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“Europe on the Fork 2016” – a great feast in Wrocław

Traditionally, the festival will start with a market. From 1 to 5 June you will be able to taste and buy regional products. At the same time, the cookbook fair will also take place in the city. 3 June will be fully devoted to Wrocław. For the first time in the festival’s history, the sales of tasting portions will take place twice. Come on Friday to taste the local Wrocław cuisine, including hubertówka soup cooked with mead, makówki, Grandma Karola’s cabbage rolls and the Silesian heaven dish. All recipes are from the Wrocław Cookbook, which will be released on this day and available at the market. Beata Śniechowska, the winner of the 2nd edition of Master Chef, is the ambassador of the release. 

On 4 June, we celebrate to the fullest. The events of the day will start with a parade of chefs at 12:45 p.m. The feast will be yet another important point. 36 dishes from 16 European Capitals of Culture will appear on the table. Moreover, the programme also features cooking demonstrations on stage (with prominent guests!), bread baking workshops, competitions, concerts and a cake. Traditionally we are also going to eat strawberries and asparagus straight from the field. The finale will be highlighted by the Wrocław Respect Orchestra – an exceptional project of local musicians, led by Mariusz Dziubek. It is going to be the first performance of the ensemble.

Main Square, Wroclaw
3-4 June 2016

3 June, Wrocław Day

We open our box offices at 3:30 p.m., come and have a taste of Wrocław cuisine.



  • première of the Wrocław Cookbook
  • games with prizes and cooking demonstrations on stage
  • competition for the best Lower Silesian product
  • baking workshops with old specialities from Wrocław
  • activities for children and learning with Staropolanka
  • a stand promoting the Lower Silesian Culinary Heritage Network
  • Ŝanĝo concert


4 June, Feast of the European Capitals of Culture

The day starts at 12:45 p.m. with the parade of the chefs, along with the sales of shares for 36 dishes from 16 European Capitals of Culture.


Moreover, the programme also features:

  • a special video commemorating the anniversary of first democratic elections
  • cooking on the stage (with outstanding guests!)
  • bread baking workshops
  • competitions with prizes
  • activities for children and learning with Staropolanka
  • Backstage Acoustic concert
  • Finale – cake and premiere performance of the Wrocław Respect Orchestra


Accompanying events

Main Square

1-5 June

Regional products fair

Cookbook fair


The Post and Telecommunication Museum

3 June

The official opening of the “Europe behind the scenes” exhibition with postage stamps from the Europe series devoted to gastronomy, as well as photographs selected in the competition titled “In the footsteps of European flavours”, organised by the Museum and the City Promotion and Tourism Office in Wrocław will take place at 12:00 p.m.

pl. Solny (Salt Square)

3-5 June

Dinner in the Sky platform – Refreshments in the sky.

(you can buy tickets on-line or win them in competitions on stage)


Browar Mieszczański / Bourgeois Brewery

4-5 June

On 4 June, from 2:00 p.m. to 10:00 p.m., and on 5 June from 11:00 a.m. to 6:00 p.m. the Bourgeoisie Brewery will host the Festival of Food Trucks and Good Beer (Festiwal Food Trucków i Zacnego Piwa). The programme features:

  • concerts (Banda Comunale)
  • illuminations by Claudia Reh
  • première of beers by Sancti Lucas, a local contract brewing company


On 5 June, the Bourgeoisie Brewery will host the Food Design Expo – an open-air culinary workshop and an exhibition of diploma projects by Food Design students at the Academy of Fine Arts in Łódź.

Europe on a Fork, 4 June 2016

Menu of European Capitals of Culture

European Capital of Culture – a European city selected by the European Union which has a year to present the cultural life of the city, entire region and the country. In 1985 Athens were selected to be the first European City of Culture. In 1999 the name was changed to the European Capital of Culture. In 2000 9 cities were selected in order to emphasise the contribution of the European cities to the achievements of culture and world civilisation, Krakow was one of them.

This year, the title is held by Wrocław and Donostia-San Sebastian.


