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About Ethnic Restaurants in Wroclaw that are other than Polish
There seems to be more and more restaurants opening but the quality level particularly of food of ethnic origins is only recently beginning to develop. The first Indian restaurant has recently opened, Indus, on Ruska Street not far from Pl. Solny, which has come from London. The chefs are Indian as is the owner and this is one of the first such examples of an ethnic restaurant opening in Wroclaw by someone who has real experience in the preparation of such food. Another to be opening soon and not far from Galeria Domanikanska, in this case coming directly from India.
Both the problem with the overall restaurant market and the opportunity for its development stems from the fact that 20 years have passed since all was owned and controlled by a single communist monopoly and choices of products were terribly few.
There are Italian restaurants and pizzerias in every city perhaps in the western world and Wroclaw has its ever growing share of them. Outside of Polish food, this is the first ethnic food most Poles know something about, however, the average level of quality is very low due to bad habits carried over since the communist era. In those times spices and herbs were reduced to little beyond salt, pepper and sugar. The only cheese available, a domestic made yellow cheese, was usually with very little flavor. Thus pizza was made with such cheese and ketchup became a substitute for quality sauces. These habits have carried over and even at the newest pizzeria in town, one of a large European restaurant chain, the customer will be asked if ketchup is desired with an ordered pizza.
The few positive exceptions concerning food of foreign origins seem to usually be where foreigners have begun to set up shop in Wroclaw. Polish owned restaurants serving food from Chinese to Mexican to Spanish usually miss the mark by a longshot, their dishes lacking in the flavours that make them so uniquely special. There are a couple of Chinese restaurants not worth mentioning and fast food places that don't even offer chop sticks. However, there is one fairly intriguing place in Pasaz Grunwaldzki, known as Wook. Small bowls of food for only 4 to 6 zloties are served in a large restaurant interior oddly found inside of a new shopping mall. The owner is Polish, however, he brought chefs from China to cook the food.
One rare exception is amongst the least known and popular in the city, Abrams' Tower and it is owned by a Californian born artist who has spent many years living in various parts of Europe. This place pays rare attention to the details with a diverse menu that is an unusual mix of Mexican and Fusion and also some of the best wines in the city at reasonable prices can be found there. The Mexican dishes have spicy salsas both red and green, the fresh coriander, imported corn tortillas and other ingredients which most places posing as Mexican restaurants don't even bother to use or know are important. Others in the city depend on atmosphere and image using the usual cliches of bandito posters and cactus paintings. Anything with such stereotyped themes that one finds around the main market square known in Polish as Rynek, seems to do well commercially simply due to the huge amount of walk-by traffic. Abrams' Tower, with an eclectic mix of old and new world interior influences, is a bit outside and in an old neighborhood trapped in the communist era. It actually IS a medieval tower which is unquestionably a rare find. Not only is the Mexican food top notch but the Fusion style dishes are of a quality rivaling far more expensive restaurants found from New York to Paris.
There is also a recent influx of Japanese restaurants due to a new influence of imported Asian industry. Some of them are Korean owned, others Polish.
The other issue is service. Most waiters are students, Wroclaw a dominantly student town, who are working for a short period of time between exams and holidays. It is very difficult to encounter well trained service and the turnover of workers makes it difficult for there to be a consistent level of quality service. Couple this with the overall lack of sophistication in the level of food quality one becomes accustomed to who has lived in any western cosmopolitan city, it should be regarded a pleasant surprise when a waiter is friendly, attentive and helpful or that the food has a freshness, tastiness and authenticity one has become accustomed to.
However, all of this said, the conditions are improving step-by-step and such examples as mentioned here are proof.