{"id":13698,"date":"2026-06-01T11:45:55","date_gmt":"2026-06-01T11:45:55","guid":{"rendered":"https:\/\/quadrille.pl\/?p=13698"},"modified":"2026-06-01T11:51:11","modified_gmt":"2026-06-01T11:51:11","slug":"final-of-italian-flavours-with-s-pellegrino-in-a-white-rabbit","status":"publish","type":"post","link":"https:\/\/quadrille.pl\/en\/final-wloskich-smakow-z-s-pellegrino-w-bialym-kroliku\/","title":{"rendered":"Final\u00e9 of Italian Flavours with S.Pellegrino at the White Rabbit"},"content":{"rendered":"
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Evening of exceptional flavours<\/strong><\/h3>\n

On 29 May 2026, the restaurant White Rabbit hosted the final of this year's edition of the nationwide \u201eItalian Tastes with S.Pellegrino\u201d series.<\/strong> The event brought together distinguished chefs from Poland and abroad, who together created an original tasting menu showcasing the vital role that a well-chosen flavour plays in building a culinary experience. pairing dishes with... water<\/b>.<\/p>\n

The final instalment of the series was not only a showcase of the craftsmanship of distinguished chefs, but also a story about the harmony of flavours and the art of pairing. Thanks to the collaboration of chefs, sommeliers, and water experts, guests could discover how individual elements of the tasting complemented each other, creating a coherent and multi-dimensional culinary narrative.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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World-class chefs in Gdynia<\/strong><\/h3>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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The evening gathered a group of distinguished Polish chefs: Karol Kami\u0144ski<\/strong>, Piotr Ciomka<\/strong>, Ernesto Jagodzi\u0144ski<\/strong>, Grzegorz \u0141apanowski<\/strong>, Jack Koprowski <\/strong>and Mateusz Dziwosz<\/strong>. Event Host Marcin Popielarz<\/strong> \u2013 together with Krzysztof Konieczny<\/strong> prepared an original Snack Bar to open the tasting. The menu included, among others, prawn salad with bisque jelly and smoked caviar, roasted carrots with crayfish broth, Deer with celery and wild garlic<\/b> and Jerusalem artichoke cheesecake with quince and beetroot.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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One of the most anticipated moments of this year's cycle was the presence Claus Henriksen \u2013 one of Scandinavia's most recognisable chefs<\/b>. Danish chef, associated with a restaurant MOTA<\/b><\/a> distinguished Michelin Star<\/strong>, is considered one of the pioneers of modern Nordic cuisine. His philosophy is based on respect for nature, seasonality, and the use of wild herbs, which he gathers himself during culinary expeditions. For many guests, his participation was one of the most important reasons for attending the Gdynia event.<\/p>\n

Claus Henriksen prepared during dinner\u00a0vegetarian\u00a0<\/span>main course Grilled white asparagus with sorrel emulsion, crispy bread and wild herbs<\/b>. The composition perfectly captured the character of his cuisine: minimalist, based on the highest quality ingredients, and bringing out the natural flavour of the produce.<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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The selection of appropriate flavour compositions was overseen by renowned experts from the world of sommeliers \u2013 Tomasz Kolecki<\/strong>, Master Polish Sommelier, long-serving president and vice-president of the Polish Sommelier Association and a proponent of wine culture, as well as Jaros\u0142aw Baranowski<\/strong>, Master of Young Sommeliers Poland 2023 and Sommelier of the Year in Poland according to AIG 2025. During the dinner, Tomasz Kolecki introduced guests to the role of water in gastronomy, showing how properly chosen water can enhance the character of individual dishes and influence the perception of flavours. Jaros\u0142aw Baranowski, on the other hand, was responsible for wine pairing with Kazimierz Hills Vineyards<\/a><\/strong>, which accompanied the selected menu items, creating harmonious and thoughtful pairings with them.<\/p>\n

Each of the dishes was paired with waters S.Pellegrino<\/strong><\/a> lub Acqua Panna, highlighting the idea of the event: conscious pairing, in which water becomes a fully-fledged participant in the culinary story. This year's final of the series showed that top-class gastronomy is not only about outstanding products and the mastery of chefs, but also about the ability to build harmony between all elements of the served experience.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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The culinary scene for the best<\/strong><\/h3>\n

The finale of \u201eItalian Flavours with S.Pellegrino\u201d was another event for Bia\u0142y Kr\u00f3lik (White Rabbit) that brought together distinguished chefs, partners, and guests interested in contemporary gastronomy around a shared table. The meeting showcased how many different perspectives can be united in one evening and the important role that a conscious approach to taste and hospitality plays today.<\/p>\n

However, lovers of exceptional culinary experiences will not have to wait long for another opportunity to visit the White Rabbit. Already 21 June<\/b> The restaurant is inviting guests to the third edition of the \"Test the Taste\" event \u2013 its original flavour festival, where participants will once again be able to discover unexpected combinations, learn about culinary inspirations, and meet people united by a passion for good food. Details of the \"Test the Taste\" event HERE<\/strong><\/a><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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An evening of exceptional tastes On May 29, 2026, the White Rabbit restaurant hosted the finale of this year's edition of the nationwide \u201eItalian Flavours with...\" series. Read moreRead more Fina\u0142 W\u0142oskich Smak\u00f3w z S.Pellegrino w Bia\u0142ym Kr\u00f3liku<\/span><\/a><\/span><\/p>","protected":false},"author":9,"featured_media":13700,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[112],"tags":[],"class_list":["post-13698","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-restauracja"],"acf":[],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/quadrille.pl\/en\/wp-json\/wp\/v2\/posts\/13698","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/quadrille.pl\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/quadrille.pl\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/quadrille.pl\/en\/wp-json\/wp\/v2\/users\/9"}],"replies":[{"embeddable":true,"href":"https:\/\/quadrille.pl\/en\/wp-json\/wp\/v2\/comments?post=13698"}],"version-history":[{"count":5,"href":"https:\/\/quadrille.pl\/en\/wp-json\/wp\/v2\/posts\/13698\/revisions"}],"predecessor-version":[{"id":13716,"href":"https:\/\/quadrille.pl\/en\/wp-json\/wp\/v2\/posts\/13698\/revisions\/13716"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/quadrille.pl\/en\/wp-json\/wp\/v2\/media\/13700"}],"wp:attachment":[{"href":"https:\/\/quadrille.pl\/en\/wp-json\/wp\/v2\/media?parent=13698"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/quadrille.pl\/en\/wp-json\/wp\/v2\/categories?post=13698"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/quadrille.pl\/en\/wp-json\/wp\/v2\/tags?post=13698"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}