Summary
Highlights
Desserts include a frozen vermouth base with sparkling wine and unripe grape, a cotton candy dumpling with white chocolate and black lime, and the main dessert, 'Memories of Summer' – a yogurt crust, sour cream ice cream with cardamom, white strawberries, raspberry juice, and Sichuan pepper, finished tableside with frozen raspberries and herbal flowers. The meal concludes with a special 2000 Tokaji Patricius Esszencia and nostalgic petit fours. The reviewer praises the exceptional service, flavors, and creativity, acknowledging the team's passion and professionalism despite initial decor reservations, and highly recommends the unique dining experience.
The video begins in Kraków, Poland, a city known for its historic sights. The restaurant, Bottiglieria 1881, initially presents an antique and worn interior, but the warm and welcoming staff immediately elevate the atmosphere. The sommelier and general manager, Michał, introduces the menu.
The culinary journey starts with several amuse-bouches. Highlights include a Gillardeau oyster with Antonius Siberian Caviar, mackerel served on an ice plate, a modern interpretation of traditional Polish sour rye soup (żurek), a bite featuring aged Polish Bursztyn cheese, a multi-textured tomato dish, an egg stew with confit egg yolk, and a personal favorite, courgette marinated with elderflower vinegar. These set a high standard for the meal's creativity and flavors.
The bread service features homemade sourdough, almost twelve years old, and a signature knuckle bread, served with whipped butter mixed with fermented bread paste. The first course is a tartare of beef and tuna with Rossini Black caviar, paired with a French wine. This is followed by amberjack, cured and served with homemade fish garum and a dressing of sour Polish green apples.
Head chef Przemysław Klima personally serves the next dish, showcasing his involvement. His background includes training at Noma and Kadeau. Bottiglieria 1881 earned its first Michelin star in 2020 and its second in 2023, making it the only two-Michelin-star restaurant in Poland. The pierogi dish, a traditional Polish comfort food, is reimagined with chicken, mushrooms, artichoke, and a vin jaune sauce, creating a harmonious blend of Polish and French flavors.
The next course features Polish trout cooked sous vide, presented with a saffron sauce (highlighting Kraków's history as a saffron trading center) and fermented oranges. This is accompanied by a choux pastry filled with smoked pepper and trout mousse. Subsequently, a distinctly Polish dish of beetroot and smoked eel with sheep's cheese foam and Polish Antonius caviar is served, showcasing the traditional Polish fermentation technique called zakwas.
The main course begins with a change of cutlery, featuring vintage silver forks and hunter’s knives, signaling wild game. Roe deer sirloin is served with freshly shaved black truffles, fermented vegetable paste, plum tartare, and two sauces: one made from the roe deer itself with pine vinegar, and another a cognac and white truffle sabayon. A black pudding-filled puff pastry bun is also offered. The dish offers bold flavors and perfectly cooked meat, though the reviewer notes a desire for more texture and garnish.