MAZURKAS TRAVEL - DMC POLAND

Incentives, Special Groups, Meetings, Conferences, Congresses
Mazurkas Travel with a staff of 25 dedicated professionals is proud to be the leading DMC in Poland. We specialize in creation and realization of tailor-made programs for Incentive Groups and special interest tours in Warsaw, Krakow, Gdansk, Wroclaw and other towns in Poland from concept to making the detailed ground arrangements. Through our creativity, professionalism and attention to detail, our overriding goal has constantly been to build a strong relationship with our clients, to understand, to meet and to exceed their expectations.

MAZURKAS TRAVEL - DMC POLAND

The Passion of Cooking & Tasting in Poland!

July 2013


Polish cuisine is not known as well as Polish hospitality. Living in the shadow of the latter it remains a largely unexplored and fascinating area that retains much of its old culture. This fact however should only be an encouragement to trace more than a thousand year old history of Polish cuisine, to see the evolution of Polish table attributes over the centuries and to observe its natural charm and authenticity. That is why even with more pleasure we will welcome you at the Polish table and present the very best of Polish culinary traditions, inviting you on a journey through the panorama of the Polish cuisine and the garden of smells, tastes and flavours of various epochs and regions of Poland together with unique cooking traditions rooted in their history.

We recommend discovering Poland’s cuisine, because sampling the art of cooking is always an important way to know the nation’s culture and tastes. Having elements taken from the cooking traditions of many national groups that lived in the country side by side for centuries, Polish cuisine gives you that special touch to make you feel at home. The blending of international diversity with traditional favourites results in a menu that is varied and delicious.

 

Passion of cooking in Krakow & Zakopane

Krakow - Day 1

Sightseeing Tour of Krakow
Krakow, the former capital of Poland and the Cultural Capital of Europe in 2000, has much to offer from the touristic point of view, but as much from the culinary. For tourists and for gourmands, Krakow is a fascination mixture of different cultures and different cuisines.Only here you will find influences from Prussia, Ukraine, the region of Silesia and the region of the Polish Tatra Mountains.

Krakow is one of the most dazzling cities where you can feel the untouched spirit of the past and hide from the crowds in one of many cafes and restaurants.
On the first day we will get acquainted with the city, which in Poland retains the largest concentration of historical monuments and cultural treasures. Visit the Wawel Hill, listed as a World Heritage Site by the UNESCO List, with its castle and cathedral where Poland’s kings were once crowned. The most valuable items are the magnificent 16th century Flemish tapestries, probably the largest collection of its this kind in Europe.

Today’s highlight will be a visit to Stary Kleparz, a lively, colourful vegetable market where you can buy farm-fresh food. This is one of the oldest markets in Poland, dating back to the 14th century. Accompanied by the cuisine expert we will enjoy the presentation of Galician specialties.
We'll lunch at the Wierzynek Restaurant, located at the Old Town Market Square overlooking the Cloth Hall and the St. Mary's Church.

In 1364, a town councillor named Nicolaus Wierzynek organized a feast for king Casimir the Great's guests, who came for the wedding of the king's granddaughter Elizabeth. Among the invited guests were many European kings. Since that time, Wierzynek has been considered a royal restaurant, known not only in Poland.
The restaurant, situated on four floors, has magnificent interior decor.

The menu in Wierzynek contains old Galician dishes prepared strictly according to royal, traditional recipes, so you can taste typical dishes such as beetroot soup, potato pancakes with goulash and Viennese cheesecake.

Krakow - Day 2

Today we will discover the world of Jewish cuisine and culture. First we take you on a tour of the former Jewish district, one of the most fashionable parts of Krakow and a mekka of restaurants, cafes, charming hotels and clubs.

Drive into the labyrinth of streets and alleyways where streets are named after figures from the Old Testament - Jacob, Isaac, Joseph. Visit the famous Remuh Synagogue, named after the great Krakovian rabbi and scholar Moses Isserles, and the museum of the Jewish life in Kracow at the Old Synagogue.

We invite you for lunch at one of the most famous restaurants – Klezmer Hois. It’s located in the heart of Krakow’s Kazimierz (the former Jewish district), 70 meters from the Remuh Synagogue, in the 16th century building that until World War II housed the ritual bathhouse, one of the oldest in the city. It is a unique place that thanks to the decor, artistic atmosphere, as well as culinary delicacies evokes the ambience of the pre-war tradition of Jewish Kazimierz.

