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DZIENNIK ZACHODNI
GRZEGORZ OLMA

12 Listopada 2024 r.

"The best goose in Silesia. TOP 15 restaurants serving goose dishes. Because goose is the best on St. Martin's Day


Goose in restaurants in Silesia.

Without a doubt, the true kingdom of goose in the Silesian province is Złota Gęś in Siewierz, where żurek (a Polish dish made with goose) and goose stomachs represent the highest art of world cuisine. These dishes are served here all year round, and their consumption is not only recommended but also obligatory."

https://dziennikzachodni.pl/najlepsza-gesina-na-slasku-top-15-restauracji-serwujacych-dania-z-gesina-bo-na-swietego-marcina-najlepsza-jest-wlasnie-gesina/ar/c1-18931161

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WPROST
ROBERT MAKŁOWICZ

07 July 2002 r.

"If you turn towards Zawiercie at the main Siewierz crossroads, you will immediately see Złota Gęś on your right. It's a strange place: a small, spotlessly clean restaurant with a total smoking ban, closed at 7 p.m. on weekdays and at 5 p.m. on Sundays, where you order your own dishes at the bar, and a short list of them is posted on the wall. The highlight of the program is roast duck (PLN 70 for a whole bird), but we recommend above all stewed goose stomachs (PLN 10) - soft, smelling of freshly ground pepper, swimming in golden, hot goose fat."

https://www.wprost.pl/tygodnik/13400/kuchnia-podroznikow.html

POLITYKA
PIOTR ADAMCZEWSKI

28 November 2009

"The proof of love for goose liver, stuffed stomachs or whole roasted bird is the Złota Gęś restaurant in Siewierz. This inn, which has existed since 1945, is known to gourmets from all over the country. Cars whizzing along the Gierkówka, or the road from Katowice to Warsaw, often stop in Siewierz to rest. The traffic in Złota Gęś is almost 24 hours a day. And the visitors' book and photographs immortalize the stays of such figures as Cardinal Karol Wojtyła and... editor Marek Przybylik. Geese from the Kubik family's kitchen were also tasted by, among others: Józef Cyrankiewicz, Krystyna Janda, Maryla Rodowicz, Czesław Niemen, Agnieszka Osiecka, Andrzej Gołota."

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POLITYKA
ANDRZEJ GARLICKI

 

21 June 1997

"In Siewierz (the one from which the cart was coming) there is a place where geese have been served for years (from the Katowice road to the right under the traffic lights). Anyone who comes across a window with the inscription "geese and żurek" should be aware that they are in a place that should be protected by the conservator of monuments. Apart from the Wedel plant, there is probably no other such enterprise in Poland that has been operating continuously for 51 years. Mrs. Józefa Kubik's company has been operating continuously and without nationalization since 1946. In the same place, it survived privatization, the trade war and all the ambitious plans and inventions of the socialist economy, including surcharges. It also survived the revolution and the beginnings of capitalism, which are not always kind to such Veterans of private initiative. I went there for the first time in 1960. The second time was two years ago. The emotion was strong, but not to the point that I couldn't swallow anything. Quite the opposite. The menu hanging for years on the wall is modest. The menu only includes goose, żurek (a Polish dish), chicken, duck and gizzards. Not much, but enough for initiated travelers passing by on the Katowice route to fill this place from morning until the end of business. Business ends when the goods go out, around five in the afternoon. Travelers know why they fill it up. Geese bought in nearby villages are specially prepared and bacchinied, and then baked in a bread oven. They have a tenderness, smell and taste that cannot be forgotten. Chicken baked in this way does not resemble the birds usually found on plates in any way. I feel that it ended up on the plate according to its purpose, leading a joyful life of a free bird. I always try goose gizzards stewed in vegetables there. Delicious. Gizzards can be an appetizer, although they can completely satisfy the less ambitious. After them, żur (a Polish dish) cooked in goose broth. Żurek of this taste, consistency and aroma is not encountered at all. Then comes the highlight of the program – goose, or a quarter of a goose. Prices are mild for the gluttonous: a quarter of a goose PLN 15, a portion of two stomachs – PLN 8, żur – PLN 1.50. In addition, light bread, from a tin – excellent, pickled cucumbers crisp and aromatic and blueberries of extraordinary goodness.