The United Kingdom

Liverpool (2008)

Damian Kogutiuk

Pulled Pork Burger – burger with pulled pork

Cheesburger Soup – burger soup with beef and a cheddar cheese base



Brussels (2000)

Edward Jany

Stoofvlees/Carbonade flamande – Flemish beef in beer

Sjasliek met mint en aardbei/Brochettes avec des fraises et à la menthe – Mint and strawberry skewer dipped in the chocolate fountain



Prague (2000)

Zbigniew Koźlik

Svatební koláčky – yeast rolls with stuffing

Svíčková na smetaně – beef in cream sauce



Avignion (2000)

Marcin Śliwa

Tarte aux pommes – Provençal apple pie

Flamiche aux poulet – tart with chicken, spinach and gruyere cheese

Ratatouille – vegetable goulash with aubergine, courgettes, paprika, onion and tomatoes



Athens (1985)

Servet Kovaci

Mουσακάς (moussaka) – aubergine casserole with minced meat

Γιαούρτι (messika yoghurt) – natural yoghurt with figs



Donostia – San Sebastian (2016)

Robert Grygiel

Gazpacho – Andalusian cold soup

Camarón en español – Spanish shrimp served with a bowl of salads



Cork (2005)

Damian Jeleń

Porked Sausages with Colcannon – fried pork sausages served with Irish mashed potatoes

Irish Beef Stew – beef stew with Italian cabbage

Apple Crumble – hot apples with streusel



Vilnius (2009)

Ołena Marciniak

Cepelinai (cepelinai) – potato dumplings with meat and greaves of smoked bacon

Koldūnai (koldunai) – chicken soup with dumplings stuffed with raw meat

Šaltibarščiai (salibarsciai) – cold soup based on buttermilk and beet juice



Essen (2010)

Grzegorz Pomietło

Spargel mit Sauce Hollandaise – asparagus with Hollandaise sauce

Rheinischer Döppekooche mit Apfelmus – Rhein potato babka served with apple mousse



Kraków (2000)

Agnieszka Hajbura-Michałowska

Flaki po krakowsku (tripe soup) – thick meat soup

Maczanka krakowska – pork neck in cumin sauce served in a roll



Lisbon (1994)

Sebastian Witkowski

Caldo verde – kale soup with potatoes and chorizo

Bacalhau com natas – dried cod baked in cream sauce



Sybin (2007)

Grzegorz Chmolowski

Mititei – spicy fried sausages served with bean puree

Ciorbă – a characteristic sour soup



Stockholm (1998)

Sylwia Korzeniewska

Kladdkaka – Swedish chocolate cake

Senapssill – Herring in mustard-honey sauce

Biff à la Lidström – beef patties with capers and marinated beets



Istanbul (2010)

Piotr Zieliński

Imambayıldı – stuffed aubergines

Baklava – Balkan dessert



Pecz (2010)

Tomasz Gotfryd

Marhapörkölt – braised meat with paprika

Tokaj Szörbet – Tokai-based sorbet



Bologna (2000)

Robert Poliński

Tagliatelle alla bolognese – tagliatelle pasta with bolognese sauce

Tiramisù – dessert based on biscuits dipped in coffee, with mascarpone cheese cream

Sorbetto alla fragola – strawberry sorbet




Europe on a Fork, 03 June 2016

Menu of Wrocław – European Capital of Culture 2016

The contemporary Wrocław cuisine is based on family memories, very often based on mixed and distant culinary traditions. This phenomenon was reflected in the Wrocław Cookbook, which was created as part of the European Capital of Culture 2016 programme and where the following dishes can be found:


Maciej Dorosz and Robert Poliński

Hubertówka na trójniaku – a soup of venison, mushrooms and mead

Maciej Dorosz and Robert Poliński

Makówki – Polish dessert


Łukasz Kolibabka and Dariusz Kulczycki

Gołąbki babci Karoli – cabbage rolls with millet groats and potatoes


Łukasz Kolibabka and Dariusz Kulczycki

Ribs roasted with sauerkraut


Łukasz Kolibabka and Dariusz Kulczycki

Casserole of goat cheese and spring beetroot


Przemysław Bogucki

Silesian heaven – pork braised with dried fruit


Click to enlarge a photo

Europa na widelcu


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