Our tip: A traditional fish restaurant with special species – here you'll often find fish you won't get everywhere, for example John Dory or monkfish.
The U Cywila fried-fish restaurant at ul. Mazowiecka 7a has been run by the Cywiński family (Krzysztof and Urszula, later their sons) since 1990 – in the premises of the former state fish trading company. It's considered one of the oldest fried-fish restaurants in Niechorze, and some guests come here especially for it. Website: ucywila.com.
The family opened the tavern and the Armada hotel in Dziwnów only in 2017 – so that fish lovers don't have to wait for the season. In Niechorze it stays the classic summer fried-fish restaurant.
What you eat here
The menu is broader than almost any other on the Baltic – not just cod and flounder. Fish comes fried, baked, grilled, steamed or in butter. On offer:
- from the Baltic: flounder, turbot, plaice, cod
- rarer: antar, kergulena, John Dory, white halibut, burbot, monkfish, redfish, scabbardfish
- seafood: octopus, squid, shrimp, mussels, a platter with lobster
- starters: cured salmon, tartare, carpaccio, herring à la Cywil, anchovies, caviar
- soups: Szeged soup, salmon broth, squid flaczki (tripe-style soup made with squid)
This isn't the cheapest fish window at the beach. U Cywila focuses on fish you won't get at every fried-fish shop along the cliff. If you want a simple fillet and then move on, Kergulena is right next door. If you want to choose your species as you would in a good fish restaurant, this is the place for you.
Since 2021 there have also been concerts here – in season, not daily.
Season – check before you go
The fried-fish restaurant is seasonal: the first orders on the long May weekend, the last in mid-September. The family's tavern in Dziwnów is open all year.
Call before you set off: +48 601 583 449. Before the long May weekend and after mid-September it's usually closed.