2024
pop-up festival menu

Explore the aromas and flavours of late autumn. Dishes that warm the senses and awaken passion…

Bars, snack stalls, and canteens play a crucial role in every resort, serving as places where guests can not only eat but also socialise, meet, talk, and share their experiences of various sanatorium treatments. In Niedźwiednik, Tomek Pawłowski-Jarmołajew has teamed up with local cafés and eateries to offer a special festival menu during NARRACJE. Based on seasonal products – pumpkin, mushrooms, and spices – Tomek’s signature dishes and drinks will be available at Niedźwiedzi Zakątek (3 Niedźwiednik St.), Leń Coffee (1 Mazowiecka St., apt. 2), Pizzeria da Raffaele (13 Góralska St.), and PP Kebab (13 Góralska St.).

Tomek Pawłowski-Jarmołajew’s work also references Niedźwiednik’s economic past. Starting in 1945, a large pig breeding plant operated here, initially run by the Pilaszewski family. After nationalisation, the plant was managed by Agril, which then leased it to Borys Martysz. Later, the facility was overseen by Centrala Mięsna, and in the 1950s and 60s, by Gdańskie Zakłady Gastronomiczne. Tomek’s vegetarian menu includes a playful nod to the district’s pig-breeding heritage: the ”pumpkin-pig”, or jerked pumpkin in a tortilla. Other delicacies include mushroom pizza and chips with mayonnaise spiced with bear garlic.

graphic collaboration: Martyna Modzelewska

TOMEK PAWŁOWSKI-JARMOŁAJEW is a curator and cook. They create exhibitions, organise events, publish conversations, cook, and officiate wedding ceremonies. Their curated exhibitions include What Do You Do in Bed? (Gdańsk City Gallery, 2024), Giantesses (with Agnieszka Rayzacher, BWA Wrocław, 2024), The Sea of Cheese (with Piotr Sikora, TRAFO, 2024). They mostly cook for educational and residency programmes, including Prague’s MeetFactory, the Dutch Art Institute, Q21 in Vienna, or FLOW.