{"id":54088,"date":"2020-02-27T07:11:27","date_gmt":"2020-02-26T23:11:27","guid":{"rendered":"http:\/\/rubbisheatrubbishgrow.com\/?p=54088"},"modified":"2020-02-23T09:09:18","modified_gmt":"2020-02-23T01:09:18","slug":"palacyk-gozdawa-poland","status":"publish","type":"post","link":"https:\/\/rubbisheatrubbishgrow.com\/zh\/2020\/02\/27\/palacyk-gozdawa-poland\/","title":{"rendered":"Pa\u0142acyk Gozdawa, Poland: We Dined in a Palace, Feasting On Old Polish Cuisine"},"content":{"rendered":"

\"\"<\/p>\n

Pa\u0142acyk Gozdawa<\/strong>, or Palace Gozdawa<\/strong>, in Poland<\/strong> consists of a century-old classicist building surrounded by a 1.5-hectare park and a fish pond.<\/p>\n

\"\"
Inside the palace<\/figcaption><\/figure>\n

They have a restaurant that opens 6 days a week, but it is a popular event space, especially for weddings. Do call ahead when you’re visiting to avoid being turned away.<\/p>\n

\"\"
Chef Piotr Lenart<\/figcaption><\/figure>\n

Chef Piotr Lenart<\/strong>, who is greatly esteemed for his knowledge in traditional Polish cuisine<\/strong>, helms the local farm-to-table<\/strong> restaurant.<\/p>\n

By farm-to-table, I really mean that the farms and wineries are around the palace, so you can walk to get them.<\/p>\n

\"\"
Cured goose<\/figcaption><\/figure>\n

When we were there, it was goose season. And Palace Gozdawa is along the migratory route of the geese!<\/p>\n

\"\"
Cured goose<\/figcaption><\/figure>\n

We ate everything goose, but were never bored of it because of the extensive ways of handling it.<\/p>\n

\"\"
Goose aspic<\/figcaption><\/figure>\n

There were goose prosciutto<\/strong>, goose aspic<\/strong>, goose ham<\/strong>, goose pate<\/strong>, goose sausage<\/strong>, goose rilette<\/strong>, and goose tartare<\/strong>.<\/p>\n

\"\"
Goose ham<\/figcaption><\/figure>\n

They were all delicious, but among them, prosciutto, pate, <\/strong>and rilette <\/strong>were awesome. But the best was\u00a0tartare<\/strong>.<\/p>\n

\"\"
Goose pate and sausages<\/figcaption><\/figure>\n

Perhaps it was because the chef made the tartare<\/strong> freshly on the spot. He minced and seasoned it with only savorie, marjoram, salt, and pepper. It was so fat but not greasy, super umami. I took 5 portions, maybe.<\/p>\n

\"\"
Goose rilette<\/figcaption><\/figure>\n
\"\"
Goose tartare<\/figcaption><\/figure>\n
\"\"
Goose blood soup<\/figcaption><\/figure>\n

After the free-flow of cold cuts and cured goose, we started with Goose blood<\/span> soup<\/strong>. In the past, when men proposed and were rejected, the ladies would serve them goose blood soup.<\/p>\n

It was sour, sweet, spicy, with the dominant taste of plum vinegar. Not bad, but it’s really more for fun.<\/p>\n

\"\"
Baked goose<\/figcaption><\/figure>\n

The baked goose<\/strong> is marinated for 24 hours, before going into the oven. It wasn’t as fat as I expected nor as I wished it to be.<\/p>\n

My eating companion said that it was dry, but I didn’t think so. It was not as tender as I’d like, but it was good.<\/p>\n

It has to do with expectations. My companion was comparing it to Cantonese roast duck, but I was thinking in terms of rustic Polish food <\/strong>as the chef had been telling us throughout the night.<\/p>\n

\"\"
Pierogi with beetroot<\/figcaption><\/figure>\n

Be sure to order Polish national dish, pierogi<\/strong>. I ate this at many restaurants, and they do it best here.<\/p>\n

\"\"
Rustic Cake<\/figcaption><\/figure>\n

There are also desserts here. Go for the rustic cake, done European style. Unlike the ethereal Japanese cakes, their cake is dense, but also delicious.<\/p>\n

\"\"
Brownie<\/figcaption><\/figure>\n

I highly recommend Pa\u0142acyk Gozdawa<\/strong> if you are driving around the country. I like how the setting and the food contrast each other: you are eating what Polish villagers eat at a luxurious space.<\/p>\n

\n
Pa\u0142acyk Gozdawa<\/a><\/strong>
\n\u0141ochocin 6, 87-600 \u0141ochocin
\nt: +48 794 408 727 \/ +48 664 058 808
\nTue – Sun 10am to 6pm
\nClosed for occasional events Sat, Sun
\nfacebook<\/a><\/address>\n

Food: 7\/10
\nAmbience: 10\/10<\/p>\n

\n

You may be interested in:
\n–10 Best Food You Must Eat in Poland (Some Have Been Around for Centuries)<\/a>
\n–Mokotowska 69, Warsaw Poland: Homely Tavern, Interesting Twist to Traditional Polish Food<\/a>
\n–Zoni Restaurant and Vodka Bar, Warsaw Poland: Modern European Restaurant So Popular It Requires Some String Pulling to Get In<\/a>
\n–Where to Stay in Warsaw, Poland: Renaissance Warsaw Airport Hotel Review<\/a><\/p>\n

\n

Written by Dr. A. Nathanael Ho.<\/a><\/p>","protected":false},"excerpt":{"rendered":"

Pa\u0142acyk Gozdawa used to be a palace and is now a restaurant that serves traditional Polish food. 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