The Eat Poland Project was established to promote the Polish cuisine, produce and culinary tradition. Within this project, we present the modern face of the Polish gastronomy, ambitious chefs and places that offer highest quality food. This September we will pay a visit to Germany, the Czech Republic, Hungary and Slovakia, we will invite 100 journalists and bloggers to taste and discover the flavour of the contemporary Poland.
An urban garden has been created at the Gdańsk Shipyard (Stocznia Gdańska) as part of the ‘Commis Made’ Project. It started in winter and now the project is about to come to completion. There will be lectures and exhibitions and a group of chefs coming on that occasion to Gdańsk. They will have a chance to learn more about mycology, cheese-making and endemic species of plants. And tonight, thanks to the emblements of the shipyard’s garden and the food trucks’ kitchens, they will cook their own dishes. You have to be in the Gdańsk Shipyard tonight!
We are no big fans of barbecue. However, today Magdalena Święciaszek, as part of her cooking cycle rozpUSTA (pl. crapulence), tries to prove us wrong. Her recipe has the delicate sweetness of the corn, while the crunchy sage leaves turn the plain white sausage into a truly refined dish. We must admit: it is a delicious combination. Have a nice Saturday!
Few days ago USTA Magazine participated in the Gourmet Festival in Budapest. We had a pleasure to taste dozens of dishes and wines served by the top Hungarian restaurants and wineries. We also supported Mateusz Wichrowski from the Brasserie Warszawska restaurant, who promoted the Polish cuisine at this year’s edition of the festival.
Teatr Nowy has a new premises. After over a year of rebuilding, a modern theatre complex with a foyer and administrative buildings has been commissioned for use. The new season will see a very versatile artistic programme. USTA Magazine is proud to be media patron of Nowy Teatr – one of the best stages in Europe.
If you need a small escape from the Polish traditional table Mickey Rotten proposes today tempeh with satay and the hero of the month, cucumber. Instead of fresh mint you can add geranium, which you probably can find when you visit your grandmother. Light, fresh, invigorating!
The USTA Magazine team had a pleasure to test an exceptional car. BMW i3 – is the first zero emissions mass-produced BMW vehicle. What is more, it was produced with sustainable materials and technologies: carbon, kenaf, and eucalyptus wood processed ecologically from certified European forests.
This Friday starts the 4th edition of the Culinary Book Fair in Warsaw. USTA Magazine will be there too! At our stand you will find all our books, magazine previous issues and posters, as well as some special treats prepared together with MOD Restaurant. Come and join us!
This Sunday at 10.00 AM we invite you to join us for a Summer Brunch at the Mercedes Station in Warsaw. The vegan feast will be prepared by Michał Gniłka. On that occasion we will also celebrate the premiere of the new vegan issue of the USTA Magazine. See you there!
Scandinavia. The design, fashion, cuisine and perfumery of today all look up to the North of Europe. It connotes bright, light, well-designed products, based on the rich heritage of design, culture and gastronomy – this is the way we arrange our interiors, this what we want to eat and how we want to dress.
Are women in film business as exotic as mermaids in the striptease bars and is sex still our biggest weapon in the 21st century – a conversation with Agnieszka Smoczyńska.
They have been working together for several years. They have a soft spot for photographing women. They are doing it in intelligent and charming way. There is something elegant and tender about their portraits. We always search for a higher level of intimacy in our images – Peter Farago and Ingela Klemetz Farago tell USTA Magazine.
Kwietnik (Eng. plant holder) was created few months ago for all potted plants’ amateurs. The form and execution are inspired by the Polish design from the 1970s and 1980s. We were especially enchanted with the retro shapes that we remember so well from our childhood and the names of the products inspired by more or less common Polish male and female first names: Karol, Ernest, Żaneta or Krystyna.
After two successful editions in Warsaw, USTA Magazine and Mysia 3 Shopping Centre will organise the Festival of Flowers in PURO Hotel in Poznań. Throughout the whole Saturday, you will be able to buy flowers, perfumes, clothes and jewellery inspired by the flowers. The premiere of the book “O kwiatach” (“On Flowers”) is also scheduled for that day.
Here it is – the newest, summer issue of the USTA Magazine dedicated to plants. We present the edible and toxic ones, growing in paintings and in the wild. We describe them from the cultural, scientific, historical and practical angle. The most renowned Polish vegan chefs introduce their dishes, theatre director Grzegorz Jarzyna talks about how he plants trees at night in Warsaw, and the planter family Majlert show us their roots. We also prepared a guide to the best vegan restaurants in the world.
The holidays are just about to start, so maybe any of you are going to Paris? If so, we present you the Holiday Cafe, a definition of le chic parisien of the gastronomy. Far from the football emotions, as it is located in a quiet but fashionable district – the 16th arrondissement. This stylish place was described for the USTA Magazine by Edward Kanarecki.
Krakow’s Zenit is a real cabinet of curiosities. The walls are a mosaic of graphics, photos, paintings, objects, souvenirs and other treasures collected by the owners. The beautifully designed interior matches the excellent breakfast and the lunch menu offers. There are vegetarian breakfasts or sausages with ash, pour-over coffee or latte, ceviche and tomato soup. There are indeed tons of possibilities at Zenit, which became a site of modernity, not so easy to find in Krakow.
This is a graduation project of an Amsterdam tourism student, Emilia van Wijngaarden, witch we support. She committed herself to creating a meat-focused, culinary trail in Mazowieckie Voivodship, which aims at presenting the new quality of Polish beef at both ends – at its source, and in high-end restaurants.