November with goose at iGrek

Zbigniew Glinka 9 November 2016

Every year in Autumn iGrek restaurant in Saska Kepa combines Polish tradition with a Mediterranean flavor and invites its guests to November with goose at iGrek. This is the third edition of this event, which enjoyed record popularity among restaurant guests. This year, new chef Dawid Wojdat is reponsible for the creation of the Polish-Greek goose menu. The menu features such dishes as parsnip soup with goose cracklings (14 PLN), salad with pulled goose, roasted feta cheese and pear (26 PLN), goose breast with artichoke salad and mashed celeriac (46 PLN), goose leg confit with cherry jam and sweet potato chips (44 PLN).


Źródło zdjęcia: materiały restauracji iGrek

WHERE: 11 – 30 November 2016

WHERE: iGrek, Zwycięzców 28, Warsaw

WEBSITE: Facebook, 

Text is a result of co-operation with iGrek restaurant.

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