The launch of Ignis, the first Polish mission to the International Space Station, is approaching. It will make Dr. Sławosz Uznański-Wiśniewski, a European Space Agency project astronaut, the second Pole in space after Mirosław Hermaszewski, and the first to visit the ISS.

European Space Agency project astronaut Dr. Sławosz Uznański-Wiśniewski will spend two weeks on the ISS in microgravity conditions to implement an ambitious technological and scientific program, including over a dozen experiments proposed by the Polish space industry and developed under the leadership of ESA. The mission will be part of the commercial human spaceflight Axiom Mission 4, scheduled for spring 2025. Specifically for this mission, LYOFOOD, in cooperation with the European Space Agency, has created a unique menu of meals.

Photo: ©ESA

The recipes for three dishes were developed by renowned Polish chef and restaurateur Mateusz Gessler, who honed his skills under the guidance of top chefs in Paris and London.

”I believe a person’s worth is defined by the number of obstacles they manage to overcome. The challenge that Sławosz presented to me was so exciting and unusual that I agreed to it without much thought. It wasn’t until later that I realized its magnitude as I started considering various specific methods of implementation. I decided to ask the amazing team at LYOFOOD for help. And so, thanks to our shared commitment to the project, I became the only man in Poland whose pierogi will fly into space.”

Sauerkraut seasoned with marjoram, bay leaf, allspice, and black pepper. Simmered with onion and mushrooms, then enclosed in soft dough. Immersed in golden vegetable broth with carrots, parsley root, and pieces of boletus. First, drink the broth, then eat the pierogi!

“Pierogi had always been at the top of my list! I like to make them myself, and while I was living abroad I shared them many times with my friends from various countries. This was an obvious choice, but developing a product suitable for consumption in orbit turned out to be really challenging, both in terms of the freeze-drying process itself and the requirements related to preparing the dish on board the ISS. You can pour water over the product, but there is nowhere to pour the water left after rehydration! Fortunately, a solution was found so that pierogi could fly into space.”

A classic ‘pomidorówka’ is the queen of Polish soups. This time, indisputably with noodles, so that even hundreds of kilometers above Earth, it tastes just like it does at Sławosz’s home! Juicy, ripe tomatoes and rich vegetable broth with parsley and dill, rounded off with a spoonful of cream and a pinch of black pepper.

“For me, tomato soup is a taste of childhood and a memory of my family home.”

Zucchini, red bell pepper, eggplant, and red onion simmered in tomato sauce with a clove of garlic, a pinch of lovage, and thyme. This aromatic stew is served with unroasted buckwheat groats. Originating from Hungarian cuisine, ‘lecsó’ has firmly settled on Polish tables.

“Leczo with buckwheat was Mateusz Gessler’s idea. He convinced me to it because it’s tasty, and since it freeze-dries well, it retains its full flavor.”

Those who have already had the opportunity to try our Apple Crumble know that it makes a worthy representative of Polish treats. Sweet apples roasted with a generous pinch of cinnamon and topped with crunchy, traditional crumble will remind of the best homemade apple pies.

“We selected apple crumble from LYOFOOD’s dessert offerings. Out of various recipes, this one was my favorite, and I’d like to share it with the rest of the crew in orbit. After all, Polish apples are the best in the world!”