Scoria Restauracja — Restaurant in Bydgoszcz

In short: Thank you, next. Bad and rude service, tasteless and bad quality of food. They think techniques matter more than taste and it is expensive for nothing. Their response "This is our standards". Well, your standards are pretty low for this amount of money you ask.

Overal experience: 1 star I chose this restaurant due to the nice reviews, and I was hoping to eat something nice and extraordinary. But in the end, the only extraordinary thing is how bad the experience was.

Place: 4 stars The place is nice, cosy and pretty good decoration.

Food: 1 star They welcomed us with few tiny parmesan pies with fresh chives, which were nice. After that, they provided some nice warm bread, but the butter, which was accompanying it was mediocre. The butter with herbs could be better.

Beef tartare with mayo, parsley and pickled mushroom was mediocre. The texture was nice, but it was missing salt and the pickled mushroom did not provide anything than it usually does. I have eaten better beef tartare in cafeterias and hookah cafes which is NOT of course their main service food.

Foie gras was nice, juicy and melting like butter.

Marinated Scottish salmon was ok. It had some nice acidity, but I was expecting it to be more juicy, with refreshing tones. However, I found fennel too much and hiding the flavour of salmon.

Lamb saddle was weird. Cooking was perfect as it should be. Juicy, tender and soft. However, the combinations of the sides were really weird. Cherry and plum jam was not helping at all. Lamb was missing salt, pepper, thyme/rosemary, lemon - ingredients that help the meat to be distinctive. I am not criticising the whole idea, but it was not working as it should.

Last but not least, Tomahawk steak was the worst I have ever eaten. The cooking technique was good as I ordered for medium-rare. However, the quality of the meat was really bad. It was ultra chewy and I could not cut it in pieces. Also, this meat was missing salt too. I complained about this dish and returned it immediately with all its pieces back to the plate. The final result was the management of the restaurant refusing to accept their fault and provide us a discount or remove its price from the bill.

The BEST part starts now ! Service's response was that it was my fault that I ordered it medium-rare and that's why it was chewy. BUT a few minutes later they came back and presented another story that they tried the steak it was very fine and it was according to their standards, soft and tender. Some minutes later, another waiter comes with another story and says that this piece of meat is always chewy and how IT IS SUPPOSED TO BE !!!! So they were not prepared to explain their nice fairy tale, each story was cancelling the previous one and they did NOT WANT to apologise and take responsibility.

Tomahawk Steak is expensive because it's a very high quality, tender, juicy and large cut of Prime beef taken from the rib section of the cow. This meat was NOTHING but a piece of dry wood.

The reason I refused to have another steak or something similar is because the service from the start was rude and arrogant, behaving that they never do a mistake and did not want to acknowledge that their service in reality was cheap, poor and needed improvements. The first thing that they said was "it's your fault". Let me tell you that I always eat medium-rare meat and I would not even dare to feed my dog with this bad quality of meat they offered.

Service: 1 star for all the above reasons.

There are far better places to visit in Bydgoszcz....

Short review: NOT recommended

Long review: We came in the restaurant with high hopes that we would eat tasty cuisine and addequate quality which is on par with the prices, unfortunetly what we got was at best ok dishes with rude behavior in the end.

As shown in the pictures these are the dishes we order for 3 people to share +2 drinks.

Lamb: cooked good but it was missing spices and it was really “bland”, the decoration and the sauces it came with werent really fitting

Scotish salmon: nice dish and fresh salmon, could use more acidity but overall good plate and presentation.

Beef Tartar: nothing special, was missing allot of spices like pepper/salt, i have eaten much better beef tartar in much cheaper place which is disappointing.

Foie gras: good quality and taste, the sauce accompanied was nothing special, average dish for 100zl

Tomahwak steak(The big problem): the steak came as medium rare which as in the photo it seems to be accurate, but unfortunetly texture wise and taste wise was a huge disappointment for what you are paying. The pieces were hard to cut even with the steak knife and ofcourse it was hard to chew as well, we kindly asked them to check if this was properly made, what we got in result afterwards was a very unprofessional handling of the situation. First they told us the excuse that tomahawk is a “hard” meat and its chewy which is laughable and wrong excuse, they continued later saying that you must cook it longer to be softer and that chef said it was perfect and that the other tomahawks they prepared that day were ok(completly irrelevant?) Afterwards they told us that its our fault we dont like it and that the steak is on par with the restaurants standar. After all these excuses we had lost our appetite and we kindly asked to just remove it from the bill as we didnt even eat it other than trying 2 pieces out of the whole tomahawk steak, they refused to remove from the bill even thought they took the plate back and kept saying basically with kinder words that all 3 of us dont know how to eat! Funny cause chewy and hard meat is noones standard of eating especially from such an establishment.

