Local dishes, traditional recipes
Chef's Recommendations
Traditional Polish Charcuterie Board
a selection of exquisite Old Polish cured meats from Nowa Wieś Szlachecka, traditionally cold-smoked. Served with homemade horseradish, pickled plums, and marinated mushrooms
Our Exquisite "Noble-Style" Pâté
served with cranberries, pickled pear, and homemade horseradish
Our famous pierogi in a variety of flavors
choose your favorite filling: venison, mixed meats, sauerkraut and forest mushrooms, spinach and bryndza (regional sheep's milk cheese), classic "Ruskie" style (potato and cheese) browned in butter with onions — a renowned delicacy of Polish manor houses
Wild Porcini Mushroom Soup
prepared with aromatic porcini mushrooms from the Gorce Mountains, served with traditional square "łazanki" pasta
"Shepherd-Style" Mountain Trout (Boneless)
herb-marinated and fire-grilled over an open flame. Served with horseradish and a baked apple filled with lingonberries. Priced by weight
Wild boar steak marinated with juniper berries
traditionally grilled hunter-style over a beechwood fire, served with juniper sauce and red cabbage braised with raisins and wine
Herb-crusted pork knuckle roasted on the grill with beer
served by weight with mustard, homemade horseradish, and pickled cucumber. We recommend pairing it with a pint of beer
Duck fillet with apples and marjoram
served with cranberries and red cabbage braised with raisins and wine
Our famous homemade apple pie
baked with cinnamon and served warm with vanilla ice cream and advocaat liqueur
Traditional raspberry "mazurek" tart
served on buttery shortcrust pastry topped with almond flakes
All grilled dishes are served with a grilled potato topped with butter and fresh dill
restaurant specialty - available upon request
Flambé dishes
Venison haunch
prepared according to the St. Hubert tradition, once considered a delicacy of Polish kings; cured with traditional Old Polish herbs, roasted with wild mushrooms, and served with pan-fried potato dumplings
Haunch of Young Wild Boar "Hunter's Style"
slow-roasted whole, wrapped in smoked lardo and dried plums. Flambéed and served with a rich hunter's sauce, accompanied by red cabbage braised in wine with raisins.
Traditional Polish Mountain Lamb
pasture-raised using heritage farming methods, marinated in garden herbs and vegetables, and slow-roasted whole. Flambéed at your table and served in a rich thyme reduction, accompanied by traditional potato kopytka dumplings and a white cabbage slaw infused with wine
Suckling Pig "Kraków Style"
Herb-marinated and stuffed, this dish is roasted and flambéed whole, then served with a rich hunter's sauce, red cabbage braised in wine with raisins, and your choice of buckwheat groats or grilled potatoes
Marinated Country Ham
studded with cloves, roasted whole, and flambéed, this dish is served with a rich hunter's sauce, red cabbage braised in wine with raisins, and your choice of buckwheat groats or grilled potatoes
Golden Polish Roasted Duck with Marjoram
prepared with apples and livers according to Master Jan’s secret recipe, this dish is served with butter-browned potato "kopytka" dumplings, cranberries, and red cabbage braised in wine with raisins.
Dishes Prepared upon Advance Request – In accordance with an ancient Polish custom for "better health," these specialties can be adorned with genuine gold leaf at our Guests' special wish.
