Author: 3City Daily

  • SPOT Cocktail Bar Sopot: Strong Drinks, Loose Lips & Bad Decisions

    SPOT Cocktail Bar Sopot: Strong Drinks, Loose Lips & Bad Decisions

    Sopot after dark. A few drinks, questionable decisions and stories nobody wants repeated the next morning. Tucked away from the usual tourist madness is SPOT, a cocktail bar run by Michał, a former club promoter and barber who’s heard enough drunken confessions to write a bestseller. We tracked him down to talk cocktails, Sopot nightlife, customers behaving badly and why owning a bar means you’re basically at a party every night. Unfortunately, you’re also the one cleaning up afterwards.

    SPOT is hidden away in Sopot. Genius, marketing or pure accident?

    Pure accident! But maybe that’s what makes it special. Finding us isn’t easy, but once you do, you’ll remember the way back.

    Photo by Adalat Naghiyev

    How did you end up owning a cocktail bar?

    I started as a club promoter. Terrible fit! Then I worked my way behind the bar and fell in love with bartending. When the chance to open SPOT came along, I grabbed it.

    Has Sopot nightlife lost its soul?

    It’s changed enormously in my nine years here. But there’s still an alternative to the tourist madness. That’s us! Fair prices, a great crew, karaoke and darts coming soon.

    Come on, what’s the wildest thing you’ve witnessed?

    Hundreds of stories. Unfortunately, what happens at SPOT stays at SPOT. Sorry!

    Photo by Adalat Naghiyev

    Are bartenders really unpaid psychologists?

    Absolutely! You need serious mental resilience. Some confessions are so outrageous I wish people had kept them to themselves.

    What’s with the retro, slightly underground décor?

    I grew up in the countryside loving nature. I made or modified much of the interior myself, with help from friends. There’s a lot of me in these walls.

    Who’s the biggest nightmare customer?

    Honestly, anyone can cause trouble

    once alcohol gets involved!

    Three drinks we absolutely must try?

    Our signature Kiwi Star and Pineapple Kiss. And a classic Long Island Iced Tea. Two of those and your evening is definitely underway!

    Photo by Adalat Naghiyev

    Have cocktails become ridiculously pretentious?

    I’ve always believed beauty lies in simplicity. Give me a modest, clever garnish over a ridiculous fruit salad balanced on a glass.

    What changes between 8 p.m. and 3 a.m.?

    Alcohol can completely transform people. But I think everyone already knows that!

    Do you still enjoy partying on your nights off?

    I used to be the first at the bar! Now I own one, my life has changed completely. Free time means improving SPOT or fixing whatever broke over the weekend. I’m already at a party every night!

    What’s guaranteed to annoy you?

    Guests bringing their own alcohol. Seriously? It’s disrespectful. You wouldn’t bring your own steak to a restaurant.

    Photo by Adalat Naghiyev

    One rule for Sopot nightlife?

    Have fun together without unnecessary fights. Enjoy yourselves, behave like civilised human beings. Simple!

    And what’s the secret behind Michał?

    Determination and stubbornness. Once I decide to do something, I don’t give up easily. That’s probably why SPOT exists. I never imagined I’d end up running my own place, but here we are. Sometimes the best decisions are the ones you don’t overthink.

    Michał has spent nine years watching Sopot after dark, and somehow he’s still smiling. Behind the cocktails, cheeky stories and occasional drunken idiot is a bloke who’s built his own little corner of the city’s nightlife. We left with one burning question: what exactly has he witnessed behind that bar? He wouldn’t tell us. Which probably means half of Sopot should be very, very grateful.

  • Aesthetic Beauty Concept Gdańsk: Less Botox, More Confidence, Zero Bullshit

    Aesthetic Beauty Concept Gdańsk: Less Botox, More Confidence, Zero Bullshit

    Too old. Too tired. Too many wrinkles. Not enough Botox. Apparently, there’s always something wrong with your face these days. But at Gdańsk’s Aesthetic Beauty Concept, they’re not buying it. We met the woman behind the clinic, Gabriela Szynaka who studied psychology, isn’t afraid to turn clients away and reckons the beauty industry needs to stop making women feel like walking renovation projects. We talked Instagram pressure, ageing and why looking in the mirror shouldn’t feel like a bloody performance review.

