The present building, which you can see here, was built in 18th century after the old one was burnt by Russian army. Next to the building you can see old basement from 17th or 18th century, which was part of the tavern, which was partially demolished. If you take a walk on 5 Conrad Street you can see place where old restaurant Kaiserböbe was placed at the beginning of 20th century. One of the most famous and most expensive is the restaurant in Grand Hotel, the fame came with the symbol of the grand Hotel, which has its permanent place in Sopot’s history since its construction in 1927. One of the first restaurants and pubs which you can see when you live the railway station in restaurant Kinski, named after famous actor Klaus Kinski, it is located in building from 1898, where the actor was born, there.

The elementary ingredients of Poland's cuisine are dictated by cereal crops such as rye, wheat, millet, barley and buckwheat. Rye bread is typical of this part of Europe. Bread has always had enormous symbolic importance to Poles. Buckwheat is also often seen in the Polish cuisine today. It is Poland's most popular side dish. Pickled vegetables such as cucumbers, beetroot, cabbage (sauerkraut) and kohlrabi have become an essential part of Polish cooking. The idea of pickling is not limited to vegetables; herring, fished in the Baltic, is soused with spices and vinegar and used among other things, for fasting days and holy days. This has remained as Poland's favourite national food. With the accent on storage, sour cream, curd cheese and soured milk have become important constituents of the Polish kitchen. Fresh cream and milk would be left to ferment. These dairy products have become an essential element in the taste and flavour of Polish cooking. Meat plays a significant importance in the Polish diet. Perhaps the most famous Polish meat known is the kielbasa, the Polish sausage. Polish food has much to offer, and I for one enjoy its robustness.