Kashubian Cuisine — Herring, Eel, and Kashubian Broth

Kashubian cuisine is a combination of two elements: sea and forest. On one hand, Baltic fish — herring, cod, flounder — on the other, lake fish, mushrooms, berries, and game. All this makes Kashubian cuisine one of the most diverse in Poland.

1. Herring in Oil

A classic of Kashubian cuisine. Marinated herring, served with onion, oil, and potatoes in their jackets. There are many variations — in sour cream, in vinegar, with mustard. The best in small fish shops by the sea.

2. Smoked Eel

Eel from Kashubian lakes — a delicacy hard to find outside the region. Traditionally smoked in home smokehouses, it has a deep, smoky flavor and delicate texture. It is served cold, with bread and butter.

3. Kashubian Broth

Chicken broth with the addition of dried mushrooms, with handmade noodles or dumplings. In the Kashubian version — with root vegetables and herbs. A dish that tastes like home, even if you eat it for the first time in your life.

4. Fried Flounder

Flounder is a fish characteristic of the Baltic — flat, tasty, easy to fry. It is served with fries, salad, and lemon. A classic of seaside fish shops, but in the Kashubian version — with local spices and boiled potatoes.

5. Kashubian Fish Soup

A soup based on fish broth with vegetables, potatoes, and spices. It is served with croutons or bread. In the Kashubian version — with sour cream and dill. Perfect for cold days by the sea.

6. Kashubian Bread

Bread baked on sourdough, with rye and wheat flour. It has a dark color, deep flavor, and crispy crust. It is served with all dishes — especially with butter and local honey.

Where to Eat?

In Kartuzy, Kościerzyna, and Wdzydze Kiszewskie you will find many inns and restaurants serving Kashubian cuisine. It is also worth visiting small fish shops by the sea — there the fish is fresh and the prices lower than in popular resorts.