Should I write about food which changes on a daily basis depending on what is fresh that day? Or should I write about Amaro’s effort to serve forgotten Polish tastes in a very modern way? Or maybe should I write about surprising combinations, and a wonderful design (don’t tell me that food cannot be art)?
Let’s keep it simple: WE HAVE OUR FIRST MICHELIN STAR.
I know it’s not very impressive for the French, English, and certainly not for the Japanese, but it’s something really big for foodies in Poland.
Some people say that the food here is not worth its price, the others claim that the place is too posh. You know what: I don’t care. It’s certainly not a place for a casual dinner, and I’ll probably only visit it a few times in my life, but it’s an experience that counts. Amaro is a new star on a horizon of not only Polish cuisine but also on the world’s restaurant scene.
He practiced in El Bulli, he practiced in Noma, and he knew how to turn this practice into something specific for him. He used to have a molecular restaurant, but now it is more about taste than novelty. So, what can your dinner look like? Nasturtium tempura with green peas foam, cherry gazpacho, salmon sashimi with bee wax, bolete’s mousse with estragon, lamb with potato chips and hay ash.
You never know what you’ll get. One thing is certain: it’s going to be splendid.