The restaurant serves dishes of the traditional Jewish cuisine. A short lecture about Jewish cuisine and degustation of typical dishes will occur: herrings in sweet-cream, stuffed grape leaf, Yankiel the innkeeper of Berdytchov’s soup, chicken knedlach in dill sauce and delicious Pascha cheesecake.

Zakopane - Day 3

Full day excursion to Zakopane. Just like Aspen in the United States or Chamonix in France, Zakopane is a favourite winter destination in Poland. This is a most famous Polish mountain resort, winter sports centre and the capital of Polish Highlanders culture.The wild beauty of the countryside around Zakopane, the clear mountain streams, the immense forest and most of all the breathtaking landscapes of the Tatra Mountains will leave you enchanted forever.

A guided tour of Zakopane, home to a rich folk culture, and the centre of a proud Polish highlander tradition, will highlight the highly decorative folk costumes, the ever-present goralska muzyka (Highland music) and the distinctive Zakopane mountain architectural style, pioneered by Stanislaw Witkiewicz, and often referred to as the "Zakopane" style.

Zakopane has also become a favourite with painters and sculptors, many of whom are graduates of the Zakopane Academy of Fine Arts. We will visit the Doctor Tytus Chalubinski Tatra museum, the oldest and largest local museum which presents the history and ethnography of the Podhale and The Tatra nature.

The bases for traditional highlander cooking are cabbage and potatoes. Making sauerkraut is a traditional local custom with every house producing at least several barrels ready for the winter months. You can taste regional sauerkraut soup, kwasnica. Highlanders are best known for their smoked sheep cheese, oscypek, the secret of the recipe passed from generation to generation. Lamb meat is also worth tasting. We recommend roasted mutton or mutton cutlet with sheepcheese, kotlet barani. For tired travellers a highlander-tea (with vodka) and sliwowica lacka - strong plum brandy will be served.

  • Oscypek – a hard smoked sheep’s milk cheese and a culinary symbol of the Podhale. In the past it used to be produced in the shepherd’s chalets high in the mountains. The cheese mass is heated in hot water and then put in wooden forms and salted. But what really makes the unique taste of oscypek is the smoking;
  • Highlander Lard -  is made from a piece of fresh back fat. Then we add some onion, grated apple and garlic added to the fat. In the next step the mixture is melted on a slow fire. When the lard cools and sets, it is ready to be spread on the “moskale”, type of potato pancakes, or on bread;
  • Kwasnica – the most typical soup of Podhale regional cuisine. You need to rub pork with a lot of salt and keep it for several days. Then smoke the meat, preferably over a fire of dry alder wood. It is only then that spare ribs with some meat on them are cut off the joints. The ribs are then boiled with pimento, laurel leaves, pieces of onion burnt on the range, and vegetables. Then some sauerkraut is added together with some of the liquid drained from the sauerkraut. The mixture is cooked for a little longer and kwasnica is ready;
  • Litvorovka – a drink made from the roots of “litvor”, a plant native to the Tatras, steeped in pure spirit. After about a week the spirit is poured into a bottle and this essence is later diluted with spring water – the proportions are a matter of personal taste.

Enjoy an unforgettable dinner with highlanders’ folk music in one of the highlanders’ inns.

Krakow - Day 4

While in Krakow we cannot omit visiting a few very famous cafes that are home to bohemian life, where great personalities of Krakow cultural life used to spent time of meeting friends and talking about art.

Jama Michalika
Jan Apolinary Michalik was a pastry cook who after a period of apprenticeship in Lwów came to Kraków and established a patisserie there in 1895. At first, it was called Lvov Café and as it was located in the vicinity of the Academy of Fine Arts, artists would frequently drop in to have breakfast or supper. They would often draw pictures on the café’s walls, which made the owner unhappy and to stop them from being ruined he provided them with large sheets of paper and coloured pencils. It was the beginning of a rich collection of works which were later displayed on the café walls which can be seen till today.

Camelot
Cafe Camelot (with its drinking, cabareting, jazz-celebrating alter ego Loch Camelot in the cellar) has drawn plenty of admirers. There are sandwiches, cakes, breakfast sets, delicious desserts and plenty of current foreign language newspapers in a cosy old-fashioned cafe. Sit at the window-table and feel terribly the fin-de-siecle atmosphere. Café Camelot is also unique because of a nice gallery of Nikifor’s paintings, Polish folk and naïve painter of Lemko descent..

