(Polski) Zupa z cukinii z rozmarynem, pieczonymi pomidorami i mlekiem kokosowym

AN EYE FOR WROCŁAW

Poland, here we come! With our events cycle “An EYE for…” we try to understand what makes up an individual character of each city. Our favourite way of discovering a city is through its artists, architecture, food, design, and art. All these elements combined together create the unique DNA of a city, its one-off genotype.

WILD FEAST

Go on a few-kilometre mountain hike, jump over a stream, stop for a while to take a breath and watch a white-tailed eagle flying in circles above your head. Just for a moment, because at the end of the trip set tables are waiting.

(Polski) Oranżada z rabarbarem

Truffle polenta with asparagus tempura

To say goodbye to the asparagus season, we bring you a delicious vegan recipe idea by Mickey Rotten. Served in tempura on truffle polenta with tarragon vinaigrette –that’s something nice and new. Especially that the we’ve eaten all other versions of asparagus – boiled, fried, in salad, with an omelette –  already dozen times this season. Bon appetit!

Democratic Design

The Italian designer duo Formafantasma is based in Amsterdam. Andrea Trimarchi and Simone Farresin met during their studies at the Design Academy in Eindhoven. Over eight years of working together they have developed a unique style, based on unusual, often organic materials matched with raw, brutalist elements.

Urban Jungle

Welcome to a colourful oasis in Bucharest. Kāne World Food Studio is  a place where you can get traditional Romanian ribs with grilled polenta as well as a whole menu of exotic dishes from all around the world.

AUTUMN CROPS

We long for the country life. We love to buy products directly from the farmers. At the end of September, the moment when nature presents us with a profusion of crops, we want to invite you to a special event, where we discover the taste, the look and the work of the Polish country of today. At the event, you will have a chance to taste small-farm products, talk with people who left the city and moved to the countryside to run their farms, discover food cooperatives and take part in handicraft workshops.

HUNGER IS NO FICTION

Food is usually associated with positive things: friends and family, travels, discovering new flavours. But what if the food is not available? Or when we start denying ourselves food for various reasons? You will find these questions discussed in a new quarterly “Non/fiction”. It is yet in the making and it will need your support to be released.

THE ALCHEMIST

Her paintings and installations are in the collections of Paris’ Centre Pompidou, New York’s MoMA or London’s Tate Modern. And it was no other but her, Paulina Ołowska, that was listed by The New York Times as one of 28 most important creative personalities of the year 2016 alongside Michelle Obama, Isabelle Huppert, Donatella Versace, Lady Gaga or Tom Ford. Unfortunately, in Poland she is not much spoken and written about. USTA had a pleasure to pay a visit to the artist’s atelier and creative house Kadenówka in Rabka Zdrój last August and was the media patron of her action Mycorial Theatre. We bring back our encounter with this artist.

A formula for flavour

In early April we held a premiere of a new cookbook, prepared and published by the Usta Magazine team. This time our book concetrates on the flavours: why sweet goes well with sour and why sour is a perfect match for salty. We explain the meaning of umami and the role of structure and colours. We suggest what goes well with eggplant, strawberries and fish. “Wzór na smak” (Eng. A Formula for Flavour”)  was written by Grzegorz Łapanowski, the photos were taken by Krzysztof Kozanowski and the beautiful layout was designed by Joanna Skiba.

Polish wines in Poznań

Culinary Academy invite for the fourth time on 24 June 2017 for a full Day series of events devoted to Polish wines, ciders, and regional products from Wielkopolska. You will be able to get to know them better, taste and – most importantly – buy.

Night Market now every Thursday!

Every weekend in the Spring/Summer season the platforms of the ancient Warsaw Main Railway Station transform into a food market open until late night hours. We have good news for all the after dark street food lovers: the Night Market will be open also on Thursday starting from June 1.

BERLIN’S YOUNG GUNS

USTA Magazine team has recently gone to Berlin to check what’s new on the culinary map of the city. And indeed a lot has been going on. This year’s Michelin guide has brought new stars to the city gastronomy landscape. The culinary concepts concentrating on the local produce and reflecting the local identity are on the rise. No wonder that it is in Berlin that the one-day symposium Terroir Berlin Forum takes place. It starts in just few days on May 15.

The Summer of Luxury

In the new, summer issue of the USTA Magazine, we examine the meaning of luxury. Our impression is that the notion of luxury is currently being redefined. While in the past it used to be associated with expensive, shiny objects, now it is more related to authenticity, craftsmanship and experience.

Dancing anchor

There is a new restaurant in Gdańsk! Dancing Anchor is a spacious place, beautifully designed by London’s DeSallesFlint studio, which has just opened in Granary Island.

UDON WITH COLD BREW

Springy, Japanese home-made noodles bathing in aromatic, vegan broth, which sits overnight with cold brew coffee, crispy, light tempura served on ceramics from Lanckorona made by Piotr Piaskowski and a special sake from a collection created by Joseph di Blasi from Naturaliści (The Naturalists) are all waiting for you in a newly opened Ka Udon Bar in Krakow.

Plates with memory

Food is served on their plates in many restaurants in Copenhagen, including the very famous ones, such as  Relae or 108. Coffee is served in their mugs at Koppi, The Barn and The Coffee Collective. We pay a visit to Mk-Studio, a beautiful workshop of Magdalena Kałużna in Copenhagen.

Vive Nanan!

In Wrocław’s Kotlarska street you can eat traditional éclairs made of choux pastry and crème pâtissière. What makes them special, though, are the various flavours of the icing, caramelised toppings and intricate decorations. – Éclair is a pastry everyone knows well, but we try to give it a slightly more modern look, while respecting the classic form. We constantly invent new flavour variations to whet the appetites of the visiting gourmands, the owner Justyna Kawiak tells.

Seven Sisters

Inspired by the unprecedented Women’s March in Warsaw, the Seven Sisters exhibition presents works of six artists from different countries. Their installations, sculptures, photographs and performance evoke and deconstruct, with distance, sense of humour and a certain sense of poetry, the omnipresence of female body in public space and the mystified notion of interior and intimate space.