The story
At Restauracja Solmarina, located in Wiślinka near Gdańsk, Executive Chef Jacek Majcherek crafts a menu that is a conscious blend of local ingredients, seasonality, and classic French culinary techniques. Each dish is built on a philosophy of respect for the product and culinary craftsmanship, focusing on purity of flavor and harmonious composition. This approach, which draws inspiration from the Pomeranian region, its sea, and natural landscapes, has earned Solmarina a Michelin recommendation.
Chef Majcherek's menu is both elegant and approachable, offering a thoughtful journey through modern Polish cuisine. Starters might include scallops with green peas, sea asparagus, and a citrus and broccoli foam, or a beef tenderloin tartare with capers, egg yolk, and porcini mayonnaise. Roasted beetroots with drunken goat cheese, molasses, and raspberry offer a bold vegetarian option. Main courses range from fresh seafood like mackerel with celery remoulade and fish velouté to hearty meat dishes such as Duroc pork neck with mashed potatoes and fermented vegetables. A venison loin with mushroom pâté and poultry jus showcases the chef's refined technique. For those seeking a complete experience, a tasting menu is available, presenting dishes in multiple episodes to highlight the full range of Solmarina's modern, seasonal cuisine.
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