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NEWS

THURSDAY, 7 DECEMBER 2017

AN INCREDIBLE EVENING OF ST. ANDREW’S EVE

An incredible evening of St. Andrew’s Eve – so-called
 Old-Polish “Andrzejki” is behind us. We started
with the chiming of the bells (21 of them).
Our famous fortune teller Lady “Kicia” walked between the tables and sipping champagne from a crystal-gold cup was looking for inspiration. Once found, she told us a story of “How was the woman created?”
The evening was interesting and provoking. When the spirit entered the Angelic restaurant, Lady Kicia took in her hands a key to the 16th-century gate, poured wax through its keyhole and explained the meaning of appearing wax figures. Happiness, love, betrayal, and money. She whispered many secrets into our guests’ ears. There was so much joy.
Lady Kicia prepared golden certificates because, as we know, gold kills bacteria and its special use has been admired for centuries.
Our guests left the restaurant in a festive mood and Lady Kicia promised to visit us again next year.
Best regards,
Jacek Łodziński
WEDNESDAY, 29 NOVEMBER 2017

NEW YEAR’S EVE DINNER OFFER 2017

 We are pleased to invite you to our special
New Year’s Eve dinner at “Pod Aniołami” restaurant.
After the dinner you will have a chance to welcome the New Year 2018 at the Main Square.

*
The dinner will start at 7:30 p.m.

Aperitif
Cava Brut Reserva Segura Viudas
*
We offer a 7 – course dinner - traditional Polish menu
*
10:00 p.m. the flambéed main course will be served
*
11:30 p.m. invitation to welcome
the New Year at the Main Square

For all our Guests – a bottle of Moet & Chandon Champagne Brut (20cl)
And confetti
*
The price of the dinner is 380,00 PLN
(95 EURO ) per person
*
A 10 % discount on additional alcoholic drinks.
*
To make a reservation please call us on : 00 48 12 4213999
or e-mail: restauracja@podaniolami.pl

The reservation is confirmed upon receipt of payment.

We kindly request the total payment until December 23rd, 2017
 new_years_eve_dinner_menu_2017.pdf
 
SATURDAY, 25 NOVEMBER 2017

CELEBRATE ST. ANDREW’S DAY WITH „POD ANIOŁAMI” RESTAURANT!

 ”Pod Aniołami” – Lady Kicia’s Magic Spells
on St. Andrew’s Eve

29 XI 2017


*
At 8 p.m., in the atmosphere of fragrant incense,
Lady Kicia will tell us
a story of “How was the woman created ?”
After setting the mood for the evening merriment,
we invite you to join our golden table,
where we will have your future foreshadowed by wax pouring
through a keyhole – an old-Polish custom
holding a belief that “the keyhole the truth will foretell you''.
Lady Kicia will read your fortune
and will award you with a certificate.

*
On this special evening, we will be more than pleased
to present you with aphorisms taken
 from “The Book of World Knowledge”
believing that they are bringers of good luck.
TUESDAY, 19 SEPTEMBER 2017

INUNDATION OF EXCELLENT MUSHROOMS!

Sensation in the mountains!

Inundation of excellent wild forest mushrooms!

We recommend:


Wild forest porcini mushrooms roasted with butter and onion
42, 00zł (€10,00)

Wild forest red pine mushrooms roasted with butter and onion
40, 00zł (€9,50)

Wild forest chanterelles roasted with butter and onion
39, 00zł (€9,00)

And also…

Flambéed plumes in wine with cardamom, cinnamon,
served with almond crumble
22, 00zł (€5,00)

Plums Mazurek on shortbread in almond flakes
18, 00zł (€4,00)
 
TUESDAY, 25 JULY 2017

OUR NEW WINE LIST

Our new wine list has been extended to include other parts of the world, including regional wines from the Cracow region.

Vineyard of Koniusza - a family vineyard founded in 2006.
It is located in Malopolska region on the Plitvice plateau (25km north-east of Cracow).
In the vineyard are planted vine varieties of red varieties - mainly Rondo, Regent and white varieties - Solaris, Johaniter.
Wines have been known and awarded at the Polish Win Contest.

These wines perfectly compose  with our dishes grilled over beech hardwood fire.
THURSDAY, 4 MAY 2017

OFF CAMERA IN CRACOW

It is our great pleasure and honor to host so many famous actors and film connoisseurs at Pod Aniolami restaurant.
FRIDAY, 14 APRIL 2017

HOLY SATURDAY

 Holy Saturday
On Ester Eve everybody, notably children, visits the parish church with a basket of the traditional Easter foodstuff – bread, eggs, ham, sausages, and a piece of horseradish – to have them consecrated by priest. It is also the occasion to see ‘the grave of the Lord Jesus’, arranged in a chapel or a crypt, by which scouts, firefighters, the military, etc. stand guard of honor. And the faithful keep long vigils.

We are inviting on blessing of the Easter foods at 1pm in the Mariacki church in Cracow.






 
TUESDAY, 21 MARCH 2017

VIVE LA FRANCE!

 „Goût de France/Good France”
Vive la France!

