{"id":14966,"date":"2013-07-09T16:49:59","date_gmt":"2013-07-09T14:49:59","guid":{"rendered":"https:\/\/www.tasteaway.pl\/en\/?p=14966"},"modified":"2018-06-06T10:21:27","modified_gmt":"2018-06-06T08:21:27","slug":"gdynia-culinary-tricks-sztuczka-trick-restaurant","status":"publish","type":"post","link":"https:\/\/www.tasteaway.pl\/en\/2013\/07\/09\/gdynia-culinary-tricks-sztuczka-trick-restaurant\/","title":{"rendered":"Gdynia: culinary tricks in a Sztuczka (the Trick) restaurant"},"content":{"rendered":"

Hello from the seaside! \ud83d\ude42 I know you haven\u2019t heard from us lately but you know how it is. When we leave Maks at our parents’ we don’t seat in front of the monitor but try to enjoy our precious FREE time. Sea, beach, a book and a beer with juice, night trips and of course: a flounder, chips, traditional white cabbage salad and yet another must \u2013 waffles with whipped cream and some extra ingredients such as blueberries, strawberries, chocolate and our biggest discovery of 2013: cherries in chocolate (in Hel)! Countless beers with juice, a sweet bun, mackerel icefish, burbot, turbot and even more flounder! There’s no trip to the seaside during summer without such attractions. But when we got tired of the tourist resort atmosphere and food we decided to go to Tricity and eat something more exquisite…<\/p>\n

We had a few ideas. We decided to start with Sztuczka<\/b><\/a> in Gdynia, recommended by Agata Wojda, a chef at Warsaw’s Opas\u0142y Tom<\/b><\/a>. Such recommendation makes you go from Jastarnia to Gdynia, spent some time in a car just to be able to eat something. And it’s worth it! \ud83d\ude42 Come with us and see the tricks in Sztuczka!<\/p>\n

Sztuczka<\/b> is located in quite a busy ul. W\u0142adys\u0142awa IV (address: ul. Abrahama 40, entrance from W\u0142adys\u0142awa IV). Fortunately the trees and the lawn separate the restaurant from the street, and you can have your lunch in a quiet garden…<\/p>\n

\"Sztuczka,<\/a>

stylish interior in Sztuczki<\/p><\/div>\n

\"Sztuczka,<\/a>

learning from the best?<\/p><\/div>\n

The interior is quite minimalistic and elegant but not too exquisite \u2013 we’re wearing very casual, beach clothes and don’t feel like intruders. There’s a pile of books next to the bar with Gordon Ramsay on top \u2013 that adds to the general atmosphere of Sztuczka. Rafa\u0142 Wa\u0142\u0119sa<\/b> is the owner and the chef. Remember his name as he does real tricks on plates!<\/p>\n

We want to try as many dishes as we can, so \u0141ukasz chooses a tasting menu <\/b>consisting of 7 little dishes. The whole menu without wine costs PLN 150. For PLN 100 you can also order a vegetarian version. I stick to the regular menu and order a 4-course lunch (a starter, a soup, main course and a dessert) for PLN 120. Quite a good price compared to similar restaurants in Warsaw.<\/p>\n

\"Sztuczka,<\/a>

waiting for the specialties<\/p><\/div>\n

The descriptions of the dishes from the tasting menu are a bit similar to those in Atelier Amaro<\/a> where there are only ingredients pointed out without any clues about how the meal is prepared. Here, the descriptions are a little bit more detailed though. e.g baked bacon, burned aubergine puree and compressed apples<\/b> \u2013 the latter were among the most delicious meals.<\/p>\n

We start with a salmon gravlax \/beetroot, horseradish\/ salmon’s roe<\/b>. Tasty, but not astonishing. But the baked bacon<\/b> served next tastes wonderfully smoky, is juicy and sprinkled with crumble made from kabanos<\/i> sausages.<\/p>\n

\"gravlax<\/a>

salmon with an essential addition in every modern restaurant \u2014 the foam<\/p><\/div>\n

\"pieczony<\/a>

one of my favourites: bacon with crumble made of the kabanos sausage<\/p><\/div>\n

Next comes the crab tartare, cucumber gazpacho and dill emulsion \u2013 <\/b>all very light, green, holidayish and decent but not so special. It all tastes pretty dull.<\/p>\n

\"gazpacho<\/a>

I’m feeling green!<\/p><\/div>\n

\u0141ukasz enjoyed foie gras \/ duck rillettes \/ pickles \/ hibiscus consomm\u00e9 \u2013 <\/b>the combination of duck meat with delicate and almost perfect foie gras tastes delicious.<\/p>\n

\"foie<\/a>

foie gras i kaczy rillettes<\/p><\/div>\n

After a meaty starter it’s time for fish \u2013 cod mousse with guacamole and chorizo salsa. <\/b>Spicy chorizo is a great counterpart to the fish mousse, making it more distinct. Yummy! The last dish from the tasting menu is a mini beef tenderloin \/ roquefort \/ truffle duxelle \/ celery veloute. <\/b>Truffle duxelle makes the beef taste quite interesting \u2013 good idea! \ud83d\ude42<\/p>\n

