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

Marinated and roasted striploin with the addition of mustard with currants and avocado croissant.

Cold tomato soup , pepper and watermelon tartar served with a crispy toast with mozzarella and fresh mussels.

Roasted Sea Bass, delicate kohlrabi puree, caramelized young cabbage and aromatic tomatoes in cream.

Strawberries and fruit from the orchard, roasted in a kogel-mogel and almond crumble topping.

Starter: leaves of young salads with dried bacon and melon
Soup: horseradish cream with egg and basil
Main course: hake, paprika kasha, mashed green peas

Starter: salad with watermelon and mozzarella
Soup: zucchini cream with curd and sunflower seeds
Main course: pork cheeks, potato tart, carrot with ginger

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