    YOU STUDIED PSYCHOLOGY. ARE YOU REALLY TREATING MINDS, NOT FACES?

    Often, yes. Women arrive carrying stress, exhaustion and pressure, not just skin concerns. Before asking what treatment they want, we ask what brought them here.

    WHICH BEAUTY STANDARD HAVE YOU STOPPED BELIEVING IN?

    That women must look younger. I want someone to look in the mirror and say, “That’s still me.”

    Photo by Adalat Naghiyev

    HAS THE BEAUTY INDUSTRY BECOME OBSESSED WITH FIXING PEOPLE?

    Absolutely. Too often, women are convinced they’re problems needing solutions. I refuse to build relationships on fear.

    WHAT IF INSTAGRAM DISAPPEARED TOMORROW?

    Women might finally breathe! Popular treatments aren’t necessarily the right treatments.

    WHAT BEST REPRESENTS YOUR CLINIC’S PHILOSOPHY?

    Surprisingly, no treatment at all. It’s the consultation. Understanding comes first, technology second.

    Photo by Adalat Naghiyev

    HAVE YOU EVER REFUSED A CLIENT?

    Many times. Sometimes the most responsible thing you can say is, “Not today.” Trust matters more than sales.

    WHAT ARE WOMEN REALLY ASKING FOR WHEN THEY SAY THEY WANT TO LOOK YOUNGER?

    Usually, they want to look less tired, feel energised and recognise themselves again.

    WHAT HAS THIS BUSINESS TAUGHT YOU ABOUT WOMEN?

    They’re more exhausted by being judged than by ageing. Too old, too young, too natural, not natural enough. The expectations never end.

    Photo by Adalat Naghiyev

    IF BEAUTY HAD NO MIRROR, HOW WOULD WE RECOGNISE IT?

    Through someone’s smile, their calmness and the confidence to stop hiding.

    FINISH THIS SENTENCE: PEOPLE THINK BEAUTY IS… Looking younger. But real beauty is freedom. Freedom from fear, judgement and the belief that you’re never enough.

    Photo by Adalat Naghiyev

    After our chat, one thing was clear: this is a woman who’d rather tell you the truth than sell you a new face. And after all that talk about ageing naturally and ignoring beauty standards, I somehow ended up having a little tweak myself. Purely for journalistic research, obviously. Did I leave looking ten years younger? Probably not. But I did leave wondering why I hadn’t done it sooner.

  • Elegant Barber Gdańsk: Meet Maria, the Woman Behind the Blades

    Elegant Barber Gdańsk: Meet Maria, the Woman Behind the Blades

    Sometimes the best discoveries happen completely by accident. Wandering through Gdańsk’s Old Town, we stumbled upon Elegant and Maria.

    WHO ARE YOU OUTSIDE THE BARBERSHOP?

    A wife, a mum to a little girl, and an ordinary woman with dreams, problems and everyday joys.

    Photo by Adalat Naghiyev

    WHY GDAŃSK?

    Opening a barbershop was my dream. We planned to do it in Ukraine, but war changed everything. We visited my brother Misza in Gdańsk and decided to build our new life here.

    CRAZIEST CLIENT CONFESSION?

    What happens in the barber’s chair stays there!

    BIGGEST HAIR CRIME?

    Neglected hair and beards. Sometimes I want to stop strangers and invite them in!

    Photo by Adalat Naghiyev

    BAD HAIRCUT REQUEST?

    I’ll tell the truth and suggest something better.

    CAN A HAIRCUT CHANGE SOMEONE?

    Absolutely. Confidence, mood, even the whole day can change.

    ANYONE YOU’D LOVE TO CUT?

    Someone alive! I’m terrified an elderly client might die in my chair!

    WHAT’S TRENDING?

    The mullet is back!

    WHAT’S THE DAMAGE?

    Hair and beard combo: 130 zł with shaver, 150 zł with straight razor. SPA treatments are available too.

    EVER HAD SOMEONE FALL ASLEEP?

    Yes! It’s the ultimate compliment. They trust me enough to relax.

    Photo by Adalat Naghiyev

    WHY MORE FEMALE BARBERS?