Starters
Pate of turkey with chicken livers, croutons and confiture d'oignons
24,50 pln

Wild terrine with home-made cranberry served with original
country wholemeal bread
28,00 pln

Foie gras fried in a sweet wine “Hibernal” from the vineyard “Srebrna Góra” in Cracow,
served with our home-made old Polish gingerbread,
cranberries and crunchy salad
39,50 pln

French salad with goat cheese, sweet pear,
fresh strawberries, and vineagrette sauce with Dijon mustard
28,00 pln

Beef tartare French style with Dijon mustard served with pickled cucumber,
onion and endivie salad with vineagrette sauce
39,00 pln

Soups
Bouillabaisse - classic fish soup with seafood and fish served with wheat bread
27,00 pln

Classic onion soup with white wine and French pastry
19,00 pln

Main courses

Beef tenderloin with a demi glace sauce served with “au gratin” potatoes
and salad with vineagrette sauce
69,50 pln

Bourguignon style venison served with French baguette
56,00 pln

Dessert
French tart with caramelized apples and fresh cream
16,50 pln
MONDAY, 6 MARCH 2017

8TH MARCH WOMEN'S DAY

8th March in Under the Angels restaurant for every woman
and guests of hers we serve sparkling wine with Spanish temperament Cava Lavit Brut Nature Segura Viudas D.O. Cava, Segura Viuda with red raspberry.

We're more than happy to invite you to our restaurant.
THURSDAY, 9 FEBRUARY 2017

ST. VALENTINE'S DAY

Our gothic cellars, patio and a special room modelled after one
of Wawel Castle's chambers have witnessed a great deal (…?!)

Aperitif
Moet & Chandon Champagne Brut
with fresh strawberries (bottle for 2 people/20 cl) 80,00pln

Kir – Prosecco & Crème de Cassis 18,00pln

Prosecco & Aperol 16,00pln

Menu

Lamb's lettuce, served with salmon caviar,
quail egg (famous aphrodisiac since Roman times)
and vinaigrette sauce 28,00pln

Carpaccio of baked duck breast, served with our cranberries,
sweat pear and truffle oil 27,50

Traditional Polish red borsch (beetroot soup),
served with heart of puffs cake 15,50pln

Polish broth with boiled vegetables,
served with goose gizzards 27,00pln

Cod fillet, pan-fried with butter, served with spinach,
muslin sauce, mashed potato and truffle oil 47,00pln

Beef sirloin with dry tomatoes pesto,
served with grilled courgette and grilled potato 69,50pln

And for dessert…

Raspberries home-made crumble,
served warm with vanilla ice cream and cinnamon 26,50pln

Our home-made strawberry sorbet with fresh mint and strawberries 15,50pln

Polish shortbread tart covered with apricots and almond flakes 16,50 pln

Red apple from ‘’the tree of love’’,
baked and served with our cranberries and glass of cognac 28,00pln

Delicious!
THURSDAY, 10 NOVEMBER 2016

NEW YEAR’S EVE DINNER OFFER 2016


We are pleased to invite you to our special
New Year’s Eve dinner at “Pod Aniołami” restaurant.
After the dinner you will have a chance to welcome the New Year 2017 at the Main Square.

*
The dinner will start from 7:30 p.m.
Aperitif Kir Royal
Champagne Météyer Père & Fils Brut Tradition & Crème de Casiss

*
We offer 6 – courses dinner - traditional Polish menu

*
10:00 p.m. the flambéed main course will be served

*
11:30 p.m invitation to welcome
the New Year at the Main Square
For all our Guests – a bottle of Moet & Chandon Champagne Brut (20cl)

*
The price of the dinner is 380,00 PLN
(90 EURO) per person

*
Additional alcoholic drinks are not included in the price

*
Reservation by e-mail: restauracja@podaniolami.pl

We kindly ask for the full payments until December 23rd, 2016

  new_years_eve_dinner_menu_2016.pdf
MONDAY, 7 NOVEMBER 2016

WE ARE INVITING YOU TO OUR AUTHOR'S DISHES FROM THE GOOSE

 From time immemorial clever people said:
"… to Saint Martin day the best … goose"
that is Polish delicacy "white oat goose

We are inviting you to our author's dishes from the goose!

Carpaccio of smoked goose breast with skin,
served with cranberries and pickled pear

Goose breast marinated in marjoram served with the Polish autumn fruits
and Silesian dumplings with crunchy onion

Goose leg marinated in marjoram served with traditional
Polish beetroot and pan-fried potato gnocchi


For special order (minimum one day before) our Chef serve:

Whole goose roasted with apples, served with pan-fries potato gnocchi
and red cabbage with raisins in wine, served as flambé

We hope You will enjoy!

SATURDAY, 16 JULY 2016

DELICATESSEN SHOP IS ALREADY OPEN

 Dear our Guests,

we would like to inform you that our delicatessen shop is already open.

Open daily from 8.30 am to 7.00 pm.

