Restaurant menu

Traditional broth soup with noodles
Roast duck with Silesian dumplings and red cabbage

Traditional broth soup with noodles
Roulade with Silesian dumplings and red cabbage

Traditional broth soup with noodles
Pork tenderloin with mustard and honey sauce, mashed potatoes and lettuce composition with green beans and egg

pickles / yolk / own bread 

im Wein / Pilze / Parmesan

sour milk/ pickled pumpkin / honey 

king oyster mushroom / plum brandy 

home-made noodles 

parmesan cheese / meatballs

herb cod

poached egg/ rabbit/ hay smoked potatoes 

chanterelle and mint sauce / stewed pear / duck fat potato wedges 

potato souffle / pumpkin puree / consome plum 

* Basting is a cooking technique for moistening the surface of a piece of meat or fish with hot fat to improve tenderness, color and flavour

baguette with wild mushroom  / roasted romaine lettuce 

cherry sauce / goat cheese mousse / sweet potato  fries / pickles 

served with Silesian dumplings and red cabbage 

with pumpkin and horseradish  / potatowedgesy on smoked salon / brussels sprout

oven roasted potatoes, salad bouquet, pepper sauce

oven roasted potatoes, salad bouquet, pepper sauce

garlic / mushroom and cherry souffle / potatoes 

buckwheat dumplings/ carrot risotto 

orange mousse / potatoes with goat cheese / chutney with onion 

caramelized juniper / baked celeriac / cherry chutney 

mushroom / marinated onion in wine / cranberry 

carrot puree / zucchini noodle pasta 

with chicken

smoked eel / vegetables / snail caviar / marinated pumpkin

rhubarb chutney / fried fruitcake

coffee mousse / fruits

currant jelly / sablé cookie / rosemary sponge cake 

in pear liqueur / crem checolatie with orange / sesame