MDWA Restaurant, whose name refers to jellyfish (in Polish, 'jellyfish'), is not an ordinary dining establishment. It's a place that was born out of a passion for the sea and its gifts, especially those underestimated or unknown to the wider public. Located at Fish Market 1A in Gdansk, the restaurant occupies a strategic place in the historic part of the city, which for centuries has been associated with the trade of sea delicacies.

The Fish Market in Gdansk has a rich history dating back to the 14th century, when it became the central point of fish and seafood trade for the entire region. For centuries, the place was bustling, attracting merchants, fishermen and locals who came here for fresh gifts of the sea. Today, although the market's function has changed, its spirit lives on in the form of restaurants like MDWA, which carry on the seafaring traditions with a modern twist.

MDWA's philosophy is based on several key principles. The first is the use of local, Baltic ingredients, which are often overlooked in Polish gastronomy. The second is to take a creative approach to traditional recipes to create dishes that are surprising, yet rooted in local culinary culture. The third principle is culinary education - MDWA wants to show guests that the Baltic Sea offers much more than cod or herring.

One of the most fascinating aspects of MDWA's history is its pioneering approach to using Baltic jellyfish (Aurelia aurita) in cuisine. Although jellyfish have been eaten in Asian countries for centuries and considered a delicacy, this ingredient remained almost completely unknown in Poland and Europe. MDWA chefs took on the challenge of developing techniques for preparing and serving this unusual ingredient, taking inspiration from both Asian cuisine and local traditions.

It is interesting to note that Baltic jellyfish, which have become increasingly numerous in our sea in recent years (partly due to climate change and warming waters), can be a valuable food source. They are rich in collagen, contain few calories and can be prepared in many ways. At MDWA, Baltic jellyfish go through a complex preparation process that includes marinating, blanching and proper seasoning to bring out their delicate flavor and distinctive crunchy texture.

However, MDWA Restaurant is not a place that relies solely on the shocking element of exoticism. Its menu is a thoughtful composition of dishes that represent the best of Baltic cuisine. In addition to jellyfish, you will find perfectly prepared fish, seafood, as well as dishes inspired by traditional Kashubian and Pomeranian cuisine. All this is served in a modern, elegant manner that attracts both local gourmets and tourists from all over the world.

It is worth mentioning a legend that circulates among Danzigers, which is related to Baltic jellyfish. According to an old legend, fishermen who fished out jellyfish believed them to be harbingers of luck and prosperity. They believed that where jellyfish appeared, schools of valuable fish would soon appear as well. MDWA refers to this legend, treating the jellyfish not as a random ingredient, but as a symbol of the abundance and wealth of the Baltic Sea.

However, MDWA Restaurant is not just about food - it is a complete culinary experience. The interior of the restaurant was designed to reflect the nautical character of the dishes served. Shades of blue and gray dominate, alluding to the colors of the Baltic Sea, and design elements are often made from recycled materials, highlighting the restaurant's eco-friendly approach to doing business.

The MDWA Restaurant menu represents a true culinary journey through the Baltic Sea, with the Baltic jellyfish as its most intriguing stop. MDWA chefs have developed several ways to serve this unusual ingredient, each bringing out different aspects of its delicate flavor and distinctive texture.

The restaurant's flagship dish is 'Baltic Jellyfish Carpaccio' - thinly sliced slices of jellyfish, marinated in citrus and herbs, served with drops of extra virgin olive oil and flakes of sea salt. This dish delights not only in taste, but also in appearance - the translucent jellyfish slices shimmer in the light like crystals, creating a true work of art on the plate. Another popular way to serve jellyfish is 'Crunchy Jellyfish with Seaweed Sauce'. - an Asian-inspired dish in which the jellyfish is lightly fried, giving it a unique crunchiness, and then served with an intensely flavorful Baltic algae sauce.

Interestingly, Baltic jellyfish, while it may seem like an exotic ingredient, is sustainably and ethically sourced. MDWA works with local fishermen who provide fresh specimens caught as bycatch while fishing for other species. In this way, the restaurant not only offers a unique taste experience, but also contributes to reducing waste and promotes a responsible approach to marine resources.

In addition to jellyfish dishes, MDWA's menu abounds with other marine delicacies. Particularly noteworthy are the 'Baltic Oysters' - although these are not the classic oysters known from the Atlantic, but specially prepared Baltic clams, which resemble their more famous cousins in taste and texture. They are served with lemon, elderflower vinegar and freshly ground pepper, which perfectly emphasizes their maritime character.

Another menu hit is 'Baltic salmon tartare with smelt roe'. - a dish that combines the delicacy of salmon with the distinct taste of the roe of a small Baltic fish - smelt. The whole dish is complemented by onions marinated in pearl vinegar, capers and finely chopped herbs. This combination of flavors makes the dish both sophisticated and deeply rooted in local tradition.

Also worth mentioning is the 'Fish Soup with Saffron and Seafood' - a rich, aromatic broth in which pieces of various Baltic fish, mussels, shrimp and squid float. Inspired by French and Mediterranean recipes, but prepared exclusively from Baltic ingredients, this soup is a perfect example of the fusion of culinary traditions that characterizes MDWA cuisine.