    Because women appreciate well- groomed men!

    FINAL WORD?

    Come support our team. We’re not just cutting hair. We’re giving men a little escape from everyday life.

    Barber and met Maria. Within minutes, her infectious smile, cheeky humour and down-to- earth personality had won us over. Some people just have that something. We liked her so much that featuring her in the launch edition of 3City Daily wasn’t even up for debate. Maria, you’ve made the cut!

  • Nurt Café Gdańsk: Serious Coffee, Killer Cheesecake, Zero Attitude

    Nurt Café Gdańsk: Serious Coffee, Killer Cheesecake, Zero Attitude

    In Gdańsk’s historic Stocznia district, where industrial history meets a new generation of creative spaces, Nurt is doing something refreshingly simple: making people feel good. No coffee snobbery, no unnecessary fuss, just excellent coffee, seriously good cheesecake and someone quietly obsessing over every little detail. We caught up with Albert and his team behind Nurt to discover why the smallest things often make the biggest difference.

    What Was The Original Idea Behind NURT?

    The atmosphere. I wanted somewhere I’d enjoy visiting myself. No pretension, just quality and attention to detail. Somewhere people could slow down.

    WHY STOCZNIA?

    It has history, energy and character. It’s still evolving, and I wanted Nurt to become part of that story.

    Photo by Adalat Naghiyev

    Why Are Simple Sandwiches So Hard to perfect?

    Because there’s nowhere to hide. Every ingredient matters. Sometimes a few grams of sauce make all the difference.

    WHAT SHOULD FIRST-TIMERS ORDER?

    Coffee and cheesecake. Outstanding coffee and incredible cheesecake!

    SO SANDWICHES AREN’T THE STAR?

    Actually, coffee is our flagship product.

    Photo by Adalat Naghiyev
    Photo by Adalat Naghiyev

    Have You Ever Misjudged A Menu item?

    Absolutely. I’ve been convinced certain sandwiches would be hits, only for customers to ignore them. Sometimes an experiment becomes everyone’s favourite.

    WHAT BRINGS PEOPLE BACK?

    Some come for breakfast, others to work or meet friends. But the biggest compliment is when someone starts calling Nurt their place.

    WHAT’S YOUR BIGGEST OBSESSION?

    Details. Lighting, music, table placement, even how something lands on the counter. Ideally, nobody notices.

    HARDEST LESSON?

    Putting ego aside. Sometimes an idea you’ve worked hard on simply doesn’t work.

    WHAT DO PEOPLE GET WRONG ABOUT YOU?

    They assume I’m always calm and in control. There’s plenty of uncertainty behind the scenes.

    WHAT MAKES A GOOD DAY?

    Not selling everything. It’s seeing the team work well together and guests leave happy.

    AND WHAT SHOULD REGULARS SAY ABOUT NURT?

    “That place just makes me feel good.” Before mentioning the coffee or food. That’s exactly what I wanted to create.

    Photo by Adalat Naghiyev

    Stocznia keeps changing, and Nurt is one small part of that transformation. Behind the calm atmosphere are the usual headaches, second guesses and ideas that don’t always work out. But there’s something very Gdańsk about building a place your own way and letting the neighbourhood decide what it becomes. And judging by the regulars, Nurt is slowly becoming part of the furniture.

  • W Szoku Pan Gdańsk: Japanese Sandwiches With a Wild Side

    W Szoku Pan Gdańsk: Japanese Sandwiches With a Wild Side

    Łukasz said “I love you” first. Monika said “let’s open a business.” Somewhere between those two decisions, W Szoku Pan was born. Armed with Japanese shokupan bread, a healthy disregard for normal sandwiches and the occasional kitchen argument, this Gdańsk couple have created something wonderfully different. They’ve even managed to squeeze the taste of ramen between two slices of bread. We caught up with them to find out how love, chaos and a few questionable ideas turned into one of the city’s most talked-about food adventures.

    WHY SHOKUPAN?

    WHY NOT JUST NORMAL SANDWICHES? Because normal is boring! Shokupan is soft, versatile and different. People thought we were crazy. Now they call us a Tricity gem.

    Photo by Adalat Naghiyev

    DID PEOPLE ACTUALLY UNDERSTAND THE CONCEPT?