VETO
SYLWESTER GOL

15 January 1984

Above the inconspicuous entrance, a modest sign: Restaurant - Owner JÓZEFA KUBIK. The room consists of two small rooms, a few tables, clean, tidy. Just like that, home-made. They serve only poultry: chicken, goose, duck. And of course - home-made żurek. We order. Of course - goose. Wonderful, browned goose. Heaven in your mouth! Five adult men have trouble emptying the platter, so we take the rest with us. We ask for the bill. Exactly 1800 zlotys. We can't believe our eyes. In the Hotel "Warszawa" for such portions the bill would probably be 5000. Well, life likes confrontations...

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NEWSWEEK
PIOTR BIKONT

10 July 2005 r.

Poles are not the geese, but they still have geese.

Here is the Golden Goose. The menu is very short, the interior is modest but well-kept, and the prices are moderate. But the guests - although ordinary - are well-chosen. They are gourmets above gourmets!

PIOTR BIKONT

Can you live without goose lard? Apparently so, because it has not been possible to buy it here for years. The younger generation just shrugs their shoulders, because the phrase "goose lard" does not evoke any associations in their palates. So far, my contact with this wonderful delicacy has been limited to two circumstances. First, a visit to a friendly agritourism farm in Kawkowo in Warmia, where some yellow lard is usually waiting for me in the fridge, and second, when Makłowicz returns from another trip to Hungary, where goose lard is widely available and at a reasonable price. Now I spread them on my bread whenever I feel like it, because I often drive Gierek, and in Siewierz there is a bar where they sell it in jars. Makłowicz was the first to hear about Złote Gęś. Electrified by the news that there was a restaurant specializing in geese and their offal, we immediately set off on an expedition. Unfortunately, Robert did not catch the address, he only knew that it was somewhere between Katowice and Częstochowa. We drove back and forth. Finally, we had dinner in Zornica (Kolonia Poczesna), very delicious, but more about that another time. Then it turned out that Złote Gęś is not visible from the route. In Siewierz, you have to turn towards Zawiercie and - 50 m from the intersection - on the right side there is a modest restaurant. The menu is very short: roast goose, stewed stomachs, sour rye soup with goose. There is also chicken and duck, but who would bother with them in this situation? The interior is modest but well-kept, the prices are surprisingly affordable, the portions are large. You only need to sit for a moment and observe the guests to see that they are usually not wealthy, but they know what they want. I have seen similar types of gourmets in Lyon's Halls around plates with piles of oysters. The biggest hit is the gizzards. On the plate, five tangerine-sized balls made of extremely delicate lean meat in its own sauce; excellent with mustard or horseradish. The goose roasted here is rather a first-class delicacy, but it is okay and will satisfy a thirsty amateur.

And one more important thing. As I learned from the owners, all the geese eaten come from nearby farms. The buffet is also a shop where you can stock up not only on excellent lard, but also on pickled mushrooms, pickled garlic, tarts, horseradish, jams.

And that's not the end of the good news. Recently, the second, sister restaurant, Złota Gęś, has been welcoming guests, more of a restaurant than a bar. It is located nearby, also in Siewierz, but already on the route, driving from Katowice 300 m after the intersection with the road to Zawiercie, on the right side. There is no store with preserves here, nor gizzards, but there is goose liver fried with apple, goose leg stuffed with mushrooms, roast goose with cranberries, pâté with goose specialties or classic Jewish caviar - a type of cold paste, which can also be made from chicken liver, but never without goose fat.

