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Where the passion, culinary art and great local taste blends.
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Restauracja Café Polskie Smaki

Discover the genuine Polish cuisine

Projekt
Polskie Smaki Restaurant Café, the only place in Sopot that will welcome you with a beautiful view over the pier and an unique interior design inspired by Kashubian, local region. We introduce you to a regional Kashubian cuisine served in a modern way.
  • Opening daily from 12 pm until 10 pm (until 11 pm from Friday to Sunday)
  • board 3 min

Menu

Appetizers

'Mowi' salmon - 33
in pickled cucumber marinade, asparagus, dill mayonnaise, flaxseed oil he
Chopped Baltic herring - 27
with salted onions, pickled cucumber, colourful radish
Beef steak tartare - 42
with marinated chanterelle mushrooms, cucumber and shallot salad, with smoked sprat
Homemade smoked duck breast - 32
with maturing fatback, selection of early lettuces with pickled spring vegetables
Toasted Kashubian cheese - 28
with bear leek, roasted marinated beets, beetroot leaven

Soups

Sorrel cream soup - 25
with egg, crème fraiche
Kashubian Fish Soup - 26
acidified with pickled cucumber juice
Traditional Homemade Żurek - 25
served with traditional white sausage and egg
Young beet leaves soup - 25
with egg

Salads

Young lettuce leaves - 29
with marinated broad bean, carrots, snow pea and shallots
Grilled mackerel salad - 34
with young potatoes, beans, pickled cucumber, Kashubian honey vinaigrette

Fish

Pan-fried pike perch fillet - 64
potato puree, fried goosefoot with spinach, early carrots, cherry tomatoes, smoked butter sauce
'Mowi' Salmon steak - 63
asparagus, early potatoes, tarragon sauce
Pan-fried cod fillet - 56
early spinach and radish salad, millet groats, dill sauce with crayfish
Butter-fried whitefish - 44
with Kashubian strawberries, butter sauce and mint

Best of Kashuby

Veal dumplings - 49
with chanterelle sauce, warm goosefoot and asparagus salad, young vegetables
Braised rabbit - 55
homemade brew sauce, spinach potato dumplings, young vegetables and broccoli
Grilled chicken breast - 45
with cream corn groats, beans, cherry tomatoes with rape oil and sunflower seeds
Pork tenderloin - 52
marinated in sour milk, buckwheat groats with goat cheese, warm spinach, asparagus and broccoli salad
Beef tenderloin - 89
with grilled young potatoes and warm young vegetables salad, red wine demi-glace sauce
Vegetable and oats cutlets - 28
fried spinach, broad bean, cherry tomatoes and pickled cucumber sauce

Dumplings

with trout and spinach - 29
salmon roe, crème fraiche (available as starter - 21 PLN)
with pork cheeks - 30
and chanterelle, apple sauce with fresh marjoram (available as starter - 22 PLN)

Something Sweet

Strawberry cake - 26
with shredded strawberry jelly on sponge cake
Meringue with Chantilly cream - 26
and seasonal fruits
Vanilla cheesecake - 27
with damson, chocolate cake

Regional style Lunch

Monday

Bean Soup -
with smoked bacon
Grilled Chicken Breasts -
with baby potatoes with dill, salad mix with vinaigrette
Vege -
Kashubian potato dumplings „Golce" with kale salad

Tuesday

Mushroom Soup -
Pork Chops -
with potatoes with dill and onions, cucumber salad
Vege -
Potato dumplings with spinach and goat cheese

Wednesday

Traditional Polish Barley Soup  -
with sour cream
Pork Roulades -
with spinach in rosemary sauce, potato puree, broccoli
Vege -
Pumpkin pancakes with roasted vegetables and kale

Thursday

Cucumber Soup -
Breaded Chicken Breast -
with baked potatoes and grilled vegetables
Vege -
Dumplings with sauerkraut and mushrooms

Friday

Beetroot Soup -
with sour cream and vegetables
Pan Fried Cod -
with baby potatoes with dill, cabbage salad with apple
Vege -
Zucchini and potato cakes with spinach and sour cream
Business Lunch Take advantage of our two course Business Lunch! Monday - Friday | 12pm - 3pm | Starter and main course | 29 PLN | Have your full lunch in just 30 minutes!
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Business Lunch
Executive Chef The Executive Chef, Krystian Szidel, was born in Gdynia where he departed on his cooking adventure. He inherited his passion for cooking from his grandparents. He traveled several times to the French Riviera, where he polished his skills and gained experience. Contact with nature is very important to Krystian. Being close to nature is where he draws his inspiration for his dishes. He meticulously selects products, paying attention to where they come from, their quality, and breeding methods. He does not compromise in selecting products. He uses only the top-quality, fresh, local seasonal products to create absolutely delightful, yet simple dishes.
Continue Reading Executive Chef
Projekt bez tytu