Gdansk, a city with a rich history of maritime trade, has naturally become home to exceptional restaurants specializing in seafood. Among them, two places in particular stand out, combining respect for tradition with modern culinary trends.

The first is Zafishowani restaurant, located in the heart of historic Gdansk on Tokarska Street, with a picturesque entrance on the side of Dlugie Pobrzeze. This gem of Gdansk's culinary world was born out of a passion for sea delicacies and wine, which is evident in every aspect of the restaurant's operations. The history of the place dates back to 2015, when a group of enthusiasts decided to create a space where fresh fish and seafood would be prepared according to original recipes.

Zafishowani is distinguished primarily by its approach to the freshness of ingredients - the fish is delivered daily from local fishermen, which guarantees the highest quality and authentic taste of the Baltic. The chef, inspired by traditional Kashubian recipes, creates modern interpretations of classic dishes. The flagship item on the menu is Baltic salmon tartare with marinated ginger and wasabi sauce, which has won praise from even the most demanding culinary critics. You should also try the fish soup prepared according to a recipe passed down from generation to generation in the family of one of the founders.

An interesting fact is that Zafishowani has its own smokehouse, where cold-smoked salmon and trout fillets are prepared, which can also be purchased to take away. The interior of the restaurant refers to the nautical character - shades of blue and white dominate, and the walls are decorated with historical maps of Baltic ports and old fishing gear, some more than a century old.

The second pearl of Gdansk is Motlava Restaurant, located at the Old Shipyard overlooking the river of the same name. The history of the place is fascinating - the building that houses the restaurant was once part of the shipyard, where smaller vessels were repaired. During the renovation, original structural elements from the 19th century were discovered, which have been painstakingly restored and are now part of the decor.

Motlava specializes in dishes inspired by Scandinavian and Baltic cuisine. The chef, who gained experience at renowned restaurants in Copenhagen, has introduced techniques such as fermentation and marinating to the menu, which perfectly highlight the natural flavors of the fish. The flagship dish is cod prepared using the sous-vide method, served with topinambur puree and black garlic emulsion. Note the seasonal tasting menu, which changes according to the availability of the freshest ingredients.

An interesting element of Motlava's offerings is the opportunity to watch the chefs at work thanks to the open kitchen. Guests can see how their dishes are prepared, which adds an extra dimension to the dining experience. The restaurant is also famous for its wine collection, which pairs perfectly with fish dishes - the sommelier will be happy to advise on the right choice for the dish ordered.

Gdynia, the youngest of the Tricity cities, despite its short history, boasts a surprisingly rich culinary scene, especially in terms of fish restaurants. Two unique places in this city deserve special attention for their approach to seafood delicacies.

Fat Duck, despite its name suggesting specialization in poultry, offers some of the best fish dishes in the entire Tri-City. This restaurant, located on Spółdzielcza Street, was created by a chef who gained experience in Michelin-starred restaurants in France and Spain. The history of the place dates back to 2012, when a restaurant was opened in an inconspicuous 1930s villa to combine the traditional flavors of Pomerania with modern culinary techniques.

What sets Fat Duck apart is its unique approach to seasonality - the menu changes not only with the seasons, but also depending on what local fishermen have caught that day. The chef personally selects the best specimens at the morning fish markets, which guarantees unparalleled freshness. The flagship dish is halibut with cauliflower puree and champagne sauce, which has already become a legend among Gdynia's foodies. Also worth trying is the carpaccio of scallops with truffle oil and microgreens.

An interesting fact is that the restaurant has its own herb garden, where rare varieties of herbs are grown, later used to prepare proprietary sauces and marinades. The interior of Fat Duck is an elegant space combining modernist elements, characteristic of Gdynia's architecture, with warm, cozy touches.

The other Gdynia gem is Mondo di Vinegre, located on Polska Street overlooking the marina. This restaurant, whose name alludes to the Italian 'world of vinegar,' specializes in dishes where sour accents blend perfectly with the delicate flavors of fish and seafood. The history of the place is linked to the owner's passion for fermentation and food preservation - before opening the restaurant, he ran a manufactory producing artisanal vinegars and pickles.