The attractions in this place are not limited to goose. I ate delicious, essential pigeon broth (another rarity on our tables, despite tradition), as well as interesting saffron milk caps stewed in leeks with cream. The decor is a bit pretentious, but the service is nice and again - the prices are not too high. Both places have their advantages - you have to choose one, but you have to go there by all means.

DZIENNIK ZACHODNI
KATARZYNA DOMAGAŁA

05 November 2010

" Americans eat turkey on Thanksgiving. There is a chance that we will feast on geese on November 11. In our region, they serve the best dishes in the country. Even Karol Wojtyła came to Siewierz for geese. Bożena and Marek Kubik, owners of the "Złota Gęś" inn, got the recipe for this rosy and fragrant delicacy from their ancestors. For many years, their inn has been full of guests who considered the taste of the goose they roasted worth any sin. And there were no ordinary gourmets here. In the times of the Polish People's Republic, Cyrankiewicz, Gierek and Ziętek ate here. Cardinal Karol Wojtyła also ordered geese, bread and blueberries a long time ago. And gizzards, duck and żurek are delicacies that Zbigniew Wodecki orders today. Zapasiewicz and Janda ate here, among others. Robert Makłowicz himself went here on one of his trips culinary. However, the one who made Siewierz delicacies famous throughout Poland, and not only the world, is undoubtedly Tadeusz Drozda. One of the first families who, thanks to him, became regular customers of the inn are the Krawczyks. Mrs. Ewa, wife of Krzysztof Krawczyk, our famous singer, cannot praise Siewierz geese enough. - We tried goose gizzards ten years ago. And it was a heavenly taste. Nowhere in the world have we come across anything as delicious - she recalls. - The leg or gizzards have saved our lives many times - adds Krzysztof Krawczyk. - As a true glutton, I could go on and on about their taste. Nowhere in Poland have we found such good goose.

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Twój STYL
AGNIESZKA KRĘGLICKA

 

July 2006

"DOMESTIC FOWL

AGNIESZKA KRĘGLICKA, RESTAURANT owner, IS A DEMANDING CUSTOMER. BUT THE GOOSEN GOOSE OF THE GOOSEN GOOSE SHE ALWAYS TASTES.

Siewierz, near Częstochowa, Warsaw-Krakow route.

To get to the Golden Goose, after entering Siewierz, turn left at the traffic lights. The restaurant is on the right side, on the street, after the intersection. Jacek Szklarek, head of the Polish branch of Slow Food, who tirelessly finds places with something good to eat, told us about it. The name suggests the specialization of the restaurant. The waitresses are smiling, patient, tolerate our runaway children and allow us to enter with the dog. The chef focuses on two main dishes: roast goose or stewed goose gizzards. My husband is a fan of gizzards, which he eats on the spot. I prefer to buy a whole roasted goose to go, with spicy homemade grape jelly. I also buy goose fat there, necessary for making duck confit. Goose slices taste best in the summer."

BUSINESS CLASS
ANNA POPEK

March 2006

GOLDEN GOOSE

Returning from skiing one winter evening, I stopped for dinner at the Złota Gęś inn in Siewierz, right on the route to Warsaw. The restaurant can be seen from the road, but you have to drive carefully so as not to miss it. Decorated differently than all the "highlander" inns, which have been abundant recently even far from the mountains. Instead of plain homeliness - Art Nouveau. The forged balustrade by the entrance stairs beautifully exposes the characteristic curves, the stained glass windows in the doors are of course a reference to the masters of the genre Klimt and Mucha. The interior is neat, without excess decorations. The menu delights with its consistency and ideas (e.g. turkey fillet in hazelnuts). Each of us - and there were 10 people at the table - ordered something different. The hit was of course the titular goose, although not golden, but in brown sauce. Served with real Silesian dumplings and red cabbage or fried cabbage. The goose was perfectly roasted, the meat was juicy, the dumplings absorbed the sauce - in a word, delicious. The trouts were also excellent - fresh and crispy. Lots of additions, and nicely served. The soups we ate earlier also left pleasant memories - homemade broth, mushroom and tomato. The owners have another place, different in character, also located on the route, a little before Siewierz. It is a bar where you can buy simple dishes and homemade preserves, marinades and other specialties, prepared with knowledge and taste.

