Menu

with marinated chanterelles, salted butter and classic toppings

with pine nuts and rhubarb chutney

with mixed lettuce, cocktail tomato, cucumber and croutons

with pickled kohlrabi, mixed lettuce and vinaigrette sauce 

with a quail egg

with puree, crayfish tails and caviar

and dried boletus

served from a pan, with string bean salad with peanut butter and potato puree

with spinach, parmesan, mashed potatoes and morel sauce

with creamy cabbage and potato bake

young potatoes and a quarter of young cabbage with roux

with cream and thyme sauce with fried potato noodles, marinated radish and grilled spring onions

with fennel, celery puree and green pesto 

on chickpea spread with sour cabbage crisps in tempura

on carrot purée with grilled green asparagus, tomatoes and sesame oil

with nougat and chocolate cream with fresh fruit 

with meringue, white chocolate and strawberries 

with pickles, from our local suppliers (a portion for two people)

z grubo ciachaną frytką i surówką 

owocami i gałką lodów waniliowych