We hope you will enjoy.
FRIDAY, 1 JULY 2016

THE AROMA OF FOREST RASPBERRIES

 – A summer full of sunshine is a wonderful time.
All the Polish gardens are full of fruit that is ripening and vegetables that are nearly ready to eat.
I just love to tend the kitchen garden of our restaurant every morning.  I cannot get enough of the smell of fresh dill and garlic.  I also enjoy the scent of rosemary, which remains on your hands for such a long time. And at this time of year I go to the mountains to pick raspberries, which later are a reminder of the summer and allow you to enjoy their smell and taste for several months, says Jacek Łodziński, one of the best known restaurateurs in Kraków, who has been a dedicated promoter of Polish cuisine, and particularly of
dishes from the Royal City of Kraków and Małopolska, for decades. For over 20 years, the menu of his restaurant ‘Pod Aniołami’ (Under the Angels), located at ul. Grodzka 35,
has been based on such recipes. And raspberries have a special place.
– I particularly value the fruit from bushes growing wild in the high mountain meadows and in the forests. They have many more vitamins than those grown in market gardens, and as for their flavour – what can one say?
However, today they are not easy to get. Every year, I order such fruit for our restaurant from a mountain village I know that is far away from so-called civilization. Before I bring the dozens of buckets of fruit to Kraków, I pour them into a barrel and sprinkle them with sugar so that everything mixes on the journey. It is not until the next day that the raspberries are squeezed and the juice is poured into jars and pasteurised explains the restaurateur with a smile. – And it is worth the trouble – he adds – just to see the
faces of our guests tucking in, for example, to our cheesecake with wild raspberries...
THURSDAY, 24 MARCH 2016

EASTER TIME

 We wish you delicious Easter and happy holidays!

TUESDAY, 9 FEBRUARY 2016

THE LAST DAYS OF THE CARNIVAL

 During the last days of the carnival our Chef recommends:
a delicacy of Medieval - Polish herring

Marinated herring served with onion, apple and sour cream
Marinated herring with onion
Herring served with potato salad, red onion
and pickled cucumber

We also recommend:
Grilled potatoes with garlic butter and dill
and Polish cold vodka-,, famous herring with shot…’ ’
WEDNESDAY, 3 FEBRUARY 2016

THE LAST THURSDAY OF CARNIVAL






We are inviting to last, wonderful days of the carnival.
MONDAY, 2 NOVEMBER 2015

''POD ANIOŁAMI'' STYLE HAUNCH OF VENISON

 Jacek Łodziński is most likely to be found in ‘Pod Aniołami’ (Under the Angels) restaurant. He has run this restaurant at ul Grodzka 35, that is on the so-called Royal Way leading from St. Florian’s Gate through the Main Market Square up to Wawel Castle, for almost a quarter of a century. From the very beginning he has treated his guests from across the world to various Polish delicacies. He admits that throughout all these years
he has taken his inspiration from family traditions and old cookbooks which were used in the houses of Polish noblemen for centuries. And this, naturally, means that delicious venison dishes are served at ‘Pod Aniołami’ on a regular basis. 
– I enjoy seeing hunting scenes in old paintings and photographs. I love stories about the old knights and kings who, before heading off to war, had to provide their troops with stocks of meat so that they would not starve after winning a battle. I also read about how the taste of venison was valued in noble manors, the meat being that which was most sought after, and about the centuries long traditions in preparing venison. In fact venison is a real challenge for a cook because it requires specific knowledge, precision and patience. Only
when well-prepared will it ‘pay you back’ with its unique flavour – explains the Kraków restaurateur.
Jacek Łodziński is fully aware that today when neither fields nor forests abound in game as they used to, you need to consider the conservation of natural resources whatever they might be. – Only then can we continue the Polish tradition of hunting and delight in the natural and healthy delicacies – he says inviting me to taste the venison dish which was made by following an old recipe at ‘Pod Aniołami’.
A recipe for Polish venison roulades stuffed with mushrooms (based on a recipe by Grzegorz Russak, a renowned expert on game, which was adapted at ‘Pod Aniołami’).
Ingredients:
• 0.6 kg haunch of venison (or young wild boar)
• 2 large onions
• 0.5 kg porcini or champignon mushrooms
• 0.15 kg clarified butter
• 0.2 kg rye flour
• salt, pepper, parsley
• 0.35 litres red wine
Stuffing: cut onions into cubes and fry them in butter, add rinsed, finely chopped mushrooms and continue frying. When all the water has evaporated and the mushrooms have browned, season the stuffing with salt and pepper. Cool and add finely chopped parsley. Venison: rinse the meat and remove all membranes, cut it into portions and beat them. Put a portion of stuffing on each piece, roll it up and fasten with either a toothpick or tie a thread around it, then sprinkle with flour and fry in a pan of hot butter. Then, put the roulades into a pot, baste them with water or broth and simmer until tender. When the roulades are tender, add the red wine and wait until the sauce thickens. Serve with buckwheat and beetroot.
 
