Three top chefs and three light, spring platters. These dishes contain quite a lot of freshness, a touch of imagination and color to taste. Careful though, they will help you restore your energy and wellbeing.
The basic product used in this slow food dish is the Złotniak goat cheese from the Złotna farm near Morąg, which is smoked in cold smoke with a temperature of approximately 30°C for eight hours. This way, its distinct aroma permeates organic goat milk which is even more delicate when heated up to 100°C — it literally melts in the mouth. In the summer I like to add forest fruit preserves to cheese prepared this way. In autumn, I serve it accompanied with baked root vegetables and fresh strawberries, boiled asparagus, quail eggs and zabaione with some pear liqueur in the summertime.
Chef Łukasz Wojtas
Hotel SPA Dr Irena Eris Wzgórza Dylewskie
AGED BEEF BRISKET MARINATED IN SHISO AND JAPANESE MUSTARD
The meat rests in a special cellar for several days, and later we smoke it in natural temperature. After undergoing such a process the brisket literally melts in the mouth. We serve it with early fresh vegetables, garlic butter, and sweet potato fries, all sprinkled with dark sauce with soy, ginger and anise. This is how we create a unique and unforgettable taste for your palate.
Chef Krzysztof Rugała
Hotel SPA Dr Irena Eris Polanica Zdrój
BUNDZ PIE SERVED WITH GREEN ASPARAGUS SALAD AND BLACK SALT
This bundz pie tastes best in spring when sheep are grazed on pastures filled rich in herbs, flowers and of course fresh grass. It harmonizes perfectly with spring vegetables, for instance with asparagus salad with vinaigrette, or with grilled vegetables and sun-dried tomatoes. We should remember that bundz is a very delicate variety of cheese, so we can’t let strong spices or herbs dominate its flavor. For this dish, I chose fresh bundz with sweet a aftertaste and I topped it off with vinaigrette sauce which also contains honey.
Chef Janusz Myjak
Hotel SPA Dr Irena Eris Krynica Zdrój