires an appropriate setting. That is why we make sure that the plate contains not only the kingdom of flavors but is also a feast for the eye. A unique serving, subtle decorations, a note of elegance – all this adds character to festive occasions.

 

Is meat healthy?

Traditional Polish cuisine is famous for its meat dishes. But is meat healthy? Eaten in moderation and in certain quantities – of course it is. Nutritionists say we should eat meat three times a week and fish twice a week.

Meat dishes are a significant part of Pod Gruszką’s menu – among them you will find veal, duck, goose or trout.

Veal, next to poultry, is the leanest type of meat on the market. Veal is a source of B group vitamins. Most of it contains vitamins B1, B2 and PP. At Pod Gruszka we stew veal in red wine and rosemary. We serve it with potato gratin, chanterelles and a mix of fresh vegetables.

Duck, on the other hand, is a source of unsaturated fatty acids that have a good effect on our circulatory system. It is also a source of iron, which provides excellent protection against anemia and improves our body’s immune system. It goes great with celery and pear purée with wine cranberry sauce and beetroots.

Goose, which we serve with plum sauce and mini-vegetables, has up to 10 times more monounsaturated acids than chicken or turkey meat. These acids contribute to raising the level of good cholesterol, at the same time reducing the LDL level.

As we rely on regional products, our menu includes the Ojców trout (Ojców being a town not far from Krakow). Of all freshwater fish, it is the one that provides the most omega-3 fatty acids that protect from heart and circulatory system diseases. Fried in dill butter, it becomes slightly crunchy.

 

Wine to dinner

None of the dishes described would have been the ideal if it had not been for the type of wine suited to it. Wine enriches the taste of consumed dishes, improves digestion and has a positive effect on the heart, circulatory system and pancreas. Choosing the right wine for your meal will enrich the taste of food and make your family dinner perfect.