Święto Wolności i Solidarności
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Traditional Gdańsk cuisine from 1920s

Günter Grass was a famous writer, a noble prise winner, a honorary citizen of Gdansk and an enthusiast of the district called Gdańsk Wrzeszcz – the place where he was born. In his novels, Grass described customs and culinary traditions maintained by typical citizens of Gdańsk in early 1920s.

Sweet and bitter pancakes
Sweet and bitter pancakes


In love with the art nouveau district of Gdańsk–Wrzeszcz, Grass has visited Villa Eva restaurant and hotel multiple times. His visits and the conversations he had with the owners, have inspired Ewa and Tadeusz. His comments about typical bourgeois cuisine allowed them to create a completely innovative literary menu. Willing to honour Günter Grass and wanting to encourage as well tourists as the citizens of Gdansk to discover the authentic taste of Gdansk, the owners have introduced a special, short menu based on the recipes described in novels of Günter Grass:

Goose liver pâté with caramelized fruit, red onion marmalade and crouton

Slow cooked oxtail broth with little dumplings filled with spinach

Turbot stewed with tarragon butter and white wine, served with baby potatoes and cucumber salad

Partridge filled with game meat and truffles served with dumplings and pickled pear

Bitter and sweet crumpets

Back in 20s the food products used by the citizens of Gdansk were different. These days the Villa Eva chefs are looking for similar, high quality, natural and local ingredients for the dishes that are cooked in the restaurant. This influences the flavour of the dishes and allows to bring the great taste.

 Partrige with truffel stuffing
Partrige with truffel stuffing


The Günter Grass menu is a titbit, which helps the guests to get familiar the authentic, Gdansk cuisine, that was described by Grass in his novels. The dishes mentioned in the books are often very simple, for example: a slice of full grain bread with black pudding from a jar or fladbread filled with lard. It took a while to pick the right dishes from among 200 dishes mentioned in just two books – ‘The Tin Drum’ and ‘Turbot’. The chefs were looking for something that would be authentic and at the same time the would satisfy the needs of the demanding guests.

Besides the literary menu, Villa Eva offers a regular menu where you can find dishes inspired by traditional Polish cuisine with a modern twist, for example: duck leg confit with caramelised red cabbage, herrings on potato crumpets with sour cream, red onion and apple or traditional little dumplings with lamb served in broth. The culinary experience in Villa Eva is really worth trying!