Extreme LCHF in Warsaw


The most extreme LCHF meal that I’ve had in a while was served during the weekend in a restaurant in Warsaw, Poland. I was there to give a talk at the Congress for Medical Students Abroad (for 180 out of 3,000 Swedish medical students abroad), and I went out to dinner with the other speakers.

As an appetizer, I had veal kidneys in clarified butter. Of course I had to try this and it tasted good (a little chewier than expected).

However, this was not the most extreme course on the menu:

The Appetizer Menu


Check out the third item in the right column. This would have been something – if it weren’t served on bread!

What’s the strangest thing you’ve eaten?

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  1. minimal
    Although the menu looks nice, unfortunately it is not typical polish cuisine. Maybe the first, second and third item in the left column are the only ones I've ever tried (I'm Polish). Yeah, Poles eat a lot of potato or dough based meals but for God sake not with caviar or veal:D. So, Andreas you were really lucky to have those ones from the menu, you've showed.
    The bitter truth is that Poland is really far behind Sweden and Others in refuting myths about advantages of consuption high cab diet and disadvantages of LCHF:/
    The later has actually been proven in some comment by fellow called PakerM3Power who wrote: "Bez weglowodanow niestety ale mozg niema energi!" which translates into: Unfortunatelly, without carbs brain has no power...- like We've never heard about ketone bodies and glukoneogenesis:D
  2. Daci
    I don't consider squid to be odd. I have noticed that it often is overcooked in Chinese take aways and ends up having the consistency of a rubber ball.
    If you cook it till it's just light brown,it will be tender and delicious.If you like clams, you will like squid.

    I've had tongue once..And it was served at a pot luck. The woman who made it did not tell us what it was till everyone had some.
    It was quite nice.

  3. Jenny
    Grilled crispy pig brain in Romania! So good we had to order it 2 nights in a row!
  4. Flavia
    Oh you're so right when it comes to the butchering of the pig just before Christmas. I lived in Romania till I was 11. I still remember it, the soric, which is pig skin and a bit of fat, which we ate with just a little salt and all the organs boiled in a big cauldron. The meat jelly dishes, racituri yum! Not to mention the beef tongue cooked in tomato sauce and olives, divine! I live in Australia now and we sometimes butcher chickens, and let me tell you, nothing is wasted. In my opinion the feet, organs and even intestines are the best part! So while I might be considered a bit strange, I strongly believe that no part of the animal should be wasted, and why waste it when it's so delicious!
    Reply: #64
  5. Tamara
    You could have omitted the toast, it would have tasted delicious without :-)
  6. wolfstriked
    I eat everyday at this Spanish deli in NYC.They cook a pork everyday and if you get there between 1100 and 12noon you get to eat the crispy skin.I am so accustomed to it daily that if for unseen circumstances I go there too late,I get withdrawal symptoms when all the skin is already taken.
  7. Brenda
    I dont think I would try calves brain; unless that was all there was to eat in the world.......maybe. Some cultures they dont waste anything; back in the day that is how our ancesters used to be; especially those growing up on the farms. Hundred+ years ago lobsters, oysters, clams.......etc. use to be known as the 'poor mans food'. Now its one one of the expensive items on the menue.
  8. Niki
    I went to a restaurant in South America, called the Anteater. After gorging myself on the meat dishes, they laughed and said I had eaten Anteater. I have no idea whether that was the truth, and did not ask about anything else on the menu. Also, I have eaten at roadside stops in the topics. The name of whatever is always different in Spanish or whatever language, but for Anglos, it's always chicken with a big grin. And yet my favourite was last year in France, when I had Rae. Odd thing, having swam with Rae and then eaten them. They are like big cows, floating through the ocean. Gentle. And tasty.
  9. Sarah
    Calves/cow's/goat's brains is a delicacy from where I come from too. Though we make it with more spices. It is generally served with rice and other vegetable side-dishes. But I eat it without the rice.
  10. Barbara
    That is what I would call brawn and my grandmother always made it. Luckily here in very rural England the local butcher makes it along with other goodies.
  11. Barbara
    I cannot understand why here in England ,cows tongue seems to only be bought in slices already cooked. A whole cows tongue is cheap,easy to prepare and delicious.
    The water it is cooked in also makes good stock.
  12. Elena
    Organ meats are underappreciated in the US and often are hard to find, but if you do find them sometimes you can get them really cheap (depending on the market and the level of appreciation). The farmer that I buy mine from (unfortunately, no brains are available) says that organs are just a little extra for him. He mostly sells grass-fed beef as a whole cow or half a cow or just various meat cuts. As a result, I can buy 100% grass-fed beef liver and tongue for $2 a pound and often he would throw in a few extra packages so that I may end up paying $1 a pound. You can't even buy antibiotic and GMO's loaded chicken at a supermarket at that price.
  13. Hazel
    The most unusual thing I've encountered in any dish was duck tongue in a pickle dish served among others at a "Chinese breakfast buffet" in Shanghai. It was tasty but resistant to the teeth.

    I chewed, and chewed, and chewed and couldn't break it down at all, so finally had to transfer to my napkin to look at it.

    I didn't find it gross at all because I've had tongue in the U.S. and other deli items made with spare parts (which I like), so no problem except its extraordinary integrity (i.e. determination to remain in one piece). Like nothing else I've ever tried to eat.

  14. iulia
    Yum! Grew up with these dishes as well ( Transylvania) . I still buy pig feet/trotters here in UK whenever I find them in supermarkets. Definitelly comfort food for me:) In fact, I have some boiling in my slow cooker right now. Too bad the new generations prepare & cook less and less traditional dishes which use all animal/pork parts.
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