    Not really! Some still walk in asking what shokupan is. We show them the food. Usually, that does the talking.

    WHO SAID “I LOVE YOU” FIRST?

    AND WHO SUGGESTED OPENING A BUSINESS? Łukasz said “I love you.” Monika suggested the business. Make of that what you will!

    WORKING TOGETHER 24/7. ROMANTIC OR DANGEROUS?

    Both! We argue, obviously. Running a business is tough. Running one with your partner is tougher. But we’re getting stronger.

    Photo by Adalat Naghiyev

    WHO’S WORSE WHEN THEY’RE HUNGRY?

    Both of us! Seriously, don’t approach either of us hungry.

    WHAT WAS YOUR BIGGEST DISASTER?

    The day before opening, someone cut the electricity cable supplying our building. No power, food being prepared, total panic. Luckily, someone fixed it in time.

    WHAT’S YOUR CRAZIEST CREATION?

    TANTAN PAN! Łukasz woke up thinking, “Let’s put ramen inside shokupan.” We weren’t sure it would work. Now people say closing their eyes feels like eating ramen.

    HAS INSTAGRAM CHANGED STREET FOOD?

    Absolutely. Food needs to look good now, too. Luckily, ours is colourful, photogenic AND delicious!

    Photo by Adalat Naghiyev

    WHAT FOOD RULE IS COMPLETE NONSENSE?

    Trying to please everybody. It’s impossible. We’d rather do something different and do it properly.

    IF W SZOKU PAN WERE A PERSON?

    Colourful, impossible to ignore, dancing down the street to Walking on a Dream by Empire of the Sun.

    WHAT’S THE BEST COMPLIMENT YOU CAN HEAR?

    “JESTEM W SZOKU!” That’s literally why we chose the name.

    ONE VISIT. WHAT SHOULD PEOPLE ORDER?

    Any shokupan! Our regulars often recommend everything before we even get the chance. That’s the best advertising imaginable.

    Monika and Łukasz have survived kitchen arguments, opening-day disasters and the challenge of convincing people that bread can be something extraordinary. But perhaps their biggest achievement is building a place that feels as colourful and unpredictable as they are. And if you ever find yourself staring at a sandwich that somehow tastes like ramen, don’t overthink it. Just take another bite. Being W Szoku is kind of the point.

  • Swojski Smak Gdańsk: Big Pork Chops, Bigger Polish Traditions

    Swojski Smak Gdańsk: Big Pork Chops, Bigger Polish Traditions

    Gdańsk’s food scene has changed beyond recognition over the past twenty years, but Maciej Dąbski has never felt the need to chase every new trend. At Swojski Smak, he’s kept Polish tradition alive with honest cooking, forgotten flavours and pork chops big enough to make you question your ambitions. We sat down with Maciej to talk family inspiration, two decades in the restaurant business and why sometimes, old school still kicks ass.

    MACIEJ, WHAT WERE YOU DOING BEFORE SWOJSKI SMAK?

    I spent several years working for international corporations, but always dreamed of running my own business. Perhaps I inherited that from my grandmother, a real businesswoman who owned a tailoring workshop.

    WHY OPEN A TRADITIONAL POLISH RESTAURANT?

    Over twenty years ago, Gdańsk had far fewer restaurants. I missed places serving simple, honest Polish food made with fresh ingredients. So my business partner and I created one.

    HOW HAS GDAŃSK’S FOOD SCENE CHANGED?

    Enormously! Today there’s something for every taste and budget. Watching new concepts appear is fascinating. We combine old-school hospitality with modern ideas, proving tradition still matters.

    HOW DO YOU KEEP TRADITIONAL FOOD INTERESTING?

    By listening to guests, travelling and discovering flavours across Poland. Our weekend specials let every chef experiment and introduce something new.

    WHAT SHOULD READERS TRY THIS AUTUMN?

    Definitely our venison dishes. Wild game is a wonderful Polish tradition that’s been somewhat forgotten. Our chef has created two autumn dishes rooted in traditional cooking.

    AND THAT LEGENDARY HUGE PORK CHOP?

    Pork chops have always been favourites here. Now we serve several versions, including lumberjack, Kashubian, royal and traditional. They’re absolute must-haves!

