TYGLE Gdańskie

The story

TYGLE Gdańskie: Regional Polish Cuisine on Granary Island | WattAFork

The chef and the kitchen

TYGLE Gdańskie delivers refined Polish cuisine in Gdańsk, where head chef Michał Stężalski lets regional produce drive the menu. He sources vegetables from Paweł Mikołaj, lamb from Małopolska, and beef from Pniewy, building a regional cooking style that filters global techniques through local ingredients. This grounded approach earned a Gault&Millau score of 13.5 for 2026. The kitchen operates as a collective, prioritizing seasonal balance over fleeting trends.

Signature plates

Starters set the tone with crayfish croquettes finished with squid ink, crayfish tails, and cod liver. Guests often order the duck breast paired with liquid foie gras, roasted apple, and silesian dumplings. The Pomorski dzik in Baltic porter brings game alongside house sausage and young cabbage. Desserts lean heavily into traditional Polish cooking, particularly the Tygle cheesecake made with sea buckthorn and Gdańsk milk.

Space and setting

The restaurant sits on the restored Wyspa Spichrzów, directly overlooking the Motława waterfront. Minimalist industrial decor softens under large warm bulbs, creating a comfortable environment for groups. A glazed terrace extends the dining area toward the historic Długie Pobrzeże facades. Large windows frame the river traffic and neighboring tenement buildings throughout the evening.