|beef tartare - Polish style, with pickled onion, boletes, cornichon, yolk of quail egg, mustard sauce and a sardine||26,-|
|Dutch maatjes with apple compressed in Zubrowka, shallot, crème fraîche and parsley leaf powder||22,-|
The appetizers are served with our home-made bread and a pat of traditional butter.
|traditional soup zalewajka with smoked meat pouches||12,-|
|pumpkin and ginger cream, pear salsa and topinabur chips||14,-|
|beef and chicken broth with homemade noodles (cooked and served on Sunday only)||13,-|
|chicken on chickpea, courgette, pepper and spinach stew||34,-|
|beef stew on a dark Kozel beer, parsley flavoured hulled barley, pickles mix||35,-|
|wild boar cheeks, potato croquettes with goat's cheese of Warmia Province, baked beetroot||37,-|
|white loin roulade stuffed with white sausage with wild garlic, poultry liver, apple and mushrooms, served with horseradish and ray flour sauce, traditional Silesian dumplings, red cabbage with cranberries||32,-|
|rabbit leg, pumpkin purée with Roquefort cheese, fried potatoes||34,-|
|cod served on potato purée with bacon, mushroom consommé, gilled mushrooms, borecole||36,-|
|dumplings with duck and apple, red beetroot soup, smoked salo (pork fatback)||31,-|
|apple pie with sweet cream ice-cream||12,-|
|chocolate cake with raspberry and blackcurrant jelly||15,-|
|cheesecake with strawberries and dark chocolate||13,-|
|ice cream (3 scoops) with fruit and whipped cream||15,-|
|shakshouka of 3 eggs||15,-|
|scrambled eggs, made of 3 eggs... with add-ins||11,-|
|French omelette made of 3 eggs, with fruit or with ham, tomatoes and onion||11,-|
|with grilled bacon, dill pickle and mustard sauce||12,-|
|with marinated chicken and roasted red pepper sauce||11,-|
|with tuna, pickled red pepper, olives and mayonnaise sauce||12,-|
All baguettes are served with lettuce sprinkled with vinaigrette sauce.
Lunch of the day from Monday to Friday at 12.30 to 15.30 for PLN 16.16 with a free glass of water.
All our dishes may contain food allergens.
A detailed list of allergens together with the weight of our dishes is available at our staff.
From the Italian land to Poland. Winter menu composed by chef Mikołaj BARYŁKA
|cabbage rolls with goose gizzards and mushrooms on purée with sunchoke||19,-|
|cod croquette, vegetable tagliatelle aglio olio, caper mayonnaise||18,-|
|Ceasar salad, Romaine lettuce, grilled chicken, poached egg||19,-|
|salad with marinated beef, figs, nuts and roasted cocktail tomatoes||29,-|
Salads are served with in-house baked focaccia.
|navy bean cream cooked with cider and smoked paprika butter, parsley chips||14,-|
|Italian home-made soup with beef, tortellini, tomatoes, spinach, basil and cheese||16,-|
|pasta alla puttanesca - tomatoes, capers, olives, anchovy, chilli and garlic||26,-|
|raviolo with oxtail, spinach, tomato pesto on sweet potato purée||28,-|
|gnocchi with goat cheese and truffle, peach chutney, basil olive oil||26,-|
|duck breast / sous vide /, caramelised parsley, kamut groats and sunflower seeds||34,-|
|Italian-style bavette steak, roasted potatoes with artichoke and fennel salad||39,-|
|risotto with chorizo and roasted pepper, dried tomatoes, olives and chilli||33,-|
|shrimps with white wine and baguette||39,-|