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POLITYKA
PIOTR ADAMCZEWSKI

31 July 1998 r.

It is impossible to describe everything I ate and drank in Polish taverns, inns and bars. Before I refer the Readers to the next reviews, I must mention at least a word about Siewierz. The Śląsk band sings about the town. However, gourmets know it not because of the songs, but because of the geese. For 53 years, Józefa Kubikowa has been running a tiny restaurant in Siewierz, right by the road from Katowice to Warsaw, with the sign: "Geese and żurek". You won't find such goose stomachs anywhere else. And the żurek is cooked in goose broth! And the goose itself is roasted! And so it has been for over half a century. Neither Mrs. Kubikowa nor the goose have been harmed by the socialist battle for gastronomy, nor by the sharp return of predatory capitalism. Thanks to Marek Przybylik, the author of the former "Życie Warszawy" (today sometimes also "Polityka"), I came across Siewierz and I recommend the same to my readers.

DZIENNIK ZACHODNI
m.nowacka@dz.com.pl

05 September 2008 r.

"The goose is unrivaled

The people of Siewierz can be proud. During the Regional Final of the 8th Edition of the "Our Culinary Virginity - Tastes of the Regions" Competition for the best regional and local food product and regional and local dish in the Silesian Voivodeship, a Siewierz delicacy won. The first prize was won by the "Złota Gęś" inn from Siewierz for a traditional Siewierz dish - goose stomachs with blueberries. The owners of this restaurant, Bożena and Marek Kubik, also received two nominations for the "Pearl 2008" award for the dishes: Siewierz goose and the aforementioned goose stomachs with blueberries. The national final and the ceremonial presentation of statuettes to the winners will take place on October 4. Siewierski żurek (a Polish dish), Siewierski goose stomachs, Siewierski goose livers, Siewierski roasted goose and Siewierski roasted duck, as well as goose lard, are included on the list of traditional dishes by the Minister of Agriculture and Rural Development.

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TRYBUNA ŚLĄSKA
IWONA DOMINIK
 

16 January 1998 r. 

"A roadside bar called a bar

He remembers Karol Wojtyła the most fondly. He would order goose, bread and blueberries. The same as Secretary Gierek, by the way.

SIEWIERZ. Everyone knows Mrs. Kubikowa. Next to the castle ruins, she is Siewierz's only "export product". Her bar doesn't even have a name. It simply says bar, and underneath the opening hours. A yellow curtain flutters in the doorway. Surprisingly expensive cars are parked on the potholed pavement. And it's been like that forever. That is, since 1946. "I'm doing well now, but during the communist era it wasn't fun" - an elderly lady in a white headband sits down at a table for a moment. I watch closely who comes in and what they order at the counter. "They wanted to eliminate me, because who knew in those days that a private person would have a business. I had to retrain from delicatessen to poultry. Because GS-s had the privilege of cutlets.

Two bubbles for the whole thing. The war with the treasury lasted for many years. There were endless inspections, rows, free lunches. Finally, the terror of private initiative, the so-called surcharge, came. She received 2 million PLN of surcharge. In 1978, that was a lot of money. - A kilo of sausages cost 40 PLN at that time. And the largest catering establishment in Katowice was running on deficit. God, how much trouble I had then. I went to Warsaw, I cried, I asked a nice lady who I could contact. She only answered to God. She was not far wrong, because although Mrs. Kubikowa had to pay the surcharge, her case touched Gierek's heart. The first secretary often visited Siewierz. He ordered goose, żurek and blueberries. Later she heard that apparently they were talking about her in Warsaw itself. - Comrades, how can that be. A woman works hard, makes food and you only judge the surcharge. Apparently he liked it.

