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 Our
chef Krzysztof Kowalczyk
TOP WARSAW
January-February 2012
Issue No.26, pages 20-21
An inspired tribute to the life and times of Poland's acclaimed twentieth-century author Witold Gombrowicz, the restaurant derives its name from the author's 1937 novel, Ferdydurke.
Chef of the Ferdy's restaurant Krzysztof Kowalczyk has designed
a menu that is international with Polish accents following the author's Polish origin and his exiles and travels in South America, Argentina, and France.
A first-class culinary voyage indeed across the world, Krzysztof has traced the origins of his many gastronomic delights from their origins in the Mediterranean, Europe, and even far Asia.
The menu is encompassing and achieved with a sense of creativity. Selections such as the famous 'Pueblo' fish soup; the roasted aubergine tart with zucchini, bell pepper, and mushroom; the home made veal ravioli with sauteed spinach in cream sauce served with sun dried tomatoes and pine nuts are outstanding.
An impressive wine list is well matched to the menu; the Argentinean beef fillet with blue cheese and parsley butter, for example, can be washed down with glass of the red Trapiche Oak Cask 2005-also from Argentina. For those seeking Polish flavors, the menu caters well-executed standards such as the country style chicken broth, traditional sour soup 'żurek' with sausage and eggs; or the pierogi which are polish dumplings stuffed with meat or sour cabbage with forest mushrooms. Desserts such as the warm chocolate fondant with nuts ice cream; the tiramisu with a touch of Amaretto liqueur;
or creme brulee with forest berries, are all excellent choices!
The elegant 1920s inspired decor, decked with photographs from Witold Gombrowicz's life, and art work referential to his artistic affiliations, makes this a rather warm setting-the comfort factor goes further with a leather arm-chaired section allowing one to just step in for a brandy and cigar, or a cocktail from the bar. Repeat visits by an eclectic clientele that include business executives, diplomats, and the city's intellectual lights, is valuable testimony to this restaurant's reputation!
WARSAW
INSIDER
Nr
9, September 2007
Editor-in-Chief`s
Pick (of the moth): Latino Brasserie ferdy`s
(...)The menu says that @ferdy`s specialises in Polish cuisine,
combined with an Argentinian flair. I had no idea what this meant, but
as we looked over the menu, we came to realise it can be summarised in
one word: meat. Lots and lot soft meat and poultry and fish I was
ecstatic, my vegetarian dinning companion, not so much. Our attentive
waiter suggested some dumplings as starters-they have a veggie-friendly
option-and so we went with what he said. We munched on the excellent
dumplings and dipping sauces (nice selection, which ranged from sweet
to very spicy) and took in our surroundings. Stylish,
airy and relaxing, the inside of the restaurant feels like a sunny day,
no matter what`s happening outside.
Our mains arrived. The carnivore (me) dove into the black chicken with
thick-cut Gaucho fries, with pure gusto. The chicken was cooked
beautifully: the outer skin spiced to perfection and the inside was
juicy, tender and felt "plump" as I ate...no sense of the meat
shrinking after I cut it. The fries-which I had heard others rave about
- met expectations. Obviously hand-cut, they were spicy and salty and
would be perfect for a quick (and highly addictive) snack. The
vegetarian (not me) had the salmon, which is not something she`d
normally eat if she had a choice, and she seemed unenthusiastic abut
the fish-until it actually arrived. Then she was very happy, indeed.
She told me it was tender and flaky and seasoned just right. I stole a
quick bite and agree with her: I adore salmon as it is, and the fish
served to us that day was delightful.
Overall, our lunch
at @ferdy`s was very, very good, and I`d repeat the experience. My one
word of caution is to vegetarians: there`s not much here for you, but
for non-veggies like me, the restaurant serves up plenty of grilled,
spiced and tender dishes to keep us more that satisfied-and coming back
for more.
BIZNES
WARSZAWSKI
@ferdy's
is an elegant hotel restaurant suitable for an excellent business
lunch. It does not pretend to be deadly serious; the monotony
characteristic of many hotel restaurants have been relieved by an
extravagant patron.
@ferdy's
specialty is meat - grilled or baked in the oven. Argentinians love
big, juicy beefsteak and chilli peppers. Black rough ceramic pottery
used to serve the dishes at first reminds of Japanese cuisine, but
against this background fiery chilli, the beef and grains of smoked
corn look great. A small plate can comprise all this vivid culture.
Next to the salt and pepper containers there appeared, I don't know
even when, little bowls with starters: olive and finely chopped hot
pepper and tomato salsa. The menu at @ferdy's is short. The ordered
dishes appear on the table as quick as a flash. The menu reminds a bit
of a modern theatre programme, minimalist, with black and white photos
and red and white letters.
At
Ferdy's you can also try excellent salmon pickled in rum or hot smoked.
Salmon frequently appears on Warsaw restaurants' menus, but at Ferdy's
it is exceptional and particularly worth recommending. You really
admire the juicy, aromatic meat spreading under your fork like butter
and for long leaving in your mouth a sweet taste of delicate smoked
fish almost unnoticeably pervaded by rum.
Obviously
a strong point of the brasserie is meat - sirloin beef or pork served
with black beans, rice or gauchos French fries, i.e. potatoes cut by
hand into big cubes. For dessert I recommend a martini coffee and
almond cream. It is a very simple, not too sweet, delicate and vital
dessert. A scoop of downy
whipped cream with a dash of vanilla rests on top of the coffee froth
like a light feather quilt. The whole thing is decorated with coffee
beans. To finish the meal, this volatile, almost transparent sweetness
will revive the palate in the most gentle manner.
Our
chef
Krzysztof Kowalczyk is 27
years old. He has
started his professional practice in "La Boheme" Restaurant, followed
by Landa Restaurant House and "Capriccio" Restaurant. He has worked at
Radisson SAS Centrum Hotel since July 2004. Initially he was the first
chef, but in less than a year he was promoted to a shift supervisor.
From April 2006 he acts as the master chef of "@ferdy's" Restaurant. He
is the winner of the Polish Chef Championship in fish dishes.
He specializes in creating menus and recipes based on regional and
international cuisines. He claims that cooking is his passion.
The
chef recommends the dishes...
As a starter for one person:
BBQ beef
sirloin salad with mango or thick tomato soup with basil mousse
and
wines
cocktails:
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