For those who prefer meat dishes, MDWA offers 'Beef Cheeks Braised in Dark Beer from Gdansk'. - meat so tender that it falls apart under the pressure of a fork, served with roasted celery purée and caramelized root vegetables. This dish, although it doesn't contain seafood ingredients, fits perfectly with the rest of the menu, offering an alternative for those who aren't fond of seafood.

However, what really sets MDWA apart is not just the dishes themselves, but the way they are served and the whole atmosphere surrounding them. Each dish is a small work of art - the chefs pay great attention to aesthetics, using natural colors of ingredients, contrasting textures and modern plating techniques. Plates are often decorated with edible flowers, microgreens or marshmallows with intense flavors, further enhancing the dining experience.

The experience at MDWA is also enhanced by a careful selection of wines and other beverages that pair perfectly with the dishes served. The restaurant's sommelier specializes in wines from the colder regions of Europe, which perfectly highlight the delicate flavors of seafood. The menu also includes local craft beers, tinctures prepared with Baltic fruits and herbs, as well as non-alcoholic fermented drinks such as kombucha with marine algae.

MDWA's atmosphere is as unique as the dishes served here. The restaurant's interior combines a modern, minimalist design with elements alluding to Gdansk's maritime heritage. Large windows overlooking the Fish Market allow guests to observe the bustling city while enjoying the intimate atmosphere of the interior. In the evenings, the restaurant is illuminated with warm, subdued light, which creates an atmospheric atmosphere ideal for a romantic dinner or business meeting.

MDWA's staff are true enthusiasts of seafaring cuisine, who enthusiastically talk about the origins of ingredients, techniques of preparing dishes and the best ways to taste them. The waiters are well-trained, able to advise on the choice of dishes and wines, while remaining discreet and professional. It is this combination of exceptional food, beautiful interior and excellent service that makes a visit to MDWA an unforgettable culinary experience.

MDWA Restaurant, although a relatively new place on the culinary map of Gdansk, has already managed to become part of the gastronomic heritage of this historic city. As a seaport with centuries of tradition, Gdansk has always been a place where different cultures, flavors and culinary influences have met. From the Middle Ages, through the Hanseatic League period, to modern times, this city has been famous for its openness to culinary innovations and its ability to combine local traditions with international trends.

MDWA fits perfectly into this tradition, while also setting new directions in Polish gastronomy. The restaurant is part of a broader trend of returning to local, often forgotten ingredients that we have seen in recent years in Polish cuisine. However, MDWA goes a step further, reaching for ingredients that have never before been used in Polish gastronomy, such as the Baltic jellyfish.

It is worth noting that MDWA is not just a trendy, seasonal place, but a restaurant with a mission. Its founders are actively involved in promoting sustainable fishing and responsible seafood consumption. The restaurant regularly organizes educational events, culinary workshops and tastings where guests can learn more about the Baltic Sea, its ecosystem and culinary potential.

One such event is the annual 'Festival of Baltic Flavors', during which MDWA, in cooperation with other local restaurants, presents a variety of Baltic ingredients and ways of preparing them. The festival attracts both residents of Gdansk and tourists, becoming an important landmark in the city's culinary calendar.

MDWA also cooperates with local culinary schools, offering internships and apprenticeships for young, promising chefs. In this way, the restaurant not only educates a new generation of culinary professionals, but also ensures continuity in its philosophy and approach to Baltic cuisine.

Another interesting aspect of MDWA's operations is its cooperation with scientists from the Institute of Oceanology of the Polish Academy of Sciences in Sopot. Together they are conducting research on the culinary potential of various marine species that have not previously been used in gastronomy. This cooperation at the intersection of science and gastronomy may result in more innovative dishes and culinary techniques in the future.

MDWA has also become an important point on the tourist map of Gdansk. The restaurant is regularly mentioned in tourist guides as a must-visit place to fully experience the culinary richness of the city. Many tourists, especially those interested in gastronomy, plan a visit to MDWA even before arriving in Gdansk, treating it as an integral part of getting to know the city and its culture.

MDWA's influence on the local gastronomic scene is also worth mentioning. The restaurant's success has inspired other restaurateurs to experiment with local Baltic ingredients and to take a bolder approach to traditional Pomeranian cuisine. As a result, more and more places offering modern interpretations of local cuisine are springing up in and around Gdansk, significantly enriching the city's culinary landscape.

However, what really sets MDWA apart from other restaurants is not only its innovative approach to cuisine, but also the authenticity and passion behind every dish served here. At a time when many restaurants are driven primarily by trends and fads, MDWA remains true to its philosophy, focusing on quality, locality and the region's culinary heritage.

For culinary adventurers, a visit to MDWA is not only an opportunity to sample exotic Baltic jellyfish, but also a chance to discover the rich flavors of the Baltic Sea and the culinary traditions of Pomerania. For the people of Gdansk, the restaurant is a source of pride - a place that promotes their region and its culinary heritage in an innovative way.

In conclusion, MDWA Restaurant is much more than just a place to eat Baltic jellyfish. It's a restaurant that combines tradition with innovation, locality with openness to the world, culinary boldness with respect for ingredients and their origins. It's a place that not only provides a unique taste experience, but also educates, inspires and promotes a sustainable approach to marine resources. In this way, MDWA not only becomes part of Gdansk's culinary heritage, but also actively shapes it, setting new directions and opportunities for Polish gastronomy.