{"id":1304,"date":"2026-10-29T10:42:30","date_gmt":"2026-10-29T09:42:30","guid":{"rendered":"https:\/\/mdwagdansk.pl\/?p=1304"},"modified":"2026-10-29T12:01:29","modified_gmt":"2026-10-29T11:01:29","slug":"a-new-culinary-story-on-mdwa","status":"publish","type":"post","link":"https:\/\/mdwagdansk.pl\/en\/nowa-opowiesc-kulinarna-w-mdwa\/","title":{"rendered":"A new culinary story at MDWA"},"content":{"rendered":"<p class=\"wp-block-paragraph\">Autumn has brought us some subtle changes, resulting in a refreshed version of our signature M01 tasting menu. The collaborative efforts of the whole team have led to new dishes and the introduction of carefully selected seasonal produce \u2013 presented in the pure form of art dining.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Doughnut:<\/strong> Smoked eel encased in a maize and wheat doughnut is paired with caramelised sauerkraut. The dish is topped off with Antonius Oscietra 6* caviar.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Blood sausage:<\/strong> A taco made with buckwheat flour, filled with grilled black pudding, pickled cucumber, horseradish cream and black koji umami powder.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Cucumber soup:<\/strong> Pickled cucumber cream on a stock of smoked bones, with pickled apple foam.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/mdwagdansk.pl\/wp-content\/uploads\/2026\/10\/paczek-kaszanka-zupa-ogorkowa.jpg\" alt=\"A doughnut, black pudding and cucumber soup \u2013 tasting menu M01, MDWA\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>The Kashubian Forest:<\/strong> A boletus flan enhanced with mushroom garum, stuffed with morels. The Kashubian forest, in its structural form, is earth and moisture, captivated by the umami trend and Asian cuisine.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/mdwagdansk.pl\/wp-content\/uploads\/2026\/10\/las-kaszubki.jpg\" alt=\"Kashubian Forest \u2013 boletus and morel flan, MDWA\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Veal prepared two ways:<\/strong> Grilled veal fillet with black koji ketchup, served alongside a traditional onion tart with bone marrow tartare.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/mdwagdansk.pl\/wp-content\/uploads\/2026\/10\/pod-cielecina.jpg\" alt=\"Veal two ways \u2013 MDWA\"\/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/mdwagdansk.pl\/wp-content\/uploads\/2026\/10\/pod-cielecina-2.jpg\" alt=\"Veal two ways \u2013 tartare with onion relish, MDWA\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Art is not just a feast for the eyes, but above all an experience for the senses.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">See you at MDWA.<\/p>\n\n\n\n<div class=\"wp-block-buttons is-layout-flex wp-block-buttons-is-layout-flex\">\n<div class=\"wp-block-button\"><a class=\"wp-block-button__link wp-element-button\" href=\"https:\/\/widget.thefork.com\/4767755b-ee4e-4af8-a655-2e8961db903b\" target=\"_blank\" rel=\"noreferrer noopener\">Book a table<\/a><\/div>\n<\/div>","protected":false},"excerpt":{"rendered":"<p>Jesie\u0144 przynios\u0142a nam subtelne zmiany, kt\u00f3rych owocem jest od\u015bwie\u017cona wersja autorskiego menu degustacyjnego M01. Wsp\u00f3lna praca ca\u0142ego zespo\u0142u zaowocowa\u0142a nowymi daniami oraz wprowadzeniem wyselekcjonowanych produkt\u00f3w sezonowych \u2013 podanych w czystej formie art dining. P\u0105czek: W\u0119dzony w\u0119gorz zamkni\u0119ty w kukurydziano-pszennym p\u0105czku \u0142\u0105czy si\u0119 z karmelizowan\u0105 kiszon\u0105 kapust\u0105. Zwie\u0144czeniem jest kawior Antonius Oscietra 6*. Kaszanka: Taco na [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":1319,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[31],"tags":[34,35,39,37,38,36],"class_list":["post-1304","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-aktualnosci","tag-fine-dining","tag-gdansk","tag-kolacja-degustacyjna-gdansk","tag-michelin-guide","tag-rekomendacja-micheline-guide-2026","tag-restauracja-z-widokiem-na-motlawe"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Nowa opowie\u015b\u0107 kulinarna w MDWA - MDWA Gda\u0144sk<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/mdwagdansk.pl\/en\/a-new-culinary-story-on-mdwa\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Nowa opowie\u015b\u0107 kulinarna w MDWA - MDWA Gda\u0144sk\" \/>\n<meta property=\"og:description\" content=\"Jesie\u0144 przynios\u0142a nam subtelne zmiany, kt\u00f3rych owocem jest od\u015bwie\u017cona wersja autorskiego menu degustacyjnego M01. Wsp\u00f3lna praca ca\u0142ego zespo\u0142u zaowocowa\u0142a nowymi daniami oraz wprowadzeniem wyselekcjonowanych produkt\u00f3w sezonowych \u2013 podanych w czystej formie art dining. P\u0105czek: W\u0119dzony w\u0119gorz zamkni\u0119ty w kukurydziano-pszennym p\u0105czku \u0142\u0105czy si\u0119 z karmelizowan\u0105 kiszon\u0105 kapust\u0105. Zwie\u0144czeniem jest kawior Antonius Oscietra 6*. 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