On Tuesday 11 March 2025, in EHTL (École d’Hôtellerie et de Tourisme du Luxembourg) in Diekirch, Embassy of the Republic of Poland in Luxembourg together with the support of the Polish Tourism Organisation organised a tasty Polish Culinary Day event.
The presentation of Polish cuisine and key food products took place as part of the Polish Presidency of the Council of the European Union. The event started with speeches by EHTL Director Michel Lanners and Polish Chargé d’Affaires Rafał Hykawy. Mr Lanners recalled that the EHTL recently celebrated its 75th anniversary and underline the role and meaning of hospitality and gastronomy in diplomacy, increasing international dialogue and fruitful cooperation. Mr Hykawy focused on Poland’s journey within the EU, including the impact of membership on the agri-food sector; he highlighted the “dynamic development of [Polish] gastronomy and culinary arts”.
Chef Michał Soliwoda, president of the “Polish Culinary Initiative” association, Chef in a 5-star hotel located in the heart of Masuria “Hotel Mikołajki Leuisure & SPA” introduced attendees to Polish cuisine, emphasising its multicultural influences (Slavic, German, Jewish, Italian), traditional, regional specialities and modern trends such as a return to local, organic products, giving traditional dishes a modern twist, and the popularity of street food. Exploring regional Polish food not only tastes good but also shows the country’s cultural heritage. He also underlined that Poland is a leading exporter of apples, poultry and dairy products.
Our guests took part in a cooking workshops: a pierogi (filled dumplings) making workshop led by Chef Michał Soliwoda, a cocktail workshop based on Polish Bio Tomato Juice from Milejów led by an EHTL barman and a Polish wine https://www.winnicaturnau.pl/en/ and cheese https://wanczykowka.com/
The fun-filled, hands-on event concluded with a Polish lunch menu: Polish star – pierogi with 3 different fillings (with buckwheat, white cheese and fresh mint; with pork, bacon and onion; with potatoes, cottage cheese and thyme oil) followed by herring on rye bread for starters, a beef roulades with Silesian dumplings and glazed beetroot, and the Queen – Szarlotka (apple pie) for dessert.
On behalf of the Embassy, we congratulated EHTL on 75 years of outstanding work and commitment to shaping young generations, building the future of hospitality and catering, and linking bridges according to the maxim – food as a universal language to connect the world.
The Polish Embassy adds:
We invite you on a culinary journey to Poland – to Warsaw, a vibrant capital offering a dynamic mix of modern gastronomy and traditional dishes, with several restaurants awarded by the Michelin guide; to Krakow, with its charming old town and rich cultural heritage, is another must-see for food lovers, to Gdansk (European Capital of Gastronomic Culture 2025/26), where history and modernity meet and unforgettable flavours from Baltic seafood to innovative, locally inspired dishes reign supreme, and to Lublin European Capital of Culture 2029 https://lublin2029.pl/en/home-page/
