Karol Okrasa, “the cover boy” of the latest issue of the Austrian „SucCEEd” magazine (http://www.diabla.at/en/magazine/std/Succeed/2012/1), has made his name as the chef at Bristol hotel in Warsaw. His current restaurant is also in the hotel, the Intercontinental hotel in Warsaw to be precise. I have never seen his TV show, but his natural boyish good looks must sell well among the ladies of all ages. He claims that cooking is his passion, and I must say I do see it in his food. My latest experience at his restaurant was once again very good; an unusual feat for a restaurant at the hotel. I have decided to start with a salad. His a la carte salads are always an interesting mix of a protein and the greens. This time around, I have decided to go with a salad with scallops (yes, I love them) in this really amazing version of béarnaise sauce.
The scallops were seared perfectly. A very nice beginning. Next, the ultimate test – kapusniak; a Polish soup based on the sauerkraut, which should be light and refreshing, and too often resembles bigos. This one was really good. Based on the goose broth with lovage added for taste, it was excellent.
Following the kapusniak, I selected the fish for the main course. The plaice was OK, yet rather tasteless and slightly overcooked. The lentils though were a definite hit. They had perfect texture (the one you get after getting them cooked twice), and the tomato confit (I think) added a perfect balance to the dish.
Yes, I am not the dessert fan, but when I heard they have that they have a passion fruit mousse and the poppy-seed cake I was in a bind. I went for the passion fruit mousse, which met all of my gluttonous expectations.
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