Recommended by our chef

  • Goose breast carpaccio – an Old Polish specialty made from smoked goose breast with skin, served with cranberries, marinated pear and flavour adding plum macerated in alcohol
  • Our recherche, noble pate, served with cranberries, pickled pear and home-made horseradish
  • “A Board of cold cuts” – a selection of delicious, smoked Old-Polish meats from Nowa Wieś Szlachecka, traditionally cold-smoked, served with home-made horseradish, plums macerated in vinegar and pickled mushrooms
  • Polish dumplings in a variety of flavours with meat, with mushrooms and cabbage and so-called “Russian dumplings” pan-fried with butter and onion, served with cranberries – Nobleman’s delicacy
  • Mushroom soup made from Polish boletuses picked in the Gorce mountains, served with noodles
  • Mushroom soup made from Polish ceps picked in the Gorce mountains, served withnoodles
  • Wild boar steak in juniper marinade, the hunters’ way grilled over beech hardwood fire, served with juniper sauce and red cabbage with raisins in wine
  • Grilled duck fillet with apple in marjoram, served with cranberries and red cabbage with raisins in wine
  • Deer marinated in herbs with demi glace sauce with fresh rosemary, served with ceps and fry-browned potato dumplings
  • Beef sirloin with caper and rosemary sauce with oil, served with grilled courgette
  • Mountain rivers’ trout a’la shepherd (boneless), marinated in herbs, whole-grilled over beech hardwood fire, served with home-made horseradish, baked apple stuffed with cranberries (by weight)

All grilled dishes are served with grilled potato with garlic butter and dill.

  • Our famous home-made apple pie with cinnamon served warm with vanilla ice cream and egg liqueur
  • Raspberry Mazurek on shortbread in almond flakes

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