SUNDAY, 27 SEPTEMBER 2015

SAFFRON MILK CAPS – THE TASTE OF THE PASSING OF SUMMER

Many foreigners only discover the real taste of mushrooms when they visit Poland.Mushrooms have always been of paramount importance in the Polish culinary tradition,and even today they are still extremely popular. This is why now, when the mornings are already getting colder but the days are still warmed by the sun that rises from behind the Tatra Mountains, it is possible to meet numerous mushroom pickers in the forest of the Tatras, the Pieniny and the Gorce. They are sent by the best restaurants in Kraków to the mountains located in the south of the region to ‘hunt’ for the delicacies which will then be served to the customers of the restaurants. Every year, Jacek Łodziński, a restaurateur dedicated to Polish cuisine, and more specifically to the cuisine that developed over centuries in the royal city of Kraków and Małopolska Province. His restaurant ‘Pod Aniołami’ (Under the Angels) has served this cuisine for over 20 years at ul. Grodzka 35 in Kraków. – I have friends whose passion is mushrooming. They rent accommodation in the mountains in September and go there with jars and spices and after that there is no contact with them. After some time they return happy and with a good supply of the most wonderful mushrooms, – says Jacek Łodziński. During the September mushrooming season, those most commonly sought are the noble porcini, also known as real mushrooms, but connoisseurs roam the outskirts of the forest clearings and also look for colonies of saffron milk caps. In order to experience their unique flavour, cook them in the simplest possible way, that is season them with a little salt and fry them in butter. The youngest, which are also the smallest, are prepared soon after returning from the forest and these taste the best. However, those specially marinated in a way that has been known in Kraków for many, many years are a great treat, even a rarity. When well marinated they make a wonderful addition to meat and cold cuts. Indeed when served in a dish on a platter they give the table a courtly character. Here is a traditional recipe used in Jacek Łodziński`s restaurant.

Marinating saffron milk caps at ‘Pod Aniołami:

Ingredients: 1 kg of saffron milk caps (only caps), 2 large onions, 1 sliced carrot, 30 g of salt (preferably from Wieliczka), 30 g of sugar, 330 ml of water, 250 ml of 10% vinegar, 10 g mustard seeds, 20 g of pepper coarsely crushed, 6 grains of allspice, 3 bay leaves, 2 cloves.

Rinse the healthy mushrooms carefully and cut off the stems. Put the caps in lightly salted boiling water with a teaspoon of vinegar (to remove the gentian). Drain the mushrooms in a sieve and put them into pre-boiled jars. The marinade is made from the afore-mentioned ingredients. Boil it for 20 minutes, cool it slightly and then pour it gently onto the mushrooms that have been arranged in the jar, distributing the spices evenly. Twist on the lids of the jars of marinated mushrooms and store them in a dark place. If the ingredients are perfect, then after 2-3 months a delicious saffron jelly will be created in the jars, a jelly which was particularly appreciated on the table of former nobles. Porcini mushrooms are marinated in a similar way, although they themselves are not preboiled. However, when they are in the marinade they are boiled for an extra 20 minutes.

Written by Welcome To Cracow

TUESDAY, 8 SEPTEMBER 2015

GOLD ‘POD ANIOŁAMI’ GINGERBREAD

In Poland, it is Toruń located on the lower reaches of the Vistula that is best known formaking gingerbread. However, there is also a centuries old tradition in Royal City of Kraków, and it is possible to learn more about making this speciality at the ‘Pod Aniołami’ restaurant, which belongs to Jacek Łodziński, a keen enthusiast when it comes to the history of cuisine in Kraków. This fact has been reflected in the menu at his restaurant for years and this is also the case with regard to gingerbread. Mr. Łodziński has collected a set of old utensils, acquired the knowledge necessary to produce gingerbread and he organizes workshops for those interested in learning about the secret behind the extraordinary flavour of gingerbread.
– Evidence exists that dough with honey was already produced in Poland in the twelfth century, says Jacek Łodziński. Two hundred years later, gingerbread was flavoured with the hot fragrant spices imported from the Orient, that is pepper, cloves, ginger and cinnamon. This was the real gingerbread that was considered a particular treat at special festivities. Due to the European character of the city, there was also a considerable demand. In times gone by gingerbread dough was made in barrels and left for more than 20 years to mature and acquire the right flavour.
– In fact it was customary in the manors of many noblemen to make a barrel of gingerbread dough when a girl was born. Many years later when she was about to get married, delicious gingerbread cakes were baked and served at the wedding reception, says Jacek Łodziński. In the seventeenth and eighteenth centuries gingerbread cakes were made not only for their exquisite taste, but also simply for fun. They were baked in carved wooden forms and were given various shapes, for example, kings, knights, coaches and many more, but the most popular were those in the shape of a heart, because they were believed to express love. Sometimes gingerbread was presented to monarchs and then they were often decorated with flakes of 24-carat gold – this was not only to demonstrate wealth but also for health reasons, because gold was known to have purifying properties. A recipe for traditional Polish gingerbread at the ‘Pod Aniołami’ restaurant.
Ingredients: 0.9 litres of honey, 0.9 kilograms of sugar, 50 ml of spirit, 0.3 kilograms of butter, 6 packs of gingerbread spices, 1.8 kilograms of flour, 1 flat tablespoon of baking soda, 6 eggs, flakes of 24-carat gold
Preparation: Mix the honey, sugar and spirit and then heat the mixture, stirring it until the sugar has been completely dissolved. Add the butter and gingerbread spices. Mix all the ingredients thoroughly and leave them to cool. Then, add a spoonful of flour mixed with baking soda and one egg and stir in. Repeat this until all the flour and eggs are mixed in. The dough should be well kneaded (1 hour) so that it absorbs as much air as possible and comes off the hands easily – this will make it rise better. Put the dough once it is ready into a bowl, cover it with a cloth and wrap with foil to prevent it drying out. Store it in a cool place for a week or longer. Then, roll the dough to a thickness of 3-5mm and cut moulds of various designs. Decorate them by cutting or puncturing with a stick or alternatively with walnuts and almonds. Smear the baked gingerbread with glair or lukewarm water and with a soft brush apply thin flakes of pure gold onto them.
WEDNESDAY, 17 JUNE 2015