Mondo di Vinegre is known for its creative approach to traditional preservation techniques. The chef experiments with fermentation, marinating and pickling to create fascinating flavor combinations. The flagship dish is citrus-marinated salmon with pickled radish and fennel emulsion. Also noteworthy is tuna tartare with marinated shimeji mushrooms and ponzu sauce.

The restaurant also offers cooking workshops where guests can learn the basics of fermenting and marinating fish. It's a great opportunity to learn the secrets of the kitchen and bring some of the experience to your own home. The interior of Mondo di Vinegre is a modern, industrial space with large windows overlooking the bay, which creates a unique atmosphere, especially during sunset.

The two Gdynia restaurants, despite their different approaches to fish cuisine, share a passion for the highest quality ingredients and respect for the region's maritime traditions. Each offers a unique culinary experience that remains in the memory for a long time.

Sopot, the most elegant of the Tricity cities, has been attracting tourists for years with its unique atmosphere and luxurious offerings. It is no different with fish restaurants, which have reached the level of true culinary art in this seaside resort.

Seafood Station Restaurant & Oyster Bar is a true institution on the Sopot culinary map. Located on Dworcowa Street, in the historic building of the former railway station, this restaurant has been setting standards in serving seafood since it opened in 2014. The history of the place is fascinating - the owners, fascinated by the culture of eating oysters in Paris and London, decided to transfer these traditions to Polish soil, adapting the historic station building into a modern restaurant.

What sets Seafood Station apart is its unprecedented nationwide selection of fresh oysters. The restaurant has partnered with growers from France, Ireland and the Netherlands, allowing guests to sample different varieties of these noble shellfish, comparing their flavors and textures. Specially trained chefs can advise which varieties go best with champagne and which with mineral white wines.

In addition to oysters, the restaurant is famous for its plateau fruits de mer - impressive platters of a variety of seafood, from lobsters to shrimp and mussels. Each item is perfectly prepared and served with the appropriate sauces and accompaniments. You should also try the fish soup bouillabaisse, prepared according to a traditional Provençal recipe.

An interesting fact is that Seafood Station holds regular oyster tastings combined with workshops, during which guests learn how to properly open these shellfish and what wines go best with them. The interior of the restaurant has retained many of the original architectural elements of the station, which have been skillfully combined with modern touches to create an elegant but cozy space.

The other Sopot gem is Crudo, located on Świętojańska Street. This intimate restaurant, whose name means 'raw' in Italian, specializes in dishes inspired by Mediterranean cuisine, with a particular focus on the tradition of preparing raw fish and seafood. Crudo's history dates back to 2016, when the chef, after years of working in renowned restaurants in Italy, decided to create a place that celebrates the purity of taste and the highest quality ingredients.

Crudo is distinguished by its minimalist approach to preparing dishes - the chef believes that the best ingredients don't need complicated techniques or excess additives. The flagship dish is carpaccio of wild sea bass with extra virgin olive oil, sea salt and citrus. Also noteworthy is the ceviche of cod with avocado, cilantro and chili.

The restaurant is famous for its proprietary gin and vodka-based cocktails, which pair perfectly with light, seafaring appetizers. The sommelier will also be happy to advise on the right wine - the wine list includes carefully selected items, with a particular focus on wines from coastal regions.

Crudo's interior is an elegant, minimalist space in shades of white and blue, with subtle accents alluding to the sea. Large windows let in natural light, creating a bright, welcoming atmosphere. During the summer season, guests can enjoy the intimate terrace, where meals taste even better in the company of the sea breeze.

Sopot's fish restaurants, while differing in their approach to cuisine, are united by an uncompromising commitment to excellence and respect for the finest ingredients. Both Seafood Station, with its extensive seafood offerings, and Crudo, with its minimalist approach to fish preparation, offer world-class culinary experiences that are perfectly in keeping with Sopot's exclusive character.