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Those of you who wonder what the big deal behind chips is, be enlightened! The Belgian secret of preparing chips lies in double frying: the first time longer, and the second short, enough to make potato batons just so. And this Flemish gastronomy wonder has been introduced to Krakow's nightlife den, Kazimierz, and is served with grilled white sausage, locally-made by a family firm, to much applause of the ravenous party-goers. Though the place is really bathroom-sized, the food is kingly, and really decently-priced. Fast food tycoons, beware!
Editor & Krakow Local