GOLD ALSO REFINES SOUP

 ,,Jacek Łodziński, one of the best known restaurateurs in Kraków, has been a dedicated enthusiast of Polish cuisine, and particularly of cuisine from Kraków and Małopolska, for many decades. ‘I simply consider it to be the most authentic, both very rich and very healthy. Therefore, I have based the menu of ‘Pod Aniołami’ (Under the Angels) on it for over twenty years’, he explains. In the course of his search for usual dishes he found original recipes, in which… gold particles are added. – It was done not only to make the meals more opulent as it was already known many centuries ago that gold has positive effects on health.
Today, we know that this is because of its antibacterial properties. However, above all, this metal adds nobility to the dishes – explains Jacek Łodziński. His restaurant is situated on the so-called Royal Route, along which Polish monarchs travelled, with the millions of tourists today following in their footsteps. It begins at St. Florian’s Gate, goes through the Main Market Square (Rynek Główny) and continues to Wawel Hill. Goldsmiths had their workshops on this wealthy route and for several centuries one specific workshop could be found at ul. Grodzka 35, midway between Kraków’s Market Square and the Wawel Castle, in a building in which today ‘Pod Aniołami’ (Under the Angels) is housed. Goldsmiths lived and worked in this building from the fifteenth to the eighteenth century, and it is still possible see part of an anvil dating from 1464, on which coins and gold bars were forged into golden dishes, as well as knights’ brooches and rings. Today at ‘Pod Aniołami’ gold is an ingredient in the dishes on the restaurant’s menu – guests may order dishes adorned with 24-carat gold, with chicken soup
cooked on ducats a great favourite.''
SATURDAY, 9 MAY 2015

MOUNTAIN RIVERS' TROUT

 Our excellent trout are brought from Kuźnice, the picturesque district in Zakopane.
Fish live there in spotlessly clean water flowing down from the peaks of the Tatra Mountains.





SATURDAY, 4 APRIL 2015

EASTER TIME

Happy and delicious Easter Time!



We announce our restaurant is open in Easter Holiday every day from 1pm to midnight.
THURSDAY, 2 APRIL 2015

EASTER DESSERTS MENU

We are inviting you to our traditional Easter desserts:

Easter Passover 19,50zł
Traditional Easter dessert from the curd cheese and country eggs
with figs, pistachios, raisins and walnuts

Traditional Royal Yeast cake 15,50zł
Our yeast cake with raisins served with our home-made confitures: strawberry,
apricot or gooseberry

Easter poppy strudel 16,50zł
Served with the hot vanilla sauce

Cheesecake 17,50zł
Delicious home-made cheesecake according to the Old Polish recipe with raisins,
orange and lemon peel


As well as our Easter short cake

Plums cake 16,50zł
Short cake with plums confitures served with plums and roasted almonds

Caramel cake 18,50zł
Short cake with caramel with orange peel and roasted almonds


Happy and delicious Easter Time!
WEDNESDAY, 18 FEBRUARY 2015

,,IDEA FOR THE SUCCESS''

 We would like to invite you to watch the movie
 about Pod Aniołami restaurant.
 https://www.youtube.com/watch?v=v4LTztN6ahE&feature=youtu.be
    
FRIDAY, 13 FEBRUARY 2015

WEEKEND OF LOVE

 
FRIDAY, 26 DECEMBER 2014

NEW YEAR’S EVE DINNER OFFER 2014

We are pleased to invite you to our special
New Year’s Eve dinner at “Pod Aniołami” restaurant.
After the dinner you will have a chance to welcome the New Year 2015 at the Main Square.
*
The dinner will start at 7:30 p.m.
Aperitif Kir Royal
Champagne Météyer Père & Fils Brut Tradition & Crème de Casisse
*
We offer 6 – courses dinner - traditional Polish menu
*.
10:00 p.m. the flaming main course will be served
*
11:30 p.m invitation to welcome
the New Year at the Main Square

For all our Guests – a bottle of Moet & Chandon Champagne Brut (20cl)
*
The price of the dinner is 340,00 PLN
(90 EURO ) per person
*
Additional alcoholic drinks are not included in the price
*
Reservation 00 48 12 4213999 or e-mail: restauracja@podaniolami.pl

We kindly ask for the full payments until December 23rd, 2014

 new_years_eve_menu.pdf
 
FRIDAY, 7 NOVEMBER 2014

"… TO SAINT MARTIN DAY THE BEST … GOOSE"

 From time immemorial clever people said:
"… to Saint Martin day the best … goose"
that is Polish delicacy "white oat goose"

We are inviting you to our author's dishes from the goose:

Carpaccio of smoked goose breast with skin,
served with cranberries and pickled pear

Bouillon from the goose with goose liver dumplings
and fresh marjoram

Goose breast marinated in marjoram,
served with the Polish autumn fruits and Silesian dumplings with crunchy onion

Goose leg marinted in marjoram served with tarditional
Polish beetroot and pan-fried potato gnocchi

 For special order our Chef serve:

Whole goose roasted with apples, served in the fire with
pan-fries potato gnocchi and red cabbage with raisins in wine


During these days specially for this occasion we recommended
SAINT MARTIN’s WINE
from Cracow vineyard located on the slopes of the Silver Mountain
at the foot of the monastery of Camaldolese in Bielany

We hope You will enjoy!  
WEDNESDAY, 13 AUGUST 2014

CULINARY WORKS HOPS FOR GOURMETS

 Dumplings prepared in Poland have been among the best specialties
of Polish cuisine for centuries.

