Go hungry. That would be my ultimate advice to anyone dining at Ania Polish Restaurant.
I’ve been a few times, and honestly, mostly in winter because they serve that hearty comforting food that fills you.
Polish cuisine has evolved over the centuries to become very eclectic due to Poland’s history. Now sharing many similarities with other Slavic countries, especially Belarusian, Ukrainian and Russian cuisines. It has also been widely influenced by Central European cuisines, namely German, Austrian and Hungarian cuisines as well as Jewish, French and Italian culinary traditions, so it’s a melting pot of styles, literally.
The family run restaurant itself is relatively small and always busy, this could be for a number of reasons, yes, they do ‘Buy one get one free’ on main courses on Tuesday, Wednesday and Thursday representing excellent value for money, but Ania herself is actually really rather lovely. She offers great hospitality, always taking the time to talk to customers.
The restaurant is decorated in shades of cream. Muted colours and subdued lighting create a welcoming and cosy atmosphere with each table lit by candle
The menu doesn’t really need explaining, though at first glance it is in Polish, there is English description below.
The drinks menu offers a selection of Polish lager Zywiec, Lech and Tyskie. For authenticity Zywiec is the one to try – actually being brewed in Poland.
To begin, a portion of fresh breads, white and, what tasted like an aniseed bread, with portions of soft butter is bought to our table.
As I mentioned previously I have been to Ania’s before so I skipped the starter and headed straight into the main course. I tried the Pierogi Ruskie – Pasta filled with cheese and potato. I’m asked if we want boiled or fried and go for half and half. I’m not vegetarian so also had mine topped with bacon. Bowls of pickled Beetroot and Sauerkraut are presented to accompany the dish.
The speed of the service can be a little slow but then it is a busy little restaurant and at least you know the food is freshly prepared, it’s kind of also in keeping with the laid back style of the restaurant.
The reason I didn’t have a starter was to leave room for a dessert. Ania’s apple pudding is a firm favourite amongst regulars. It’s like an apple pie but with a crispier crumbling cinnamon top. You can choose between cream or Ice cream. I opt for cream which I think suits it better. We also try an Amaretto Ice cream sundae. Absolutely delicious, Quite heavy on the Amaretto but I like that.
You can round the meal off with what is known as Polish medicine. Bison Grass Vodka, a dry, herb-flavoured vodka, distilled from rye, flavoured with a tincture of bison grass, which also gives the spirit its yellowish colour.
The food is beautifully presented. If you’re into spicy food then you may find some of the flavours too subtle but if you like English cuisine then it’ll probably be your cup of tea (or Bison grass)
One other word of advice is book – Always book because you wouldn’t want to miss out on this fabulous little gem.
Ania were not aware we were reviewing the restaurant and we paid for our meal in full.
By Tanya Raybould
