Begin your culinary journey at Artbistro by Progres, located in the heart of Gdańsk's Garnizon district. This experience is designed for food enthusiasts who wish to go beyond the typical tourist path and discover the sophisticated side of modern Polish gastronomy and world-class spirits.
Start with a modern “ogórkowa” (vegan) soup, a refreshing, tangy, and vibrant interpretation of the beloved Polish cucumber soup. Made with a blend of fresh and traditionally fermented pickles, it is finished with fragrant dill oil and a silky vegan cream.
For your main course, choose between regional Zielenica trout or artisan spelt pasta with asparagus pesto (vegan). The trout is sourced from the famous pristine springs of Zielenica and served with seasonal new potatoes, sweet green peas, and a velvety buttermilk-butter sauce infused with fresh sorrel. The pasta is a rich, umami-packed delight featuring seasonal asparagus pesto, a creamy cashew sauce, nutritional yeast for depth, and crispy Italian-style pangrattato.
To complement your main course, enjoy a glass of premium Souvignier Gris from Dom Charbielin. This award-winning winery from the Opole region represents the new wave of Polish viticulture. Its crisp, elegant, and floral profile is a perfect match for both the regional trout and the artisan vegan pasta.
Finish your meal with a creamy almond pudding (budyń migdałowy), a nostalgic Polish dessert reimagined for the modern palate. Enjoy a silky almond base balanced with the robust notes of local forest buckwheat honey, refreshing tartness from sour apples, and the crunch of toasted almonds.
No Polish culinary journey is complete without tasting legendary spirits. With your dessert, enjoy a professional tasting flight of three premium Chopin Liqueurs. Savour the rich, velvety textures of salted caramel with a delicate hint of sea salt, tropical coconut for a creamy finish, and indulgent chocolate-coffee for the ultimate pairing with almond flavours.
Throughout your meal, enjoy water and the stories behind the regional ingredients and the heritage of the spirits served, shared by the professional, English-speaking staff.
