True

The story

True, Gdańsk – Michelin-Recommended Surf & Turf on the Motława

Surf & Turf as a culinary narrative

True calls surf & turf the essence of its culinary story – a distinctive way of uniting red meat and seafood into unexpected flavour combinations. The menu is not a standard list of dishes but an invitation to discover authentic, non‑obvious taste experiences. This philosophy has earned the restaurant a Michelin Recommended distinction in 2026, a nod to its ambition and precision.

Philosophy rooted in nature

The team’s approach rests on respect for nature, simplicity and harmony. Menus change subtly with the seasons, highlighting local ingredients while sourcing the best products from around the world. “We believe the best stories are written by nature – we simply underline them,” they explain. Four core values guide every detail: talent, responsibility, uniqueness and experience.

A setting that captivates

True occupies a spot on Wyspa Spichrzów (Granary Island), directly on the Motława River. The glass‑enclosed orangery with a retractable roof and heating system allows year‑round enjoyment of the waterfront panorama. The sunny terrace is the pride of the house – a place where Gdańsk’s historic skyline becomes the backdrop for a meal. Inside, stone, wood, leather and metal create a modern yet cosy atmosphere, subtly referencing the city’s maritime traditions. A private VIP Room offers complete seclusion for important gatherings.

The people behind True

The restaurant was founded by Katarzyna Soltau, who moved from shipyard management to gastronomy, bringing bold decision‑making and a belief that “a woman who does not wait for a miracle but creates it herself has the power to change the world.” Chef Rafał Kopicki works with rare fish, seafood and exceptional cuts of meat, aiming for perfect balance. “His cuisine is the art of combining extraordinary ingredients in a way that highlights their unique character,” the team notes. Agnieszka Łangowska, with two decades of global hospitality experience, orchestrates service that is discreet, fluid and warm.

From the menu

Steaks are cut in‑house – tenderloin, entrecôte, dry‑aged Côte de Boeuf, Tomahawk and Kobe – alongside surf & turf signatures like the trio of tartares (beef, tuna, yellowtail) and a grilled tiger prawn with tenderloin steak. The Talerz Surf & Turf for two brings together tenderloin, entrecôte, roast beef, black tiger prawns, Argentine wild shrimp, calamari, baby octopus with chilli, mussels in white wine, salads and aioli. Seafood highlights include Canadian lobster Thermidor, Caribbean langoustine risotto, Dover sole and a comprehensive “Morskie résumé” platter. Seasonal sides and sauces such as béarnaise, bordelaise and green pepper sauce complete the offering.

Authenticity, no‑fuss hospitality and a genuine passion for ingredients define True – a place where the food and the view speak for themselves.