February – the month that wanted to be spring

February, though short, was full of positive moments at Pierogarnia Stary Młyn. In my view, there was plenty going on, despite the short month suggested by the calendar.

After a difficult, demanding, long and frosty January, February arrived, which, as it turned out, became the time when spring began to greet the Polish people and draw them out for walks. We turned our faces towards the sun, soaking up vitamin D and the first tentative promises of warmer days.

Vitamin L, because February was all about love

It would seem that a restaurant is a must for all Valentine’s Day dates. It’s a tradition that restaurateurs love – tables full of guests, pleasant conversations at the tables, love in the air.

To mark the occasion, Pierogarnia introduced a special menu insert that was different from previous ones – featuring bold flavours that push the boundaries of what guests expect to find at Pierogarnia.

What impressed me most were the dumplings with roasted salmon, ricotta and spinach, served with a sauce made from langoustines, mussel meat and trout caviar.

If you haven’t tried them – you’re really missing out. Seriously.

The queen of Polish soups – tomato soup
Sticking with flavours, tomato soup has taken the lead. Everyone likes it, everyone knows it and, as it turns out, everyone still holds it in high regard and is keen to order it in restaurants.

In February, it was the most popular dish from the seasonal menu. This didn’t surprise me as much as one might think. It’s a bit of a gastronomic archetype of comfort – the taste of childhood, of grandma’s cooking, of something that’s predictable in a good way.

Fat Thursday, which we indulge in

February wouldn’t be complete without Fat Thursday, a holiday adored by many, eagerly awaited and celebrated with gusto. No wonder – we don’t count calories on that day; we give ourselves a free pass for overindulging, and from Friday onwards we head to the gym to burn off the excess calories. This year, we treated the residents of Kalisz and Toruń to our doughnuts, and they were only too happy to place orders for doughnut sets. There’s something charming about Fat Thursday – it allows for a little indulgence.

Spring begins in the kitchen

I promise you won’t be disappointed this spring when Pierogarnia unveils its new menu, brimming with fresh flavours, intriguing combinations and innovative twists. Work is in full swing. Why so soon? We’ve already had our brainstorming sessions, and now we’ve got in-house tastings, fine-tuning recipes, testing new products, a photo shoot, graphic design and so on. Etc. This is the time I enjoy the most.

Happiness comes from the plate

There was also Friday the 13th.

I didn’t notice any particular bad luck. And I wish for you and for myself that superstitions would stop holding us back, and that happiness would come from the plate.

Well-balanced meals influence the production of happiness hormones. So does the act of celebrating meals, eating together with loved ones, in a pleasant atmosphere and without rushing.

Not just the way to the heart is through the stomach.
But also from the stomach to a better life.

So what next?

February was slowly bringing winter to an end in my mind, and I hope it stays that way.

Ahead of us lie spring, Easter, a new menu, tastings and all that unseen side of the restaurant business which, in the long run, will shape our guests’ experiences for the coming months.

A restaurant isn’t just alive when guests are seated at the tables, but also when someone in the kitchen is thinking about what to serve in a few weeks’ time.

And that’s exactly what’s happening right now.