Restaurant menu

and sunflower seeds served with tatar made from pear and celery.

with capers, cherry tomatoes, olives and parmesan with sauce made of gherkins served with mixed green salad with rocket

dumplings with liver, roasted plum mousse and green peas

with breaded black pudding served with sweet potato and truffled potato chips

with goose stomachs, fried fried curd cheese and celery

with a hint of lemon and smoked duck, Black Tiger shrimp, fried vegetables and black fungus  muschrooms

crusted onion rings and rocket salad

with the addition of mung bean and velvet carrot puree

served with garlic baguette

spinach with nuts, poached eggs with smoked salt, truffled roasted potato

in plum sauce with caraway seed, buchteln and red cabbage with honey and clove

served with potato dumplings and red cabbage

served with crispy French fries and Coleslaw made of red cabbage e’)

with aromatic fond of the duck served with smoked sweet potato with curd cheese and delicate green pea with brussels sprout

served with sweet potatoes tart and cherry sauce

with potato puree, smoked fatback and cucumber salad

with caponata made from aubergine and sour cream

with oyster mushrooms in cream served with  zucchini and  flakes from polish hard cheese

with shrimps, fresh rocket and pepper salsa

with chicken and parmesan-glazed chicken wings, anchois and toast

musse with carrot and caraway seeds as well as with buckweat groats, fried nuts, tomatoes, olives with feta cheese

fried kale, cranberry and soy-mushroom sauce with a hint of ginger

parfait served with homemade advocaat and fruit

in two versions: classical and aromatic plum-flavoured as well as warming plums in brandy

on cocoa cake base, ice cream from white chocolate

with curd cheese and horseradish 

with mackerel, horseradish cream and with purple potato 

parsley puree,  spinach salad, gooseberry sauce  

Risotto with white chocolate 

Composition of crispy lettuces with olives and feta cheese / French onion cream soup with croutons / Grilled salmon with potato pancakes served with Italian cabbage with sunflower seeds

Salad from the coast of France with green beans, tuna and egg / Velveteen cream of baked beet and apple soup with addition of a dry pancake / Fried pork tenderloin, broccoli puree and fried celery with "The gold of the Incas" - quinoa

with noodles and roast duck served with potato dumplings and red cabbage / Set for minimum 4 peoplev

Juicy rib with “ciapkapusta” [sauerkraut with mashed potatoes]

Traditional broth with noodles and Silesian pork roulade served with grated potato dumplings and sauerkraut