Goose meat is a tasty meat, from which you can make wonderful traditional Polish dishes. Unfortunately, Poles do not appreciate it, goose meat is not very popular in our country. It is worth introducing the vogue for eating this meat more often, even if it is because it conceals a wealth of wholesome protein and unsaturated fatty acids, including omega-3 and omega-6 so important to our health.

Soon we will be celebrating the 100th anniversary of Independence Regaining, that day the goose will traditionally enter Polish tables. Unfortunately, it’s probably the only day we eat this exquisite meat. Although we are the leading producer and exporter of goose meat (about 95% of this meat goes to Germany), a statistical Pole eats just a dozen grams a year. And yet goose dishes were the basis of Old Polish cuisine, in Great Poland goose was eaten on St.Martin’s Day, on November 11. Where did this tradition come from?


Saint Martin was born in Hungary in 316 as the son of a Roman officer. For the tradition to be fulfilled, Marcin joined the army at an early age. When he came to Gaul with his garrison, a very important event took place in his life: returning from the patrol, he saw a half-naked man begging for alms. Marcin covered the beggar with half his coat and gave him food. Soon after that, he had a dream that explained the whole event. The beggar turned out to be Christ himself dressed in a piece of cloth, and Marcin decided to become a humble priest in Tours. After the bishop’s death, Marcin was encouraged to take up this function, but he did not want to be honored and decided to hide himself near the goose farm. Geese made a lot of noise and paid attention to the hiding and he was found. He was entrusted with the function of a bishop, and geese became the main dish on November 11, which is the St.Martin’s Day.

The tradition of geese eating on November 11 in ancient times was also associated with the forty-day Advent period, which began after St. Martin’s Day. That day meat was eaten for the last time, and it was mostly goose meat. As the documents state, after eating the goose meat, the type of winter was predicted. In free Poland on 11 November, the anniversary of regaining independence was celebrated, serving a traditional Polish goose.


CBreading of geese in Poland was initiated in the 17th century, but its distinctive growth was in the 19th century, when over 3.5 million live geese were sold annually on the Warsaw Stock Exchange. Were especially popular in Prussia, where the birds literally „went” on their own. In order to protect their paws against injury, they were driven several times through a liquid tar and then through fine sand. Thanks to this treatment, a thick sole was created on the feet to facilitate goose walking, it was called „shoeing of geese”. Currently, Poland is the largest producer of geese in Europe, and its export reaches about 18 – 20 thousand. tonnes per year, nearly 95% of the carcass or their components are sent to Germany. Small quantities of goose meat are also sold to England, Denmark and Switzerland. An equally valuable product is down and feathers exported to France, Japan, Germany, Switzerland, Taiwan and the USA.



If you are looking for eating wholesome protein and unsaturated fatty acids, including omega-3 and omega-6, you have to reach for the meat of geese. Due to the fact that omega acids affect the lowering of the level of bad cholesterol in the blood, and raising the good, goose is recommended to people suffering from cardiovascular diseases. In addition, goose meat provides many valuable vitamins – A, E, B vitamins, especially niacin – and minerals: potassium, phosphorus, magnesium, iron, zinc, which affects the efficiency of the body. Some studies also indicate a positive effect of goose on mood and mood disorders, and goose fat is considered an aphrodisiac. Not without significance is also the fact that the organic farming method ensures that no artificial pigments or chemicals are present in the meat.

Although goose is the most caloric poultry meat: 100 g contains 339 kcal (turkey has 129 kcal in 100 g, and chicken – 158 kcal), it must be admitted that compared to other meat species has a more favorable composition of fats (omega acids ).


In order to promote goose on Polish tables, the goose meat for St. Martin’s Day campaign was created by Slow Food Polska. Since 2009, at the turn of November and December, selected restaurants from all over Poland serve their own original goose dishes. The promotion of Polish goose meat and a return to proven culinary traditions was a hit. The dining establishments associated in the campaign experience a real siege.

The Akademia Restaurant also participates in this action for the second time. We will serve our guests with the author’s dishes of our Chef, Krzysztof Kowalski. They will be Podlaski goose tartar, goose gourds in butter emulsion and leg of goose from Podlasie with rose-quince sauce, red cabbage and Silesian potato dumplings. We cordially invite you!