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

WITH YOUNG VEGETABLES AND QUAIL YOLK, SERVED WITH OUR OWN SOURDOUGH BREAD AND HAND MADE LOVAGE MAYONNAISE.

MARINATED IN RADISH LEAVES AND MUSTARD, SERVED WITH FERMENTED BLACK GARLIC, PORTOBELLO MUSHROOM AND BAGUETTE.

IN HONEY AND CORIANDER, SERVED WITH ORANGE APRICOT BOUILLON AND TOFU IN PANKO, MARINATED IN DRIED MUSHROOM AND VEGETABLES.

COOKED ON THREE TYPES OF MEAT, SERVED WITH MEAT DUMPLINGS WITH LOVAGE AND HOMEMADE PASTA

SERVED WITH POTATO SKIN STUFFED WITH POULTRY LIVER MOUSSE AND SPRINKLED WITH SMOKED PEPPERS AND MARJORAM.

COOKED ON VEGETABLE BROTH WITH A BIT OF COD TENDERLOIN IN A YEAST CAKE AND A BURNED CAULIFLOWER.

SERVED WITH FRIED EGG, OLIVE OIL MADE OF ROASTED SWEET POTATO AS WELL AS JERKED, CONFIT QUAIL LEG AND SUGAR SNAP PEA.

BASTED* WITH AN INTENSIVE CAULIFLOWER CREAM, SERVED WITH FISH FONDANT WITH SHRIMP BUTTER AND BEETROOT JUICE AS WELL AS GARLIC HERB POTATO BALLS

* 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

STEWED WITH OYSTER MUSCHROOM IN PROSECCO, SERVED WITH A FRESHLY BAKED GARLIC AND BUTTER BAGUETTE.

FROM A LOCAL FISHERY, WITH A CRISPY SALAD FROM SPRING VEGETABLES, SPRINKLED WITH RADISHES WINEGRET AS WELL AS POTATO SKIN STUFFED WITH BEAN MOUSSE.

WITH GRAY DUMPLINGS MADE FROM GRATED POTATOES AND RED CABBAGE WITH BACON.

FROM ENTRECÔTE STEAK IN A HOMELY BAKED ROLL, WITH A BOUQUET OF LETTUCE, A PICKLED CUCUMBER AND BREADED ONION, SERVED WITH BIG FRIES AND AUTHORIAL SAUCE.

FILLED WITH GARLIC AND BACON, BASTED ON A PAN AND SERVED WITH QUAIL BREAST, ZUCCHINI SPAGHETTI AND GREEN PEAS FROM A PAN.

FROM SMOKED BEEF TENDERLOIN WITH GRILLED VEGETABLES, STEAK HOUSE FRIES AND SAUCE MADE OF PEPPER MARINATED IN CREAM AND WHITE WINE.

WITH CRISPY SKIN FROM BRINE SERVED WITH A BABY CARROT PUREE, FOIE GRAS IN CHERRIES AND MAPLE SYRUPS AND DELICATE ASPARAGUS DUMPLINGS WITH GRILLED ASPARAGUS HEADS, WILD BROCCOLI AND SNOW PEA LEAVES

SERVED WITH BUTTER POTATO PUREE, SWEET AND SOUR CUCUMBER SALAD.

MADE OF ROOT VEGETABLES MARINATED IN RADISH AND MUSTARD WINEGRET SERVED WITH WILD BROCCOLI AND ASPARAGUS, CAPERS WITH SHANK, PORTOBELLO MUSHROOM AND FERMENTED BLACK GARLIC.

WITH DRIED TOMATOES AND RED ONION, WITH A NOTE OF CORIANDER ON YOUNG CARROT PUREE. SERVED WITH A PORTOBELLO MUSHROOM ‘ PAN FRIED’, AND POPCORN ACCENT WITH SPRING VEGETABLES DECORATION

HAND MADE ON THE BASIS OF BEETROOT JUICE, STUFFED WITH FETA CHEESE, DRIED TOMATOES AND SPINACH, SERVED WITH CASHEW NUTS PESTO AS WELL AS BASIL AND GRANA PADANO CHEESE.

FRESH PREPARED TAGLIATELLE SERVED WITH GREEN ASPARAGUS WITH A BIT OF HONEY, PESTO WITH CASHEW NUTS AND VEGETABLES.

WITH CHICKEN BREAST, PLASTER OF BACON AND BUTTER, CHERRY TOMATOES, ANCHOVY SAUCE, CRISPY TOAST AND SPRINKLED WITH GRANA PADANO CHEESE.

PINK PORK TENDERLOIN WRAPPED IN BACON, SERVED WITH SALAD SPRINKLED WITH WINEGRET MADE OF RADISH LEAVES AND MUSTARD. SERVED WITH VEGETABLES, SUCH AS GREEN ASPARAGUS, WILD BROCCOLI OR CHERRY TOMATOES.

WITH SEASONAL FRUITS, YOUNG VEGETABLES AND PICKLED PUMPKIN WITH SOSIEGE SAUCE BASED ON CAPERS, SERVED WITH A FRESHLY BAKED BAGUETTE.

WITH SEASONAL FRUIT AND BLACK FRUIT SAUCE, COFFEE MOUSSE, LEMON SORBET AND A LITTLE BIT OF MINT.

WITH ALMOND PASTE, FRESH ORANGE GEL, COFFEE MOUSSE, FRESH SEASONAL FRUIT AND STRAWBERRIE SORBET SPRINKLED WITH CARAMEL ALMONDS AND CHOPPED MINT.

WHITE CHOCOLATE MOSS REFRESHING, DELICATE WHITE CHOCOLATE MOSS, SPINACH AND TOAST BREAD, SERVED WITH ALMOND CAKE WITH ESSENCE FROM COFFEE AND RUM.

WITH GOAT AND COTTAGE CHEESE, SPRINKLED WITH RASPBERRY SYRUP, SERVED WITH MASCARPONE MOUSSE, FRUITS AND ROASTED CHOCOLATE SOIL, GLADES WITH BLACK FRUIT COULIS.

SOMETHING DIFFERENT EVERY DAY, PREPARED BY OUR PASTRY CHEF