Restaurant menu

Lamb tartar with sour-served beef heart with an addition of snail caviar as well as mayonnaise with pumpkin and onion set

Fish soup with beans, tomatoes, fish terrine and blue mussel

Duck breast with sea buckthorn sauce, served with roasted celery puree, savoy cabbage and croquette stuffed with bulgur and duck meat, topped with pistachio and hazelnut sprinkle

Orange parfait, forest fruit preserve with a hint of spices as well as chocolate cake

Starter: crispy salad with olives and feta cheese
Soup: aromatic cream of wild mushrooms soup with dairy cream and coriander
Main course: Hoki with cauliflower mousse served with green beans and puree with chives

Starter: crispy lettuce with tuna and egg
Soup: creamy pumpkin soup with sunflower seeds and olive oil
Main course: pork schnitzel served with potato salad and green peas

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

and flavourous tartare sauce

with onion served in baked apple

with the addition of cognac and olives

with capers, cherry tomatoes, olives and Parmesan. Served with gherkin sauce and composition of green salad with rocket

made of sunflower seeds and mushrooms with  sweet potato crisps and artichoke

with goose stomachs, fried  curd cheese and celery 

in a lemon vein served with smoked duck, Black Tiger shrimp, fried vegetables and black fungus  muschrooms

served with delicate carrot-horseradish puree

served with octopus ragout and pickled cucumber salsa

in butter and garlic  served with garlic baguette

in sauce made from brown beer, horseradish and black cumin seeds, served with potato stuffed with mushrooms and sauerkraut

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

“laid” dumplings made from  grated potatoes, beetroots glazed with honey and apple vinegar

served with potato dumplings and red cabbage 

with smoked cheese, French fries and coleslaw made of white cabbage 

with aromatic fond of the duck  with the addition of  smoked sweet potato with curd cheese as well as delicate  green pea with brussels sprout

fondant potatoes as well as spinach and swede with an addition of cranberry sauce

delicate puree with smoked pork fat served with ragoût made from cauliflower and brussel sprouts

with tomato sauce, zucchini and fried chicken 

with caponata made from aubergine and sour cream

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

with chicken and  glazed chicken wings with anchois, Parmesan and toast 

with roasted carro and, caraway seeds as well as with buckweat groats, fried nuts, tomatoes and olives with feta cheese 

parfait served with homemade advocaat and fruit 

with rhubarb kissel, mille-feuille with mojito-flavoured cream

Homemade meringue, whipped cream, peaches, rum, vanilla, dairy and mango ice cream

Shortbread cookies, bitter liquid chocolate, chocolate and nut ice cream, whipped cream with coffee

Strawberries, meringue,  dairy ice-cream, vanilla parfait

Fruity cocktail, honey, raspberry syrup, mint, ice cream: banana with chocolate, milky raspberry, dairy, nut served with cherry liqueur