    You’ve created a dish called “Polish Cuisine in a Nutshell” — beef roulade, duck and venison all sharing one plate. If a foreign visitor had just one meal to understand Polish food, would this be your choice?

    We created it especially for international visitors curious about Polish food. Beef roulade, duck and venison together offer a little journey through our culinary traditions. One plate, several distinctly Polish flavours.

    OVER 150 POLISH VODKAS. HOW DID THAT HAPPEN?

    We wanted Swojski Smak to have something genuinely distinctive. Our collection celebrates Polish vodka’s history, craftsmanship and extraordinary variety. Among the highlights are Młody Ziemniak 2016, Śliwowica Podbeskidzka and U’Luvka.

    We even have our own Wódka Domu Swojski Smak, produced exclusively for us by a craft distillery. It comes in fruit, potato and three-grain varieties, plus traditional przepalanka. You don’t need to be an expert to appreciate the differences.

    CAN VODKA REALLY COMPETE WITH WINE AT DINNER?

    Absolutely. Wine doesn’t have a monopoly on food pairing! Potato vodka works beautifully with beef tartare, our house vodka complements meat-filled pierogi, and herbal varieties suit mushrooms and spices. For dessert, try cherry liqueur with chocolate or mirabelle plum with fruit. The secret is balance. Drinks should complement the food, never overpower it.

    WHAT’S YOUR PERFECT SWOJSKI SMAK LUNCH?

    Our pork chop, naturally! I’d choose the smaller version. We also offer 20% off the menu on weekdays between 12:00 and 14:00, making traditional restaurant cooking more accessible, particularly for people working nearby.

    FINAL ONE. EVER PUT SOMETHING COMPLETELY UNEXPECTED ON THE MENU?

    That’s exactly what our weekend specials are for! They give our chefs freedom to experiment with seasonal ingredients and surprising combinations. We’ve even served curry. Tradition doesn’t mean refusing to try something different.

  • NICPOŃ Gdańsk: Good Coffee, Bad Behaviour, Zero Snobbery

    NICPOŃ Gdańsk: Good Coffee, Bad Behaviour, Zero Snobbery

    He barely drank coffee. Now he’s running NICPOŃ in Gdańsk’s Letnica, breaking coffee rules and proving that a little trouble can taste pretty damn good.

    Before NICPOŃ, who was Maciej?

    I started in hospitality in 2017. A friend persuaded me to try specialty coffee. Ironically, I barely drank coffee and couldn’t distinguish a cappuccino from a flat white! A year later, I was head barista.

    What pushed you to open your own place?

    My girlfriend encouraged me enormously. She still helps with paperwork and the café. The reality check? Great coffee doesn’t automatically pay the bills!

    Why choose Letnica?

    I wanted specialty coffee outside Gdańsk’s obvious hotspots. Somewhere neighbours could enjoy great coffee without travelling downtown.

    NICPOŃ means troublemaker. Are you one?

    A little! I like doing things differently. We wanted a playful name that makes people smile.

    What annoys you about coffee culture?

    Snobbery! Drink whatever makes you happy. Espresso, sweet latte, caramel syrup. There’s no correct way to enjoy coffee.

    Your autumn menu favourite?

    Banana Bread Latte! I created it because I love warm banana bread. Our Maple Orange Latte combines maple syrup, orange, cardamom and smoked salt.

    A beginner, flat-white addict and coffee geek walk in. What are you serving?

    A pour-over for the beginner, a flat white for the addict, and experimental Vietnamese coffee macerated with lavender for the geek.

    Strangest coffee you’ve tasted?

    That Vietnamese coffee! Blueberries, cinnamon bun and lavender. Incredible. Specialty instant coffee, though? Maybe we’ve taken convenience too far.

    What’s the reality behind running NICPOŃ?

    Invoices, repairs, endless responsibilities and very few days off. It’s mentally exhausting. But regulars remembering me, smiling and sharing my latte art make everything worthwhile.

    What’s the most outrageous thing you’ve ever done?

    As a child, I wandered off in Toruń and disappeared! Police got involved. Teenagers eventually helped reunite me with my family. My crying grandmother rewarded them with ice-cream money. She still reminds me about it!

