Feast with a view on the Baltic Biała Restaurant in Bryza Hotel
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- Since I can remember, I have always been spoiled by Kashubian cooking, which is intense, and full of pronounced flavours, with plethora of fish, vegetables fruit, groats, and mushrooms - says Bartosz Budnik, head chef in Biała restaurant, a certified Master Chef. - My cooking is very different to that in an average restaurant. I do everything from scratch, be it marinating, or smoking. My broth is on the stove for two days, which makes it more aromatic, and thus more tasty. I seek inspiration in home recipes of elderly people - he says.
- We marinate, stain and
pickle meat and fish on our own. We also smoke meat and fish in the
restaurant’s smokehouse. Fish and meat sauces, as well as consomme soups are
cooked and reduced for two days - explains Bartosz Budnik.
Guests will have their palates spoiled by young Pomeranian goose breast, with pumpkin and sweet potato puree, with currants and goose liver ice-cream, or chilled kale cucumber and hazelnut soup, with roast egg and avocado oil. Another interesting item on the menu is salad with salmon, smoked in alder smoke, with wild herbs, and caviar vinaigrette. For dessert, blackberry mousse with date syrup, pistachio dacquoise, and forest raspberries.
Dinner with a view on the sea is the goal of many visitors staying in Bryza Hotel. However, take notice of the comfy, unobtrusive interior of the restaurant that has been decorated in French style by the owner. The interior is simple, with dominant bright colours, which gives a feeling of comfort and soothing. Combination of French elegance with some strong accents, such as chandeliers, candlesticks, or paintings of sailors, and a breathtaking view on the Baltic Sea creates a wonderful sensation inside.
Fotos: Łukasz Stafiej (facebook.com/foodandgoodmood)
ul. Międzymorze 2