Piwnica Pod Baranami
For over thirty years Piwnica pod Baranami served as the most renowned political cabaret in the country, until the end of (and beyond) the communist era. It was created by Piotr Skrzynecki in 1956. At first, the facility was a meeting place for Kraków students. It was a club meeting place for a creative youth club, part of the Old Town Community Centre in the Palace under Arieses. The stage was formed by young artists of many different genres: writers, musicians, visual artists and actors, as well as their friends and faithful audiences. After nearly fifty years Piwnica became a legend of local eccentricity, and the style of the Piwnica cabaret entered the colloquial language as the "underground style" of performance. For a farewell dinner we invite you to one of the restaurants that perfectly fit into the Krakow’s artistic and culinary taste.

Marmolade Restaurant
What do you think is marmalade? What emotions, impression, flavours come to your head, when you say  marmolade? Is it the flavour of childchood? We invite you to have a taste of childhood, filled with memories but in Polish style and with famous Polish hospitality.

Enjoy your farewell dinner with delicious golden fried pancakes made of courgette served with cucumber garlic sauce, traditional Polish velvety mushroom soup with pasta and apple baked in cake with a delicious vanilla mousse sprinkled with powdered sugar.

 

Passion of Cooking in Warsaw

Warsaw - Day 1

Start the day with your breakfast at the hotel and get ready for a fascinating tour of Warsaw’s touristic highlights and the delicious visits to famous Warsaw’s cafeteria cafés and restaurants.

Walk through the Old Town with the monumental Royal Castle, guarded by the symbol of Warsaw, the Mermaid. During your walk through the Old Town you will see many restaurants and coffee shops that are a part of the city with the famous names of its owners, which have been a part of city for a long time. Take a ride along the Royal Route with its historic monuments, churches and aristocratic residences: the Town Hall, Grand Opera, the Tomb of the Unknown Soldier, Warsaw University, the Holy Cross Church and finally a stop by the Chopin’s Monument in the Royal Lazienki Park.

Afterwards, we will take you for a lunch to one of the most famous Warsaw restaurants owned by Magda Gesssler, a well known interior designer. Before lunch, we'll enjoy a brief lecture on Polish food.

Magda Gessler
Magda Gessler spent her childhood and early youth away from Poland. Even though many Varsovians may think she was always here, Magda actually came back to Warsaw as late as in 1989. She returned hoping to find the flavours of her grandmothers‘ kitchen, the scents of her old family home and the opulence of true, Polish cuisine. But very quickly her expectations and memories were confronted with the reality – Poland has had forgotten her sophisticated tastes, and the rich and full-of-flavour Polish cooking had been substituted with something bland, simplistic and uninspiring, to say the least. This was the moment when Magda decided to bring back Polish brilliant cuisine.

Poland has been famous for centuries for its delicacies and culinary opulence, and Magda Gessler knows this perfectly well, since one of her grandmothers came from Moscow and the other from Naples. First she spent a few years searching for old recipes and bringing the richness of Polish cuisine – its flavours, tastes and colours –to Fukier Restaurant, and through this to all of Poland.

Fukier
Enjoy your lunch at one of the restaurants owned by Magda Gessler. Cooking and interior designing are her lifestyle, that is why her restaurants and the dishes served there are little  pieces of art.

Fukier's unique and warm atmosphere was created by Piotr and Magda Gessler in one of the Old Town's restored townhouses with flowers, candlelights, original artwork, decorations made from antique silver, cristal and furnishings providing an unforgettable backdrop for cuisine that has come to be recognized by both Polish and international critics as the best in all of Poland.

BIikle
For a dessert we invite you to U Bliklego coffee shop. The Blikle establishment has been in the business since 1869 and there's not much they don't know about the fine art of baking cakes. Just looking at the range of gateaux, pastries, tarts, doughnuts, and other sweets is enough to make you feel slightly naughty - but the indulgence is nothing short of sheer pleasure!

If you want to feel the sweetness of Warsaw you need to visit this place and taste the most famous cake called paczek, a kind of doughnut with rose confiture inside. You will not find it anywhere else in the world. Continue your tour driving along the Royal Route with its historical monuments, churches and aristocratic residences: Warsaw University, Grand Opera House, the Town Hall, the Holy Cross Church and Chopin’s Monument in the Royal Lazienki Park.