They were known as early as in the 13th century.
Forest fruits and mushrooms were picked in forests and used to fill the dumplings.
Fir their taste and simplicity they soon gained recognition in bourgeois house, convents and inns. Later they were introduced in noblemen’s manor houses where their variety and taste were valued.
Cooks had more and more fantasy and filled dumplings not only with fruit, but also vegetables, mushrooms, meat and fish in various compositions.
In the 17th century Polish landowners became impressed by them,
and then the Imperial Court in St. Petersburg.
Dumplings were adopted by French gourmets in Paris as a special treat.
They found their way to the most elegant tables in Europe.
Dumplings are the most popular Polish dish,
which can never be missed at Christmas. You just need to add a little heart and fantasy to making them and they will be delicious and everyone will delight in them.

In 2003 the Pod Aniołami Restaurant organized
the first Polish Dumplings Festival in Kraków, which has lasted till today.
The Restaurant has funded two annual challenge trophies for new winners.
They are sculptures by Eugeniusz Zegadło: King Casimir the Great, the founder of the brick Kraków, and St. Jacek of the Dumplings, Patron Saint of gourmets.


Culinary works hops for Gourmets or how to make dumplings.

The Pod Aniołami Restaurant has been frequently awarded for delicious dumplings.
On earlier request we organize a lesson in ma king dumplings along with the tasting.
We have on our offer:
Dumplings with season fruits
„Russian” dumplings with cottage cheese and potatoes
Dumplings with sauerkraut and mushrooms
Dumplings with meat

For the tasting we serve a cup of Old Polish beetroot soup or sour soup popular since the 16th century,
and to pep up your spirits, that is to give you more courage and fantasy, we serve a glass of Goergian sparkling wine.


To end the demonstration we hand in a  ,,Certificate of completing a course of ma king dumplings”,
along with seven recipes for each day of the week to make the best Polish dumplings.


The cost of demonstration and tasting: PLN 86.00 per person + a selected menu
FRIDAY, 20 JUNE 2014

CERTIFICATE OF EXCELLENCE

Nicely for us to inform you that ,, Under the Angels'' restaurant
has got a Certificate of Excellence winner!
 Thank You for all added opinion. 

THURSDAY, 5 JUNE 2014

SEASONAL MENU

Traditional Polish cold soup

Traditional cold borscht made from young Polish vegetables served with country eggs, cream and dill

Our lettuce

Mixed lettuce with pork loins cutlets marinated in balsamic vinegar served with fresh strawberries

Mixed lettuce with smoked goose breast served with roasted apple in Majoram
and homemade cranberries

Mixed lettuce with Polish young vegetables served with boiled country egg and vineagrette sauce

Grilled dishes

Pork loin - breaded cutlet (200g) a’la ” Wiener Schnitzel” served with panfried egg and lemon

Beef fillet marinated with fresh rosemary served with garlic butter, salad, cherry tomatoes
and grilled potato with garlic butter and dill

Veal liver with sage and onion, prepared in the fire of the beech wood, served with caper sauce,
and grilled potato with garlic butter and dill

Dessert

Our homemade strawberry sorbet with fresh mint

Polish fresh strawberries with sweet cream
WEDNESDAY, 16 APRIL 2014

HAPPY EASTER

We wish you all a very happy Easter and a relaxing holiday.
With best wishes from all the staff.

We announce our restaurant is open in Easter Holiday every day from 1pm to midnight.
FRIDAY, 7 MARCH 2014

WOMEN'S DAY

 On 8th March in Under the Angels restaurant for every woman and guests of hers
we serve sparkling wine and old-plated gingerbreads according to an Old Polish recipe.
We're more than happy to invite you to our restaurant.
FRIDAY, 7 FEBRUARY 2014

ST. VALENTINE'S DAY

 
THURSDAY, 9 JANUARY 2014

THANKS

 Thank you our friends from Ukraine for gestures of the
recognition for our restaurant.
MONDAY, 30 DECEMBER 2013

HAPPY NEW YEAR

 
Of very bright days and many successes and happiness in coming New of 2014 wish
an Owner and Employees .
TUESDAY, 26 NOVEMBER 2013

NEW YEAR’S EVE MENU

New Year’s Eve Menu
31th December 2012
Restaurant “Pod Aniołami”


 Aperitif
Champagne Météyer Père & Fils Brut
Tradition Canapés with goose & truffle mousse
*
Appetizer
Smoked goose breast with skin, served with our Cumberland sauce and pickled pear
*
Hot appetizer
Forest mushrooms from the Gorce Mountains pan-fried with butter
*
Soup
Duck broth soup served with liver dumplings with Marjoram
*
Flaming main course - Chef’s specialty
Roe deer marinated in herbs, roasted whole
and served flaming with huntsman’s sauce and pearl barley’s
*
Dessert
Raspberries home-made crumble served warm with egg liqueur
*
Choice from our dessert buffet
Traditional Krakow cakes
cheesecake, raspberries tart and our famous apple pie

*
“Illy” coffee, tea and mineral water

A gift for our Guests and a sparkling wine to welcome New Year 2014
Wines and other alcohol beverages – for an additional charge.