\"mus<\/a>

cod spiced up with chorizo<\/p><\/div>\n

\"pol\u0119dwica<\/a>

meaty dish No 1 of the meal<\/p><\/div>\n

I start with a green beans mousse, salmon tartare with a “tube” filled with creamy wasabi and rosemary emulsion (PLN 29)<\/b>. Tartare is delicate but tasty with the rosemary emulsion and mustard sauce adding to it. The cookie “tube” is quite weird for me, I prefer a classic sweet version with cream. \u0141ukasz liked it a lot though!<\/p>\n

\"tatar<\/a>

salmon tartare an original “tube” filled with creamy wasabi<\/p><\/div>\n

Next, I go for gazpacho<\/b> \u2013 mine is traditional, Spanish but with cucumber granite and a compressed cucumber (PLN 20). St. Jacques mussels salad on a cracker is served as a side dish \u2013 the salad’s cool, the cracker \u2013 not really.<\/p>\n

For the main course, I choose a traditional Baltic dish \u2013 a cod, but an Atlantic one here, served with crumble made from pine seeds, cauliflower mousse, caramelised cauliflower, green beans and bacon vinaigrette (PLN 49). <\/b>The fish tastes delicious and the pine seeds along with the bacon vinaigrette serve as a colouring for a usually boring cod. \u0141ukasz eats my cauliflower mousse \u2013 cauliflower is not too high in my favourite foods ranking. I was also tempted by a salmon served with ravioli with liquid parmesan cheese, basil beurre blanc and a selection of tomatoes (PLN 37). If anyone tried\/tries it \u2013 let us know how it tasted! <\/b><\/p>\n

\"mus<\/a>

cod with pine nuts and cauliflower mousse<\/p><\/div>\n

We couldn’t do without desserts! We got two from the tasting menu: lemon assiette with mint \u2013 ice cream and a sorbet \u2013 unfortunately not too distinct, and a great petit four<\/b> (chocolates in various forms \u2013 mousse\/cream and powder made from burned butter served with a berry sauce). Delicious!<\/p>\n

\"petit

chocolate and more<\/p><\/div>\n

I just had to order a coconut partaif with a mango sorbet and mango and coconut tagliatelle (PLN 19).<\/b> The dessert tasted like… Thailand! \ud83d\ude42 Coconut ice cream and a mango sorbet sprinkled with delicious coconut crumble. The only thing I left was a warm coconut biscuit that tasted like a stiff steamed knedlik<\/i>… The rest was great, even though it was the petit four that won my heart! You can see the coconut parfait in the beginning of the entry!<\/p>\n

It was worth the trip. We could try some exquisite dishes still wearing shorts and a beach dress! Go for it!<\/p>\n

———————————————————————————————————————————————————-<\/p>\n

Although there was no topinambour in the menu, which is quite popular in modern an original restaurants, there were still some complicated words \ud83d\ude09 I won’t pretend that I knew them all, check this little dictionary if you don’t want to look like an ignorant in places such as Sztuczka:<\/p>\n

rillettes <\/b>\u2013 a French dish somewhere between a pate and a meaty lard. The meat is cooked in its own grease long enough to become a kind of paste. You can prepare rillettes from a duck (as in Sztuczka), a goose, a rabbit or from some types of fish<\/p>\n

consomme<\/b>\u00a0\u2013 French cuisine again, a clear soup<\/p>\n

duxelle<\/b>\u00a0\u2013 to keep it brief \u2013 a mushroom paste<\/p>\n

veloute \u2013<\/b>\u00a0a type of delicate sauce<\/p>\n

gravlax<\/b>\u00a0\u2013 finally something that’s not French but Scandinavian! Gravlax is usually a snack made from raw salmon, pickled in salt<\/p>\n

Sometimes it’s something completely normal but doesn’t it sound more magical in French? \ud83d\ude09<\/p>\n

Practical info:<\/b><\/p>\n

Sztuczka<\/b><\/p>\n

http:\/\/www.sztuczka.com\/<\/p>\n

ul. Abrahama 40 (entrance from ul. W\u0142adys\u0142awa IV)<\/p>\n

T: 58 622 24 94<\/p>\n","protected":false},"excerpt":{"rendered":"

Hello from the seaside! \ud83d\ude42 I know you haven\u2019t heard from us lately but you know how it is. When we leave Maks at our parents’ we don’t seat in front of the monitor but try to enjoy our precious FREE time. Sea, beach, a book and a beer with juice, night trips and of […]<\/p>\n","protected":false},"author":1,"featured_media":15321,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[3008,2984,2993,3003,2995],"tags":[],"yoast_head":"\nGdynia: culinary tricks in a Sztuczka (the Trick) restaurant<\/title>\n<meta name=\"description\" content=\"A fancy restaurant in the seaside in Poland? 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