    Maciej takes his coffee seriously, but thankfully not himself. At NICPOŃ, there’s room for coffee geeks, caramel syrup lovers and everyone in between. He’s building something personal in Letnica, one cup and one familiar face at a time. And considering he once had the police searching for him as a runaway kid in Toruń, perhaps the name was always meant to be. Once a little troublemaker, always a Nicpoń. At least now everyone knows where to find him.

  • Marta Takes the Helm: Shaking Up Gdańsk’s Cultural Scene at NCK

    Marta Takes the Helm: Shaking Up Gdańsk’s Cultural Scene at NCK

    Marta has swapped the music world and boardrooms for the business of shaking up Gdańsk’s cultural scene. Now running the Nadbałtyckie Centrum Kultury, she’s questioning festival fever, challenging the cultural establishment and dreaming of taking Polish art out to sea. We caught up with a woman who respects tradition but isn’t afraid to rock the boat.

    You’ve worked in PR, music and business. Was there ever a career plan?

    Not exactly a map, more a compass. I’ve always been curious about people and willing to take risks. Every experience gave me something I could use elsewhere. The common thread has always been connecting people and ideas.

    You inherited NCK after Lawrence Ugwu’s 20-year leadership. Preserve or reinvent?

    Photo by Adalat Naghiyev

    Both. Lawrence left an important legacy, but respecting history doesn’t mean repeating it. Culture must respond to a changing world. I’m interested in meaningful development, not change for its own sake.

    Can publicly funded culture ever be politically independent?

    Public accountability is essential, but political interference in artistic programming is another matter. Independence means protecting creative freedom and remaining faithful to our mission, even when that’s uncomfortable.

    Photo by Adalat Naghiyev

    You’ve criticised the obsession with festivals and events. Why?

    We sometimes confuse activity with cultural significance. Counting concerts and visitors is easy. Measuring whether culture changes someone’s thinking or creates lasting relationships is much harder. We don’t always need more events. We need more meaning.

    Photo by Adalat Naghiyev

    Has the cultural world become an exclusive club?

    That’s a real danger. Culture develops its own language and hierarchies. Accessibility isn’t just about ticket prices. It’s about making people feel welcome, even without specialist knowledge.

    What should newcomers to Gdańsk experience at NCK?

    Start with a concert at St John’s Centre, then discover the Old Town Hall. You don’t need fluent Polish to connect with culture. Sometimes belonging begins with a shared experience.

    Unlimited budget. Complete artistic freedom. What’s your wildest idea?

    A sailing ship carrying Pomeranian artists around the Baltic, stopping at ecological marinas, connecting creators, scientists and communities. A cultural expedition asking one question: What does it mean to be Baltic? We know the Mediterranean’s story. It’s time to tell ours.

    Marta isn’t interested in filling calendars just to keep everyone happy. She wants culture that challenges, connects and actually means something. And if her dream of taking Pomeranian artists around the Baltic on a sailing ship ever becomes reality, we’ll be watching. Because Marta didn’t take the helm to play it safe. She came to make waves.

  • M15 Sopot: Beachfront Dining and Saunas by the Baltic

    M15 Sopot: Beachfront Dining and Saunas by the Baltic

    It was one of those glorious late-summer afternoons in Sopot when the last thing you wanted to do was sit indoors. Fortunately, at M15, you don’t have to.

    “Here’s where M15 gets interesting.

    As summer disappears and Sopot’s beach crowds head home, M15 doesn’t pack up and disappear with them. The restaurant moves its beachside dining indoors, keeping those beautiful sea views while swapping summer cocktails and lighter dishes for goose, venison and warming winter teas.

    I found myself having lunch with the head chef, literally on the beach, with the Baltic stretching out in front of us. Sunshine, sea air, good conversation and, most importantly, seriously good food. Not a bad afternoon at the office.

    Photo by Adalat Naghiyev

    And then there’s the real winter attraction. Saunas. On the actual beach.

    We got talking about what makes M15 tick. For the chef, the sea isn’t simply a pretty backdrop. It’s part of the restaurant’s identity.

    Not tucked away in some hotel basement. Right there beside the Baltic, where you can sit in the heat watching the waves before stepping outside into the cold sea air.

