{"id":15904,"date":"2024-10-30T10:39:42","date_gmt":"2024-10-30T09:39:42","guid":{"rendered":"https:\/\/renaissance.szczecin.pl\/goose-on-saint-martins-day\/"},"modified":"2025-11-04T13:00:02","modified_gmt":"2025-11-04T12:00:02","slug":"goose-on-saint-martins-day","status":"publish","type":"page","link":"https:\/\/renaissance.szczecin.pl\/en\/goose-on-saint-martins-day\/","title":{"rendered":"Goose on Saint Martin’s Day"},"content":{"rendered":"
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Starting November 11th, we invite you to a unique menu in which goose meat plays a central role!<\/strong><\/h5>\n<\/span>\n

“The roasting of geese on St. Martin’s Day dates back to very ancient times; this is probably where it comes from, that the landowners usually paid tribute at that time, among which were also geese. The collector, having an abundance of geese, would invite guests to a feast of roast goose. Usually the goose would then be roasted with sour apples (in the filling). The slaughtering and roasting of geese on St. Martin’s Day may come more from the fact that they are at that time the fattest and tastiest.” <\/em><\/p>\n

Oskar Kolberg (ethnographer)<\/em><\/p><\/blockquote>\n<\/span>\n

Starter<\/strong><\/p>\n

Smoked goose breast on lettuce with marinated beetroot and wild broccoli<\/p>\n

52 z\u0142<\/p>\n

Goose liver p\u00e2t\u00e9 with sea buckthorn mousse and refined Armagnac<\/p>\n

49 z\u0142<\/p>\n

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Soup<\/strong><\/p>\n

Traditional Polish sour rye soup with goose stomachs and horseradish pur\u00e9e<\/p>\n

55 z\u0142<\/p>\n

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Main course<\/strong><\/p>\n

Confit goose leg in cranberry and juniper sauce, served with grey dumplings and glazed pear<\/p>\n

120 z\u0142<\/p>\n

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Dessert<\/strong><\/p>\n

Chocolate mousse with cinnamon and cranberry on shortcrust pastry, with pear marinated in red wine<\/p>\n

36 z\u0142<\/p>\n

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<\/span> offer valid from 11 to 15.11.2025<\/p><\/div><\/div><\/div>\n

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Book!<\/h2>\t\t\t<\/div>\n\t\t\t
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