The Degustująca Istota is One Year Old! She learned a lot and tested a lot in that year. She met many great Chefs, sometimes personally, sometimes only through their work.
Below The Degustująca Istota placed the best restaurants according to herself, which she had the opportunity to visit last year. The Degustująca Istota also distinguished the best dishes that she ate in her favourite restaurants.
The Best Restaurants - Tasting Menu
The list of the best restaurants according to the Degustująca Istota, in alphabetical order, in which she enjoyed the tasting menu.
Chef Istvan Veres.
The best course: Pike perch/swiss chard/asparagus/pine.
Biały królik (Gdynia)/Poland
Chefs Marcin Popielarz and Rafał Koziorzemski.
The best course: Cabbage soup cooked on smoked ribs with gherkin and macerated sturgeon.
Chef Patryk Dusza.
The best course: Sturgeon/nasturtium flower/mushroom/egg/velouté sauce.
N31 by Robert Sowa (Warsaw)/Poland
Chef Robert Wojnarowski.
The best course: squid/shrimp/tomatoes/coriander.
Chef Bartosz Szymczak.
The best course: Foie Gras/duck heart/mulberry/brioche.
Villa Gardena (Katowice/Chorzów)/Poland
Chef Dominik Duraj.
The best course: Guinea fowl/cauliflower/berries.
White One (Warsaw)/Poland
Chef Paweł Chomentowski.
The best course: Scorzonera/roasted cauliflower/truffle/pear/pistachios.
The Best Restaurants - a la Carte
Below the Degustująca Istota listed the best restaurants, where she ate the best dishes ordered from the menu. This does not mean that in the restaurants included in above the list she also didn’t eat delicious dishes from the a la carte menu.
The list order as above.
Amber Room (Warsaw)/Poland
The Chef, when the Degustująca Istota visited the Amber Room resturant, was Lee Jones, while now the Chef is Kamil Rzechowicz.
The best course: Duck/pak choi/sweet potato/young carrot.
Börze Étterem Kavehaz (Budapest)/Hungary
The best course: Grilled duck liver served with vegetables.
Butchery and Wine (Warsaw)/Poland
Chef Marek Burakowski.
The best course: Japanese Wagyu Beef Carpaccio (Gumna) with truffle mayonnaise.
Chef Justyna Słupska Kartaczowska.
The best course: Smoked eel/black caviar/black elderberry.
Chef Artur Skotarczyk.
The best course: Octopus with black rice.
Chef Wojtek Kilian.
The best course: Foie gras/rowanberry/poppy seed/almonds.
Chefs Mateusz Bieniek and Robert Biniasz.
The best course: Goose leg/Bavarian dumpling with grated potatoes/red cabbage stewed with raspberry vinegar.
Villa Vienna (Bytom)/Poland
Chef Roman Miś.
The best course: Silesian beef roulade a la Vienna in Silesian dumpling.
It was a beautiful year. The Degustująca Istota thanks all Chefs and their teams and service in restaurants for making her hobby so beautiful, for amazing experiences and for works of art she gets on the plate. And for the New Year 2020, she wish all Chefs and their teams, that it will be even better than the previous one and that your work would be appreciated. To you reader, admiration and thanks that you wanted to look here and all the best for the New Year! Selfishly, the Degustująca Istota wants to get more time to describe the great dishes she ate, because many dishes worth immortalizing are not described here yet. Many thanks for brilliant technical support of the blog, to the author Writeonly.pl.