Menu

with classic additions and browned butter

 on a pea purée

and vinaigrette sauce on a lettuce mix, with cherry tomato, cucumber and onion 

with beetroot on our leaven with potato prazuchas (types of dumplings)

with puree, crayfish tails and caviar

and dried boletus

in smoked plum sauce on horseradish purée with vegetable tempura

with chanterelle sauce, baked potatoes and grilled vegetables

with buckwheat kopytka (gnocchi), cauliflower à la Polonaise and red cabbage purée

with buckwheat, red onion jam and fermented beetroot

in maturing ham with creamed cabbage and potato casserole

with lentils, crayfish sauce, steam-boiled
vegetables and purée of baked pumpkin

on chickpea spread with sour cabbage crisps in tempura

pumpkin and dulce de leche cream and chocolate-caramel ice-cream

of puff pastry with glazed pear

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

z grubo ciachaną frytką i surówką 

owocami i gałką lodów waniliowych