Chopped beef tartare with egg, cucumber, onion, capers, shimeji nushrooms and garlic olive oil 

Tiger prawns marinated in garlic and white wine with butter toast


Traditional chicken broth with homemade pasta

Vegan cream of roasted pumpkin and leek of vegetable broth with pumpkin seeds and coconut milk

Old Polish sour rye soup with white sausage and egg

Boletus soup with dumplings and fresh parsley


Salad mix with grilled chicken, dried tomatoes and Caesar sauce

Goat cheese in phillo dough on a mix of lettuces with vinaigrette sauce, fig, cherry tomato, granola and pear marinated in red wine


Main Course

Venison dumplings served with melted smoked lardons with crème fraiche

Bone-in pork chop with simmered cabbage with smoked bacon, bacon and onion mashed potatoes


Salmon fillet with parsley and potato mousse with sous-vide beetroot, shrimp and cardinal sauce

Goose stomachs on mashed potatoes with white sauce, corriander and cabbage salad

Pork knuckle glazed with honey and beer on cabbage with mushrooms, roasted potatoes and horsraddish

Beef cheeks with truffle purèe and beetroot ratatouille

Pepper steak with special potato on vegetable bars with pepper sauce

Home made pasta with chicken and chanterelle with white wine and parmesan cheese

Vegetarian carrot and zucchini papardelle, pumpkin seeds, tofu and basil pesto 

Kids Menu

Tomato noodle soup

Chicken broth with noodles and carrots

Chicken nuggets with French fries and fresh seasonal vegetable salad

Blueberry dumplings 5 pcs.

Pancakes with chocolate, fresh fruit and whipped cream


Apple and berry pie with blueberry sauce and a scoop of vanilla ice cream

Chocolate soufflé with cherries and vanilla ice cream

Chocolate tart with blueberries and pomegranate on peach sauce

Creme brulle with plum gratine

Ice cream with hot cherries