Polish cooking evening organised by Premio PR
The HotelPremio Group Premio PR Division organized and invited the press representatives to the latest event by the Polish Tourism Organization, which promoted Polish culture and gastronomy in a unique way. In collaboration with the Elixir by Dom Wódki restaurant in Warsaw and the Warsaw Tourism Organization Convention Bureau, a special cooking workshop was held for the Hungarian press at the Gastropolis Cooking Studio.
This is already the second year of collaboration between HotelPremio Group and the Polish Tourism Organization, and we are not revealing any secrets by saying that the partnership will continue next year. We have already completed several successful events this year and look forward to more in the future.
While Polish cuisine is widely known, many people are not fully familiar with it. However, if you’ve visited Poland, you’ve surely tried famous dishes such as beetroot soup (barszcz), sour rye soup (zurek), pierogi, or oscypek cheese from the Tatra Mountains, along with Polish vodkas and beers. The goal of the November 28 workshop was to move beyond traditional Polish dishes and explore modern Polish cuisine, as well as get a glimpse of the fine dining world.
The event kicked off with a welcome speech by Farkas Melinda, Director of the Polish Tourism Organization, who shared insights into the current state of Polish cuisine. This was followed by a short film by Bárány Robi, an adventure filmmaker, showcasing the culinary life in Warsaw today. Agata Rybkiewicz, Project Manager at the Warsaw Tourism Organization, expanded on this by presenting Warsaw’s culinary history, from pre-World War II, through the communist era, to the current developments.
The workshop continued with a presentation by Adam Dernoga, representing the Warsaw-based Good Food Concept group, which includes the Elixir by Dom Wódki restaurant, The Roots cocktail bar, and the Vodka Museum. The Elixir restaurant, which has been included in the Michelin guide for the seventh time this year, presented its “food and vodka pairing” concept. Guests also had the chance to learn about Antonius caviar, presented by Piotr Kurzawa, export manager, which they later tasted alongside steak tartare.
The presentations were concluded by Vajda Pierre, a gastronomy critic who is familiar not only with the Polish language and culture but also with Polish gastronomy, having been a student at the Łódź Film School. He served as the event’s Polish-Hungarian link and the head of the jury, as the participants also had the opportunity to put their knowledge into practice. In three-person teams, they prepared steak tartare with caviar, duck breast with “lazy” pierogi, and meat pierogi under the guidance of Michał Szcześniak, chef, with menus in hand.
During the event, participants were able to taste various vodkas, from black bison vodka to horseradish vodka. At the end of the evening, the guests were treated to valuable prizes, thanks to the Polish Institute, the Polish Tourism Organization, Elixir restaurant, the Warsaw Tourism Organization, and the Kispolszki Polish Pub.
The successful event will be followed by more in 2025.