Polish cuisine at its best. Tasty, healthy, rich in flavors and aromas and, above all, based on excellent products from local suppliers. The proposed menu for this event refers to the season. We composed the dishes, including pickles and marinades. What is modern Polish cuisine? What will you try during Polish Cuisine Week?
Traditional pickles
Today, pickles are not on Poles’ tables so often. However, a dozen or so years ago, they were the basis of the daily diet of our ancestors. The tradition of pickling is very long in Poland. The basic product subjected to such processing was cabbage, which, after proper preparation, retained its properties for many months. It was therefore an excellent food that provided vitamins and other nutrients until the next year and the next harvest. The tradition of pickling and related activities were passed down from generation to generation. The taste of cucumbers and cabbage has become a permanent part of the Polish menu.
Polish Cuisine Week at Da Vinci
| The menu for the Polish Cuisine Week includes cream of shredded cabbage with smoked meat and crispy buckwheat. Groats are rich in vitamins, minerals and have healing properties. It lowers cholesterol levels, regulates blood pressure, has anti-atherosclerotic properties and strengthens blood vessels. The taste of national cuisine is not only the way of preparing and seasoning dishes, but also the form of serving them. It is primarily the quality and specific taste of the products from which the dishes are made. The secret of the taste of Polish cuisine is its specific microflora. Thanks to it, cucumbers and cabbage are pickled, sour milk is produced, and from it white cheese and sour cream. |  |
Native traditions
 | During marinating, the meat acquires a specific flavor. You can appreciate it by tasting our sous vide duck marinated in rosemary served on muslin celery puree, accompanied by demi glace sauce with plums. Celery is an increasingly appreciated root vegetable widely used in the kitchen due to its simple storage and properties. It is rich in vitamin K, which has a positive effect on blood clotting. It also strengthens bones and protects against degenerative joint diseases and even reduces the risk of cancer. |
Food storage
| Polish cuisine was also strongly influenced by geographical factors. The country is located in a climate zone with cold winters. For this reason, vegetables, fruit and fish played an important role in traditional Polish meals. They can be easily stored for 3-4 months. Food was preserved primarily by readily available fossil salt and by drying, pickling or light fermentation. Our vegetarian appetizer includes local herring from Janów, preserved in brine. These are fleshy sheets of meat that retain their compact structure and nutritional value. It has an excellent taste and goes perfectly with marinated beetroot and mustard and fluffy foam prepared from cream and sour apples. |  |
Autumn inspirations
 | We also associate autumn with pumpkin, which has been known in Polish cuisine since the 16th century. This vegetable contains vitamins and minerals, as well as large amounts of beta-carotene, a natural antioxidant that prevents cancer. It is also a source of niacin, which lowers cholesterol, and riboflavin, which supports the immune system. It will appear on our menu as a vegetarian main course. These will be pumpkin dumplings with pumpkin mousse, Polish blue cheese and cucumbers marinated in honey and garlic. In autumn in Poland you can easily find old varieties of apples, pears and plums, excellent vegetables, without which it would be difficult to obtain the proper Polish taste of many dishes. These and many other products will appear on our plates during the Polish cuisine week. It is worth mentioning the creamy cheesecake served with pickled plums, or the compressed pear in vinegar, anise and cloves, baked in crispy pastry – served with chocolate crumble and vanilla sauce. |
Old Polish cuisine at the Da Vinci Restaurant
Polish cuisine is becoming more and more modern every year. Our tables feature solutions popular all over the world. Despite such diversity, it is not worth giving up traditional Polish cuisine, which is diverse, rich in vitamins and minerals, and has many health-promoting properties. We welcome guests at Da Vinci in the old Polish way with home-baked bread and butter.
We cordially invite you to the Polish Cuisine Week at the Da Vinci Restaurant, November 3-26, 2023.
Sets for Polish Cuisine Week
Set I
- Cream of sauerkraut with crispy buckwheat.
- Sous vide duck marinated in rosemary on muslin celery puree and baked celery accompanied by demi glace sauce with plums.
- Cheesecake served with marinated plums.
Set II
- Herring on pickled beetroots with mustard accompanied by cream and apple mousse.
- Pumpkin dumplings on pumpkin mousse with Polish blue cheese and cucumbers marinated in honey and garlic.
- Pear compressed in vinegar, anise and cloves, baked in crispy cake – served with chocolate crumble and vanilla sauce.
Restauracja Da Vinci cieszy się tytułem najlepszej restauracji 2023 r. w ramach programu Polskie Skarby Kulinarne, zaś restauratorka Renata Kamienik jest ambasadorką Kuchni Polskiej.