New Year’s Eve Vegetarian Menu

Aperitif Champagne Météyer Père & Fils Brut
Tradition Canapés with truffle mousse
*
Appetizer
Lettuce with ewe's milk cheese made in the Tatry Mountains
given with tomatoes, cucumber and vinaigrette sauce
*
Hot appetizer
Forest mushrooms from the Gorce Mountains pan-fried with butter
*
Soup
Traditional Polish red beetroot borsch served with puffs cake
*
Main course - Chef’s specialty
Zander fillet with butter served with forest chanterelle cream sauce
spinach with garlic and roasted potato with thyme
or
Pearl buckwheat served with pan-fried
wild forest mushrooms onion and fresh thyme
*
Dessert
Raspberries home-made crumble served warm with egg liqueur
*
Choice from our dessert buffet
Traditional Krakow cakes
cheesecake, raspberries tart and our famous apple pie

*
“Illy” coffee, tea and mineral water

A gift for our Guests and a sparkling wine to welcome New Year 2014
Wines and other alcohol beverages – for an additional charge
 
TUESDAY, 10 SEPTEMBER 2013

AUTUMN MUSHROOMS MENU


Our mushrooms


Wild forest porcini mushrooms roasted with butter and onion 34,50zł

Fried fresh mountain mushrooms 34,50zł

Mushrooms from our high land forests made according to an old style recipe stewed with onion 34,50zł

Forest chanterelles with cream and parsley 31,50zł

Soups

Exquisite autumn soup with different kind of mushrooms soup served with noodles 27,50zł

Traditional Polish beetroot soup served with mushrooms ravioli 27,50zł

Vegetarian dishes

Delightful home made dumplings with mushrooms and cabbage roasted with butter and onion 27,90zł

Forest chanterelles with cream and parsley served with
pan-fried potato gnocchi 35,50zł

Grilled dishes

Huntsman’s wild boar steak served with stewed forest mushrooms and onion 69,50zł

Grilled beef sirloin served with wild forest porcini mushrooms with cream sauce
in vine and fresh thyme 69,50zł

Veal chops marinated in herbs, served with stewed forest mushrooms and onion 61,50zł

FRIDAY, 21 JUNE 2013

MIDSUMMER NIGHT

 On this special Midsummer Night we will offer you
quail egg with red caviar.


We recommended

Delicious tartare steak from salmon with capers and dill 

Polish dumplings with the spinach served with the garlic sauce 
or
Mix of Polish dumplings, traditionally pan-fried with butter and onion 

Mountain rivers trout a’la shepherd (boneless), marinated in herbs
 and grilled over beech hardwood fire, served with
 horseradish and baked with cranberries 


Wine NOVUM from Jagiellonian University in Kraków. 135,00

In conclusion of supper delicious plums macerate in cognac.
TUESDAY, 30 APRIL 2013

RECOMMENDATION ACTION FOR KRAKOW'S RESTAURANTS

  Nicely for us to inform you that ,, Under the Angels'' restaurant was rewarded in the
8th (2012-2013) Recommendation Action for Krakow's Restaurants.



We announce our restaurant is open every day from 1pm to midnight.
SATURDAY, 23 MARCH 2013

HAPPY EASTER

We wish you all a very pleasant Easter Holiday.

We  announce our restaurant is open in Easter Holiday every day from 1pm to midnight.

WEDNESDAY, 6 MARCH 2013

WOMEN'S DAY

On 8th March in Under the Angels restaurant for every woman
and guests of hers we serve sparkling wine.

We're more than happy to invite you to our restaurant.
TUESDAY, 12 FEBRUARY 2013

ST. VALENTINE'S DAY

We would like to invite you to ,,Pod Aniołami'' Restaurant
for an Evening of Love on St. Valentine's Day.

Our gothic cellars, patio and a special room
modelled after one of Wawel Castle's chambers
have witnessed a great deal.

We would do our best to evoke those positive moments
and encourage you to participate in some romantic moments.

We will be pleased to welcome you
with a sparkling wine with raspberries!

For all lovers special aphrodisiac menu.

 
WEDNESDAY, 28 NOVEMBER 2012

NEW YEAR’S EVE MENU



New Year’s Eve Menu 
31th December 2012  Restaurant “Pod Aniołami”


Aperitif 

  Champagne Météyer Père & Fils Brut Tradition   

Appetizer
Quail stuffed to two ways
- in Polish and with truffles served with the home cranberry and the marinated mushroom


Hot appetizer
Polish dumplings “pierogi” stuffed with different kinds of meat, with mushrooms and cabbage,
with cottage cheese potatoes and onion pan-fried with butter and crispy onion

 Soup
Crayfish cream served with the piece of crunching zander,
roasted small onion and pieces of toast


Flaiming main course  - Chef’s specialty
Roe deer marinated in herbs, roasted whole and served flaming with
redcurrant sauce and pearl barley’s risotto with forest mushrooms
 
Dessert
Home- made nougat with nuts and smoked plums with advocat


Choice from dessert table
Traditional Krakow cakes
cheesecake, raspberries tarte and our famous apple pie


A parting gift for our Guests and a sparkling wine to greet New Year 2013

Wines and other alcohol beverages – for an additional charge.
 
WEDNESDAY, 7 NOVEMBER 2012

GOOSE FOR ST.MARTIN'S DAY!