Pope behind the wall. The goose and chick bar attracted like a magnet all those who travelled from Warsaw to Silesia and back. However, Mrs. Józefa remembers Karol Wojtyła the fondest. - Oh, he liked to come here. He wasn't pope yet then. I always took over for him in a little room in the back. He would eat his goose. Once, a bishop even came to my place and said, Mrs. Kubikowa, you should make yourself a commemorative plaque. I even wanted to, but it would be such a hassle. You would have to clean it up, paint the walls. And then the bishop died. Please sign it. She once thought about a commemorative book. Zbigniew Wodecki, Anna Jantar, Irena Dziedzic and a few other people would sign it, the names have slipped my mind. - People always come here. The modern ones too. But I don't always recognize them - admits Mrs. Józefa. - I'm 77 years old now. I thought about this commemorative book, there's no point. I'm too old for changes. As for the changes, opinions are divided. The bar has looked almost the same for 52 years. A small room, black and white tiles on the floor, three tables, an old counter and an unchanged menu. - Now the restaurants look so beautiful - she muses for a moment. If my son wants to change, he will not. Customers say that there are silver spoons somewhere else and there is nothing to eat. Maybe there is something to it. The important thing is that Bikont praised me. Where is my briefcase? Customers are busier now. You can see it. They change like in a kaleidoscope. They are there and they are standing. They came alone, then with children and now with grandchildren. They eat and leave. And in the process they forget 1000 things. - I once found a briefcase. I opened it and it was full of money like in a movie. A man took it, took it, didn't even say thank you - recalls Mrs. Józefa. Another lost a bag of money. It was a loan for furniture. He took it and even wanted to share for the effort. - I didn't take it because it is not appropriate. It happens, they rush home, they want to do it quickly and they forget about it - he smiles under his breath. - But the most important thing is that people like it. I've been preparing poultry for 52 years. I have my own methods every day, but if you want, I'll tell you what and how.

Trybuna
TERESA BILIK i RYSZARD KORN

50's

"On the Warsaw highway, halfway between Katowice and Częstochowa, lies the inconspicuous town of Siewierz, seemingly no different from other housing estates passing by on the way. Despite this, passing cars stop here more often than anywhere else. Some of the cars came here especially from Katowice, others from Częstochowa. Inevitably, most of the cars heading from the capital to Silesia also stop here to rest. Siewierz is famous in the entire area... for its private pub, where roasted geese and other delicacies are prepared like nowhere else in Silesia."

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SMAK I TRADYCJA
SMAK REGIONÓW
 

nr 4. October 2008

LOCAL PRODUCTS

Silesian specialties fair

The cuisine of the Silesian province is very rich and diverse. This diversity deserves special consideration, because the flavors and traditions of our region have grown from a mixture of many cultures, creating a unique heritage.

(...) In the regional dishes category, the following were awarded: 1st prize "Żołądki z gęsi po siewiersku" (Bożena and Marek Kubik, Oberża Złota Gęś"). (...) Products nominated for the prestigious "PERŁA 2008" award were also selected, the ceremonial presentation of which will take place during the FARMA Fair in Poznań on October 4, 2008. The nominations were received by: "Gęś siewierska".

GROCH I KAPUSTA
czyli podróżuj po Polsce!
ELŻBIETA DZIKOWSKA

TOM 3- 2006 r. 

" In Siewierz I recommend not only bread, żurek and roast, but also goose, and this is in "Oberża Złota Gęś", run by Bożena and Marek Kubik. The recipe comes from Mr. Marek's mother, who in turn learned how to prepare goose from Jews, who had lived in Siewierz only since the 19th century, because previously in the duchy - there was, there was not: bishop - infidels and Jews could not settle. The entries in the guest book attest to the delicious taste of the Kubiks' goose, and you will find there thanks from not just any guests. Who here has not eaten goose for the main course and goose stomachs as an appetizer washed down with delicious żurek! The following people have visited here: Zbigniew Cybulski, Hanka Bielicka, Bogdan Łazuka, Maryla Rodowicz, Wojciech Młynarski, Krystyna Janda, Władysław Komar, Jerzy Kulej, Andrzej Gołota. But the hosts remember the three visits the warmest: those of Karol Wojtyła, Edward Gierek and Jerzy Ziętek. The latter in particular was a great gourmet, even a glutton! However, the Silesians remember him well, because they did not have such a capable host later on."

