Carpaccio 59 zł
Slices of beef tenderloin with “Morowa Owca” cheese, smoked-sprat mayonnaise and pangrattato.
Slices of beef tenderloin with “Morowa Owca” cheese, smoked-sprat mayonnaise and pangrattato.
Eel and cod-liver mousse with toasted rapeseed, rapeseed oil and dill.
House-made pork sausage with demi-glace, pickled mustard seeds and lightly brined cucumber.
Salad of heirloom tomatoes with stracciatella cheese, cherries and pangrattato.
Two fillings on cow's-milk ricotta, with blue goat cheese and fermented wild garlic, in sage butter sauce.
With bacon and guanciale, 18-month sheep's cheese, egg-yolk sauce and black pepper.
In brandy cream sauce with flash-grilled beef tenderloin, blackberries and nasturtium.
Braised ox tongue in demi-glace, covered with colourful pasta, in butter sauce with chanterelles.
Pork-sausage ragù with cream, parsley and Emilgrana cheese.
Beef tenderloin with pepper demi-glace and colourful green beans.
Slices of beef tenderloin, smoked lardo and pork neck in black-garlic sauce, with green beans.
Trout from Zielenica with lovage-garlic herb sauce, apple dressing and chilli.
Bone-in chicken breast with poultry-reduction sauce, whole-grain mustard and pickled red onion.
On roasted-vegetable sauce with white nut cream, semi-dried tomatoes and a herb salad.
Salad leaves and herbs, apple dressing and rapeseed.
Marinated and fermented vegetables with rapeseed oil.
Sponge soaked in grain coffee with buckwheat honey, buckwheat crisps, mascarpone mousse and cocoa sauce.
Dark chocolate mousse with almond biscuit, sour-cherry sauce and cherries.
Desserts are made in our pastry kitchen, the composition changes with the seasons.
Connoisseur's-choice prices and vintages are confirmed in the on-site list, availability changes seasonally.
Wines are also served by the glass, our sommelier will suggest pairings. Full list: wine list (PDF).