Restaurant menu

Ostrich tatar with mustard and currant sauce served with pickle salad

Well-seasoned potato soup with goose stomachs and potato puree.

Quail stuffed with blood pudding served with potato tartlet and savoy cabbage with sunflower seeds

Delicate orange semifreddo with angle wings and cherries

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

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

delicate celery and kale purée as well as sweet corn in butter, roasted red pepper pesto and rocket salad

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

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 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.