From time immemorial clever people said:
"… to Saint Martin the best … goose"
that is Polish delicacy "white oat goose"

We are inviting you to our author's dishes from the goose:

- bouillon from the goose with truffle dumpling PLN 27.50
- pearl barley alla risotto with the goose and the fresh marjoram PLN 45
- meat roll  Old Polish recipe - from the roasted goose with the pearl barley given with forest chanterelles and potatoes gnocchi  PLN 62

For the earlier order:
- country goose in one piece baked with apples, given in the fire with the pearl barley in the mushroom taste
(for 5-7 persons ) PLN 480.00

During these days we recommend specially imported from Hungary young wine
Saint Martinus Wine
10cl  15zł       bottle 105PLN

We hope You will enjoy!
 
TUESDAY, 6 NOVEMBER 2012

100 BEST RESTAURANTS

Nicely for us to inform you that the Restaurant under Angels
was rewarded in the Poland 100 Best Restaurants opinion poll

as the Best Traditional Restaurant in South Poland area 2012
and took the III place as The Best Traditional Restaurant in Poland of 2012.
 

Awards had place during the Gala in Warsaw in the Intercontinental Hotel
up to the end of the October this year, our Manger Urszula Czajkowska
picked up the prizes for us.
We were happy to be there. Thank You.
 
WEDNESDAY, 31 OCTOBER 2012

GOOSE FOR ST.MARTIN'S DAY!

Special menu, in which the goose is reigning!
We are inviting from 9 to 30 November 2012.
Our author's recipes and the goose in the completely different scene!

Risotto from the pearl barley given with the goose and fresh marjoram
Bouillon from the goose with truffle dumpling
Meat roll from the roasted goose in the Old Polish manner with the pearl barley

And to order we will bake the goose for you in one piece!

In this period only we recommend the Saint Martinus wine specially imported from Hungary.
We are inviting cordially

TUESDAY, 11 SEPTEMBER 2012

MUSHROOMS, MUSHROOMS, MUSHROOMS…

Fresh forest mushrooms in our special menu.

We hope that Polish autumn taste will amaze our Guest. 


Autumn mushrooms menu

Our mushrooms


Wild forest porcini mushrooms roasted with butter and onion 34,50zł

Mountain mushrooms „rydze” roasted with butter 29,50zł

Mushrooms from our high land forests made according to an old style recipe
stewed with onion 29,50zł

Forest chanterelles with cream and parsley 26,50zł


Soups

Exquisite dried porcini mushroom soup with noodles 27,50zł

Traditional Polish beetroot soup served with mushrooms ravioli 27,50zł


Vegetarian dishes


Delightful home made dumplings with mushrooms and cabbage
roasted with butter and onion 27,90zł

Noodles served with Wild forest mushrooms sauce with onion fresh thyme and wine 37,50zł

Forest chanterelles with carem and parsley served with pan-fried potato gnocchi 35,50zł


Grilled dishes


Huntsman’s wild boar steak served with stewed forest mushrooms and onion 69,50zł

Grilled sirloin beef served with wild forest porcini mushrooms with cream and onion 69,50zł

Veal chops marinated in herbs, served with stewed forest mushrooms and onion 61,50zł

MONDAY, 25 JUNE 2012

ANOTHER POLISH WINE IN OUR RESTAURANT!

Together with our regular supplier of polish wines, Winnica Płochockich we want to encourage our guests to try: Geltus 2011 - young wine, light a decidedly fruity character and deep color. Expressive aromas of cherries and blackberries. Light acidity, giving the feeling of freshness.

Taste it!





MONDAY, 4 JUNE 2012

THE WEEKEND MENU FOR CHILDREN!!!

We invite you with  the children on Saturdays and Sundays to the Restauracja Pod Aniołami, we have prepared for your kids special menu!
FRIDAY, 18 MAY 2012

WELCOME TO OUR NEW WEBSITE!

 We would like to invite you to visit our new website, updated on current bases. You are welcome to view our new photo gallery.
TUESDAY, 20 MARCH 2012

HAPPY EASTER

 
SATURDAY, 11 FEBRUARY 2012

ST. VALENTINE’S DAY IN A RESTAURANT

 We would like to invite you to spend the evening of love of St. Valentine’s Day of 14th February at Pod Aniołami. This night our menu features delicacies prepared especially for this night according to Old Polish recipes full of aphrodisiacs. We hope you will pass pleasant time with us...
FRIDAY, 30 DECEMBER 2011

NEW YEAR'S EVE DINNER

 
WEDNESDAY, 21 DECEMBER 2011

MARRY CHRISTMAS

 
MONDAY, 7 NOVEMBER 2011

HUBERTUS WITH POD ANIOŁAMI

 In keeping with the tradition and the annual custom, on 3rd November, we inaugurated Hubertus in our Pod Aniołami Restaurant!

The menu for our respectable guests was composed to include venison, black pudding, scrumptious bigos, not to mention mountain mushrooms and pâté prepared according to the best hunter recipes while for Martinmas (11th November) we are serving goose!

As a complement to the menu, our offer includes excellent Polish wines from the best Polish vineyards, the precursors of the Renaissance of Polish wine industry! The hunter menu will be available until 11th December. We would like to recommend our special menu to your attention with a request to pass the news onto your Guests.