OUR EVENT DIARIES…
6-8/6/2025 (PAST EVENT)
SOLAN @ CHIESA
We went to Cyprus to feed people with Polish-Italian food guys!
It was a pleasure to work with different, sun-kissed produce - magically, the dishes have been even tastier than during our trials in London. With an aim to introduce Cypriot citizens with our concept, we made a 7 course set menu. Refreshing Acquasale, full-in-umami Schabowy, not-so-common Gnocchi with lovage, pil-pil, and red prawn tartare. Lamb from a local farmer brushed off with our signature Guiness glaze and contrasted with a bright, herby, salsa verde. Tette della Monace aka Nun’s tits as a round, creamy, indulgent finisher.
That was something else, so grateful for such a warm hospitality!
1-7/12/2024 & 29/1-9/2/2025 (PAST EVENT)
SOLAN @ PASERO
What a ride it’s been!
This coziest spot in Tottenham Hale has served us as home for three weeks and it was such a crazy delicious beginning of the year.
The winter’s been particularly grey so we had a serious mission to paint it up with some colors on the plates. Look at this Golden Barszcz. This guy had its own premiere at Pasero, and boy, it will definitely stay for long. More delicate yet more sophisticated than his older, Red Beet brother. Pleasantly sour from the ferment, with a serious note of sweetness that with those duck tortellini acted as the most romantic couple in the room. Tears of walnut oil to hug them with some earthiness.
We heard the floor slurping. The plates were coming back bright clean. We take it as a compliment.
28-29/9/2024 (PAST EVENT)
SOLAN @ KEN’S WINE BAR
We started off this autumn the coziest way possible. Surrounded by hundreds of wine bottles, where nearly every single one of them carries a ligten up candle inside. That is what is called a perfect place to have a pop-up for autumn’s early beginnings.
Keeping up with the aura, we decided to plate a pure comfort on plates. Mussel pepata, better than ever as carrying a hint of Polish saurkaut, pumpkin Kashotto, risotto made of barley giving an extra earthiness to the dish. And greatly awaited Pierogi. Oh man, those Pierogi. Little glutenous pillows were filled with a boar ragu bianco, served on a wild mushroom cream, and contrasted with blackerries and pickled walnuts. What a decadency.
9-21/7/2024 (PAST EVENT)
SOLAN @ CROSSROADS
We’ve been cooking at the legendary, bubbly Crossroads Bar for entire 2 weeks! Alongside these unique, carbonated cocktails, we’ve been serving our Solan dishes, hence a genuine blend of our Polish and Italian origins.
Bombette stuffed with oscypek, Barszcz, but differently, cold, with raw cuttlefish and horseradish cream, or our famous Pepata, inspired by Pugliese sea. And of course this Polish-Italian dessert battle aka Jagodzianka with forest bilberries, twarog and white poppy seed cream vs. Pull Me up - a coffee-soaked sourdough, gently charred in butter and finished off with an inaproppriate amount of mascarpone cream.
What a time, guys. Who knows, knows. Don’t miss out next future editions, Londoners!
8,9/5/024 (PAST EVENT)
MEXICAN POP-UP @ LEON
Being incredibly inspired by our over one-month winter trip to Mexico, we could not imagine not doing a Mexican pop-up one day. That is exactly whay happened this May in Bar Leon, Gdansk.
We created the menu basing on the flavor journey we’ve had this year in this colorful country. Cochinita from Yucatan, Mole Negro from Oaxaca, or Tostadas, that we have been eating in crazy amounts around Mexico City. Basing on our memories, we created over a 10 coursed a la carte menu, that have been enjoyed for the whole 2 days by citizens of Gdansk, and many more.
There’ve been loads of taco sharing, eating with hands, loud chats, and banging flavors. Just as we love.
8/3/2024 (PAST EVENT)
SOLAN SUPPER CLUB (winter)
This year, on Women’s Day, we hosted some great London chefs and other inspiring people from hospitality to launch our special winter menu. It’s been loads of warmth, vibrant chats, and of course, good food. We wanted to introduce Solan character, hence plenty of polish-italian creations have been served.
One of our guests wrote a short article about this special evening. Have a read, and feel immersed.
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The First Supper
Solanum. A large genus of flowering plants that contains some of the world's most important food crops: aubergines, potatoes and tomatoes. Vital to global economics, crucial to countless cuisines, and especially close to the hearts of the two narrators of the Solan Table spectacle - Agata Tomczak and Giorgio Santorsola. In their kitchen, where Poland meets Italy in a dance of love and creativity, the dishes taste simultaneously like home, and something you’ve never had before.
We entered the room with a beautifully made-up table. On each napkin, you could find a crystal, stone or a shell from the chefs’ many travels. A sequel to the bespoke menu where each plate unfolds a personal story.
Taking a bite. Closing your eyes. Little smile on your face. Feeling every note, that makes up these beautiful songs. My personal favourite, the duck with kluski śląskie brought me back to childhood comfort. In awe of the artisan mushroom brodo, surprised by the pepata with mussels and guanciale, cuddled by the babbà z kruszonką.
Some of the guests knew each other before, but most of us just met that night. We were all beyond excited for this evening; we knew it was not going to be just another night out in London. Plate by plate, glass by glass, the magic of a shared meal unfolded. The supper club was a unique combination of fine dining and comforting biesiada. By the time we reached the desserts (and had a few glasses of wine) we knew we shared a truly special experience together.
I asked the members of the first Solan Table Supper Club to describe it in 3 words. So if you don’t want to take my word for it, take theirs:
warmth, passion, love - Filip
unexpected, colourful, comforting - Iva
original, intimate, blissful - Ning
friendly, engaging, tasty - Matteo
As you can tell, Solan Table is not just another fine dining concept... you have to taste it yourself :)
Maria Jelenska
