Until recently Poznań could be compared to a desert in terms of culinary initiatives, now all along the way it surprises us with energy and creativity. This time our guide was Ola Gerlach, a graphic dsigner, food’s stylist, an owner of the Poznań Culinary Academy Spot. To EAT. For the last two years Poznań underwent an intense metamorphosis. In the past in Poznań it was a peak of finesse to get a warm apple pie with ice cream or to get a lettuce served in the head of lettuce. Currently, Poznań changed into a city full of excellent cooks and new tastes. It is not strange, that in such a city an initiative of one-day restorations, a Restaurant Day, was so well adopted. Poznań waited until its own René – Krzysztof Rabka. He rediscovered edible plants which come from suburbian areas of Poznań. Today, he is a head chef of Atelier Amaro, the only Polish restaurant honored with a Michelin’s star. My generation needed very much such a change. We had enough of bars located in a market square, where the beer tastes like water, and the food stinks of old fat. Our Poznań’s culinary map opens Taczka20 with the best ‘monday’ morning coffee and with the sun between tenement houses and it ends with the Sunday afternoon in La Ruina – a coffee house with homemade cheesecakes which taste miraculously. Additonally, we present a retsaurant Jadalnia, where all the senses can be stimulated, a Concordia with a culinary design for affordable prices, a Food Patrol with burgers served straight from the car, a Bułka z Masłem with its home preserves, or a ‘spontanious family factory’ Rej Cake and Lodziarnia na Jeżycach, a place full of queues waiting for the most excellent ice cream in the city. One can name new places and people creating them with passion endlessly because the list is truly impressive. In the printed version of USTA we descibe the most interesting new spots of contemporary Poznań such as Ruina, Wypas, Kwiaty Miut, Jeżyce or Taczaka. We encourage you to read!
Text: Aleksandra Gerlach, Photo: Małgorzata Minta
EAT Poznań
