Tak Tak prepares Żurek
Polish cuisine? Of course pierogies are well-known, but Żurek? The sour rye soup is Karol Kasierski's favorite meal. That's why it's on offer at his Berlin restaurant Tak Tak - a Polish deli. .
A convincing yes-man
Karol Kasierski's friends tease him for his constant use of the phrase, "Tak, tak" ("Yeah, yeah") on the telephone, That's why it was the perfect name for the Polish restaurant he opened in 2015. Before opening, the marketing expert did an online survey to find out what people thought of when they thought of Poland. For many: melancholy and good, hearty cooking.
Flavor creates identity
"Identity - a big part of that comes from culture. And as food and eating is part of culture, of course it plays a big role. To connect identity with the senses, with the sense of smell and taste, that all comes together in the food. In that respect, taste creates identity." - Karol Kasierski
Ready to expand
Mitte, in the former East Berlin, is where Tak Tak has its home. The district reminds Karol Kasierski of his home, Poland. The competition among restaurants here is challenging. From the first day on, however, Karol Kasierski has been planning on expanding the concept to other German cities.
Everything Polish
With Tak Tak, Karol Kasierski has brought Polish specialties to Berlin: Pierogies, small pastry pockets with different fillings, or Bigos, hearty stews. And don't miss out on the soups! He has modernized the recipes, offering vegetarian and vegan variations, and experiments with traditional Polish cuisine.
Easter delicacies all year long
Żurek is a sour rye soup that is eaten at Easter in Poland. There are many ways to make this traditional soup. Karol Kasierski makes his with lots of vegetables; however, Polish cuisine uses a lot of meat. The most important ingredient, the Żurek, comes in at the end. The fermented rye grits are what give the soup its name and its sour flavor.