Herring fish a local delicacy, served in aromatic oil dressing or with sour cream, apple and onion salad


Polish-style steak tartare hand-chopped beef served with onion and runny egg yolk


Beef carpaccio hserved with rocket and Parmesan cheese


Pigs’ trotters meat in mustard jelly pickled with porcini vinegar and mushrooms


Board of Polish goat cheese for two, to pair with wine or the way you like


Salmon tartare the finest smoked salmon seasoned with sesame snaps, freshly grated horseradish root and guacamole


Game meat pâté oven-baked in aromatic sauce and horseradish

Hot starters

Lithuanian small dumplings served in zabaglione with lovage or topped with butter


Crispy veal kidney spiced with garlic and vibrant sherry wine sauce


Hot prawns sautéed in oil infused with garlic


Sauteed foie gras served on tree cake with Calvados applesauce


Crispy hash browns made of seasoned shredded potatoes cooked to golden brown, served with smoked salmon


Meat dumplings stuffed with seasoned ground veal and sprinkled with pork scratchings


Boletus mushrooms in cream flambeed with alcohol and fragrant fresh dill


Warsaw-style beef tripe broth with delicate beef giblets


Żurek ryemeal sour soup Polish hearty soup served with sausage and porcini mushrooms


Solianka soup by Magda with sour-pickled cucumber juice


Golden consommé made by simmering best quality meat and vegetables


Ruby-red beetroot soup cooked with delicious apples, served with a meat pasty


Ceasar salad with Parmesan cheese served with chicken or shrimp


Provence Salad with tomato and rosemary & honey grilled goat cheese


Green garden Salad romaine lettuce, avocado, spinach, mushrooms, rocket and crispy bacon salad sprinkled with Parmesan


Romantic Salad with smoked goose breast and raspberry vinaigrette

Our best Polish fish

Zander fish served on spinach with leeks braised in cream


Salmon grilled with aromatic vegetables


Sturgeon with citrus ssalad accompanied by velvety Dutch sauce and caviar

Main courses

Veal chops cooked Polish-style, served with quail eggs and green cucumber salad with creamy dressing


Beef sirloin in wine and wild mushroom sauce, with potato dumplings


Veal shank w served with homemade Silesian dumplings and leeks


Roasted shoulder of lamb in red wine sauce with rosemary & thyme


Roast half duck with apple stuffing


Duck breast served with potato gratin and braised red beetroots


Venison tenderloin roast


Traditional pork chop served with braised cabbage


Sirloin on a skewer spiced with laurel, served with tomato salad


Soup of “Nothing” meringue floating on crème anglaise with a topping of red berries


Moelleux au chocolat zdeliciously chocolaty molten lava cake with blueberries


Halva parfait with pistachio meringue on orange syrup


Fudge cake with nuts and homemade milk fudge


Jelly on red wine rich in red forest fruit


Ruby apple pie baked with meringue with cinnamon and a scoop of vanilla ice cream


Traditional cheesecake from Cracow, on the way to Vienna


Ice cream.....

A service charge of 10% will be added to the bill.
Please ask your waiter if you require any information regarding allergies or intolerances.

Menu in PDF

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