Warsaw's Restaurant u Fukiera, run by the popular Magda Gessler, offers exceptional holiday catering every year.
This is the perfect option for those who want to spend Christmas Eve with their loved ones without worrying about preparations in the kitchen. The restaurant also allows for the organization of corporate Christmas parties, which makes it an attractive place for employees and bosses.
Dishes at the Christmas market
It is also worth adding that dishes signed by Gessler are available at the Christmas market, which allows you to try unique flavors without having to order the entire catering.
However, it is worth bearing in mind that the offer from Gessler is in the higher price range. The prices of dishes can be quite high, so it is worth considering how much we are really willing to invest in Christmas delicacies.
To sum up, catering from Magda Gessler is a great alternative for those who want to avoid the stress of preparing Christmas Eve dinner, but you should be prepared for higher costs.
Is it worth choosing catering from Gessler?
Choosing catering for special occasions, such as holidays, can be a difficult task. Catering from Magda Gessler certainly attracts attention, but its prices are in the higher range. Let's take a closer look at what it offers.
Prices of dishes from Gessler
For 5 pieces of pierogi with cabbage and boletus mushrooms we will pay as much as PLN 51. Mushroom soup (900 ml) costs PLN 83, and red borscht PLN 67. Vegetable salad with marinated mushrooms costs PLN 43, and game and mushroom pâté costs PLN 98 for 400 g. We cannot forget about fish – herring under a blanket costs PLN 59, and trout stuffed with dill PLN 85.
Desserts on the Christmas Eve table
Of course, Christmas Eve dinner cannot be complete without desserts. Poppy seed cake from Gessler costs PLN 145 for 1.2 kg, and a kilogram of gingerbread with jam costs PLN 90. If you plan to order a cake, be prepared to spend PLN 450 for a poppy seed cake with oranges.
Catering from Gessler is certainly a premium option that can satisfy the palate, but is it profitable? It depends on our financial possibilities and culinary expectations.
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