On May 12–14, 2025, the Pomorskie Tourist Board hosted journalists and tour operators from all over Poland, who had the opportunity to experience the region with all their senses – tasting, discovering, listening, and learning authentic stories of people who create culinary heritage. The purpose of the study visit was to present the offer developed as part of the Pomorskie Taste project. The event was organized by the Pomorskie Tourist Board as part of the BASCIL project, financed by the European Union from the Interreg Baltic Sea Region program.
The BASCIL project aims to develop culinary tourism services in rural areas of the Baltic Sea region and to increase the competitiveness of local food producers by diversifying their activities towards the tourism industry.
During the visit, participants immersed themselves in the culinary and cultural richness of the region, beginning their journey with cooking over an open fire in Chwastowe Pole. During culinary workshops, they learned about the properties of local herbs. The dishes prepared included cheeses from Podkówka Ser & Wełna. The guests also visited cheese farms such as Statkiewiczówka and Makowa Koza, places where artisan cheeses are made with passion, according to local recipes.
One of the stops on the route was the Miodolandia apiary, where participants had the opportunity to taste natural honeys and learn more about the role of bees and the importance of beekeeping for the local ecosystem. The program also included less typical activities – an expedition through the cranberry marshes, which is part of the Gościna Agritourism offer, and herbal workshops at Kaszubskie Zioła, during which participants tasted infusions and teas, and made their own herbal vinegars.
The entire event took place in an atmosphere of hospitality and culinary discoveries. In addition to learning about culinary tourism, participants visited the Smaki Kaszub restaurant on the Lipa Peninsula, where they also had the opportunity to cook with the chef, and Spiżarnia w Kratę in Swołowo, which serves dishes prepared with local ingredients, inspired by the traditional cuisine of the region. The culinary tour also included a visit to the Podole Wielkie Distillery, where guests learned about the process of making craft spirits, as well as Tabun, a place where the tradition of cider production is combined with a modern approach to gastronomy.