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CO JEST GRANE
MILENA NYKIEL
 

16-22 July 2010

HOW I LIKE GOOSE ON A PLATE

The whole of Siewierz is famous for it. The Ministry has recognized it as a regional product. However, I had my reasons for not trying the Siewierz goose until now. However, I overcame it and I recommend it to all those reluctant to eat goose.

"On the Warsaw highway, halfway between Katowice and Częstochowa, lies the inconspicuous town of Siewierz, seemingly no different from other housing estates passing by on the way. Despite this, passing cars stop here more often than anywhere else. Some of the cars came here especially from Katowice, others from Częstochowa. Inevitably, most of the cars heading from the capital to Silesia also stop here to rest. Siewierz is famous in the entire area... for its private pub, where roasted geese and other delicacies are prepared like nowhere else in Silesia."

(…) Now she decided to meet the goose once again. And since the greatness of the Siewierz goose was already written about 50 years ago, I chose the Złota Gęś in Siewierz. I ordered a portion. Maybe it was just my imagination that I heard the characteristic honking again. I definitely heard the door open with a bang and a man of about 60 entered the pub. He swept the room with his eyes, nodded at me and disappeared behind the kitchen door. After a dozen or so minutes, something started to sizzle, and a quite pleasant smell spread through the pub. "Is this your first time here?" I jumped like a scalded bird when I heard the question behind me. There was no point in beating around the bush, so I answered - as it turned out, the owner of the Złota Gęś - the purpose of my visit. He didn't seem surprised. He himself had first encountered a goose in his childhood. "I helped my parents run the place. They would walk to the Market in Krakow to get goose. It was in the 1940s that they created the recipe for the Siewierz Goose we know today. It was suggested to them by Jewish friends. The goose is salted, rubbed with garlic, and then baked in a bread oven. To this day, I can't say how much of what should be in it. I have the measure in my hands, and experience has meant that there is never too little or too much seasoning - smiled Mr. Marek. Although he is not a trained chef, he would not change his profession for anything. - I got used to geese. Although, I am ashamed to admit, they rarely come from Siewierz today. This is due to problems with the sanitary inspection. It allows frozen geese, but not the best ones bred in Siewierz farms. People have stopped doing this. I bring mine from Nagłowice or Chlewice, where almost every farm breeds 10 of them just for me - continues Mr. Marek. He admits that you have to respect live game. Handle it gently. – John Paul II really liked them. He visited us when he was still a cardinal. He rented a room. That's when I felt that I was doing something good, since it tasted good to such a person. The Russians also made themselves at home in that same room during the war. Times were hard, and they ordered us to cook at the table with a white tablecloth and the best cutlery. After eating, they rolled everything up, threw it out the window and had to set it all over again. We've been through a lot – my interlocutor got lost in his memories. He interrupted our meal. I looked at the Goose a bit distrustfully. However, it looked and smelled like a real delicacy. – Let the Lady know that we made it just for you. We prepared it carefully, roasted it gently. It's the natural order of things, that's why we breed geese. And we treat them with great respect. You will show it by tasting the dish – the owner winked at me. And my resistance disappeared. I just don't know if it was really the delicious Gęś Siewierska or Mr. Marek who made it.

Warzywa w papierowych torebkach

Złota Gęś Restaurants & Accommodation is located in Siewierz,

15 min from Katowice – Pyrzowice Airport.

Opening hours: 8.00 - 22.00

 

Check-in starts at 15.00 – check-out until 11.00

Check-in & check-out 24/7

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Warszawska 46

Bytomska 59

Siewierz, 42-470 / zlotages@gmail.com

+48 882 942 387

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