AleGloria Restaurent
Enjoy dinner at AleGloria, another restaurant owned by Magda Gessler  In the very heart of the city, strawberry trees are in bloom and white geese have flown in. Magda Gessler - a well-known creator of tastes and interior designer - has opened AleGloria. The new restaurant is located in the basement of the so called Dom Dochodowy at Threes Crosses Square. The new venture shows Polish cuisine in a new dimension, with recipes of Polish manor cuisine combined with more or less known traditional dishes, presenting a new image of our culinary art.

AleGloria is more than a restaurant. It is an invitation to meet Polish art and Polish cuisine - fine, intelligent, drawing on tradition, and at the same time served in a contemporary setting. AleGloria may be called an embassy of Polish art in a modern version. The art in harmony with the universe, the art that might impress contemporary Europe - Magda Gessler points out. It is a 'Polish culinary fusion'. If you want borsch, it has got to be prepared with raspberry syrup and beets marinated in balsamic vinegar. Tomato soup requires dill and a fresh pickled cucumber. Faworki (deep-fried pastry ribbons)? Yes, but made of carp on kogel mogel (egg yolk stirred with sugar). 'Polish fusion' is also expressed by the interior design. Kurpie paper cuttings decorate a modern elevator, stag antlers of wooden branches and doll beads and Easter palms at the entrance all year round. There are also traditional embroideries made by Polish highlanders (the so called parzenica) and lace tablecloths. Enjoy your dinner in the charming interiors of AleGloria restaurant.

Warsaw - Day 2

Today you will admire the countryside and experience famous Polish hospitality with a morning departure for Zelazowa Wola, the birthplace of Frederic Chopin. Visit the manor house, now a museum devoted to our composer and have a walk in the beautiful park surrounding the museum.

For lunch we invite you to Polka restaurant, newly opened by Magda Gessler. Its interiors are in an old-Polish style and a wide selection of typical Polish dishes gives you a glimpse of 19th century Poland. You will be charmed by the atmosphere, excellent service and the taste of specially selected dishes.

Afterwards, continue to Lowicz, a typical mazovian town, famous for its folk art. Visit the Regional Museum where you can admire the folk costumes and colourful paper cut-outs. Our culinary adventure continues with a visit to a young married couple living in a wooden cottage at the foot of the Lowicz castle ruins. Following a traditional Polish welcome with a loaf of bread and salt, we will learn how Polish people cherish the taste of summer in their jams and preserves. Afterwards, a short lesson of making typical Polish speciality – pierogi – kind of dumplings with different stuffing: mushrooms & cabbage, meat, white cheese or fruits. Enjoy your typical Polish meal with dessert served in the romantic garden.

Warsaw - Day 3

A morning drive to Warsaw suburbs to visit one of the markets where you will get a list of special products to buy: vegetables and fruits. Afterwards, we will take you Havira Restaurant with an open space kitchen you where you will have a chance to prepare a meal for yourself, with our cooking expert to help you. At the end you will get a special diploma and finally enjoy your lunch prepared by our chef. You will also taste typical Polish sweet vodkas and listen to a short lecture about the process of making sweet vodkas. Following a drive back to Warsaw we'll have an afternoon at leisure and time to explore the city on your own. A farewell dinner will be served at Polka restaurant. We will give you a glimpse of Polish Christmas Eve dinner, called Polish Wigilia. The feast will consist of twelve traditional dishes representing the twelve apostles. According to the tradition, meat is never served. A sample menu includes:
Barszcz czerwony z uszkami- clear beetroot soup with small ravioli stuffed with wild mushrooms
Karp w galarecie - aromatic carp in jelly,  decorated with boiled vegetables
Sledz w smietanie - tasty herring in sour cream or oil
Kutia - poppy seed roll served with honey and dainties

 

For more information, please contact Mr Andrew Hulewicz at poland@euromic.com

Polish Cuisine

Krakow

Stary Kleparz

Soured rye flour soup with boiled egg

Wierzynek

Clear Beetroot Soup

Klezmer Hois

Zakopane

Oscypek

Kwasnica

Jama Michalika

Piwnica Pod Baranami

Warsaw Royal Castle

Magda Gessler

Cream Cake

Fukier Restaurant

Ale Gloria Restaurant

Soured rye flour soup with boiled egg

Lowicz

Polka Restaurant