Dożynki
A harvest tasting dinner: Sztuczka x Gryfon
The Polish harvest festival in the language of fine dining. Two kitchens and produce with an address: fish from Jastarnia, vegetables from ReFarma, bread from a wood-fired oven in Malary. An off-menu tasting, for this one evening only.
The harvest of land and bay at one table
On 21 August Sztuczka cooks together with Gryfon, the family restaurant of Anna and Piotr Lisakowski from Jastarnia. The evening follows the rhythm of the harvest: bread from an ancient grain, vegetables straight from the field, Baltic fish and preserves that lock summer in jars. Eight courses, one shared start at 7 pm.
Hel anchovies, fire and grain
Gryfon is known for Hel anchovies: Baltic sprats aged with salt and spices in barrels, inside an old bunker on the Hel Peninsula, following a family recipe found among old keepsakes. Tonight they appear in their pure form and as garum hidden in butter.
The second language of the evening is fire and grain: emmer-wheat bread baked in a wood-fired oven, barley malt in a praline and bread-sourdough foam in a dessert. This is what the harvest tastes like.
From the sea, the field and the oven
Every dish of this evening has its address. The fish and preserves come from Jastarnia, the vegetables from Przytoki, the bread from Malary.
Gryfon Restaurant · Jastarnia Anna and Piotr Lisakowski
A family fish restaurant, in Jastarnia since 2007. Piotr, a former ship’s cook and chef, collects the sprats from the port of Władysławowo himself and seals them in barrels for long months. To Sztuczka they bring cod liver, Hel anchovies and garum butter.
ReFarma Farm · Przytoki Klaudia and Marek
An organic farm on the edge of the Kashubian Landscape Park. Klaudia Sidorowicz, a landscape designer and author of a book on probiotic gardening, grows vegetables regeneratively: no chemicals, with care for living soil. From Przytoki come leek, kale, chive blossoms, nasturtium and yellow beets.
Anna and Sławek Miszke
A small bakery from the Kashubian village of Malary. They bake with a years-old sourdough starter, in an oven fired with pine wood, using emmer: an ancient wheat that Sławek grows in his own field. Their bread opens the dinner.
The whole evening is held together by the Sztuczka kitchen team led by Sebastian Klamka. The menu runs from the sea through the field to the oven: a little rustic, as a harvest feast should be, and deep in flavour.
The Sztuczka sommelier is preparing a wine pairing for the menu.
Before you sit down at the table
Kashubian Strawberry at Sztuczka
This is what the July evening with the Kashubian strawberry looked like. Dożynki will follow the same rhythm.
Date, price, place
- Date
- Friday, 21 August 2026
- Start
- 7:00 pm
- Format
- Tasting dinner
- Price
- 390 PLN / person
- Place
- Sztuczka, Stara Stocznia 20/9, Gdańsk
Seats are limited. Please let us know about allergies or dietary preferences when booking.
Book your seat
The date, 21 August, is already selected. Choose the party size and hour, then the "Dożynki" card.