Wednesday, March 27, 2019

Barbakan, Warsaw, Poland

Time-honoured recipes seize centre stage at Barbakan: Polish-style steak tartare, zurek soup with sausage and hard-boiled eggs in a sour rye bread bowl, as well as Warsaw's omnipresent rustic staple of pierogi dumplings stuffed with minced pork and crowned with crackling, washed down with hot wine.


4 comments:

  1. This looks so nice. I would love to dine al fresco in such temperate countries, not in our hot tropical and polluted cities.

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    1. Suituapui: some temperate cities are polluted too! ;)

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  2. The shape of the dumplings remind me of our karipap :P

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    1. Choi Yen: heheh, or even samosas :)

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