Briefly about the fish
Halibut (lat. Hippoglossus hippoglossus) is the largest flatfish in the world. It grows up to 3 metres long and can weigh over 300 kg. The flesh is white, firm, low-fat — more compact than cod, but more delicate than salmon. Perfect for grilling, the rack, the oven, or simply in butter.
At Kergulena, halibut has been on the menu for years. Price: 22.90 zł/100 g traditionally fried, 21.90 zł/100 g from the oven or grill (season 2026). Full portion = ~300–400 g, bill for halibut alone ~75–90 zł (~18-22 €).
When does halibut taste best?
We're open from April to the end of September. Within this window, halibut quality changes — here's our table based on 50 years of experience:
| Month | Halibut quality | Why |
|---|---|---|
| April | ★★★ Pre-season | Halibut on the menu from season start. Regular supplies, less footfall — easy to book. |
| May — June | ★★★★★ Best | After spawning, the fish has the highest fat content and flavour. Ideal for baking. |
| July — August | ★★★★★ Excellent | Peak season. Fresh supplies 2-3 times a week from certified Norwegian providers. |
| September | ★★★★ Still great | Calmer footfall, but halibut still in excellent form. Ideal from the grill. |
From October to end of March, the restaurant is closed. We come back in April with a new menu for season 2027.
How to recognise fresh halibut?
- Flesh should be white or creamy-white, never grey or yellowish
- Surface fresh, glossy, not dry
- Smell light, marine — never negatively „fishy"
- When pressed, returns to shape — if it leaves an indentation, not fresh
- Suspiciously low price? Most likely not halibut but pollack or saithe.
How do we serve halibut?
1. From the oven
Halibut fillet 300 g baked in a convection oven until golden. Served with young potatoes and grilled lemon. The dish our regular guests order most often.
2. From the grill
Halibut grilled on the rack — 2 minutes per side. Finished with white wine. With young potatoes and grilled lemon. In summer on the terrace — unforgettable.
3. Traditionally fried
Classic for those who want halibut „like grandma made". Fillet in our unique grain blend in clarified butter, golden brown. With jacket potatoes and sauerkraut.
Halibut or cod?
- May — August: halibut wins (post-spawning flavour, freshness, premium experience)
- April and September: cod is the safe choice — in our unique grain blend breading, classic flavour, always good
Want to eat halibut at Kergulena?
Season 2026 is on. Best in May, June, July, and August. Phone or online booking.
+48 516 186 815Mazowiecka 5A, Niechorze · 100 m from the beach · season until 30 Sept 2026