The perfect Sunday lunch at Syta 93 restaurant
At Syta 93 restaurant you can eat an excellent Sunday lunch inspired by traditional Polish cuisine.
Food is one of the greatest pleasures in life. This is why, despite myself not being much of a foodie, I decided to write a post about the Syta 93 restaurant. I had already written about this place here and here. Today, I would like to tell you about the perfect lunch inspired by the Polish cuisine. If you do not know where to go out for lunch today, I recommend that you visit Syta 93 and try the following dishes.
Starter: Beef steak tartare with egg yolks, pickles and Parmesan cheese
I have always been fond of this way of serving beef. A well prepared steak tartare is delicious. At Syta 93, the chef opted for a slightly offbeat version of the dish: he adds pickles and Parmesan cheese instead of the regular brined cucumbers or pickled mushrooms. Where did the idea for serving meat raw come from in the first place?From the Tatars who placed thin slices of raw meat under their saddles. As a result of the friction created during riding, the meat was crushed into a mass which the Tatars scraped off and ate, often raw.
Main course: Duck in gooseberry sauce and chive purée
Duck has been a staple dish on Polish tables for a few centuries now. Along with chicken and goose it makes for a delicious poultry trio that is highly popular in Poland. A duck dish was mentioned in the oldest Polish (published in the late 17thcentury) Polish cookbook Compendium Ferculorum.Although duck meat is very nutritious (it is a great source of protein, phosphorus, iron, potassium or B vitamins) it is also fat and heavy. As per the classic recipe, duck is served with baked apples. The chef at Syta 93 decided to replace the tangy apple with gooseberry and I must admit it added a great flavour to the meat. The dish is complemented with chive purée.
Dessert: Rhubarb pie served with almond ice cream
Poland is the homeland of the apple and it is often the key ingredients of many desserts, including apple pie, apple pancakes, baked apples or rice with puréed apples. In this case, the apple was replaced with rhubarb which many of us probably remember best as compote our grandmothers used to make from this vegetable (that’s right, it is a veggie!). The classic warm apple pie with vanilla or cream ice cream dessert inspired the chef to create a tasty variation, namely Rhubarb pie served with ice cream. The sweet crust pairs divine with the sour rhubarb and the velvety ice cream.
