» In the restaurant there are dining rooms for 20, 30 and 150 people
» Special offer for organised groups (lunch with two courses from 25zł)
» Open from 10:00 to 22:00
» Our Chef recommends
| Brazilian fillet Carpaccio |
22,00 | |
| Duck fillet in gravy with orange, Silesian potato dumplings, baby carrots | 38,00 | |
| Pork tenderloin in bacon with creamy gravy, mashed potatoes, broccoli with butter | 38,00 |
Dishes prepared using the „sous vide” method. It is a modern heat treatment method, which allows to cook food sealed in airtight bags in a water bath. The process takes place in low temperatures (50-70 C ) which are highly controlled. As a result, the final product is of unique quality. This method allows to keep vitamins, minerals and other nutrients.
Flambé dishes:
(after discussing with the restaurants staff)
| Polish-style Strogonoff flamed with Bison Grass Vodka served with batter dumplings (for 2 people) |
400g/400g | 100,00 |
