The “Pod Złotym Aniołem” restaurant has changed its decor. The dreadful dessert refrigerator has disappeared from the dining room. The wooden floor has been uncovered, the restaurant walls are a warm brick color, and there are many photographs of pre-war Bolesławiec. The decor is completed by figurines of golden angels.
Magda Gessler changed the restaurant’s menu. In a short interview, she talked about her impressions of Bolesławiec and described the main dish that should now be served at Aniołek.
Grażyna Hanaf: – What attracts you to Bolesławiec?
Magda Gessler: – The city is extraordinary to me, and so is Bolesławiec pottery. Tonight, we are serving dinner on it. I really like Lower Silesia. It is mountainous, has castles, and is so mysterious. It worries me greatly that it is neglected. I do not understand it. Central Poland is much uglier, and so is the Kielce region, but there you can see EU money, whereas here you cannot.
What flavors did you discover in Bolesławiec?
You have none. Volhynia and Lviv have overwhelmed you. People do not know the culinary history of this region. I asked many people, and no one knew what “Silesian Heaven,” which was served today, was… It is reduced cream with caramelized sugar and clarified butter, in which dried pears, apricots, and a little kesler (smoked meat) float. This dish is served with pampuchy and a little bake made from celeriac, potatoes, and porcini mushrooms. No one knew that this dish had been served in Silesia for 400 years. This will be a Lower Silesian restaurant.
Do you have any feeling about the restaurant’s future after the revolution?
Yes, I have a feeling that the owner will have to find a head chef…
Czy Aniołek utrzyma zmiany po Kuchennych rewolucjach?
