That morning smelled of bread, herbs, and good energy. On May 29, partners of Pomorskie Prestige met at the Cesky Port restaurant in Gdańsk to celebrate the flavors of the region, exchange experiences, and inspire further action.
The table was laden with regional delicacies – from bread from Sztuka Chleba, concoctions from Kaszubskie Zioła, to honey-based desserts from Pasieka Miodlandia, sparkling drinks from the Tabun restaurant in Otomin, to delicious cold cuts from WitAnn, sourdough from Eko Elita, and cheeses from Makowa Koza and Radostowskie Rarytasy. There was also beautiful ceramics from Lepiej Ceramika and Genius Ceramika. How delicious and beautiful it all was!
It was a morning full of conversation, inspiration, and new acquaintances. Guests could listen to informal lectures—Jola Słoma and Mirek Trymbulak from Atelier Smaku were the first to share their experiences. It was a story about gluten-free and vegan cuisine from the perspective of the hotel and catering industry. Marcin Popielarz, chef at renowned Pomorskie restaurants (Biały Królik at the Quadrille Hotel, Biôłi Trus at Leśny Dwór, and Hewelke), shared his experience in running a restaurant, the value of plant-based cuisine, and the idea of shortening the supply chain. Our meetings are informal, which is important to us, without tension or pretension, so to lighten the atmosphere, we held a small competition among our partners, with a fragrant and pampering gift from Amber Dust as the prize.
Such meetings are not only an opportunity to exchange experiences, but also to be together – at a time when live contact, a handshake, or a warm smile are worth their weight in gold. We would like to thank the Cesky Port Restaurant for organizing the event and all our partners for attending.
There will be more meetings like this – we cordially invite you to join the group of partners of the Pomorskie Prestige project! Together we can do more!
