Restaurant Week: was it worth it?
Restaurant Week is a fine dining festival offering excellent food at affordable prices.
I may not be an expert culinarian but I am certainly a foodie. This is why, as soon as sign-ups for the autumn edition of Restaurant Week started, I knew that there was at least one place I would visit for sure. My choice was Elixir by Dom Wódki and I was not disappointed.
The idea behind the festival
Restaurant Week is a festival of good food offering you the opportunity to make your dreams of culinary journeys come true. After all, food has the magic property of transporting us to any place on Earth. “Travelling through food lets you visit distance places via flavours and aromas of genuine spices” is how the founders of the event talk about it. I decided to take a trip in a quite unexpected direction, namely to learn more about… contemporary Polish cuisine.
Fine dining Polish style
I knew that Elixir by Dom Wódki is famous for its outstanding pairing the most Polish of spirits with great food. However, I waited until dessert to try a stronger beverage. The more so that the festival sponsor offered everyone a complimentary cocktail to start with.
My first impressions? Absolutely fantastic. Simple, modern interiors and discreet and professional service right from the start has made me want to wait for more. To start with, the waiter brought two types of delicious bread and well seasoned butter. And then… entered the star of the night.
Żurek anew
I must admit to never being a great fan of żurekthat I associated mostly with the thick, tangy soup served at Easter in Poland. However, the dish was one of the best soups I have ever eaten, plus it was served in a very interesting way. The soup had an excellent, delicate taste. It really pampered my palate and I loved the bacon chip, smoked meat pieces and potato salad it came with.
Delicious duck
The main course was an intriguing take on the ultimate Polish dish i.e. duck with beetroot. The meat was tender, the crispy skin and the garnish ideal. I particularly enjoyed the side dish of buckwheat and pear marinated in some strong delicious alcohol.
Cherry in chocolate
Yet, it was dessert that I found an absolute culinary gem… I had never eaten anything like it. Perfectly creamy mousse, salted caramel, coated walnuts and cherries created a fantastic dish. I ordered a glass of Pravda Expresso vodka with a sweet coffee taste to go with the dessert. This was the perfect wrap up for the fantastic evening.
Restaurant Week: was it worth it?
The answer is yes, it definitely was, but I still believe the best idea is to opt for the restaurants that are well-known for serving great food on a daily basis. Restaurant Week offers a truly wide selection of eateries.
Read more posts about food:
”Syta 93”: A new place on the culinary map of Warsaw
