TYGLE and The Stars
A series of tasting dinners with Michelin-starred Chefs
TYGLE and the Stars '26
III. TASTING DINNER
The third, exceptional edition of the TYGLE and the Stars series is now behind us. At TYGLE Gdańskie restaurant, two powerful culinary sensibilities met: the Pomeranian passion of Michał Stężalski and the Scandinavian precision of Stockholm-based Michelin-starred chef, Jonas Lagerström. The event became a manifesto of modern fine dining, built on ethics, mutual respect, and craftsmanship in its purest form.
Over two March evenings, TYGLE Gdańskie became a space for Polish-Swedish dialogue. The host, Michał Stężalski (Michelin Guide recommendation 2024 and 2025), and special guest, Jonas Lagerström (founder of Stockholm’s Etoile* and Celeste*, and Michelin Green Star ambassador), created a menu that challenged conventional culinary patterns.
Philosophy Without Barriers: Chef-Only and Less Waste The key to this year’s edition was the alignment of values. Jonas Lagerström, a pioneer of the “Chef-Only” model, and the TYGLE team worked side-by-side, removing the barriers between the kitchen and the guest. The collaboration was based on the “nose-to-tail” principle, reflected in every dish served. “Working with a chef of this caliber confirms our belief that mutual respect, composure, and dedication to work culture are the only true paths to creating authentic things,” emphasizes Michał Stężalski.
Menu: Three Elements and Pomeranian Treasures Guests experienced textures and flavors that proved the integrity of the product is the highest form of artistry. The menu featured:
Wild scallops with blood orange and charcoal.
Pheasant consommé with truffle, egg yolk, and hazelnut.
Turbot served with ginger and caviar.
Venison assiette with beetroot, chestnuts, and forest mushrooms.
Fermented lemon – a refreshing dessert which, combined with local Goldwasser, served as a culinary bridge connecting both countries.
The evenings were complemented by a carefully selected wine pairing, including the prestigious Riesling Grand Cru Rosacker and Spanish labels from producers such as Sara Pérez and Bodegas Albamar.
More Than a Dinner The third edition of TYGLE and the Stars demonstrated that modern premium gastronomy finds meaning in mindfulness. For the TYGLE team—both chefs and front-of-house—it was a celebration of craft and proof that the Gdańsk culinary scene is a natural environment for international synergy.
The event drew a full house, confirming that Gdańsk, as a historical melting pot (tygiel) of cultures, continues to successfully blend the best of global gastronomy with local product patriotism.
TYGLE and the Stars '25
II. TASTING DINNER
On March 7, 2025, in the heart of Gdańsk, the second edition of the TYGLE and the Stars tasting dinner series took place. This exceptional event attracted food enthusiasts from both Poland and abroad, eager to experience a culinary spectacle at its finest.
This year, we had the honor of hosting the renowned Chef Juanlu Fernández, creator of the restaurant LÚ, Cocina y Alma, which has been awarded two MICHELIN Stars.
Chef Michał Stężalski of TYGLE and his team amazed all the guests not only with their creativity but also with the perfection of execution. Their innovative approach to traditional Polish flavors, enriched with Spanish accents, delighted everyone present.
The tasting menu was a true culinary masterpiece that provided unforgettable experiences. Here are some of the dishes that tantalized the taste buds:
- Fermented cucumbers shaped like olives, served with smoked lard and onion bread
- Smoked sturgeon with pickled seaweed and oscietra caviar
- Lamb tartare with mint
- Black soup with seafood ink
- Fish in saffron sauce with crayfish
- Wild boar galantine with chorizo, red cabbage, and truffle patatas bravas
- Baltic amber served with Catalan cream and pistachio turron with Goldwasser.
The atmosphere of the dinner was unique, and each bite transported us on a culinary journey, combining flavors and aromas in a way that amazed and inspired.
We are already eagerly looking forward to the third edition of our tasting dinner series, and we will soon announce who our special guest will be!
Reach for the stars with us, and we look forward to seeing you at our next delicious adventures!
A huge thanks to the event partners: Sobrevino for the wonderful wine pairings, Chefs Culinar Polska, Bela Mesa and Glenfiddich, as well as our media patrons: Papaja.pl and Poradnik Restauratora.
TYGLE and the stars '24
On March 15, 2024, Tygle Gdańskie hosted the very first tasting dinner of the nationwide premiere series, “Tygle and the Stars”. The menu featured Pomeranian fish, duck with red cabbage, and white poppy seed with marzipan.
On Friday evening, the first edition of “Tygle and the Stars” took place on Gdańsk’s Granary Island. Each of these events will showcase tasting dinners prepared by top chefs, both from Poland and abroad, who have been honored with Michelin Stars.
The inaugural dinner was led by Artur Skotarczyk, head chef of Muga, a Poznań-based restaurant that received its first Michelin Star last year, along with Michał Stężalski, head chef of Tygle Gdańskie. Together, they crafted a menu blending Pomeranian and Greater Poland cuisine. That evening, Chef Skotarczyk was responsible for the meat dishes, while the host, Chef Stężalski, prepared the fish courses.
To start, guests enjoyed house-baked rye bread and warm brioche, served with a Gdańsk specialty—anchovy butter with trout caviar, along with an amuse-bouche by Artur Skotarczyk: a tartlet with beef tartare and black truffle.
After this introduction, it was time for the full Pomeranian menu experience. Guests indulged in Chef Stężalski’s seafood creations, including a crayfish soup and sea bass with cod liver, wood-fired potato pierogi, and beetroot with horseradish.
Following an intermezzo of green apple filled with yuzu, paired with celery, Artur Skotarczyk presented foie gras with smoked eel, pickled plum, and brioche, followed by duck breast with fermented pepper and red cabbage.
The dinner concluded with a spectacular dessert by Michał Stężalski: a sweet paella, featuring rice in mango sauce, coconut “octopus tentacles” in purple chocolate, panna cotta-style squid, chocolate seaweed cookies, and a chili pepper garnish.
To round off the evening, the petit fours reflected a fusion of both chefs’ culinary influences. Chef Stężalski prepared Gdańsk marzipan, served in the form of Poznań-style dumplings filled with amaretto jelly and tonka bean. Meanwhile, Chef Skotarczyk crafted a praline with a white poppy seed, brown butter, and passion fruit filling, coated in pistachio chocolate.
Each dish was expertly paired with Spanish wines, selected and served by sommelier Paweł Białęcki from Sobrevino, while the dessert course, inspired by sunny Spain, was accompanied by Polish wine from Turnau Vineyard.
You can now reserve your seats for the next TYGLE and the Stars tasting dinner!
All registered guests will be the first to learn the date of the next event and the name of the Michelin-starred chef who, alongside Michał Stężalski, will craft a star-studded dinner at Tygle Gdańskie.
