Sebastian Olma has a head full of ideas.  His original cuisine is surprising

Sebastian Olma skillfully used his participation in “Top Chef” to carve a piece of the media cake. He cooks on “Dzień Dobry TVN” several times a week. Now everyone can verify the skills of a celebrity cook in a restaurant in Warsaw’s Powiśle. Sebastian Olma in “The Green Bear” is a gray eminence. The first fiddle is played by a local, seasonal product. The wallet will survive the earthquake, but the palate will thank you. Especially when the shivers of the truffle umami run over it. Get ready for sexy food in the most sophisticated version.

Apparently, the chef’s personality is best seen on the plate. If this principle is to be believed, Sebastian Olma is full of contradictions. It cleverly navigates between the simplicity of home cooking and the importance of fine dining. Contrast is justified in his professional history.

Sebastian Olma has a head full of ideas. His original cuisine is surprising

Photo: Marta Kutkowska / Ofeminin

The cook comes from Bielsko-Biała. There was no overflow at home. Grandma advised him to take up gastronomy, because then “he will not go hungry and he will not drip on his head”. He gathered his first experiences in local taverns. He was cooking bigos and ribs on cabbage, but he dreamed of a big world. He decided to look for happiness in London, the Mecca of modern European gastronomy. Thanks to perseverance, he found himself under the wing of Tom Eikens, a controversial, Christmas boss who was famous for his great talent and hard hand towards his employees. From Great Britain Sebastian Olma went straight to “Top Chef” and proved that he has culinary knowledge, fantasy and… talkative. When I go to eat at the “Green Bear” I say “check” and let the plates speak this time.

Tomato soup with octopus is a feast for the palate

Tomato soup with octopus is a feast for the palate

Photo: Marta Kutkowska / Ofeminin

Tomato soup with octopus – can it be successful?

Who among us does not love tomato soup. It does not matter with noodles, rice or a splash of cream, it is always a reliable remedy for all ailments. Classically served the day after Sunday broth, it becomes the star of the evening in “Green Bear”. To add an exquisite elegance, Sebastian Olma serves it with pieces of octopus. Do you feel the grinding? Then imagine the depth of tomato cream, broken with a Mediterranean note. At the back of the head there are associations with Portugal or the south of France. However, this is just the beginning of the adventure.

The textures of the individual elements in this soup are just as important as the flavors. The octopus pieces almost melt on the tongue, but the vegetables cut into perfect sticks are deliciously crunchy under the teeth. The finishing touch to this creative mess is the bonfire potato. You read it right: ordinary Polish potato. Only the perfect craftsmanship of the chef can make this seemingly chaotic dish create a coherent composition. To put it simply: you would like to lick the plate to the last drop.

Classic Russian dumplings have been enriched with the flavor of truffles

Classic Russian dumplings have been enriched with the flavor of truffles

Photo: Marta Kutkowska / Ofeminin

Kind of Russian, but with truffles

Russian dumplings always cheer me up. However, do you imagine them as an aphrodisiac? Sebastian Olma imagined it. He added truffles, truffles and even more truffles to the traditional stuffing of cheese and potatoes. Anyone who has tasted these precious mushrooms at least once will look for them in every restaurant menu. Truffles have extraordinary power. They take us to the land of umami. The fifth, the most elusive and at the same time the most addictive flavor. To make it even more interesting, the dumplings are dipped in Parmesan sauce and covered with a Parmesan chip. Do you want some extra? Next time. It’s high time for dessert.

King cheesecake first

The cheesecake in “Green Bear” is already a cult item. Fans of the New York version of the dessert will be especially delighted. Perfectly smooth consistency is the merit of a good-quality, greasy Polish cottage cheese. Each teaspoon of this delicacy is a memory of holidays at grandma’s. This feeling is intensified by the blobs of home-made preserves that surround the cake. In my case, apricot, but these will change depending on the fruit available. Unfortunately, this bliss is only given to us for a moment.

The cheesecake melted in my mouth

The cheesecake melted in my mouth

Photo: Marta Kutkowska / Ofeminin

The poetry of taste versus the prose of life

“Green Bear” is not a cheap place. The high quality is reflected in the prices. And so: tomato with octopus costs PLN 48, dumplings with truffles PLN 56, and cheesecake PLN 32. Sebastian Olma admits that he does his best to make the place accessible to as many customers as possible.

– I work with suppliers, I do not waste food. For example, if we have root vegetables left for a dish, I use them in soup. I don’t stop at the best parts of the meat. I am a fan of the fifth quarter, or offal. In the “Wołowina” dish, you can find, among other things, a familiar tongue – the chef explains to us.

Finding a good meat supplier requires a lot of time and very good product knowledge. – Personally, I choose each piece that will go to the plates. I check the conditions in which the animals were bred, but also whether the owner did not inflate the prices – adds Sebastian Olma.

The restaurateur is worried about rising electricity prices and soaring rents

The restaurateur is worried about rising electricity prices and soaring rents

Photo: Marta Kutkowska / Ofeminin

The cook realizes that black clouds are gathering over the gastronomy again. Rising electricity prices and soaring rents are a painful reality for the entire industry. Already many of his colleagues are wondering if they will survive the winter. – I know that we will pay for the electricity three times what we have done so far – he confides. This is certainly not a time for the middle class to be carefree eating out and feasting every weekend. – I want the guest who comes to me to forget about his problems for a while and come back home with a smile on his face – summarizes the boss and smiles, although a bit sadly.

See also:

I ate at my favorite celebrity pastry shop. “It looks better in photos than it tastes”

They come from Poland, but are associated with New York. I eat the best bagels and learn about their history

I lived a week for 100 zlotys. The very first bill was a warning

Source: Ofeminin

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Deborah Acker

I write epic fantasy; self-published via KDP. Devoted dog mom to my 10 yr old GSD, Shadow! DM not a priority; slow response at best #amwriting #author.

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