Restaurant menu

with the addition of sunflower seeds served with tatar made of  pear and celery

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

with spinach, served with yolk and bacon

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

with cauliflower ragout, wrapped sweet potato puree in black pancake served with sauce made from lotte cheek

with roasted cod and the addition of marinated green cucumber in coriander

in butter and garlic  served with garlic baguette

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

served in roasted tomatoes with rosemary, ginger tart made from sweet potatoes with the addition of breaded cauliflower , fond with caramelized cherries

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

with tomato sauce, zucchini and fried chicken 

with mushrooms in cream, with the addition of spinach and zucchini 

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 

young lettuce leaves, beans and  crispy omelette

parfait served with homemade advocaat and fruit 

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

in several versions: with plum-anise mousse, salted caramel and baked apple  with cinnamon flavour filling. 

Pâté z szarpanej gęsi, aromatyczna musztarda, sos porzeczkowy, buchta

Żurek na gęsinie z suszonym bekonem i jajkiem 

Udo z gęsi, kasza pęczak z pieczoną dynią i grzybami, sos pieprzowy z czarnuszką, kiszona kapusta ze słoniną i przyprawą curry

Panna cotta z konfiturą ze śliwek i lody z kawałkami czekolady

Salmon tart with pomegranate, pumpkin and turnip confiture, anchovy and rice crisp

Delicate slippery jack soup with buckwheat mash and carrot in tempura

Veal neck, velvet pumpkin puree, salad made of apple, pea and broad bean  and potato stuffed with mushrooms

Baked apple with honey, mascarpone, raisins and rose sauce served with chocolate cake with eggnog

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