The event is a form of a contemporary "culinary meeting of cultures," where participants have the opportunity to discover the distinctive flavors of the region through a set of carefully selected tasting dishes. Each ticket entitles you to sample the full set of dishes, served in tasting portions.
The event takes place in a covered pergola at Atrium Trattoria & Bar, ensuring availability regardless of weather conditions and comfort for all guests, including people with disabilities, thanks to adapted infrastructure (ramp, wide passages, barrier-free space).
TASTING MENU
Lithuanian cuisine - Lithuanian cold soup
A traditional, refreshing soup based on beetroot leaves, kefir, and fresh vegetables, one of the most recognizable elements of Lithuanian cuisine and regional culinary heritage.
100 ml (allergens:3,7,9)
Polish cuisine (Podlasie) - Kartacze with cracklings
A traditional regional dish made from potatoes, with meat filling, served with cracklings, one of the most characteristic flavors of Podlasie.
100 g (allergens:8,9)
Belarusian cuisine - Belarusian maczanka with sourdough bread
A traditional Belarusian dish in the form of a thick, aromatic meat and vegetable sauce prepared from stewed and roasted meats, served with naturally leavened bread. A dish deeply rooted in tradition, characteristic of the home cooking of the borderland region.
100 g (allergens:1,5,6,8,9)
Tatar cuisine - Pieremiacze (fried Tatar dumplings)
Traditional yeast dumplings filled with meat, fried to a golden color, one of the most recognizable elements of Tatar cuisine in Podlasie and a symbol of the region's multicultural heritage.
60 g (allergens:1,3,6,8,9)
Sweet borderland heritage - Sękacz
A traditional baked good with a characteristic layered structure resembling tree rings, prepared by slow baking while rotating the dough over a heat source. Sękacz is one of the most distinctive desserts of the northeastern Poland region, connected with the culinary tradition of the Polish-Lithuanian-Belarusian borderland. Its unique form and preparation method make it a baked good with high demonstration and tasting value.
50 g (allergens:1,3,5,7)
EVENT DATES
- 01.07.2026 1:00 PM–4:00 PM
- 15.07.2026 1:00 PM–4:00 PM
- 29.07.2026 1:00 PM–4:00 PM
- 12.08.2026 1:00 PM–4:00 PM
ORGANIZATIONAL INFORMATION
- Ticket price: 39 PLN / person
- Venue: Pergola at Atrium Trattoria & Bar
Allergens: 1-Gluten; 2-Crustaceans; 3-Eggs; 4-Fish; 5-Nuts; 6-Soy; 7-Milk; 8-Celery;
9-Mustard; 10-Sesame; 11-Sulphur dioxide; 12-Lupin; 13-Molluscs