Overall the flavors and behavior of the staff and management on a negative feedback was terrible and ruined our last night in the city.

The place might have been worth a 3ish star rating untill the tomahawk ,but after all that behavior which was a huge red flag of unprofessionalism its a hard 1.

Overall 800zl wasted on tasteless food which should be much better to be on par with prices they ask. not...

Kilka wizyt i z każdą jest coraz lepiej. Fantastyczna obsługa w osobie kierownika sali. Pani kierownik niezwykle uprzejma, z ogromną wiedzą, poświęcającą gościom tyle czasu, ile potrzeba, aby w pełni pomóc w wyborze dań, ale nie tylko, bo przy tym może poszczycić się niebywałą wiedzą z zakresu gastronomii i będących na topie lokali w Polsce, w których miała okazję jadać, a dzięki którym z zniezwykłą łatwością opowiada o jedzeniu. Co do dań w Scoria są one smaczne, poprawnie przygotowane technicznie i to na tyle, nic dodać nic ująć. Dlaczego? ponieważ brakuje nam w nich jakiegoś kopa… Kuchnia jest bardzo zachowawcza, a dania choć smaczne, sprawiają wrażenie klasycznych, przygotowanych z dużą ostrożnością, jakby kucharze bali się wyrazić swoje umiejętności w nieco bardziej zaskakującej formie. Zbyt dużo niepotrzebnych technik gotowania, jak sous vide w przypadku kurczaka, a zbyt mało oczarowującego smaku. Trudniej w naszej ocenie przygotować dobrze wysmażony kawałek piersi z kurczaka na patelni bądź w piecu niż dosmażyć przez minutę po wstępnej obróbce w sous vide pierś, która ma w ten sposób szansę sie równomiernie ugotować i zmniejsza to ryzyko jej niedopieczenia, czy nawet przegotowania, ale zarazem sprawia, że mięso ma dziwną w odbiorze strukturę. Cudowne frytki ❣️ ale znów burger, który powinien grać główną rolę nie zaskakuje. Najlepsze na świecie krewetki w emulsji, zaś znów dość średni tatar, mimo jednej z najlepszej jakości wołowiny jaką mieliśmy okazję jeść w całej Polsce. Tatar jest dość delikatny i płytki w smaku, co nie oznacza, że jest niedobry, ale czegoś mu brakuje, aby być wyjątkowym. Cudowne ostrygi, ale znów dość mdłe dania rybne i właśnie w Scorii problemem dla nas jest dość monotonny, delikatny smak potraw, często odbierany przez nas jako mdły. I nie są to dania niedobre, ale przy kilku posiłkach ta kuchnia zdaję się być po prostu nudna, nie mająca czegoś, co pozwala nam zapamiętać jakoś szczególnie każde kolejne danie. Mamy tak ogromny problem, bo choć dania są smaczne, to zbyt mało wyraziste. Nie poddajemy się, byliśmy u Was kilka razy i czekamy na dania, które trafią w nasz gust choć karta menu zmienia się tak rzadko i jest tak krótka, że trudno przychodzić do Was częściej niż raz na kilka miesięcy. Najbardziej brakuję nam mięsa wieprzowego, np. steka z demi glace. Polacy kochają wieprzowinę, jest to jedno z najczęściej spożywanych oprócz kurczaka mięs i uważamy, że brak takiej pozycji w menu jest ogromnym błędem. Znamy wiele topowych restauracji, nie tylko wyróżnionych przez Gault&Milau, Poland 100 Best Restaurant, ale i te wyróżnione przez przewodnik Michelin, gdzie stek wieprzowy pojawia się właśnie dość często i przeważnie wszędzie w zaskakująco dobrej postaci z różnymi urozmaiceniami, które powodują, że nierzadko jest to danie, które zapamiętuje się na długo i dla którego nierzadko się wraca.

Na pewno możemy polecić restauracje Scoria, ale na tę chwilę nie napiszemy, że jest to restauracja serwująca wybitne jedzenie, ale z pewnością możemy stwierdzić, że jest smacznie.

Proponujemy wprowadzić wieprzowinę, urozmaicić kartę deserów i...