    Photo by Adalat Naghiyev

    His signature recommendation?

    Cod with wasabi potato purée, paprika sauce and root vegetable granita. There’s also fish soup, Baltic sprats and rather clever cod pierogi with browned butter and chive oil.

    The sauna season begins on 1 October, with sauna-master ceremonies featuring music, aromas and carefully choreographed heat rituals. There are evening sessions and weekend sunrise experiences, which the chef describes as particularly spectacular when the beach is deserted.

    Photo by Adalat Naghiyev

    And if fish isn’t your thing, there’s a 60-day dry-aged steak that the chef speaks about with the sort of affection most people reserve for their children.

    Naturally, I asked about the inevitable Baltic plunge.

    His advice?

    Don’t overthink it. Apparently, the hardest part is taking that first step. For anyone not quite ready to throw themselves into the Baltic, there are also ice barrels waiting.

    And his idea of the perfect M15 winter experience?

    Cod pierogi, hot tea with honey, cinnamon and ginger, a sunset sauna ceremony and a quick dip in the sea.

    Having enjoyed M15 in the summer sunshine, I reckon I owe the place a return visit when the temperature drops.

    Photo by Adalat Naghiyev

    I ended my afternoon at M15 with my feet in the Baltic, a cocktail in hand and absolutely no desire to be anywhere else. Not a bad way to finish a working day. But with those beach saunas calling, I reckon I’ll be back when the temperature drops. Next time, I’ll swap the cocktails for a sauna. The Baltic can do its worst.

  • CHIX Gdańsk: From Michelin Kitchens to Korean Fried Chicken

    CHIX Gdańsk: From Michelin Kitchens to Korean Fried Chicken

    FROM MICHELIN KITCHENS TO SERVING CRISPY KOREAN CHICKEN IN GDAŃSK. OLAF DITCHED THE FANCY PLATES BUT KEPT THE OBSESSION. NO WHITE TABLECLOTHS, NO BULLSHIT. JUST SERIOUSLY GOOD CHICKEN.

    FROM FINE DINING TO FRIED CHICKEN. WHY?

    After years in fine dining, I wanted to serve affordable soul food with Michelin-level attention to detail.

    WHAT DID THOSE KITCHENS TEACH YOU?

    Put your heart into every dish, whatever the restaurant or concept.

    Photo by Adalat Naghiyev

    CAN YOU SPOT RESTAURANT BULLSHIT INSTANTLY?

    Sometimes just from Instagram! But I judge whether it actually affects the food.

    WHAT’S HARDER: MICHELIN PLATING OR PERFECT CHICKEN?

    Both. Fifteen components are complicated, but unforgettable fried chicken isn’t easy either.

    WHAT MAKES KOREAN FRIED CHICKEN AUTHENTIC?

    Proper cutting, marinating, resting and cooking. Throwing Korean sauce on chicken isn’t enough.

    Photo by Adalat Naghiyev

    FIRST-TIMER AT CHIX. WHAT’S THE ORDER?

    Medium-spicy KFC gochujang, seasoned rice and kimchi or Korean pickles. Korea in one affordable set.

    HOW DO NEW FLAVOURS MAKE THE MENU?

    Endless tasting and testing until we’re completely confident.

    WHY RETURN TO GDAŃSK?

    I had a story to tell. I wanted to bring my experience home and create something fresh.

    Photo by Adalat Naghiyev

    ONE DISH SURVIVES. WHICH?

    The Korean chicken bowl. Seasoned rice, marinated cucumber and crispy chicken thighs glazed in rich sauce.

    YOUR SECRET, SLIGHTLY CRAZY MENU IDEA?

    Perfect fried chicken wings topped with caviar. Maybe too much for a food hall!

    Photo by Adalat Naghiyev

    STRIP AWAY THE MICHELIN CV. WHAT DOES CHIX PROVE ABOUT OLAF?

    That consistency matters. Deliver incredible flavour every time, pay attention to everything and build genuine relationships with guests.

    For Olaf, CHIX isn’t about leaving fine dining behind. It’s about bringing everything he learned back home and making great food accessible to everyone. Same obsession, different plate. And knowing Olaf, those caviar-topped chicken wings might not be such a crazy idea after all.