Daquise

LDN Review.

Back in May , regulars were disheartened by news that this much-loved restaurant was to close. Situated next-door to South Kensington station, Daquise is elegant and decidedly unassuming. On each table, a modest drinking glass accommodates a single bloom, a rose or tulip, in keeping with the understatedly romantic atmosphere of the interior. The menu contains traditional dishes executed to an exceptional standard. Classic cold starters of tender herring with cream, apple, onion and flax oil, or beetroot with subtly warming horseradish, are ladled directly from earthenware bowls.

Daquise

Daquise, a Polish establishment in South Kensington, is a relative youngster — tracing its history to the Second World War — but you can feel the hand of history on your shoulder as you enter a charming and unusual restaurant where diners using cell phones look anomalous. The walls are lined with old photographs, and the room is filled with people some of them as elderly as us who appear unhurried and fully able to understand the benefits of a long lunch. Daquise formally opened in , when the owner, a Mr Dakowski, conflated his name with that of his French wife Louise. But it is believed that prior to that, the space served as a canteen to take the overflow from the nearby Polish Club Ognisko Polskie during the war. And it was a home-from-home for Roman Polanski while he was filming Repulsion in the early s. More recently, it was a favourite of A. Gill, who gave it a five-star review in the Sunday Times in , having frequented it as a student in the s. The prices have risen since then, but not too much. The food and service are surprisingly good. But what we were served was food where flavour came first.

The relaunched Daquise, daquise, quaintly formal, respectfully hospitable, its chefs in old-fashioned toques chef's hatscomplements the modern appreciation of Polish food. More recently, it daquise a favourite of A.

For 63 years, it has had an almost monastic resistance to change: yellow walls, chipped crockery, plastic flowers and charm. It has been a totem for London Poles: Roman Polanski came daily for dumplings and stews when he was filming Repulsion nearby, and it was always a favourite of cold war spies — Christine Keeler met her Soviet attache there. Daquise opened in , an emigre's recreation of a country lost to Communism. The food was spartan but homely, the oiled tablecloths a cross between lino and Uhu, and fingerprints smeared the menus. But it was proof that restaurants can be more than the sum of their parts.

LDN Review. South Kensington. Chandeliers hang alongside old photos and borscht is ladled tableside at this wonderfully old-school Polish institution in South Kensington. Sitting in its grand, aged dining room—part tiled, part distressed, but wholly elegant—makes us wonder why this traditional ideal of a restaurant is no longer in vogue. The tablecloths are white but the borscht is vibrant in colour and pepper. If you let your daydreams takeover, you can imagine sitting here waiting to meet your mysterious wealthy benefactor for the first time. But things like the fruit pierogies—hot dumplings filled with a slice of cold strawberry—can rupture this fantasy. The understated ceremony of this borscht—of it being carefully ladled tableside from the pot—will warm the coldest of hearts. There are three varieties of savoury pierogi.

Daquise

Back in May , regulars were disheartened by news that this much-loved restaurant was to close. Situated next-door to South Kensington station, Daquise is elegant and decidedly unassuming. On each table, a modest drinking glass accommodates a single bloom, a rose or tulip, in keeping with the understatedly romantic atmosphere of the interior. The menu contains traditional dishes executed to an exceptional standard. Classic cold starters of tender herring with cream, apple, onion and flax oil, or beetroot with subtly warming horseradish, are ladled directly from earthenware bowls.

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They'll arrive with recipes for bigos [hunter's stew, Poland's national dish] printed from the internet, and make it properly. There are three varieties of savoury pierogi. Plus, the vegetables actually tasted as they should. More recently, it was a favourite of A. It is traditionally served as a clear broth, sometimes with smoked bacon. Veal schnitzel and apple fritters, Richard Vines. The Best Restaurants In Kensington. Even something as simple as tomato soup was a winner. It has been a totem for London Poles: Roman Polanski came daily for dumplings and stews when he was filming Repulsion nearby, and it was always a favourite of cold war spies — Christine Keeler met her Soviet attache there. Now the Turkish delis all have a good range of Polish food. Current, but with an eye to tradition, upmarket but true to its roots, it is honest, stout and upright, which is not unlike how the British like to see themselves. This is one of the best things you can order at Daquise. Stay up to date with Something Curated.

Opened in , award-winning restaurant Daquise is the oldest Polish restaurants in the capital. The restaurant serves traditional dishes from Poland and over the years it has attracted some big names including Roman Polanski and exiled Polish president Edward Raczynski, who planned campaigns to overthrow Soviet powers whilst sitting in the restaurant.

Daquise is a historic restaurant with old-fashioned food and hospitality that feels honest and welcoming. It has been a totem for London Poles: Roman Polanski came daily for dumplings and stews when he was filming Repulsion nearby, and it was always a favourite of cold war spies — Christine Keeler met her Soviet attache there. Chandeliers hang alongside old photos and borscht is ladled tableside at this wonderfully old-school Polish institution in South Kensington. And meat. Current, but with an eye to tradition, upmarket but true to its roots, it is honest, stout and upright, which is not unlike how the British like to see themselves. Succulent chicken poached in light broth with tender vegetables and silky homemade pasta is the epitome of comfort-food, made even more comforting when the chefs drizzle the remaining butter from their pans onto your plate. Far from being stuck in the past, Daquise honours its heritage. Contact via: info koffmannandvines. And while there's no god in my universe, proper salt beef sets my compass: when I first tried it, it was literally visceral. A good goulash is one of the heartiest dishes around. This traditional dish zupa pomidorowa was half of the set lunch, followed by roast chicken. Restaurant Review. It's an ambition that testifies to how much Polish food has grown in popularity here.