The story
At MDWA in Gdańsk, chef Dominik Karpik leads a kitchen dedicated to seasonal, Kashubian cuisine. Growing up with regional food traditions, he combines open-fire techniques and cold smoking with precise modern plating. His tasting menu shifts monthly, tracing Pomeranian heritage while maintaining a strict contemporary structure. Guests following this fine dining path encounter dishes built from local sourcing and deliberate fermentation.
The menu features compositions that balance Baltic cuisine traditions with unexpected textures. A smoked sturgeon arrives alongside beurre blanc, house pickles, and fresh nasturtium, while a quail cooked over flame carries a black garlic ketchup. Other plates draw visual cues from local op-art, including an octopus preparation suspended inside a clear oyster gel on marinated wasabi leaves. Each course treats flavor architecture as the primary focus.
Eight tables fill a minimalist space where light reflects off neutral walls and three large Wojciech Fangor paintings anchor the room. This quiet environment encourages conversation and keeps attention fixed on the plate. Recognition from the MICHELIN Guide and a strong Gault&Millau rating reflect how consistently the team delivers meals that feel both intimate and meticulously crafted. A sommelier-curated cellar supports every dinner with selections designed to complement rather than overpower the food.
Recognition
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